Avaliação tecnológica e caracterização físico - química de massa alimentícia sem glúten

Abstract

People with gluten intolerance and / or celiac disease need a restricted diet of gluten-free foods, which leads to a deficiency of nutrients that can lead to malnutrition. The elaboration of products with other flours became an alternative of consumption and commercialization. Thus, the objective of the present study was to analyze the technological and physical-chemical quality of a fresh gluten-free pasta from rice flour (FA), green banana flour (FBV) and manioc starch (FM). The physicochemical characterization of the pasta was carried out by means of pH, humidity, Aw, acidity, soluble solids, proteins, lipids, fiber, carbohydrates metabolizable, total energy value. Technological by optimal cooking time (TOC), mass increase (AM), loss of solids in cooking (PS), water absorption capacity (CAA) and in oil (CAO), swelling power and solubility index. Use of the Fourier Transform Infrared Spectrophotometry (FTIR) for determination of the functional groups. The fresh pasta presented optimum cooking time of 4.5 minutes, being suitable for the pasta. The increase in mass (193%) was considered acceptable for a fresh mass of high quality and low loss of soluble solids (<2%). With the exception of manioc starch the others flours presented higher water absorption capacity than in oil absorption capacity CAO, possibly because the number of hydrophilic compounds is higher than the hydrophobic, as opposed to manioc starch. For solubility index FBV presented highest percentage when compared to FA, FM and MIX. In the swelling power, for all the samples of flour and the mixture of them only variation from 50 ° C was observed, being from this always increasing temperature. Aw and pH were within the range normally found for fresh mass and titratable acidity (<5%) and humidity (<35%) within the limits of the legislation. The ash value was higher than those found in the literature. The fresh pasta was considered as a source of proteins and fibers. The fresh pasta provides 39.42% of the daily requirement of carbohydrates, and is less caloric (275, 25 kcal/g) than traditional pasta (371 kcal/g). With this, it is conclude that the studied pasta presents good characteristics from the functional and technological perspective, being a viable alternative for the celiac disease patients.