Objective: The objective of this research study was to evaluate cassava bran and xanthan gum effect on rheological properties of doughs for fiber rich pasta. Methods/Analysis: Pastas with 10, 20 and 30% bran additions and xanthan gum in 0.5, 1 and 1.5% concentrations were prepared. Rheological characterization of doughs was carried out through dynamic oscillatory tests with frequency and time sweeps. Also, a sensory evaluation of cooked pasta was carried out evaluating firmness, elasticity, color, taste and overall impression, through a hedonic test of product acceptance. Findings: In viscoelastic characterization, elastic modulus prevailed over the viscous one and increase in amounts of bran and gum caused an increasing trend in the modules. Sensory acceptance decreased with bran increase in the pasta; however, gum addition improved its evaluation. Novelty: This work showed that a product rich in fiber and with good sensory acceptance can be obtained with use of an agroindustrial waste such as cassava bran and able to strengthen the cassava productive chain nationwide.
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