The FS6 samples received mean scores above 8.1 for all attributes
evaluated, corresponding to the interval between “like very
much” and “extremely like”, above the minimum value of six for
acceptance of fresh pasta, which corresponded to “like slightly”.
Approval rates of 97.5%, 92.5%, 88.75% and 90% were registered for
appearance, aroma, flavor and texture, respectively. These scores
were recorded by the judges that indicated scores above 7 for the
attributes evaluated; these data indicated that FS6 received an
excellent acceptability rating. The FS6 showed uniform yellow color
and thickness, smoothness, slip, and a shiny surface, without
roughness before and after cooking. Other than the good taste and
odor, the product retained its shape without showing cracks,
breaks, or disintegration during cooking; the product also exhibited
a firm texture (“al dente”), non-sticky surface, low solids loss and
shorter cooking time. All of these characteristics were observed
during the cooking tests, in sensory analysis and in the micrograph
images (Figs. 2e4). The study determining intention to purchase
the product showed that 34% “possibly would buy” and 55%
“definitely would buy” FS6. None of the panelists said they would
not buy the FS6. During the sensory test, observations were written
down on the evaluation form with very positive remarks regarding
the FS6 samples, and nearly all of the panelists consumed the entire
product. Some panelists found the FS6 to be very similar in texture,
appearance and flavor to the fresh wheat flour spaghetti. The
quality of FS6 was similar to or higher than that in other studies,
and it is believed that industrial production could further improve
its quality, including the development of different shapes and
thicknesses. This study presented a new possibility of producing
gluten-free fresh pasta based on agribusiness recovered product. It
is important from a commercial standpoint given the aspects
related to the sustainability of the industry, the prospective growth
in the fresh pasta market and the absence of similar products on the
market for consumers, especially those allergic to gluten.