Elaboração e caracterização físico-química de massa alimentícia a base de arroz- vermelho (oryza sativa l.) com adição de farinha de Tenébrio Gigante (zophobas morio)

Abstract

Interest in insect-based and gluten-free foods has increased in the 2020 as a way to meet the need for alternative protein sources and provide ideal foods for celiac patients, respectively. In this study, wheat flour in the standard formulation was replaced 100% by red rice flour and giant marigold flour (0%, 5%, 10% and 15%). As rice flour does not contain gluten-forming proteins, it was necessary to add cassava starch, carboxymethylcellulose and water to the formulations to strengthen the structure of the dough. Comparing the formulations, a significant difference was found in terms of physical-chemical composition (moisture, protein, lipids, ash, total carbohydrates and starchy polysaccharides). It was observed that the increase in the concentration of insect flour influenced the increase in the concentration of proteins and ash and a reduction in the lipid content, with no significant difference observed for total carbohydrates, starch and acidity. Pasta with red rice flour added with insects can be considered a suitable option for dietary patterns due to its high protein and nutritional content.