Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation
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M. Ramírez [1] ; MJ Tenorio [1] ; Cristian Ramirez ; Aldonza Jaques [3] ; H. Nuñez [2] ; Ricardo Simpson ; O. Vega [1]
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[1] Universidad de Antioquia
Universidad de Antioquia
Colombia
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[2] Universidad Técnica Federico Santa María
Universidad Técnica Federico Santa María
Valparaíso, Chile
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[3] Department of Chemical and Environmental Engineering,Universidad Técnica Federico Santa María
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 25, Nº 5, 2019, págs. 414-428
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 ℃ at 3 m/s. Then, the optimal formulation for the pasta was found to be cassava (26 g/100 g), amaranth flour (12 g/100 g), and carboxymethyl cellulose (0.23 g/100 g), which maximized the Aw (0.160), moisture content (3.10 g/100 g), hardness (5.02 N), and protein content (9.30 g/100 g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.
