%0 Journal Article
%T Optimization of hot
%A A Jaques
%A C Ram¨ªrez
%A H Nu£¿ez
%A M Ram¨ªrez
%A MJ Tenorio
%A O Vega
%A R Simpson
%J Food Science and Technology International
%@ 1532-1738
%D 2019
%R 10.1177/1082013219828269
%X 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£¿¡æ 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
%K Cassava drying
%K gluten-free pastas
%K celiac disease
%K flour properties
%K amaranth flour
%U https://journals.sagepub.com/doi/full/10.1177/1082013219828269