Resumo

ASTAIZA, M; RUIZ, L  e  ELIZALDE, A. PRODUCTION OF FOOD PASTAS ENRICHED FROM QUINUA's (Chenopodium quinoa wild.) FLOUR AND CARROT (Daucus carota). Rev.Bio.Agro [online]. 2010, vol.8, n.1, pp.43-53. ISSN 1692-3561.

The pasta ofsemolina is a food ofmassive consumption, but the biológical value ofits protein is low, the deficiency is given by the lysine in the protein of the wheat. To complemented the Semolina with quinua and carrot flour, the quality of the protein is improved because the quinua is high in lysine and there is increased the content of soluble fiber and A vitamin bythe addition of carrot. This study is developed in two stages; in the First Stage it was elaborated and was analyzed the pastas enriched with quinua flour, with levels of substitution of 30%, 40% and 50% in the Second Stage, it was replaced with carrot 15% of the liquid phase of the formulation that in the First phase was better in quality there was evaluated the quality of boiling, chemical composition and sensory quality of the pastas. The substitution of the Semolina for 30% of quinua flour, as the incorporation of carrot in the formulation, allowed the high nutritional quality pasta, with excellent acceptance by the consumer it was achieved a significant increase in the concentration of protein and fiber, it was decreased the content of carbohydrates, it as improved the chemical calculation and the technological properties and it was kept inside the suitable ranges; all of it concluded that complementation of the semolina with quinua and carrot, in the elaboration of pastas, improves the nutritional quality of these and it is technologically feasible.

Palavras-chave : Semolina; functional pastas; quinua; carrot; transfers oftechnology.

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