Indian Journal of Science and Technology

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Color and Texture Evaluation in Pasta with Added Cassava Bran and Hydrocolloid


Affiliations
1 Department of Agro-Industrial Engineering, University of Sucre, Sincelejo - 70001, Colombia
2 Department of Food Process Engineering, School of Engineering, University of Cordoba, Monteria, Colombia
 

Objective: To evaluate the effect of cassava bran and hydrocolloids addition on color and texture properties of fiber rich pasta. Methods/Analysis: Wheat semolina pastas were made with 10, 20 and 30% bran additions, separately enriched with two types of hydrocolloid: xanthan gum (XG) or carboxymethylcellulose (CMC) in 0.5, 1 and 1.5% concentrations. Color and the textural properties of tensile strength, elasticity and compression were evaluated. Findings: Color analysis showed high luminosity in pastas with 10% bran and 1.5% XG. Nonetheless, the most yellow tones were found in pastas with 30% bran. Textural evaluation of cooked pasta indicated a greater strength and elasticity with lower inclusion of bran and higher concentration of XG. The same behavior was presented in the raw pasta strength. Improvement: Addition of bran decreased textural properties evaluated, while use of hydrocolloids favored them.
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  • Color and Texture Evaluation in Pasta with Added Cassava Bran and Hydrocolloid

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Authors

Andrea C. Acosta
Department of Agro-Industrial Engineering, University of Sucre, Sincelejo - 70001, Colombia
Elvis J. Hernandez
Department of Agro-Industrial Engineering, University of Sucre, Sincelejo - 70001, Colombia
Armando Alvis
Department of Food Process Engineering, School of Engineering, University of Cordoba, Monteria, Colombia

Abstract


Objective: To evaluate the effect of cassava bran and hydrocolloids addition on color and texture properties of fiber rich pasta. Methods/Analysis: Wheat semolina pastas were made with 10, 20 and 30% bran additions, separately enriched with two types of hydrocolloid: xanthan gum (XG) or carboxymethylcellulose (CMC) in 0.5, 1 and 1.5% concentrations. Color and the textural properties of tensile strength, elasticity and compression were evaluated. Findings: Color analysis showed high luminosity in pastas with 10% bran and 1.5% XG. Nonetheless, the most yellow tones were found in pastas with 30% bran. Textural evaluation of cooked pasta indicated a greater strength and elasticity with lower inclusion of bran and higher concentration of XG. The same behavior was presented in the raw pasta strength. Improvement: Addition of bran decreased textural properties evaluated, while use of hydrocolloids favored them.

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DOI: https://doi.org/10.17485/ijst%2F2018%2Fv11i30%2F129116