Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaCurrently, food sensitivities like allergies and intolerances are increasing, especially those associated to the consumption of cereals with gluten. As such, it is emerging the development of new products that meet the dietary needs of this group of consumers. In this context, the aim of this study was the development of new formulations of gluten-free pasta, starting from rice industry products, in particular from carolino broken rice flour with addition of stabilized bran from carolino rice and corn flour.
We carried out a market study, which were selected some samples of pasta for celiac people to be compared with the developed formulations. It was gelatinized some of the rice flour, in order to develop formulations whose characteristics correspond to those required by consumers. The behaviour of the various carolino rice flour gels (40%(w/w), 50%(w/w) and 60%(w/w)) was evaluated by performing oscillation temperature tests with a variation characterized by temperature between 20ºC and 80°C for 7200s, 3600s and 1800s. Through the obtained results a gel was produced and incorporated with the remaining ingredients and several pasta formulations were produced. These were subjected to TPA and compared with control wheat dough. After selection of the formulations was determined aw, colour, moisture content, optimal cooking time, loss of soluble solids, swelling index and water absorption. The texture of the pasta was analysed by cutting test and the tension test. It was found that samples which formulation incorporating corn flour (MM1 and MMF1) had a greater adoption by consumers over the others, and the addition of bran significantly improved the texture of the pasta (MAF1 and MMF1) compared with initial formulations (MA2 and MM1). It was observed however that the addition of bran to the formulations increased not only the loss of soluble solids but also absorption of water by the past
