title: Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
abstract: The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale - MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch.
authors.affiliation: Universidade Federal do Paraná, Programa de Pós-graduação em Segurança Alimentar e Nutricional, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Av. Pref. Lothário Meissner 632, Curitiba, PR 80210-170, Brazil. Electronic address: sila.ufpr@gmail.com.
authors.forename: Sila Mary Rodrigues
authors.initials: SM
authors.lastname: Ferreira
authors.affiliation: Universidade Federal do Paraná, Programa de Residência Integrada Multiprofissional em Atenção Hospitalar, Hospital de Clínicas, Curitiba, PR, Brazil.
authors.forename: Ana Paula
authors.initials: AP
authors.lastname: de Mello
authors.affiliation: Universidade Federal do Paraná, Departamento de Nutrição, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Curitiba, PR, Brazil.
authors.forename: Mônica
authors.initials: M
authors.lastname: de Caldas Rosa dos Anjos
authors.affiliation: Universidade Federal do Paraná, Programa de Pós-graduação em Segurança Alimentar e Nutricional, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Av. Pref. Lothário Meissner 632, Curitiba, PR 80210-170, Brazil.
authors.forename: Cláudia Carneiro Hecke
authors.initials: CC
authors.lastname: Krüger
authors.affiliation: Universidade Federal de Pernambuco, Departamento de Engenharia Química, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521, Brazil.
authors.forename: Patrícia Moreira
authors.initials: PM
authors.lastname: Azoubel
authors.affiliation: Universidade Federal do Paraná, Departamento de Nutrição, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Curitiba, PR, Brazil.
authors.forename: Márcia Aurelina
authors.initials: MA
authors.lastname: de Oliveira Alves
mesh_terms: D002446:Celiac Disease; D003296:Cooking; D055050:Diet, Gluten-Free; D004548:Elasticity; D005433:Flour / Q000032:analysis*; D006244:Hardness; D012275:Oryza / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D045868:Sorghum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013649:Taste; D003313:Zea mays / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Celiac disease; Gluten-free pasta; Sorghum