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 Aw (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.
AACCI. (1999a). AACC International Approved Methods. Method 76-13.01. Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method). MN, USA: St. Paul.
2.
AACCI. (1999b). AACC International Approved Methods. Method 66-50.01 Pasta and Noodle Cooking Quality – Firmness. MN, USA: St. Paul.
3.
Adekunle A, Orsat V and Raghavan V. (2016). Lignocellulosic bioethanol: A review and design conceptualization study of production from cassava peels. Renewable & Sustainable Energy Reviews 64: 518–530.
4.
AnyanwuCNIbetoCNEzeohaSLOgbuaguNJ (2015) Sustainability of cassava (Manihot esculenta Crantz) as industrial feedstock, energy and food crop in Nigeria. Renewable Energy81: 745–752.
5.
AOAC (2002) Official Methods of Analysis of the Association of Official Analytical Chemists, 17th ed. Gaithersburg, MD: Association of Official Analytical Chemists.
6.
AOAC (2012) Official Methods of Analysis (19th Edition) Method 2012.01 (32.1.44), Gaithersburg, MD: Association of Official Analytical Chemists.
7.
ArcilaNMendozaY (2006) Elaboración de una bebida instantánea a base de semillas de amaranto (Amaranthus cruentus) y su uso potencial en la alimentación humana. Revista de La Facultad de Agronomía23(1): 110–119.
8.
AristizábalJSanchezT (2007) Guía Técnica Para Producción y Análisis de Almidón de Yuca, Roma: Boletin de Servicios Agrícolas de la FAO 163.
9.
BarkerJMLiuE (2008) Celiac disease: Pathophysiology, clinical manifestations and associated autoimmune conditions. Advances in Pediatrics55: 349–365.
10.
BasuSDasMSenAChoudhuryURDattaG (2014) Analysis of complete nutritional profile and identification of bioactive components present in Alocasia indica tuber cultivated in Howrah District of West Bengal, India. Asian Pacific Journal of Tropical Medicine7: S527–S533.
11.
BouaslaAWójtowiczAZidouneMN (2016) Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT – Food Science & Technology75: 569–577.
12.
CalliopeSRLoboMOSammánNC (2018) Biodiversity of Andean potatoes: Morphological, nutritional and functional characterization. Food Chemistry238: 42–50.
13.
Cárdenas-HernándezABetaTLoarca-PiñaGCastaño-TostadoENieto-BarreraJOMendozaS (2016) Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves. Journal of Cereal Science72: 84–90.
14.
CeballosHSánchezTChávezALIglesiasCDebouckDMaflaGet al.(2006) Variation in crude protein content in cassava (Manihot esculenta Crantz) roots. Journal of Food Composition & Analysis19(6–7): 589–593.
15.
CharmongkolpraditSLuamponR (2017) Study of thin layer drying model for cassava pulp. Energy Procedia138: 354–359.
16.
ChilloSLaverseJFalconePMDel NobileMA (2007) Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti. Journal of Food Engineering83(4): 492–500.
17.
CODEX STAN 152-1985. (2008). Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten. FAO: Codex Alimentarius Commission.
18.
Dayakar RaoBAnisMKalpanaKSunoojKVPatilJVGaneshT (2016) Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. LWT – Food Science & Technology67: 8–13.
19.
De SantisDFrangipane TeresaM (2018) Evaluation of chemical composition and sensory profile in Jerusalem artichoke (Helianthus tuberosus L) tubers: The effect of clones and cooking conditions. International Journal of Gastronomy and Food Science11: 25–30.
20.
DuarteYChauxALopezNLargoERamírezCNuñezHet al.(2017) Effects of blanching and hot air drying conditions on the physicochemical and technological properties of yellow passion fruit (Passiflora edulis var. Flavicarpa) by-products. Journal of Food Process Engineering, 40, .
21.
DuyvejonckAELagrainBDornezEDelcourJACourtinCM (2012) Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours. LWT – Food Science & Technology47(1): 56–63.
22.
Elmi SharlinaMSYaacobWALazimAMFazrySLimSJAbdullahSet al.(2017) Physicochemical properties of starch from Dioscorea pyrifolia tubers. Food Chemistry220: 225–232.
23.
EvansKESandersDS (2012) Celiac disease. Gastroenterology Clinics of North America41: 639–650.
24.
FaladeKOOlurinTOIkeEAAworhOC (2007) Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices. Journal of Food Engineering80(4): 1002–1010.
