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 bene ts. The objective of this study was to develop pasta with different percentages of chia our in lieu of wheat our, 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%

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... ) of wheat our with chia our 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, ber, protein, ash, and carbohydrates), and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia our had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia our had higher rates of acceptability in terms of the avor, while the control pasta prevailed in terms of color and texture.