EFEITO DE DOIS GENÓTIPOS DE GRÃOS INTEGRAIS DE SORGO (Sorghum bicolor L.) E ARROZ (Oriza sativa L.) SOBRE AS PROPRIEDADES FUNCIONAIS E TECNOLÓGICAS DE MACARRÃO SEM GLÚTEN DE MASSA SECA

Abstract

Sorghum, a major cereal in world production, is the food base for millions of people in many countries. In addition to having an interesting phytochemical composition for maintaining the healthy individual's well-being, sorghum is gluten-free, and has potential to be used as an alternative to wheat flour on the market for coeliacs. The objective of this work was to investigate the potential of sorghum in relation to the production of gluten - free pasta from whole grains of two sorghum cultivars (red and white) and rice flour, as well as to evaluate the effect of the grains studied on the properties functional, nutritional and phytochemical characteristics of flours and pasta produced. Flour of whole grains of red, white and rice sorghum, and analyzes of nutritional composition showed that whole sorghum flour presented high levels of dietary fiber and high concentrations of K, P, Mg, Fe and Zn. The phytochemical composition of the flours was determined and the red sorghum whole meal obtained results superior to the other flours, exhibiting a considerably higher content of bioactive compounds (total phenolics, total flavonoids, total anthocyanins and total carotenoids). The flours developed presented technological characteristics that allow their use in the food industry to be applied in new gluten-free products from different food systems, such as pasta. These were elaborated through an experimental design of mixtures of flours produced in different proportions and added with Xanthan gum, and it was observed that it is possible to produce gluten-free pasta from whole grain sorghum and rice flours with good technological quality of cooking. It was performed a desirability test to obtain optimum pasta, which exhibited better technological and flavonoid quality values, besides presenting a considerable nutritional contribution, being rich in fibers and minerals, with interesting phytochemical contents, and accepting sensorially, evidencing the application of sorghum in gluten-free foods, as well as in addition to the constitution of foodstuffs, raising the nutritional content and promoting human health.