ELABORAÇÃO E DETERMINAÇÃO DA UMIDADE DE MASSA FRESCA TIPO FETTUCCINE, SEM GLÚTEN, UTILIZANDO A FARINHA DE BANANA VERDE

Abstract

Pasta is a product highly used by Brazilians mainly due to the cost-benefit ratio, however, there is a group of people who are intolerant to gluten (a protein present in wheat), known as celiacs. In this sense, green banana flour has proven to be a promising alternative, as in addition to being gluten-free, it has advantages such as a significant starch content. Therefore, the objective of this study was to develop a gluten-free dough, its preparation form and moisture analysis. The work was carried out in the Technical and Dietetics and Physical-Chemical Analysis Laboratories of the Instituto Federal Goiano – Campus Urutaí. As a result, we verified that it was possible to develop the dough, and it presented a good index and yield. Furthermore, the humidity in the first 24 hours was below the limit established by legislation and was characterized as a protein mass. However, it is necessary to carry out additional studies of cutoff points in the other times evaluated and ash and sensory analyses.