DEVELOPMENT OF GLUTEN-FREE FRESH PASTA ENRICHED WITH ARUGULA MICROGREEN PULP: TECHNOLOGICAL ASPECTS AND SUSTAINABILITY POTENTIAL

Abstract

This study aimed to develop and characterize fresh gluten-free pasta enriched with arugula (Eruca sativa L.) microgreen pulp, seeking to add nutritional and technological value while promoting biodiversity and sustainable regional development. Six pasta formulations were prepared using wheat, cassava, and rice flours, with and without microgreen pulp addition. Microgreens were cultivated under controlled conditions, and pulp was incorporated into the formulations. Pasta samples were evaluated for cooking index, moisture, and pH. Cassava flour formulations showed higher cooking index and moisture, indicating greater water absorption. The addition of microgreen pulp increased pasta pH, likely due to the pulp's acidity. Most formulations met fresh pasta standards except for moisture in cassava flour samples, suggesting processing adjustments are needed. Microgreen inclusion showed potential to enhance technological pasta profiles while contributing to sustainable agribusiness through the use of short-cycle vegetables. This study offers an innovative alternative for developing functional products aimed at gluten-restricted consumers, aligning health, biodiversity, and regional production.