Resumo

MONACA, Ana B.,; CAZZANIGA, Amanda,; LINARES, Andrés R.,  e  BROUSSE, María M. Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs. Rev. cienc. tecnol. [online]. 2023, n.39, pp.6-6. ISSN 1851-7587.  http://dx.doi.org/10.36995/j.recyt.2023.39.006.

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.

Palavras-chave : ManihotesculentaCrantz; hardness; adhesiveness; extrusion; extensibility.

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