Indian Journal of Science and Technology

Open Access Open Access  Restricted Access Subscription Access

Viscoelastic Characterization of Pasta Dough Supplemented of Cassava Bagasse and Hydrocolloids


Affiliations
1 Department of Agro industrial Engineering, Universidad de Sucre, Kra.28 # 5-267, Sincelejo, Sucre, Colombia
 

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.
User

  • DANE. Boletin mensual: Insumos y factores asociados a la produccion agropecuaria. El cultivo de la yuca (Manihotsculenta Crantz). 2016.

  • Fiorda F, Soares M, Da Silva F, De Moura C, 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 Technology. 2015; 62(2):1112-9. https://doi.org/10.1016/j.lwt.2015.02.030

  • Alarcon F, Dufour D. Almidon agrio de yuca en Colombia. Tomo I: Produccion y recomendaciones. Cali, Colombia. 1998; p. 1-22.

  • Farias F, Jasko A, Colman T, Pinheiro L, Schnitzler E, Barana A and 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

  • Pandey A, Soccol C, Nigam P, Soccol V, Vandenberghe L, Mohan R. Biotechnological potential of agroindustrial residues. II: cassava bagasse. Bio resource Technology. 2000; 74(1):81-7. https://doi.org/10.1016/ S0960-8524(99)00142-X https://doi.org/10.1016/S09608524(99)00143-1

  • Petitot M, Abecassis J, Micard V. A Review: Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity. Trends in Food Science Technology. 2009; 20(11):521-32. https://doi.org/10.1016/j.tifs.2009.06.005

  • Aravind N, Sissons M, Fellows M. Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti. Food Chemistry. 2012; 131:893-900. https://doi.org/10.1016/j.foodchem.2011.09.073

  • 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

  • Li J, 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

  • Gallagher E, Gormley T, Arendt E. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology. 2004; 15(3):143-52. https://doi.org/10.1016/j.tifs.2003.09.012

  • Larrosa V. Efectos de los hidrocoloides en las caracteristicas fisicoquimicas y reologicas de pastas libres de gluten aptas para individuos celiacos. Disertacion doctoral, Facultad de ciencias exactas. Universidad Nacional de la plata. Buenos Aires. 2014.

  • Silva E, Birkenhake M, Scholten E, Sagi L, Van der Linden E. Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids. Food Hydrocolloids. 2013; 30(1):42-52. https://doi.org/10.1016/j.foodhyd.2012.05.002

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

  • AOAC International. Official Methods of Analysis of AOAC International. Ed. 19. Editorial Gaithersburg, MD, USA. Official Method. 2012.

  • Larrosa V, Lorenzo G, Zaritzky N, Califano A. Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time. Journal of Food Engineering. 2015; 160:11-8. https://doi.org/10.1016/j.jfoodeng.2015.03.019

  • Graca C, Fradinho P, Sousa I, Raymundo A. Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture. LWT - Food Science Technology. 2018; 89:466-74. https://doi.org/10.1016/j.lwt.2017.11.024

  • Struck S, Straube D, Zahn S, Rohm H. Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure. Journal of Food Engineering. 2018; 223:109-15. https://doi.org/10.1016/j.jfoodeng.2017.12.011

  • Acosta A, Hernandez EJ, Alvis A. Study of Rheological Properties of Doughs for Pasta with Cassava Bran Addition and Supplemented with Hydrocolloid. Indian Journal of Science and Technology. 2018; 11(31):1-11. https://doi.org/10.17485/ijst/2018/v11i31/130996

  • Cai J, Chiang J, Tan M, Saw L, Xu, Y, Ngan-Loong M.bPhysicochemical 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

  • Mis A, Grundas S, Dziki D, Laskowski J. Use of farinograph measurements for predicting extensor graph traits of bread dough enriched with carob fibre and oat whole meal. Journal of Food Engineering. 2012; 108(1):1-12. https://doi.org/10.1016/j.jfoodeng.2011.08.007

  • Lazaridou A, Duta D, Papageorgiou M, Belc N, 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

  • Barcenas M, De la O-Keller J, 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

  • Pejcz E, Spychaj R, Wojciechowicz-Budzisz A, Gil Z. The effect of Plantago seeds and husk on wheat dough and bread functional properties. LWT - Food Science and Technology. 2018; 96:371-7. https://doi.org/10.1016/j.lwt.2018.05.060

  • Larrosa V, Lorenz G, Zaritzky N, 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

  • Ronda F, Perez S, Angioloni A, 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

  • Olivera DF, Salvadori VO. Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta. Journal of Food Engineering. 2009; 90(2):271-6. https://doi.org/10.1016/j.jfoodeng.2008.06.041

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

  • Singh S, Singh N. Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties. Food Hydrocolloids. 2013; 33(2):342-8. https://doi.org/10.1016/j.foodhyd.2013.04.007

  • Rubel I, Perez E, Manrique G, 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

  • Moreira R, Chenlo F, 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

  • Mora A. Evaluacion de la calidad de coccion y calidad sensorial de pasta a partir de mezclas de semolas de trigo y harina de quinua. Maestria en ciencia y tecnologia de alimentos. Universidad Nacional de Colombia. Medellin. 2012.

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

  • Pasqualone A, Gambacorta G, Summo C, Caponio F, Di Miceli G, Flagella Z, Maresse P, Piro G, Perrotta C, De Bellis L, Lenucci MS. Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chemistry. 2016; 213:545-53. https://doi.org/10.1016/j.foodchem.2016.07.006 PMid:27451216

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

  • Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chemistry. 2018; 254:55-63. https://doi.org/10.1016/j.foodchem.2018.01.174 PMid:29548471

  • Bouasla A, Wojtowicz A, Zidoune, MN. Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT-Food Science and Technology. 2017; 75:569-77. https://doi.org/10.1016/j.lwt.2016.10.005

  • 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

  • Vignola MB, Bustos MC, Perez GT. Comparison of quality attributes of refined and whole wheat extruded pasta. LWT-Food Science and Technology. 2018; 89:329-35. https://doi.org/10.1016/j.lwt.2017.10.062

  • Bagdi A, Szabo F, Gere A, Kokai Z, Sipos L, Tomoskozi S. Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta. LWT-Food Science and Technology. 2014; 59(2):996-1002. https://doi.org/10.1016/j.lwt.2014.07.001


Abstract Views: 250

PDF Views: 0




  • Viscoelastic Characterization of Pasta Dough Supplemented of Cassava Bagasse and Hydrocolloids

Abstract Views: 250  |  PDF Views: 0

Authors

C. Acosta Andrea
Department of Agro industrial Engineering, Universidad de Sucre, Kra.28 # 5-267, Sincelejo, Sucre, Colombia
J. Hernandez Elvis
Department of Agro industrial Engineering, Universidad de Sucre, Kra.28 # 5-267, Sincelejo, Sucre, Colombia
M. Salcedo Jairo
Department of Agro industrial Engineering, Universidad de Sucre, Kra.28 # 5-267, Sincelejo, Sucre, Colombia

Abstract


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.

References





DOI: https://doi.org/10.17485/ijst%2F2018%2Fv11i43%2F132505