1Department of bromatology, Pharmacy College, Federal University of Bahia, Salvador, Brazil
2Technology Department, State University of Feira de Santana, Feira de Santana, Brazil
Journal of Food and Nutrition Research.
2018,
Vol. 6 No. 2, 130-136
DOI: 10.12691/jfnr-6-2-10
Copyright © 2018 Science and Education PublishingCite this paper: Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto, Renato Souza Cruz. Effect of Corn Bran Addition on Technological Properties of
Tagliarini Pasta.
Journal of Food and Nutrition Research. 2018; 6(2):130-136. doi: 10.12691/jfnr-6-2-10.
Correspondence to: Renato Souza Cruz, Technology Department, State University of Feira de Santana, Feira de Santana, Brazil. Email:
cruz.rs@uefs.brAbstract
The objective of this study was to evaluate the partial substitution of wheat flour by heat-treated corn bran at the following levels (0, 5, 10, 15, 25 and 30%). Thermally treated corn bran (TTCB) presented 8.94% of moisture, 2.22% of ashes, 9.73% of proteins, 9.37% of lipid and 33.80% total dietary fiber. In addition, 73.21% of TTCB exhibited granulometry < 250 µm and 14 weeks of shelf-life. TTCB altered dough rheological properties, decreasing stability and dough development time, while increasing mixture tolerance index. Moreover, TTCB did not significantly alter the extension strength, leading to a diminishment in extensibility and an increase of dough curve configuration ratio, which characterizes a flour considerably resistant to extension, a desirable factor for tagliarini elaboration. Pasta quality test staged that TTCB incorporation in up to 14.53% has increased cooking period and volume, decreasing solids’ loss. In addition, TTCB enhanced dough firmness and adhesiveness, reducing hardness and shear work.
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