MACARRÃO INSTANTÂNEO SEM GLÚTEN ELABORADO A PARTIR DE FARINHA DE BATATA-DOCE (Ipomoea batatas L.) E FARINHA DE ARROZ (Oryza sativa L.)

Abstract

Wheat flour is the main raw material used to make instant noodles. Its importance is related to the presence of gluten, which adds the higher resistance masses and a better texture, and is therefore a determining factor for its quality. However, about 1% of the world's population suffers from celiac disease, caused by the hypersensitivity of the immune system to gluten. Since gluten-free pasta has become a high-demand commercial product, the use of new raw materials, such as sweet potato flour (FBD) and rice flour (FA), has the potential to improve its nutritional quality. However, for the complete or partial substitution of wheat flour, it is necessary to use hydrocolloids, such as xanthan gum and carboxymethylcellulose (CMC). The objective of the present study was to develop gluten-free instant noodles prepared with sweet potato flour and rice flour (MI-FBDFA) and verify their physical-chemical, chemical and technological quality. Flours were analyzed for the physico-chemical composition (acidity, pH, Aa and color), as well as the chemical composition (moisture content, ash, protein, lipids, carbohydrates, starch and amylose). water - IAA, oil absorption index - IAO and water solubility index - ISA). Eggs, egg whites, xanthan gum were used for the production of instant noodles, besides FBD (60%) and FA (40%), CMC and NaCl. MI-FBDFA was characterized as the physical composition (color and texture), partial chemical composition (moisture, ashes, proteins, lipids, starch and total carbohydrate) and technological properties (cooking time, mass increase and loss of soluble solids). Finally, the microbiological quality and acceptance and purchase intention of the MI-FBDFA were evaluated. The colorimetric analysis of the flours, in relation to the coordinates L *, a * and b *, showed that the FBD presented darker than the FA. For the physicochemical parameters, FBD and FA were within the standards required by the legislation and, as expected, presented high starch content, 68.9% and 76.6% respectively. Flours presented satisfactory values for IAA, IOA and ISA, confirmed by the characteristics of the elaborated pasta and its technological properties. The MI-FBDFA was within the standards adopted for instant pasta on the moisture content and ashes, presented 7.66% of proteins, 17.27% of lipids and 63.46% of carbohydrates, 58.4% of which were starch. The optimal cooking time was 3 min and 20 s, with a 57% increase in mass and 15% of solids losses in cooking water. In the colorimetric analysis it can be observed that the use of FBD gave MI- FBDF a darker color and in the texture profile analysis it was observed that the cooked pasta (3 min and 20 s) presented lower hardness, higher elasticity and lower cohesiveness. The MI- FBDF presented satisfactory microbiological quality, excellent sensory acceptability, and high index of purchase intention. Therefore, MI-FBDFA was successfully prepared, obtaining good physicochemical, technological and sensorial quality, being an option for individuals with gluten hypersensitivity.