Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional

Abstract

Celiac individuals require a gluten free diet, which includes products such as rice pasta. However, this cereal has lower protein content, when compared with other cereals, and poor cooking and texture technological characteristics for pasta. The aim of this research was the development of rice pasta with high protein content through a Central and Rotational Composite Design with three independent variables, as follows: X1 - isolated soy protein (ISP - 0-20%); X2 - modified and dehydrated egg albumin (ALB - 0-15%); and X3 - pre-gelatinized rice flour (GRF - 0-30%). The pasta samples were analyzed for cooking time (CT), solid loss in cooking water (SL), weight gain (WG), firmness and adhesiveness. It was verified that ISP, ALB and GRF significantly influenced (P0.10) CT, SL and firmness, with values between 300 and 525s, 2.22 and 9.84% and 4.82 and 11.13N, respectively. The optimum point was obtained with the addition of 17% ISP, 15% ALB and 15% GRF, indicating a product with excellent cooking and texture properties to include in the diet of celiacs.