In recent years, chia (Salvia hispanica L.) has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1), 15% (T2), and 30% (T3) of wheat flour with chia flour relative to the control formulation (C). The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water), chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates), and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture. Key words: Salvia hispanica L., cooking test, pasta, chia flour ResumoNos últimos anos a chia (Salvia hispanica L.) vêm se tornando cada vez mais presente na dieta dos brasileiros e despertando o interesse de muitos pesquisadores, pelas suas propriedades funcionais e seus respectivos benefícios à saúde. O objetivo desse trabalho foi desenvolver massas alimentícias com diferentes percentuais de farinha de chia em substituição a farinha de trigo e avaliar o impacto da chia nas características nutricionais, tecnológicas e sensoriais. As massas foram desenvolvidas pela substituição de 7,5% (T1), 15% (T2) e 30% (T3) da farinha de trigo por farinha de chia em relação à formulação controle (C). Avaliou-se a qualidade das massas por meio de testes de cozimento (aumento de peso e de volume, tempo de cozimento e perda de sólidos na água de cozimento), composição química (umidade, lipídios, fibras, proteína, cinzas e carboidratos) cor, pelo colorímetro Minolta e análise sensorial através de teste de aceitação. As massas formuladas com farinha de chia apresentaram maior valor nutricional e características tecnológicas superiores a controle. Os resultados da análise sensorial demonstraram que a massa com 7,5% de farinha de chia obteve maior aceitabilidade no sabor e a massa controle na cor e textura. Palavras-chave: Salvia hispanica L., teste de cozimento, massas alimentícias, farinha de chia

27The diversity in bread all around the world is enormous and enriched breads are a 28 trend to follow in the next years. The aim of this work was to develop new breads 29 incorporating whey residue, and the final products were analysed for their textural 30properties, as compared with a basic wheat bread. For measurement of texture two types 31 of teste were used (compression and puncture). The results showed that the whey 32 residue could be used to produce bread with good textural properties, particularly for an 33 improved recipe. The improved whey bread showed good textural characteristics, which 34 remained practically unchanged after 24 h, being this true for the properties evaluated 35 through the compression test (hardness, chewiness, resilience, cohesiveness, 36 springiness) and through the puncture test (external firmness, inner firmness, stickiness, 37 adhesiveness). Finally, very strong correlations were found between cohesiveness and 38 resilience and between adhesiveness and stickiness. 39 40