Efeito da adição de farinha de soja em massa de pastel

Abstract

In recent years a growing trend in which the strong consumer demand and food uses practical, easy preparation and nutritional qualities that benefit the health and well being. In this context, a food beneficial to health, multi-functional properties and nutritional soy is a legume that can be added in various food products. In order to provide consumers with such practices and desired benefits, the following study aimed to develop a mass of pastel with added soy flour in proportions of 10, 15 and 20%, to evaluate the sensory acceptance to define the ideal percentage of soy flour to be used in the mass of pastel and physical and chemical analysis. It was found that the percentages of 10 and 15% did not differ sensory. As for the rheological analysis, the percentages of 10.15 and 20% soy flour with wheat flour were very tenacious and somewhat extensible, being suitable for mass production. For the chemical analysis it was realized that there was an increase in protein and ash and moisture content decreased as it increased the percentage of soy flour and the addition of 10% soy meal, there was a decrease of 7.7% in the absorption by fat mass.