PASTA FORMULATED WITH PRE-GELATINIZED CORN FLOUR, POTATO STARCH AND SOY FLOUR

Authors

  • ROSANA CARREÑO Universidade Federal do Paraná
  • SILA MARY R. FERREIRA
  • JOSÉ CARLOS LULLEZ
  • CRISTIANA M. S. T. RAMÍREZ
  • AGNES DE PAULA SCHEER Universidade Federal do Paraná
  • ELIANE ROSE SERPE
  • NEWTON N. DA SILVA FILHO
  • VANIA I. STONOGA
  • NINA WASZCZYNSKYJ

DOI:

https://doi.org/10.5380/cep.v7i1.15090

Keywords:

MACARRÃO DE MILHO, MACARRÃO DE BATATA, MACARRÃO DE SOJA. SOY FLOUR PASTA, CORN FLOUR PASTA, POTATO STARCH PASTA, PASTA PRODUCTS.

Abstract

Pasta products were formulated using 10, 20, 30, 40 e 50% substitution of wheat flour with pre-gelatinized com flour, potato starch and soy flour. Various evaluation tests presented the main characteristics like humidity, cooking time, water absorption, solubility in cooking water, texture, color, appearance and stickiness.

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How to Cite

CARREÑO, R., FERREIRA, S. M. R., LULLEZ, J. C., RAMÍREZ, C. M. S. T., SCHEER, A. D. P., SERPE, E. R., … WASZCZYNSKYJ, N. (1989). PASTA FORMULATED WITH PRE-GELATINIZED CORN FLOUR, POTATO STARCH AND SOY FLOUR. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 7(1). https://doi.org/10.5380/cep.v7i1.15090

Issue

Vol. 7 No. 1 (1989)

Section

Artigos

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