Abstract
The partial replacement of durum wheat semolina with local flours such as soybeans and yam reduces the dependence of durum wheat semolina for the production of pasta. The main objective of this study is to develop yam flour (A) from Dioscorea alata in the manufacture of pasta made with durum wheat semolina (B) and soy flour (C) (raw materials). The methodology adopted consists first of all in the characterization of yam, soybean and durum wheat semolina. An experimental design was developed to bring out the balanced mixing plan in well-defined proportions with ten (10) tests. Chemical and functional analyzes were carried out on the pastes obtained from these formulations. The functional properties allowed us to determine the optimal mixing plan using a mathematical model. The sensory properties of the optimal compound dough were estimated in comparison with the control doughs. The results on the chemical properties of raw materials A, B and C obtained on the water content vary from 10.29% to 12.29%; those of ashes vary from 0.91% to 5.74% and those of proteins vary from 3.24% to 20.17%. The results of the chemical and functional parameters of compound pasta gave very diverse values. We find that the water content, the ash content, the protein content and the acidity rate of the series of 10 tests are respectively from 6.60% to 14.97%, from 0.97% to 1.67%, from 7.15% to 12.10% and from 1.35% to 3.60%. Regarding the optimal cooking time for this series of 10 tests, it varies from 15 min to 20 min with a swelling index which is between 59.70% and 107.12%. Statistical tests (test F) from the different models indicate that the main regression effects are not significant with a p-value probability greater than 0.05. The models obtained were significant with a good value for the coefficient of determination R2. The sensory test approved that optimal compound pasta has good overall acceptability compared to 100% durum wheat pasta. The 20.40% yam flour mixture (102.020 g); 55.19% of durum wheat semolina (275.982 g) and 24.39% of soy flour (121.998 g) has good potential in the preparation of compound pasta.
Highlights
Pasta in Congo Brazzaville is becoming more and more a food habit of most Congolese
The main objective of this study is to develop yam flour (A) from Dioscorea alata in the manufacture of pasta made with durum wheat semolina (B) and soy flour (C)
The main objective of this study is to develop yam flour in the production of pasta made with durum wheat semolina and soy flour
Summary
Pasta in Congo Brazzaville is becoming more and more a food habit of most Congolese. Its consumption has become commonplace in our country because they are universally consumed and appreciated by the simplicity of their manufacture, their ease of transport, their excellent suitability for conservation, their good nutritional and hygienic quality. Maintaining the chemical, functional and sensory properties of pasta could be a big challenge To meet this challenge, the method of experimental designs has been adopted, these are techniques which make it possible to quantify the effects of various factors on responses and to optimize them in well-defined experimental areas. The main objective of this study is to develop yam flour in the production of pasta made with durum wheat semolina and soy flour To achieve this main objective, this work gives the following sub-objectives: the evaluation and modeling of the effects of compound pasta on chemical and functional properties by the development of polynomial regression equations using the methodology of blueprints experiments, the optimization of functional properties using the multi-criteria optimization method (desirability) to obtain the optimal mixture and the evaluation of the sensory properties of compound pasta made from the optimal mixture and compare them to the 100% durum wheat semolina
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