Desafios e estratégias da aplicação de farinhas fermentadas na fortificação de massas alimentícias: Uma revisão

A massa é um alimento à base de cereais com papel essencial na nutrição humana. São produzidas tradicionalmente com farinha de sêmola de trigo duro e, por ser um produto à base de trigo, contém carboidratos e proteínas, mas é deficiente em aminoácidos essenciais. Para melhorar as propriedades nutricionais é possível incorporar novos ingredientes com características diferenciadas. Entretanto, a adição de ingredientes pode afetar as propriedades tecnológicas e nutricionais configurando um grande desafio para a formulação de massas com adição de matérias-primas não convencionais. Neste contexto, a tecnologia de fermentação constitui um processo simples e com grande potencial para mitigar esses problemas e contribuir com novas percepções na tendência ao consumo de produtos à base de vegetais (plant-based). O desenvolvimento de alimentos com a adição de proteínas alternativas é uma maneira eficaz de contribuir com as necessidades nutricionais individuais do consumidor. Nesta revisão, abordamos o estudo das massas alimentícias e massas fortificadas, analisando diferentes estudos e a aplicação de matérias-primas alternativas como ferramentas para potencializar a qualidade nutricional no desenvolvimento das massas, além do uso da fermentação (com a utilização de bactérias ácido láticas) e suas implicações nas modificações das características tecnológicas, sensoriais e nutricionais.

• Publication year

  2023

• Venue

  Observatorio de la Economía Latinoamericana

• Publication date

  2023-07-06

• Fields of study

  Not labeled

• Identifiers
  DOI 10.55905/oelv21n7-030
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.

  2022cited by this paper
• Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review

  2022cited by this paper
• Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

  2020cited by this paper
• Plant proteins as high-quality nutritional source for human diet

  2020cited by this paper
• Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

  2019cited by this paper
• Food by-products to fortified pasta: A new approach for optimization

  2019cited by this paper
• Removal of cadmium from rice by Lactobacillus plantarum fermentation

  2019cited by this paper
• Evaluation of the quality characteristics of flour and pasta from fermented cassava roots

  2019cited by this paper
• Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles

  2019cited by this paper
• Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

  2018cited by this paper
• Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder

  2018cited by this paper
• Use of Olive Oil Industrial By-Product for Pasta Enrichment

  2018cited by this paper
• Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

  2017cited by this paper
• The Use of Starter Cultures in Traditional Meat Products

  2017cited by this paper
• Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.

  2017cited by this paper
• Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.

  2017cited by this paper
• Groundnut Meal and Carrot Fortified Pasta: Optimization of Ingredients Level Using RSM

  2017cited by this paper
• Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

  2016cited by this paper
• Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

  2016cited by this paper
• Use of purple durum wheat to produce naturally functional fresh and dry pasta.

  2016cited by this paper
• Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta.

  2016cited by this paper
• Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour

  2015cited by this paper
• Effect of high temperature drying on gluten-free pasta properties

  2015cited by this paper
• Application of common wheat bran for the industrial production of high‐fibre pasta

  2015cited by this paper
• Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.

  2015cited by this paper
• Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

  2014cited by this paper
• Nutritional and health benefits of pulses.

  2014cited by this paper
• Quality Characteristics of Vegetable-Blended Wheat–Pearl Millet Composite Pasta

  2014cited by this paper
• Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta

  2013cited by this paper
• Nutritional Quality of Legumes, and Their Role in Cardiometabolic Risk Prevention: A Review

  2013cited by this paper
• Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation.

  2013cited by this paper
• Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health

  2012cited by this paper
• The influence of ingredients on product stability and shelf life

  2011cited by this paper
• Enhancement of pasta antioxidant activity with oregano and carrot leaf

  2011cited by this paper
• Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.

  2010cited by this paper
• Pulse proteins: Processing, characterization, functional properties and applications in food and feed

  2010cited by this paper
• Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

  2010cited by this paper
• The impact of dehydration process on antinutrients and protein digestibility of some legume flours

  2009cited by this paper
• Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

  2009cited by this paper
• Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

  2008cited by this paper
• Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

  2008cited by this paper
• Anthocyanin composition in black, blue, pink, purple, and red cereal grains.

  2006cited by this paper
• Lactobacillus fermentum CRL 722 is able to deliver active alpha-galactosidase activity in the small intestine of rats.

  2005cited by this paper
• Changes in the carbohydrate composition of legumes after soaking and cooking.

  1993cited by this paper

• No citing papers are available for this paper.