PREPARATION AND ACCEPTANCE OF GLUTEN-FREE NOODLES WITH CUPUASSU PEEL FLOUR (Theobroma grandiflorum)

Brazil has a diversity of fruits and biomes, including the Amazon, the largest Brazilian biome, located in the north of the country and has different exotic fruits such as assai, buriti and cupuassu. The aim of the study was to prepare gluten-free pasta with the addition of cupuassu bark flour, analyze the physical-chemical and proximate aspects of the product and verify acceptance and purchase intention. Cupuassu was cleaned, sanitized and stored according to Good Manufacturing Practices Manual (GMP). Then, the procedures for the production of the Cupuassu Bark Flour (FCC) and the preparation of gluten-free pasta were carried out. After this step, the physical-chemical and proximate composition analyzes were carried out. The noodles made with both cassava starch and starch, both added with FCC, had very similar pH and acidity results. In the sensory evaluation they presented medians between 8 and 7 which is equivalent to moderately liked and regularly liked, respectively. The starchy noodle samples had better acceptance. Therefore, it was obtained a pasta from the FCC with good macronutrient content and acceptance, being an alternative product for baking for individuals with disorders related to gluten.