Elaboration and quality evaluation of the gluten-free pasta/Elaboracao e avaliacao da qualidade de macarrao isento de gluten

• Published in: Ciência rural 2015-07, p.1311
• Main Authors: Tomicki, Leticia, Rigo, Aline Andressa, Durigon, Angelise, Gutkoski, Luiz Carlos, Zeni, Jamile, Valduga, Eunice, Steffens, Clarice, Toniazzo, Geciane
• Format: Article
• Language: Spanish
• ISSN: 0103-8478
• DOI: 10.1590/0103-8478cr20140977

In order to minimize the deficiency of products with gluten-free and the growing number of celiac the elaboration of differential products using rice and maize flour becomes an alternative of consuming and marketing. This study aimed to evaluate the effects of rice and maize flour, and emulsifier addition in the quality characteristics (cooking test, instrumental texture--firmness and acceptability) and physic-chemical (proteins, lipids, carbohydrates, minerals and dietary fiber) of pasta formulation, by the use of experimental design methodology, fixing the concentration of in nature eggs (12%, w/w) and water (20%, v/w). The formulation with 40g of maize flour, 60g of rice flour and 0.4g per 100g of SSL mixed flour showed the better cooking resistance, reduced loss of solids in the cooking water (2.12% m/m), texture (30.40g [sec.sup.-1]) and acceptability higher than 85%. Furthermore, the use of rice flour associated with maize flour provide a source of minerals (152mg of K, 1.55mg of Fe, 46mg of Mg, 20mg Ca per 100g), proteins (~7%), carbohydrates (52%), fibers (~1%) important nutritional supplement for celiac, because they present significant losses of these nutrients due to restricted absortion and diarrhea, characteristic of the disease. Key words: rice, maize, pasta, celiac. Com a intencao de minimizar a carencia de produtos isentos de gluten e tendo em vista o crescente aumento de celiacos, a elaboracao de produtos diferenciais a base de farinha de arroz e milho torna-se uma alternativa de consumo e comercializacao. Assim, este trabalho teve como objetivo avaliar os efeitos da adicao de farinha de arroz e milho, e emulsificante nas caracteristicas de qualidade (teste de cozimento, textura instrumental--firmeza e aceitabilidade) e fisico-quimicas (proteinas, lipidios, carboidratos, minerais e fibra alimentar) de formulacoes de macarrao, mediante o emprego de metodologia de planejamento de experimentos, fixando a concentracao de ovos in natura (12%, m/m) e agua (20%, v/m). A formulacao com 40g de farinha de milho, 60g de farinha de arroz e 0,4g de SSL por 100g de farinha mista foi a que apresentou melhor resistencia ao cozimento, menores perdas de solidos na agua de coccao (2,12% m/m), textura (30,40g [seg.sup.-1]) e aceitabilidade superior a 85 %. Alem disso, o uso de farinha de arroz, associado a farinha de milho, proporciona fonte de minerais (152mg de K, 1,55mg de Fe, 46mg de Mg, 20mg de Ca por 100g), proteinas (~7%), carboidratos (52%) e fibras (