eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2016-02-26 4 2 82 87 10.12691/jfnr-4-2-3 JFNR2016423 article Lisma'ra Gon?alves Caixeta Garcia 1 Anna Hiria Souza e Silva 2 Paola de Castro Cunha 2 Clarissa Damiani damianiclarissa@hotmail.com 3 Agronomy Departament, Federal University of Goiás, Box 131, CEP 74690-900, Goiania, Goiâs, Brazil Food Enginner, Goiania, Goiás, Brazil Food Technology Departament, Federal University of Goiâs, Box 131, CEP 74690-900, Goiania, Goiás, Brazil The objective of this study was to determine the technological and nutritional viability of the use of jabuticaba peel, an agroindustrial residue, in the development of gluten-free noodles. We evaluated the physical, chemical and technological characteristics of gluten-free noodles substituting 15% and 30% of rice flour and pre-gelatinized rice flour by jabuticaba peel flour. The product with highest proportion of the residue-derived flour increased considerably its nutritional value, and its energy value practically unchanged when compared with noodles prepared only with rice flour. Thus, the pasta added of jabuticaba peel flour is a more beneficial food not only for the gluten intolerant individuals, but for anyone concerned about a healthy diet. http://pubs.sciepub.com/jfnr/4/2/3/jfnr-4-2-3.pdf co-products bioactive compound intolerant to gluten Myrciaria jabuticaba (Vell) Berg pasta