Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch

Milde, Laura; Rivero, Donovan Arie; Chigal, Paola Soledad; Zubreski, Emilce R.; Chade, Miriam Estela; Brumovsky, Luis Alberto

doi:10.1016/j.ijgfs.2021.100396

Cited by 7 publications

(2 citation statements)

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“…The formulation of this study was developed with regional ingredients of low nutritional and technological value, for which it was optimized through various investigations. 6,7 In last years, various investigations have addressed the implementation of different seaweeds to achieve food products based on wheat flour with better nutritional properties. [8][9][10] They are a potential source of prebiotics and proteins with amino acids of nutritional interest 11 , in addition, they have low content in available carbohydrates and lipids 12 ; all this characteristics positions seaweed as a superfood.…”

Section: Introductionmentioning

confidence: 99%

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Development and consumer acceptance of gluten-free pasta enriched with Pyropia columbina. Physical, textural and nutritional properties.

Milde

Monzón

Olivera

et al. 2022

Rev Esp Nutr Hum Diet

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Introduction: Gluten-free pasta is low in protein, which also involve a loss of cooking and texture quality. The objective was to increase the nutritional value of a gluten-free pasta through the incorporation of different amounts of Pyropia columbina seaweed powder and to analyze their effects on physicochemical and sensory quality Material and Methods: Pasta were made from cassava starch and corn flour (80:20), milk, egg, salt and xanthan gum, with the addition of Pyropia columbina seaweed powder (6.0 and 9.0%). Cooking quality (optimal cooking time, water absorption and cooking loss) and textural quality (firmness, springiness, chewiness and shear force) were analyzed; also, chemical composition, in vitro protein digestibility and general acceptance of the chosen formulation. Data obtained of the parameters were evaluated through ANOVA and Fisher's test (P<0.05). Results: Results showed that pasta enriched with 6.0% seaweed developed lower cooking loss regarding to control, better textural quality and sensory characteristics. This chosen formulation showed a significant increase in protein, ash, total dietary fiber and a decrease in fat content; which involved a decrease in available carbohydrates and caloric value. In addition, an increase in the mean protein digestibility value was obtained; as well as better flavor and global acceptance regarding to a commercial pasta with similar characteristics. Conclusions: Aggregate of 6.0% Pyropia columbina seaweed powder in the gluten-free pasta formulation increased protein, total dietary fiber and ash contents; in contrast, was significantly reduced fat content. Sensory evaluation results with consumers shown better flavor and acceptance regarding to a commercial pasta with similar characteristics.

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Section: Introductionmentioning

confidence: 99%

“…The sensory attributes evaluated were hardness, adhesiveness and chewiness; the definitions were adopted from Torricella Morales et al (2007). 7 Each attribute was evaluated on a 7-point scale (from very low (1) to very high ( 7)) on a survey form. Test was carried out in triplicate.…”

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confidence: 99%