A MULTISTEP OPTIMIZATION APPROACH FOR THE PRODUCTION OF HEALTHFUL PASTA BASED ON NONCONVENTIONAL FLOURS

摘要

A multistep approach is proposed in this study for optimizing the production process of pasta based on nonconventional flours. The spaghetti samples obtained in the first experimental phase (Step 1) were in quinoa and oat base. In the second step (Step 2), legume flour was added. In the next phase (Step 3), oat was substituted with maize. In the final phase (Step 4), quinoa, maize and soy were used. The dough rheological properties and the sensorial parameters of spaghetti were evaluated. In Step 1, the sample with 60% of quinoa, 10% of pregelatinized quinoa and 30% of oat had appropriate firmness to be extruded. The legume flour added to the dough in Step 2 increased its viscosity. In Step 3, the added maize brought about lower values of viscosity. The spaghetti manufactured in Step 4 had viscosity values similar to that of the previous step but close to that of the durum wheat semolina dough.