Functional Food Formulation by the Addition of Whole Grain Flour and Linseed

C.M.C.N. Bakker, Pereira C. G.


Recommendations for consuming industrialized whole grain foods have been encouraged. The present study produced new functional foods and sought to identify the sensory profile of the foods processed. Four types of dried spaghetti were manufactured with different formulas, regarding their whole grain flour and linseed content (10 and 20%). For evaluation of the products obtained, the following methods were employed: sensory analysis of acceptance using a 9-point hedonic scale, applied to 50 trained judges, and Quantitative Descriptive Analysis (QDA) using a 9-cm unstructured line scale. Results were analyzed by ANOVA and Tukey’s test at 5% significance, and the sensory profile was expressed in the form of a spider graph. Acceptance test revealed no difference between the pasta containing 10% and 20% of whole grain and 10% of linseed. Results indicate acceptance of the 20% whole grain product regarding its raw texture and consistency when cooked, in addition to the possibility for the manufacture and acceptance of 10% linseed spaghetti.

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