Development, chemical and technological characterization of dry pasta noodles with wheat flour added to acerola pomace flour

Abstract

Considering that acerola residues are not used as a nutritional source for human consumption and that there is still a lack of knowledge on the part of the scientific community about these residues, it was necessary to prepare the flour from acerola residues.  The objective of this work was to develop pasta containing flour from acerola residues, as well as the physicochemical and technological characterization of the prepared pastas. Acerola pomace flour was specifically incorporated at concentrations of 0%, 3%, 5%, 7% and 10% in relation to wheat flour, and the quality of the developed pasta was evaluated through baking tests (cooking time, water absorption, mass increase after cooking), total acidity and pH. The pasta was prepared in the Bakery Laboratory and the chemical and technological analyses were carried out in the Chemistry Laboratory of IFMA São Luís - Maracanã Campus. The whole and dehydrated seeds of the acerola were crushed with the help of a domestic blender and sifted through a 40 mesh sieve to obtain the flour. The production process of the "dry pasta" type was developed according to the following steps: preparation, mixing, kneading, rolling, cutting, drying, packaging, and cooking. The data obtained in the chemical and technological analyses showed that the developed food masses are within the legislation, which indicates an adequate food mass. According to the results obtained, it is concluded that acerola pomace flour can be added to the formulation of pasta, as it is an alternative in the elaboration of new products and use of acerola fruit residue.

DOI:https://doi.org/10.56238/sevened2024.023-010