Desenvolvimento de massa fresca para lasanha com substituição parcial de farinha de trigo por farinha de mandioca e adição de berinjela

Abstract

Wheat flour is widely used in human feeding. However, the production to supply internal demand is not sufficient in Brazil. In this context, this work aims the production and evaluation of lasagna pasta with partial replacement of wheat flour (FT) by cassava flour (FM). This way, Brazil's dependence of imported wheat can be reduced and a new and healthy food alternative can be produced from cassava. Fiber content of the product was increased adding 10% (dry basis) of eggplant flour (FB). Three fresh pasta of lasagna were developed with the following composition: M1 (control): 100% FT; M2: 60% FM; M3: 60% FM + 10% FB. Formulations M2 and M3 were characterized physical, chemical and physico-chemically. After microbiological analyzes showed that the samples were safe for consumption, the three formulations were analyzed sensorially for acceptance and purchase intent using hedonic scale of nine and five points, respectively. The results of the characterization of the product were analyzed by ANOVA and Tukey. The results of fresh pasta M2 and M3 composition of showed that the product produced is rich in dietary fiber. Chemical analyses of M2 and M3 showed fiber content of 3.6833% and 5.1900%, respectively. This indicates that these pastas can be considered as a source of fiber. Color evaluation of fresh pasta showed results that suggested that the addition of cassava flour has significant influence on the final product color, as well as the addition of eggplant flour, which promotes darkening of the final product. The mean of scores assigned by the judges in sensorially evaluation of acceptance, for global impression, were approximately 7.89 (M1), 7.43 (M2) and 6.92 (M3), on a scale from 1 to 9 points, being classified between "liked moderately" and "liked much" for M1 and M2, and between "liked slightly" and "liked moderately" to M3. The purchase intention was evaluated between "Certainly buy" and "Possibly buy" for M1 and M2, and between "Possibly buy" and "Maybe buy/ maybe not buy" for M3.