Massa fresca tipo pastel com adição de ácido fumárico

Abstract

This study aimed to verify the applicability of fumaric acid in fresh pastel type masses, in order to reduce the darkening of the product throughout its shelf life. The results were obtained from three samples of flour intended for mass industry, collected in the wheat milling diagram of Bunge Alimentos SA. The samples were analyzed pure and later with the addition of two thousand ppm of fumaric acid. After the analysis, there was the experimental preparation of fresh pasta pastel type with a standard formulation and under the same conditions and with the addition of fumaric acid. The masses were monitored daily for four weeks. Was applied the Tukey test to check the level of significance of the treatment used. To apply this test we used the statistical analysis software MSSA Agri. There was obtained satisfactory results in the reduction of browning, however, there was a change in rheology values of the farinograph analysis.