Abstract
The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions.
Highlights
Noodles is a very popular food in various countries around the world due to its low cost, easy production and sensory attributes
Moisture content is used as an indicator of food quality, so it is necessary to determine it in order to know the impact on the sensory and physical properties of a product (Hathorn et al, 2008)
The final moisture content is still acceptable for this type of product as reported in a study conducted by Odeku et al (2008) where pre-gelatinized starches had water content of 10-12% (w/w)
Summary
Noodles is a very popular food in various countries around the world due to its low cost, easy production and sensory attributes. It has a long shelf life and is considered a healthy food due to its low sodium content, produces a low glycemic response and provides good amounts of complex carbohydrates, proteins and vitamins (Tazrart et al, 2016). Replacing semolina remains a challenge for the food industry, as the gluten in wheat semolina is the main structure-forming protein, and its absence results in technological and quality problems, so the addition of alternative ingredients markedly affects these properties (Larrosa et al, 2016; Lorusso et al, 2017). One of the usual methodologies to produce gluten free noodles is to obtain pregelatinized starch through heating and cooling stages, forming a rigid network based on the retrograded starch (Larrosa et al, 2016)
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