Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. (July 2019)

• Record Type: Journal Article
• Authors: Ramírez, M; Tenorio, MJ; Ramírez, C; Jaques, A; Nuñez, H; Simpson, R; Vega, O
• Is Part Of: Food science and technology international. Volume 25:Number 5(2019)
• Page Start: 414
• Page End: 428
• Publication Date: 2019-07
• Subjects: Cassava drying -- gluten-free pastas -- celiac disease -- flour properties -- amaranth flour; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/1082013219828269
• Languages: English
• ISSNs: 1082-0132

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 ℃ 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.