Optimization of hot

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