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

• Published in: Food science and technology international Vol. 25; no. 5; p. 414
• Main Authors: Ramírez, M, Tenorio, M J, Ramírez, C, Jaques, A, Nuñez, H, Simpson, R, Vega, O
• Format: Journal Article
• Language: English
• Published: United States 01.07.2019
• Subjects: Amaranthus - chemistry; Celiac Disease - diet therapy; Chemical Phenomena; Consumer Behavior; Desiccation - methods; Diet, Gluten-Free; Dietary Proteins - analysis; Hot Temperature; Manihot - chemistry; Plant Tubers - chemistry; Taste; Water - analysis; celiac disease; amaranth flour; flour properties; gluten-free pastas; Cassava drying
• ISSN: 1532-1738
• DOI: 10.1177/1082013219828269

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 A (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.