25.
FellowsPJ (2000) Processing Technology. Principles and Practice, 2nd ed. Washington, DC: Taylor & Francis, pp. 575, .
26.
FerreiraSMRde MelloAPde Caldas Rosa dos AnjosMKrügerCCHAzoubelPMde Oliveira AlvesMA (2016) Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Food Chemistry191: 147–151.
27.
FiordaFASoaresMSda SilvaFAde MouraCMAGrossmannMVE (2015) Physical quality of snacks and technological properties of pregelatinized flours formulated with cassava starch and dehydrated cassava bagasse as a function of extrusion variables. LWT – Food Science & Technology62(2): 1112–1119.
28.
FiordaFASoaresMSda SilvaFAGrosmannMVESoutoLRF (2013) Microestructure, texture and color of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse. LWT – Food Science & Technology54(1): 132–138.
29.
GiannoneVLauroMRSpinaAPasqualoneAAuditoreLPuglisiIet al.(2016) A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread. LWT – Food Science & Technology65: 381–389.
30.
GiubertiGGalloACerioliCFortunatiPMasoeroF (2015) Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry175: 43–49.
31.
GranitoMTorresAGuerraM (2003) Desarrollo y evaluación de una pasta a base de trigo, maíz yuca y frijol. Interciencia28(7): 372–379.
32.
Islas-RubioAde la BarcaAMCCabrera-ChavezFCota-GastélumAGBetaT (2014) Effect of semolina replacement with a raw popped amaranth flour blend on cooking quality and texture of pasta. LWT – Food Science & Technology57: 217–222.
33.
JensenSSkibstedLHKidmoseUThyboAK (2015) Addition of cassava flours in bread-making: Sensory and textural evaluation. LWT – Food Science & Technology60(1): 292–299.
34.
KaurASinghNKaurSAhlawatAKSinghAM (2014) Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars. Food Chemistry158: 48–55.
KumarNSarkarBCSharmaHK (2012) Mathematical modeling of thin layer hot air drying of carrot pomace. Journal of Food Science & Technology49(1): 33–41.
37.
LarrosaVLorenzoGZaritzkyNCalifanoA (2015) Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time. Journal of Food Engineering160: 11–18.
38.
LateefOBamgboseCSilifatA (2004) Production of instant cassava noodles. Journal of Food Technology2: 83–89.
39.
LertworasirikulSTipsuwanY (2008) Moisture content and water activity prediction of semifinished cassava crackers from drying process with artificial neural network. Journal of Food Engineering84(1): 65–74.
40.
LópezLBDynerLMVidueirosSMPallaroAValenciaME (2010) Gliadins determination in food elaborated with amaranth, quínoa and/or chía. Revista Chilena de Nutrición37: 80–86. .
41.
LuikovAV (1968) Analytical Heat Diffusion Theory, 2nd ed. New York and London: Academic Press.
42.
Machado AlencarNMSteelCJAlvimIDde MoraisECAndre BoliniHM (2015) Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT – Food Science & Technology62(2): 1011–1018.
43.
MakdoudSRosentraterKA (2017) Development and testing of gluten-free pasta based on rice, quinoa and amaranth flours. Journal of food Research6(4): 91–110.
44.
MariottiMLamettiSCappaCRasmussenPLucisanoM (2011) Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products. Journal of Cereal Science53(3): 319–327.
45.
MartiAPaganiMA (2013) What can play the role of gluten in gluten free pasta?. Trends in Food Science & Technology31(1): 63–71.
46.
MengaVAmatoMPhillipsTDAngelinoDMorrealeFFaresC (2017) Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. Food Chemistry221: 1954–1961.
47.
MiñarroBAlbanellEAguilarNGuamisBCapellasM (2012) Effect of legume flours on baking characteristics of gluten-free bread. Journal of Cereal Science56(2): 476–481.
48.
MirhosseiniHAbdul RashidNFTabatabaee AmidBCheongKWKazemiMZulkurnainM (2015) 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 & Technology63(1): 184–190.
49.
MohammadiMSadeghniaNAziziM-HNeyestaniT-RMortazavianAM (2014) Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC. Journal of Industrial & Engineering Chemistry20(4): 1812–1818.
50.
MorganNKChoctM (2016) Cassava: Nutrient composition and nutritive value in poultry diets. Animal Nutrition2(4): 253–261.
51.
NTC (2009) Análisis Sensorial. Metodología. Métodos de Perfil de Sabor (NTC 3929). Norma Técnica Colombiana, Bogotá: ICONTEC.
