Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch

Abstract

Gluten free pasta contain low protein content. The objective was to improve a formulation already optimized of gluten free pasta, through protein fortification to provide a dry pasta with greater industrial use. Egg albumen powder at three levels (1.0, 1.5 and 2.0 g/100 g) was incorporated. Initially, the optimum drying pasta conditions were determined. Then, the cooking quality parameters of pasta and textural quality by instrumental methods and sensory methods were evaluated. Last, chemical composition, in vitro protein digestibility and shelf life (physicochemical and microbiological stored dry pasta studies) the selected formulation was analyzed. The egg albumen fortified pasta (1.5 g/100 g) showed an increase in the cooking quality values and proteins and fibers contents, a desired decrease in the texture parameters (instrumental and sensory), and satisfactory hygienic conditions up to 8th month of storage. This pasta showed great potential, and its commercial scale development could be a viable option.