Banca de DEFESA: SIMONE DE SOUZA FERNANDES

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : SIMONE DE SOUZA FERNANDES
DATE: 25/02/2026
TIME: 09:00
LOCAL: Remoto
TITLE:

Effect of different hydrocolloids on the formulation of gluten-free fusilli pasta using Japanese rice flour and chickpea flour

KEY WORDS:

 

 Gluten-free pasta; thermoplastic extrusion; Japanese rice; chickpea; Hydrocolloids.

PAGES: 133
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

The growing demand for gluten-free foods has driven the development of pasta products that combine technological performance, sensory quality, and adequate nutritional value. However, the absence of the gluten protein network poses significant structural challenges, requiring formulation and processing strategies that compensate for these limitations. This thesis aimed to develop, characterize, and optimize gluten-free fusilli pasta produced from Japanese rice flour and chickpea flour, in both raw and extrusion-pre-cooked forms, and to assess the roles of thermoplastic extrusion, hydrocolloid addition, and egg powder incorporation on the technological, physicochemical, functional, and sensory properties of the products. Chapter I presents a comprehensive literature review addressing the technological and nutritional fundamentals of gluten-free pasta, with emphasis on extruded flours, hydrocolloids, alternative protein sources, and the effects of processing on starch and protein structure. Chapter II investigated the impact of thermoplastic extrusion pre-cooking of chickpea flour on gluten-free fusilli formulations, demonstrating improvements in dough cohesion, cooking stability, and nutritional profile. Chapter III evaluated, using a full factorial experimental design (2³), the effects of hydrocolloid type (gellan or agar) and egg powder addition on cooking quality, texture, proximate composition, antioxidant activity, in vitro protein digestibility, and sensory acceptance. The results obtained probably indicate a positive association between the combination of extruded flour, gellan gum, and powdered egg and the technological performance of the formulations, as reflected by lower cooking losses, higher firmness, and greater sensory acceptance. Accordingly, the proposed strategy may be considered promising for the development of gluten-free fusilli-type pasta, suggesting potential improvements in technological and nutritional quality, as well as the feasibility of industrial application, subject to further studies.

COMMITTEE MEMBERS:
Interno - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externo à Instituição - MANUEL SALVADOR VICENTE PLATA OVIEDO - UTFPR
Externa à Instituição - MARILIA PENTEADO STEPHAN - EMBRAPA
Externa à Instituição - Monalisa Santana Coelho - EMBRAPA