Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

Abstract

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 C 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 A w (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.

Characterization of Protein-Lipid Interactions in Biosystems Processes

“…The second most cited ingredient in the selected articles was cornmeal [12,14,18,20,21]. Some variations were used by the authors, such as Andean corn [14] grown in Argentina which adds to the masses a supply of dietary fibers, minerals, B vitamins and phytochemicals, such as polyphenols, but in these studies the nutritional aspects were not analyzed.…”

“…The development of pasta without the use of wheat and other types of raw materials also requires strategies that favor gluten replacement. Such strategies for obtaining pasta with gluten-like textures include the use of texture enhancers such as carboxymethylcellulose (CMC) and xanthan gum, as reported by Ramírez, et al [20].…”

“…Ramírez, et al [20], used a mixture of amaranth flour (which has higher protein content (12 and 16%) than wheat (10%) + cassava flour. They observed that the minerals contained in the amaranth flour acted with the CMC forming a network.…”

“…Regarding sensory evaluation, the products were evaluated using a 9-point hedonic scale [11,[13][14][15]21], 7point hedonic scale [2], 10-point hedonic scale [17], percentage [18], check-all-that-apply (CATA) questions [19] or 0 to 5 point scale [20] and one of the studies did not report the point scale used [22]. Many of the studies [2,13,17,19,20] have obtained low acceptance indicating that more technologies and research need to be studied and employed in gluten replacement.…”

“…Ramírez, et al [20], reported having low acceptance by using a tuber as the main ingredient (cassava) which left its earthy flavored mass described by the evaluators. Giménez, et al [19], performed the evaluation with 85 individuals, among which 55 were non-celiac and habitual consumers of wheat-based pasta, which according to them may have interfered with the acceptability of their sample.…”