Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

Autores

  • Matheus Rodrigues Oliveira Universidade Federal de Santa Maria
  • Mariana Ercolani Novack Universidade Federal de Santa Maria
  • Carina Pires Santos Universidade Federal de Santa Maria
  • Ernesto Kubota Universidade Federal de Santa Maria
  • Claudia Severo Rosa Universidade Federal de Santa Maria

DOI:

https://doi.org/10.5433/1679-0359.2015v36n4p2545

Palavras-chave:

Salvia hispanica L., Cooking test, Pasta, Chia flour.

Resumo

In recent years, chia (Salvia hispanica L.) has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1), 15% (T2), and 30% (T3) of wheat flour with chia flour relative to the control formulation (C). The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water), chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates), and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

Biografia do Autor

Matheus Rodrigues Oliveira, Universidade Federal de Santa Maria

Tecnólogo em Alimentos, Universidade Federal de Santa Maria, UFSM, Santa Maria, RS. Brasil.

Mariana Ercolani Novack, Universidade Federal de Santa Maria

Discente do Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, UFSM, Santa Maria, RS, Brasil.

Carina Pires Santos, Universidade Federal de Santa Maria

Tecnóloga em Alimentos, Santa Maria, RS, Brasil.

Ernesto Kubota, Universidade Federal de Santa Maria

Prof. Titular, Deptº de Tecnologia e Ciência dos Alimentos, UFSM, Santa Maria, RS, Brasil. E-mail: Tecnólogo em Alimentos, Universidade Federal de Santa Maria, UFSM, Santa Maria, RS, Brasil.

Claudia Severo Rosa, Universidade Federal de Santa Maria

Profª Adjunta, Deptº de Tecnologia e Ciência dos Alimentos, UFSM, Santa Maria, RS, Brasil.

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Publicado

2015-08-13

Como Citar

Oliveira, M. R., Novack, M. E., Santos, C. P., Kubota, E., & Rosa, C. S. (2015). Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta. Semina: Ciências Agrárias, 36(4), 2545–2554. https://doi.org/10.5433/1679-0359.2015v36n4p2545

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