Desafios e estratégias da aplicação de farinhas fermentadas na fortificação de massas alimentícias: uma revisão
DOI:
https://doi.org/10.55905/oelv21n7-030Keywords:
massa alimentícia, fortificação, bioprocessos, bactérias ácido-láticaAbstract
A massa é um alimento à base de cereais com papel essencial na nutrição humana. São produzidas tradicionalmente com farinha de sêmola de trigo duro e, por ser um produto à base de trigo, contém carboidratos e proteínas, mas é deficiente em aminoácidos essenciais. Para melhorar as propriedades nutricionais é possível incorporar novos ingredientes com características diferenciadas. Entretanto, a adição de ingredientes pode afetar as propriedades tecnológicas e nutricionais configurando um grande desafio para a formulação de massas com adição de matérias-primas não convencionais. Neste contexto, a tecnologia de fermentação constitui um processo simples e com grande potencial para mitigar esses problemas e contribuir com novas percepções na tendência ao consumo de produtos à base de vegetais (plant-based). O desenvolvimento de alimentos com a adição de proteínas alternativas é uma maneira eficaz de contribuir com as necessidades nutricionais individuais do consumidor. Nesta revisão, abordamos o estudo das massas alimentícias e massas fortificadas, analisando diferentes estudos e a aplicação de matérias-primas alternativas como ferramentas para potencializar a qualidade nutricional no desenvolvimento das massas, além do uso da fermentação (com a utilização de bactérias ácido-láticas) e suas implicações nas modificações das características tecnológicas, sensoriais e nutricionais.
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