52.
OgneanMOgneanCFBucurA (2011) Rheological effects of some xylanase on doughs from high and low extraction flours. Procedia Food Science1: 308–314.
53.
OladiranDAEmmambuxMNde KockHL (2018) Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety. LWT – Food Science & Technology97: 778–786.
54.
OsorioJMonjesJPintoMRamírezCSimpsonRVegaO (2014) Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate. LWT – Food Science & Technology58(1): 109–115.
55.
PasqualoneAGambacortaGSummoCCaponioFDi MiceliGFlagellaZet al.(2016) 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 Chemistry213: 545–553.
56.
PastorJJuanRAlaizMVioqueCMJFamiliaA (2007) Caracterización proteica de las semillas de once especies de amaranto. Grasas y Aceites58(1): 49–55.
57.
PornpraipechPKhusakulMSingklinRSarabhornPAreeprasertC (2017) Effect of temperature and shape on drying performance of cassava chips. Agriculture and Natural Resources51: 402–409.
58.
PrecoppeMTranTChapuisAMüllerJAbassA (2016) Improved energy performance of small-scale pneumatic dryers used for processing cassava in Africa. Biosystems Engineering151: 510–519.
59.
RamírezCTroncosoEMuñozJAguileraJM (2011) Microstructure analysis on pretreated apple slices and its effect on water release during air drying. Journal of Food Engineering106(3): 253–261.
60.
Remes-TrocheJMUscanga-DomínguezLFAceves-TavaresRGCalderón de la BarcaAMCarmona-SánchezRICerda-ContrerasEet al.(2018) Clinical guidelines on the diagnosis and treatment of celiac disease in Mexico. Revista de Gastroenterología de México83(4): 434–450.
RubelIAIrapordaCNovosadRCabreraFAGenoveseDBManriqueGD (2018) Inulin rich carbohydrates extraction from Jerusalem artichoke (Helianthus tuberosus L.) tubers and application of different drying methods. Food Research International103: 226–233.
63.
SaeleawMSchleiningG (2011) Effect of frying parameters on crispiness and sound emission of cassava crackers. Journal of Food Engineering103(3): 229–236.
64.
SaravacosGDMaroulisZB (2001) Transport Properties of Food, New York: Marcel Decker, .
65.
Sciarini L. (2011). Estudio del efecto de diferentes aditivos sobre la calidad y la conservación de panes libres de gluten. Tesis Doc, Universidad Nacional de La Plata, Argentina, p.212.
66.
ShiQZhengYZhaoY (2013) Mathematical modeling on thin-layer heat pump drying of yacon (Smallanthus sonchifolius) slices. Energy Conversion & Management71: 208–216.
67.
ShittuTARajiAOSanniLO (2007) Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Research International40(2): 280–290.
68.
TsatsaragkouKGounaropoulosGMandalaI (2014) Development of gluten free bread containing carob flour and resistant starch. LWT – Food Science & Technology58(1): 124–129.
69.
TudoricaMCKuriVBrennanCS (2002) Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural & Food Chemistry50: 347–356.
70.
VegaOCarvajalLMRodríguezFMarínCRamírezCSimpsonRet al.(2018) Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculenta Crantz). Journal of Food Process Engineering41: 12612.
71.
WongsagonsupRPujchakarnTJitrakbumrungSChaiwatWFuongfuchatAVaravinitSet al.(2014) Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product. Carbohydrate Polymers101: 656–665.
72.
YánezEZacaríasIGrangerDVásquezMEstévezAM (1994) Caracterización química y nutricional del amaranto (Amaranthus cruentus). Archivos Latinoamericanos de Nutricion44(1): 57–62.
73.
YazarGDuvarciOTavmanSKokiniJL (2017) Nonlinear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties. Journal of Cereal Science74: 28–36.
74.
Yovanovich M. (1996). Simple explicit expressions for calculation of the Heisler-Grober charts. In: 1996 national heat transfer conference, Houston, TX, 3–6 August 1996, AIAA-96-3968.
75.
YuZJiangHGuoRYangBYouGZhaoMet al.(2018) Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate. Food Research International108: 144–150.
76.
ZandonadiRPBotelhoRBAGandolfiLGinaniJSMontenegroFMPratesiR (2012) Green banana pasta: An alternative for gluten-free diets. Journal of the Academy of Nutrition & Dietetics112: 1068–1072.
