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

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 cassava puree on the texture of pasta doughs. Formulations were made by substituting 20%...

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Main Authors:	Monaca, Ana Belén, Cazzaniga, Amanda, Linares, Andrés Ramón, Brousse, María Marcela
Format:	Online
Language:	English
Published:	Facultad de Ciencias Exactas, Químicas y Naturales 2023
Subjects:	Manihot esculenta Crantz dureza adhesividad extrusión extensibilidad hardness adhesiveness extrusion extensibility
Online Access:	https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/759

id	ojs-article-759
record_format	ojs
spelling	ojs-article-7592023-06-14T17:45:00Z Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs Efecto de la incorporación de puré deshidratado de mandioca en la textura de masas para pasta Monaca, Ana Belén Cazzaniga, Amanda Linares, Andrés Ramón Brousse, María Marcela Manihot esculenta Crantz dureza adhesividad extrusión extensibilidad Manihot esculenta Crantz hardness adhesiveness extrusion extensibility 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 cassava puree on the texture of pasta doughs. Formulations were made by substituting 20%, 30%, 40%, and 50% wheat flour 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, and extensibility were analyzed with a texturometer. Dehydrated cassava puree caused a drop in moisture content and also 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 dehydrated cassava puree is responsible, in part, for the changes in their texture. La posibilidad de sustituir el trigo por harinas no convencionales en la elaboración de pastas aún representa un desafío tecnológico. Este trabajo tuvo como objetivo estudiar el efecto de la sustitución de harina de trigo por puré deshidratado de mandioca en la textura de masas para pasta. Las formulaciones se realizaron sustituyendo 20%, 30%, 40% y 50% de harina de trigo por puré deshidratado de mandioca. Para obtener un comportamiento de referencia, se formuló una masa de control sin sustitución. La humedad se determinó a 105°C. La dureza, la cohesión, la elasticidad, la consistencia, la tenacidad y la extensibilidad se analizaron con un medidor de textura. El puré deshidratado de mandioca provocó una caída en el contenido de humedad y también una diferencia significativa en la textura de las masas sustituidas. Las masas con puré deshidratado de mandioca fueron más duras, cohesivas, elásticas, consistentes y resistentes a la elongación que el control, sin embargo, fueron menos extensibles. Se concluyó que la baja humedad que presentan las masas sustituidas con puré deshidratado de mandioca es responsable, en parte, de los cambios en su textura. Facultad de Ciencias Exactas, Químicas y Naturales 2023-06-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/759 10.36995/j.recyt.2023.39.006 Argentine Journal of Science and Technology; Vol. 39 No. 1 (2023); 45-51 Revista de Ciencia y Tecnología; Vol. 39 Núm. 1 (2023); 45-51 1851-7587 0329-8922 eng https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/759/772 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/759/773 Derechos de autor 2023 Ana Belén Monaca, Amanda Cazzaniga, Andrés Ramón Linares, María Marcela Brousse https://creativecommons.org/licenses/by-nc/2.5/ar/
institution	Facultad de Ciencias Exactas Quimicas y Naturales
collection	Revista de Ciencia y Tecnologia RECyT
language	English
topic	Manihot esculenta Crantz dureza adhesividad extrusión extensibilidad Manihot esculenta Crantz hardness adhesiveness extrusion extensibility
spellingShingle	Manihot esculenta Crantz dureza adhesividad extrusión extensibilidad Manihot esculenta Crantz hardness adhesiveness extrusion extensibility Monaca, Ana Belén Cazzaniga, Amanda Linares, Andrés Ramón Brousse, María Marcela Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
topic_facet	Manihot esculenta Crantz dureza adhesividad extrusión extensibilidad Manihot esculenta Crantz hardness adhesiveness extrusion extensibility
format	Online
author	Monaca, Ana Belén Cazzaniga, Amanda Linares, Andrés Ramón Brousse, María Marcela
author_facet	Monaca, Ana Belén Cazzaniga, Amanda Linares, Andrés Ramón Brousse, María Marcela
author_sort	Monaca, Ana Belén
title	Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
title_short	Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
title_full	Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
title_fullStr	Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
title_full_unstemmed	Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
title_sort	effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
title_alt	Efecto de la incorporación de puré deshidratado de mandioca en la textura de masas para pasta
description	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 cassava puree on the texture of pasta doughs. Formulations were made by substituting 20%, 30%, 40%, and 50% wheat flour 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, and extensibility were analyzed with a texturometer. Dehydrated cassava puree caused a drop in moisture content and also 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 dehydrated cassava puree is responsible, in part, for the changes in their texture.
publisher	Facultad de Ciencias Exactas, Químicas y Naturales
publishDate	2023
url	https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/759
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Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs

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