Massa alimentícia livre de glúten elaborada a partir de féculas de batata e mandioca e farinha de arroz vermelho.

Abstract

The insertion in the market of new gluten-free products is fundamental to ensure the food safety of celiac, especially pasta which represent a basic item in the Brazilian diet; but the total elimination of gluten from its composition with its unique viscoe lastic properties poses a challenge to researchers who need to develop a product with similar physical and sensory characteristics. The aim of this research was to develop a formulation of a gluten-free pasta made from potato starch, manioc starch and red rice flour added with xanthan gum. For this purpose, pasta was developed with three formulations (5, 10 and 15% manioc starch) that were dried at six temperatures (40, 50, 60, 70, 80 and 90 °C). The basic raw materials and their formulations were evaluated for particle-size, morphology and calorimetry. The models of Page, Cavalcanti Mata, Thompson and Fick were used to study the drying kinetics of the masses. The samples were evaluated for water, ash, minerals, pH, starch, lipids, proteins, total carbohydrates, total caloric value, fibers, phenolic compounds, cooking time, volume increase, loss of soluble solids, yield, brittleness, hardness and water activity (during storage for 180 days). Finally, the samples were evaluated microbiologically an d sensorial. In this study, it was concluded that: the particle-size fractions present in larger quantities, were those that were retained in the 32 Mesh sieve, except for potato starch. A morphology was observed: homogeneous and characterized by the oval shape for the starches; heterogeneous with the presence of irregular structures for the rice flour and heterogeneous and with predominance of oval structures for the formulations. Manioc starch caused a antecipation in the gelatinization process of the pasta. The Page, Cavacanti Mata models fit the experimental data accordingly. As the drying temperature increases, a reduction in the drying time occurs and the water loss of the samples is more intense at the beginning of drying and proportional to the temperature; the value of the diffusion coefficient increases with increasing temperature. The minerals present in higher amounts were potassium, phosphorus and calcium. The values of starch, proteins, fibers (at 5% and 90 °C), cooking time, volume increase, yield and water activity were reduced with increasing drying temperature; already the values of ash, phenolic compounds, loss of solids, brittleness and hardness have increased with increasing temperature. The val ues of ash (for 40 and 80° C), lipids, caloric value, fibers (at 90 °C) and phenolic compounds were reduced with increasing percentage of manioc starch; the values of starch, total carbohydrates, cooking time (to 40 °C), brittleness, hardness and water activity increased with increasing percentage of manioc starch. The microbiological analysis indicated that the food was processed under adequate hygienicsanitary conditions. The sample with the highest preference was the one with the highest percentage of manioc starch in its formulation (15%).