Production and characterization of pasta from biofortified foods: wheat flour, polished rice flour and whole bean flour/Producao e caracterizacao de massas alimenticias a base de alimentos biofortificados: trigo, arroz polido e feijao carioca com casca

This study aimed to produce pasta of high nutritional quality, using as a basis the mixture of three materials biofortified: rice, beans and wheat. For the production of pasta a central compound rotational experiment to evaluate the effect of moisture and the percentage of bean flour on the quality of rice flour pasta was used. The best results (greater increase in weight and volume and shorter cooking time) were obtained in the treatments T4 (36% moisture, 9% beans, 21% rice), T8 (34% moisture, 9.9% beans, 20, 1% rice) and T9-13 (34.5% moisture, 5.5% beans, rice 24.5%). The selected treatments showed very similar technological characteristics of the control pasta (100% refined wheatflour), with the difference in chemical composition, where it could be seen the increase in nutrient density with the addition of bean flour and polished rice in the formulation.