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portuguesO objetivo deste estudo foi desenvolver massa alimenticia fresca sem gluten com adicao de farinha de casca de maracuja amarelo (FCM). Uma formulacao controle composta de uma mistura de farinha de arroz e farinha de milho, e formulacoes com adicao de 10 e 20% de FCM foram produzidas. As amostras foram analisadas quanto as caracteristicas sensoriais, fisico-quimicas e tecnologicas. A adicao de FCM as formulacoes aumentou o tempo de cozimento, a perda de solidos soluveis e a absorcao de agua, bem como, modificou os parâmetros de cor. As formulacoes que apresentaram melhores resultados, quanto aos atributos sensoriais, foram o controle e a que continha 10% de adicao de FCM, que apresentaram indice de aceitabilidade acima de 70%. A adicao de 10% de FCM aumentou o teor de fibras (3,25%) e cinzas (2,15%) e reduziu a porcentagem de carboidratos (41,19%) e o valor energetico (223,26 kcal/80g), enquanto o teor de proteinas e lipidios foi semelhante entre formulacoes. A analise de componentes principais demonstrou que a amostra controle se destacou por suas propriedades sensoriais, enquanto a adicao de 10% de FCM promoveu as propriedades nutricionais. Portanto, o aumento do valor nutricional da massa fresca sem gluten produzida com adicao de FCM pode ser considerada uma alternativa para atender uma demanda crescente do mercado que busca escolhas alimentares mais saudaveis. Palavras-chave: farinha de milho; farinha de arroz; subproduto; Passiflora edulis EnglishThe aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of carbohydrates (41.19%) and energy value (223.26 kcal/80g); content of proteins and lipids were similar between the formulations. Principal component analysis showed that the control formulation stands out due to its sensory properties while the formulation containing 10% PPF improved nutritional properties. Therefore, the increase in nutritional value of gluten-free fresh pasta due to the PPF addition can be considered an alternative to meet market demands for healthier food choices. Key words: maize flour; rice flour; byproduct; Passiflora edulis

Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour