Indian Journal of Science and Technology

Open Access Open Access  Restricted Access Subscription Access

Study of Rheological Properties of Doughs for Pasta With Cassava Bran Addition and Supplemented with Hydrocolloid


Affiliations
1 Department of Agro-industrial Engineering, University of Sucre, Sincelejo - 70001, Colombia
2 School of Engineering, Department of Food Engineering, University of Cordoba, Monteria, Colombia
 

Objective: The objective of this research study was to evaluate cassava bran and xanthan gum effect on rheological properties of doughs for fiber rich pasta. Methods/Analysis: Pastas with 10, 20 and 30% bran additions and xanthan gum in 0.5, 1 and 1.5% concentrations were prepared. Rheological characterization of doughs was carried out through dynamic oscillatory tests with frequency and time sweeps. Also, a sensory evaluation of cooked pasta was carried out evaluating firmness, elasticity, color, taste and overall impression, through a hedonic test of product acceptance. Findings: In viscoelastic characterization, elastic modulus prevailed over the viscous one and increase in amounts of bran and gum caused an increasing trend in the modules. Sensory acceptance decreased with bran increase in the pasta; however, gum addition improved its evaluation. Novelty: This work showed that a product rich in fiber and with good sensory acceptance can be obtained with use of an agroindustrial waste such as cassava bran and able to strengthen the cassava productive chain nationwide.
User

  • Farias F, Jasko A, Colman T, Pinheiro L, Schnitzler E, Barana A. Y Demiate I. Characterisation of cassava bagasse and composites prepared by blending with lowdensity polyethylene. Brazilian Archives of Biology and Technology. 2014; 57(6):821–30. https://doi.org/10.1590/ S1516-8913201402506.

  • Foschia M, Peressini D, Sensidoni A, Y Brenan C. The effects of dietary fibre addition on the quality of common cereal Products. Journal of Cereal Science. 2013; 58(2):216– 27. https://doi.org/10.1016/j.jcs.2013.05.010.

  • Biernacka B, Dziki D, Gawlik-Dziki U, Rozyło R, Siastała M. Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. LWT-Food Science and Technology. 2017; 77:186–92. https://doi.org/10.1016/j.lwt.2016.11.042.

  • Lorusso A, Verni M, Montemurro M, Coda R, Gobbetti M, Rizzello CG. Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT-Food Science and Technology. 2017; 78:215–21. https://doi.org/10.1016/j.lwt.2016.12.046.

  • Verdu S, Barat JM, Y Grau R. Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. LWT-Food Science and Technology. 2017; 84:419–25. https://doi.org/10.1016/j.lwt.2017.06.007.

  • Gull A, Prasad K, Y Kumar P. Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta. LWT-Food Science and Technology. 2015; 63(1):470–4. https://doi.org/10.1016/j.lwt.2015.03.008.

  • Susanna S, Y Prabhasankar P. A study on development of Gluten free pasta and its biochemical and immunological validation. LWT-Food Science and Technology. 2013; 50:613–21. https://doi.org/10.1016/j.lwt.2012.07.040.

  • Larrosa V, Lorenz G, Zaritzky N, Y Califano, A. Optimization of rheological properties of gluten-free pasta dough using mixture design. Journal of Cereal Science. 2013; 57(3):520– 6. https://doi.org/10.1016/j.jcs.2013.03.003.

  • De la Pe-a E, Manthey F, Patel B, Y Campanella O. Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation. Journal of Cereal Science. 2014; 60:346–51. https://doi.org/10.1016/j.jcs.2014.05.013.

  • Fiorda F, Soares M, Da Silva F, De Moura C, Y Grosmann M. Physical quality of snacks and technological properties of pre-gelatinized flours formulated with cassava starch and dehydrated cassava bagasse as a function of extrusion variables. LWT-Food Science and Technology. 2015; 62(2):1112–19. https://doi.org/10.1016/j.lwt.2015.02.030.

  • Sozer N. Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids. 2009; 23:849–55. https://doi.org/10.1016/j.foodhyd.2008.03.016.

  • Wojtowicz A, Y Moscicki L. Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta. LWT-Food Science and Technology. 2014; 59:1175–85. https://doi.org/10.1016/j.lwt.2014.06.010.

  • Mirhosseini H, Rashid N, Amid B, Cheong K, Kazemi M, Y Zulkurnain M. Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta. LWT-Food Science and Technology. 2015; 63(1):184–90. https://doi.org/10.1016/j.lwt.2015.03.078.

  • Li J, Y Nie S. The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloids. 2016; 53:46– 61. https://doi.org/10.1016/j.foodhyd.2015.01.035.

  • Feillet P, Y Dexter J. Quality requirements of durum wheat for semolina milling and pasta production. Pasta and Noodle Technology; 1996. p. 95–131.

  • Barcenas M, De la O-Keller J, Y Rosell C. Influence of different hydrocolloids on major wheat dough components (gluten and starch). Journal of Food Engineering. 2009; 94(3):241– 7. https://doi.org/10.1016/j.jfoodeng.2009.03.012.

  • Moreira R, Chenlo F, Y Torres M. Rheology of commercial chestnut flour doughs incorporated with gelling agents. Food Hydrocolloids. 2011; 25(5):1361–71. https://doi.org/10.1016/j.foodhyd.2010.12.015.

  • Cai J, Chiang J, Tan M, Saw L, Xu Y, Y Ngan-Loong M. Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles. Journal of Food Engineering. 2016; 186:1–9. https://doi.org/10.1016/j.jfoodeng.2016.03.033.

  • Guadarrama A, Carrillo H, Pérez C, Vernon E, Y Alvarez J. Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour. LWT-Food Science and Technology. 2016; 70:46–54. https://doi.org/10.1016/j.lwt.2016.02.031.

  • Lazaridou A, Duta D, Papageorgiou M, Belc N, Y Biliaderis C. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering. 2007; 79(3):1033–47. https://doi.org/10.1016/j.jfoodeng.2006.03.032.

  • Padalino L, Mastromatteo M, Lecce L, Cozzolino F, Y Del Nobile MA. Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour.Journal of Cereal Science. 2013; 57(3):333–42. https://doi.org/10.1016/j.jcs.2012.12.010.

  • Ronda F, Pérez S, Angioloni A, Y Collar C. Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: a fundamental and empirical rheological approach. Food Hydrocolloids. 2013; 32(2):252–62. https://doi.org/10.1016/j.foodhyd.2013.01.014.

  • Foschia M, Peressini DO, Sensidoni A, Brennan A, Y Brennan C. How combinations of dietary fibres can affect physicochemical characteristics of pasta. LWT-Food Science and Technology. 2015; 61(1):41–6. https://doi.org/10.1016/j.lwt.2014.11.010.

  • Rubel I, Pérez E, Manrique G, Y Genovese D. Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on Dough Rheology and Bread Quality. Food Structure. 2015; 3:21–9. https://doi.org/10.1016/j.foostr.2014.11.001.

  • Oom A, Pettersson A, Taylor JRN, Y Stading M. Rheological properties of Kafirin and Zein Prolamins. Journal of Cereal Science. 2008; 47:109–16. https://doi.org/10.1016/j.jcs.2007.02.005.

  • Andersson H, Öhgren C, Johansson D, Kniola M, Y Stading M. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids. Food Hydrocolloids. 2011; 25:1587–95. https://doi.org/10.1016/j.foodhyd.2010.11.028.

  • La Gatta B, Rutigliano M, Padalino L, Conte A, Del Nobile MA, Y Di Luccia A. The role of hydration on the cooking quality of bran-enriched pasta. LWT-Food Science and Technology. 2017; 84:489–96. https://doi.org/10.1016/j.lwt.2017.06.013.

  • Cabrera F, De la Barca A, Islas A, Marti A, Marengo M, Pagani M, Bonomi F, Y Lametti S. Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta. LWT-Food Science and Technology. 2012; 47(2):421–6. https://doi.org/10.1016/j.lwt.2012.01.040.


Abstract Views: 208

PDF Views: 0




  • Study of Rheological Properties of Doughs for Pasta With Cassava Bran Addition and Supplemented with Hydrocolloid

Abstract Views: 208  |  PDF Views: 0

Authors

Andrea C. Acosta
Department of Agro-industrial Engineering, University of Sucre, Sincelejo - 70001, Colombia
Elvis J. Hernandez
Department of Agro-industrial Engineering, University of Sucre, Sincelejo - 70001, Colombia
Armando Alvis
School of Engineering, Department of Food Engineering, University of Cordoba, Monteria, Colombia

Abstract


Objective: The objective of this research study was to evaluate cassava bran and xanthan gum effect on rheological properties of doughs for fiber rich pasta. Methods/Analysis: Pastas with 10, 20 and 30% bran additions and xanthan gum in 0.5, 1 and 1.5% concentrations were prepared. Rheological characterization of doughs was carried out through dynamic oscillatory tests with frequency and time sweeps. Also, a sensory evaluation of cooked pasta was carried out evaluating firmness, elasticity, color, taste and overall impression, through a hedonic test of product acceptance. Findings: In viscoelastic characterization, elastic modulus prevailed over the viscous one and increase in amounts of bran and gum caused an increasing trend in the modules. Sensory acceptance decreased with bran increase in the pasta; however, gum addition improved its evaluation. Novelty: This work showed that a product rich in fiber and with good sensory acceptance can be obtained with use of an agroindustrial waste such as cassava bran and able to strengthen the cassava productive chain nationwide.

References





DOI: https://doi.org/10.17485/ijst%2F2018%2Fv11i31%2F130996