Preparation of Gluten-free Noodles Incorporated of Jabuticaba Peel Flour

Lismaíra Gonçalves Caixeta Garcia¹, Anna Hiria Souza e Silva², Paola de Castro Cunha² and Clarissa Damiani^3,

¹Agronomy Departament, Federal University of Goiás, Box 131, CEP 74690-900, Goiânia, Goiás, Brazil

²Food Enginner, Goiânia, Goiás, Brazil

³Food Technology Departament, Federal University of Goiás, Box 131, CEP 74690-900, Goiânia, Goiás, Brazil

Cite this paper:
Lismaíra Gonçalves Caixeta Garcia, Anna Hiria Souza e Silva, Paola de Castro Cunha and Clarissa Damiani. Preparation of Gluten-free Noodles Incorporated of Jabuticaba Peel Flour. Journal of Food and Nutrition Research. 2016; 4(2):82-87. doi: 10.12691/jfnr-4-2-3

Abstract

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.

Keywords:
co-products bioactive compound intolerant to gluten Myrciaria jabuticaba (Vell) Berg pasta

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