Massa alimentícia fresca sem glúten adicionada de beterraba

Abstract

The aim of the study was to develop fresh gluten-free pasta, pigmented with beets and evaluate their quality. Five formulations were developed having as variables the sweet sprinkles and the xanthan gum. The developed masses were evaluated for technological characteristics (cooking time, solids loss and weight gain), centesimal composition and microbiological quality (coliforms at 35 ° and 45 ° C, salmonella, coagulase-positive staphylococcus, mesotrophic heterotrophic bacteria, fungi and yeasts). The studied variables had significant effect only in cooking time that varied around 4 minutes, solids loss that varied around 1% and humidity that exceeded the amount stipulated by the legislation of 35%. The microbiological analyzes obtained satisfactory results, and no contaminant was found in the masses. Thus the production of gluten-free pasta presented itself as a viable alternative for those who decided to exclude gluten from their diets