Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs

• Published in: Revista de ciencia y tecnología no. 39; pp. 45 - 51
• Main Authors: Monaca, Ana B., Cazzaniga, Amanda, Linares, Andrés R., Brousse, María M.
• Format: Journal Article
• Language: Spanish; Portuguese
• Published: Centro de Investigación y Desarrollo Tecnológico, Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones 01.06.2023
• Subjects: EDUCATION, SCIENTIFIC DISCIPLINES; ManihotesculentaCrantz; hardness; dureza; adhesiveness; extrusion; adhesividad; extrusión; extensibilidad; extensibility
• ISSN: 0329-8922; 1851-7587; 1851-7587
• DOI: 10.36995/j.recyt.2023.39.006

The possibility of replacing wheat with non-conventional flours in the production of pasta still represents a technological challenge. This work aimed to study the effect of replacing wheat flour with dehydrated cassavapuree on the texture of pasta doughs. Formulations were made by substituting 20%, 30%, 40%, and 50% wheatflour for dehydrated cassava puree. A control dough was formulated with 100% wheat flour to obtain a reference behavior. The moisture was determined at 105°C. Hardness, cohesiveness, elasticity, consistency, toughness, andextensibility were analyzed with a texturometer. Dehydrated cassava puree caused a drop in moisture content andalso a significant difference in the texture of the substituted doughs. The doughs with dehydrated cassava puree were harder, more cohesive, elastic, consistent, and resistant to elongation than the control, however, they were less extensible. It was concluded that the low moisture presented by the doughs substituted with dehydratedcassava puree is responsible, in part, for the changes in their texture.