Indian Journal of Science and Technology
Year: 2018, Volume: 11, Issue: 43, Pages: 1-9
C. Acosta Andrea*, J. Hernandez Elvis and M. Salcedo Jairo
Department of Agro industrial Engineering, Universidad de Sucre, Kra.28 # 5-267, Sincelejo, Sucre, Colombia; [email protected], [email protected], [email protected]
*Author for correspondence
C. Acosta Andrea,
Department of Agro industrial Engineering, Universidad de Sucre, Kra.28 # 5-267, Sincelejo, Sucre, Colombia; [email protected]
Objective: To develop fiber-rich pasta by partially replacing wheat semolina with cassava bagasse and incorporation Carboxymethylcellulose (CMC). Methods/Analysis: Pasta was made with cassava bran (10, 20 and 30% w/w) and carboxymethylcellulose - CMC (0.5, 1 and 1.5% w/w). A rheological characterization of the products was carried out. The pasta that presented the best rheological characteristics was subjected to a sensory analysis to determine its degree of acceptance. Findings: Partial replacement of wheat semolina by cassava bagasse and the addition of Carboxymethylcellulose showed predominance of storage modulus over loss modulus in dynamic oscillatory tests and, In addition, by increasing the bagasse content of cassava and hydrocolloid a predisposition of increase in the modules was observed, probably associated with the effect fiber has on water absorption, generating a more solid dough and the ability of this hydrocolloid to mimic viscoelastic properties of gluten. Sensory characterization of pasta decreased with the increase in cassava bagasse content, however, adding the hydrocolloid improved its quality. Novelty: Incorporation of cassava bagasse in pasta is an alternative to improve its nutritional composition by increasing its fiber content.
Keywords: Fiber, Hydrocolloid, Sensory, Viscoelasticity
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