DESENVOLVIMENTO DE MASSA ALIMENTÍCIA, SEM GLÚTEN, A PARTIR DE FARINHAS ALTERNATIVAS

Abstract

Currently there is a growing concern of the population regarding the consumption of healthy products. In this context, there are gluten-free foods, which are recommended for people with celiac disease. Thus, the objective of this work was to prepare a pasta from gluten-free flours, such as chia, quinoa, buckwheat and rice. For this, different formulations were developed, searching for suitable texture and color attributes for the product. The developed mass formulation was sensorially evaluated and obtained an acceptance rate of 87%. The hygienic-sanitary quality of the flours used and the mass was evaluated through microbiological analyzes, which proved to be in accordance with the standards established by the current legislation. Through the technologies generated in this project will be possible to expand the range of gluten-free products on the market contributing to improve the quality of life of celiac people. PALAVRAS-CHAVE: desenvolvimento; massa alimentícia; glúten; qualidade microbiológica.