Quality of pasta made of cassava, peach palm and golden linseed flours

Abstract

The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm meal, and golden linseed while observing the nutritional value added and its technological properties. The pasta underwent assessments of its physicochemical and rheological characteristics. The drying temperatures studied were 60, 75, and 90 °C and the influence of those temperatures on pasta quality parameters and texture properties assessed. The percentage composition of the flours met the standards mandated by the Brazilian legislation and the pasta was classified as rich in fibers. The texture parameters of the pasta were influenced by the drying process, with the best results obtained at the lowest and highest temperatures studied. Practical Application:The pasta produced is a gluten-free product with high nutritional value. The sensory and technological characteristics of the new pasta are similar to those of traditional products. The Peach palm flour is rich in fiber and has viability to produce pasta with the best technological and sensory characteristics.

Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

“…The proximal composition of the BF obtained in the present study was comparable to that described in both the legislation and the literature for flour from other vegetable sources: (i) the moisture content of BF (5.67 g/100 g) was lower than the maximum permitted content for wheat flour (15% w/w) (Brasil, 2005; FDA, 2020); (ii) the protein content of BF (9.15 g/100 g) was similar to that found for wheat (~ 9 g/100 g), corn (4-9 g/100 g), and yellow pea (9.9 g/100 g) (Zhao et al, 2019) flours, and higher than that reported for green banana (3.3 g/100 g) (Flores- Silva et al, 2014) and sweet potato (2.89 g/100 g) (Teye et al, 2018) flours; (iii) the lipid content (0.45 g/100 g) was similar to that reported for green banana (0.5 g/100 g) (Flores- Silva et al, 2014), cassava flour (0.79 g/100 g) (Otondi et al, 2020), and sweet potato (0.76 g/100 g) (Teye et al, 2018) flours, and lower than pupunha (7.89 g/100 g) and flaxseed (21.19 g/100 g) (Sakurai et al, 2020) flours; (iv) the ash content that is related to the mineral content of BF (5.62 g/100 g) was higher than that found for green banana (2.4 g/100 g) (Flores- Silva et al, 2014), manioc and chia (2.59 and 4.98%, respectively) (Otondi et al, 2020), sweet potato (2.19 g/100 g) (Teye et al, 2018), and bean (2.06-3.65 g/100 g) (Rios et al, 2018) flours; (v) the total dietary fiber (21.81 g/100 g) was higher than those reported for sweet potato (3 g/100 g), avocado pear (9.32 g/100 g), and turkey berry (11.13 g/100 g) (Teye et al, 2018) flours; and (vi) the energy value of BF (355.73 kcal) was lower than pumpkin peel (382.54 kcal) (Staichok et al, 2016) and okara (413.92 kcal) (dos Santos et al, 2019) flours.…”

The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview

“…In addition to direct consumption, peach palm can be used as a raw material for the production of various products, especially in the form of flour (Pires et al, 2019;Valencia et al, 2015), oil (Melhorança & Pereira, 2012), pasta (Oliveira et al, 2006;Sakurai et al, 2019), edible film (Costa et al, 2019), fermented beverage (Andrade et al, 2003), bacterial substrate for amylase production (Oliveira et al, 2007) and functional food products (Rojas-Garbanzo et al, 2012).…”

“…However, in a later study, the addition of cassava starch, peach palm flour and gilded linseed allowed the production of well-structured dry pasta. In addition, the mass had a good rate of acceptance and intention of purchase by the tasters (Sakurai et al, 2019). Rosa et al (2016) developed a pre-mix for cake with peach palm (Bactris gasipaes Kunth) flour, free of gluten.…”

“…Since damaged or deformed fruits can be used in the elaboration of flour (Godoy et al, 2007). (Oliveira et al, 2006;Sakurai et al, 2019) and addresses multiple challenges in the different stages of industrialization and marketing. -Garbanzo et al (2011) studying the identification and quantification of carotenoids in peach palm flour concluded that more research is needed to control the effects that processing and storage have on carotenoids and their bioavailability.…”

The Addition of Fluted Pumpkin ( <i>Telfairia occidentalis</i>) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta

“…The sample formulations are shown in Table 1. The pasta samples were produced as described by Sakurai, Rodrigues, Pires, and Silva (2019) with some modifications. The cassava flour samples with 0 g, 5 g into 95 g and 10 g into 90 g of fluted pumpkin leaf powder were weighed and mixed manually to achieve a homogenous mixture.…”