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. Keywords: Cassava bran, Color, Hydrocolloids, Pasta, Texture
Highlights
Cassava (Manihot esculenta Crantz) is a specie of starchy root grown in tropical and subtropical climates around the world due to its excellent capacity to adapt to different climatic conditions and high yields in starch production[1]
Cassava bran showed a high luminosity and tendencies towards reddish and yellow tones, as evidenced by values found in color attributes L* = 88.03 ± 0.24, a* = 2.91 ± 0.08 and b* = 16.10 ± 0.24 respectively
Equivalent results were reported by[1] who evaluated color for two samples of cassava bran taken from two regions with different environmental conditions for cassava cultivation, being very similar in terms of luminosity (83,79) and tendency towards red and yellow color shown by the values in attributes of a* and b* respectively
Summary
Cassava (Manihot esculenta Crantz) is a specie of starchy root grown in tropical and subtropical climates around the world due to its excellent capacity to adapt to different climatic conditions and high yields in starch production[1]. It can be exploited in the development of food products, such as in functional foods considering that consumers are more concerned every day about health and well-being, looking for food providing benefits beyond traditional nutrients within. They include foods such as breads, beverages and cereals[3], characterized for being fortified with vitamins and minerals, and recently enriched with dietary fiber. Pasta is considered a food of mass consumption and with high acceptability worldwide, due to low cost and versatility (variety of shapes and sizes)[4]. It has the advantage of being known for its low glycemic index since it progressively liberates sugars during digestion, and because of the reduction of the glycemic response[5], which is beneficial for the health of people with diabetes
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
