Gluten free pasta with natural ingredient of color and carotene source

The gluten-free pasta (GFP) has a higher cost and is often brittle, pale, poorly balanced in macro micronutrients when compared to wheat-based pasta. This study aimed use the biofortified sweet potato flour, natural source of color provitamin A ingredient, with rice hydrolyzed soy protein concentrate, carboxymethyl cellulose gum produce GFP, using central composite rotatable design three factors (23) point. GFP were evaluated by instrumental analysis, visual analysis technological characteristics (presence cracks, defect, shape aspect), used for selection. Three selected: E1, E2 E12, which showed absence breaks or defects an intermediate aspect after cooking, submitted nutritional, functional sensory evaluations. These GFPs presented levels β-carotene 135.22, 292.04 147.54 µg/g (dry basis), respectively, overall liking means acceptance region (>4.5) no significant differences among them. According penalty parameters consistency penalized these averages. Therefore, optimizing ingredients’ concentrations improved nutritional value acceptability GFP.