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Abstract
A comparative study was carried out with the partial replacement of Triticum durum semolina in fettuccine pasta with bamboo fiber (BF) and young bamboo culm flour (YBCF) regarding the consumer demand for healthier products and the inconvenience of using wheat bran in whole-grain pasta. Through a 2² central rotation composite design (CCRD), with five trials at the central point, totalling 13 essays (P1-P13) with independent variables X (0% to 3.5% of BF) and Y (YBCF) (0% to 3.5% of semolina substitution). There was no significant effect of the variables on optimal cooking time (OCT), mass gain (MG), volume increase (VI), loss of soluble solids (LSS), and force to cut of samples, although there was an increase in the color parameters L* and a*. Pasta P7, P8, and P10 showed average scores in sensory analysis within the region of acceptance as a control pasta. Therefore, it was possible to use YBCF in pasta production, suggesting a balance in managing bamboo clumps.
Highlights
In 2019, the world produced 16,500 tons of pasta and Italy, Tunisia and Venezuela were the largest consumers of this product (IPO, 2021)
One way to avoid the need for imports and to encourage the local economy may be the incorporation of other regional ingredients, which can help in the economy and increase the healthiness of the pasta
The loss of solids ranged between 5.06g/100g of pasta and 9.14g/100g, while the cutting force was between 8.70N and 16.70N
Summary
In 2019, the world produced 16,500 tons of pasta and Italy, Tunisia and Venezuela were the largest consumers of this product (IPO, 2021). Pasta is produced from mixing semolina from Triticum durum and water but depending on the availability or not of T. durum and according to market desires, the ingredients can be changed, such as the production of whole grain or even gluten-free pasta for example. In countries where there is no domestic production of T. durum, the import of semolina is the solution to serve the domestic pasta market, directly affecting its economy. One way to avoid the need for imports and to encourage the local economy may be the incorporation of other regional ingredients, which can help in the economy and increase the healthiness of the pasta. Due to the characteristics of T. durum semolina, such as yellowish color, content of gluten-forming proteins, and the rheological profile, it is adequate for the preparation of pasta, allowed the incorporation of other ingredients on its matrix without the loss of quality in pasta (Kill Turnbull, 2001)
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