Elaboração de massas alimentícias a base de farinha de arroz e fécula de mandioca com adição de farinha de ervilha

Abstract

Consumers are now looking for gluten-free, nutritious foods that have health benefits and have good sensory characteristics. An alternative could be the use of rice flour, which is an easily digestible food because it has a light color and a mild taste. , and is increasingly being used to replace wheat flour in different gluten-free food product formulations. Cassava starch can also be included in pasta making ingredients, is a high energy value product, has high starch content, contains fiber and some minerals such as potassium, calcium, phosphorus, sodium and iron. Another alternative is the pea that stands out for its composition, has high protein content from 20% to 25%, rich in lysine and soluble fibers, as well as minerals such as calcium, iron, phosphorus, potassium and vitamins of the complex. B. In this way the combination of these raw materials is gluten free products with better nutritional value. The objective of the present study was to evaluate the effect of partial replacement of rice flour and cassava flour with pea flour on the physicochemical, technological and sensory characteristics of gluten-free pasta. Five noodle-type pasta formulations with partial replacement of rice flour (FA) with pea flour (EF) were prepared in the following proportions: F1 (75% FA and 25% FM), F2 (60% FA, 15% EF and 25% FM), F3 (45% AF, 30% EF and 25% FM), F4 (30% AF, 45% EF and 25% FM) and F5 (15% AF, 60% EF and 25% FM ) and to evaluate the quality of the pasta were performed instrumental color analysis, cooking test (cooking time, increase of mass of cooked product, loss of solids in cooking water, texture of cooked product), acceptability test for sensory attributes (appearance, color, aroma, taste, texture, overall rating), preference test and purchase intention. The results indicated that the increase of pea flour addition reduced the mass increase, which ranged from 69.72% to 50.8%, of soluble solids for cooking water, which ranged from 0.92% to 0,17% and increased the hardness values of the masses, which ranged from 7% to 15.75%. In addition, it influenced the color parameters of raw and cooked past, which went from light green, in relation to sensory caracteristics there was no significant difference between the samples, but F1 was the most preferred. However, the ordination test and the intention to purchesa formulation F1 were the most accpetede technological and sensory characteristics, not negative influencing mas increase and loss of solids.