Banca de QUALIFICAÇÃO: SIMONE DE SOUZA FERNANDES

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : SIMONE DE SOUZA FERNANDES
DATE: 28/05/2025
TIME: 14:00
LOCAL: Remoto
TITLE:

Innovative Gluten-Free Noodle Fusilli Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours for Superior Quality

KEY WORDS:

Oryza sativa L.; Cicer arietinum L.; technological properties, cooking tests; textural parameters.

 

PAGES: 27
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

This study aimed to develop high-quality gluten-free pasta by optimizing formulations based on extruded pre-cooked flours from Japanese rice and chickpeas. A factorial design (2³) was applied to investigate the influence of flour composition (rice and chickpea flour ratios), moisture content, and extrusion temperature on pasta quality, specifically focusing on water absorption capacity, nutrient retention, and texture attributes. The flour blends were analyzed for processing moisture, water absorption and solubility indices, paste viscosity, retrogradation tendency, and specific mechanical energy generated during extrusion. Additionally, pasta samples underwent cooking quality assessments, including optimal cooking time, water uptake, volume expansion, and soluble solid loss. Texture properties such as hardness, elasticity, cohesiveness, gumminess, and chewiness were also evaluated. Results indicated that treatment T4 (containing 40% chickpea flour, processed at 30% moisture content and extruded at 80°C) demonstrated superior characteristics, combining optimal softness, elasticity, and moisture retention, achieving a final moisture content of 14.22% and a notably high water absorption rate. Treatment T4 also minimized nutrient losses and provided a uniform and appealing texture. Moreover, incorporating 40% chickpea flour significantly improved the pasta's nutritional profile. Thus, formulation T4 emerges as an optimal choice for consumers seeking nutritious, high-quality, and enjoyable gluten-free pasta products.

 

COMMITTEE MEMBERS:
Interno - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Interno - ***.726.462-** - OTNIEL FREITAS SILVA - EMBRAPA
Externo à Instituição - MANUEL SALVADOR VICENTE PLATA OVIEDO - UTFPR