Año 25
/ Nº 39 / 2023 /
DOI: https://doi.org/10.36995/j.recyt.2023.39.006
Effect of the incorporation of
dehydrated cassava puree in the texture of pasta doughs
Efecto de
la incorporación de puré deshidratado de mandioca en la textura de masas para
pasta
Ana B., Monaca1,2, *; Amanda, Cazzaniga1,2;
Andrés R., Linares1; María M., Brousse1
1- Facultad de Ciencias Exactas, Químicas y Naturales.
Universidad Nacional de Misiones. Félix de Azara 1552. Posadas, Misiones,
Argentina.
2- CONICET.
930 Castelli Ave., H3500, Resistencia, Chaco, Argentina.
* E-mail: anabmonaca@gmail.com
Received:
02/08/2022; Accepted: 09/03/2023
Abstract
The
possibility of replacing wheat with non-conventional flours in the production
of pasta still represents a technological challenge. This work aimed to study
the effect of replacing wheat flour with dehydrated cassava puree on the
texture of pasta doughs. Formulations were made by substituting 20%, 30%, 40%,
and 50% wheat flour for dehydrated cassava puree. A control dough was
formulated with 100% wheat flour to obtain a reference behavior. The moisture
was determined at 105°C. Hardness, cohesiveness, elasticity, consistency,
toughness, and extensibility were analyzed with a texturometer. Dehydrated
cassava puree caused a drop in moisture content and also a significant
difference in the texture of the substituted doughs. The doughs with dehydrated
cassava puree were harder, more cohesive, elastic, consistent, and resistant to
elongation than the control, however, they were less extensible. It was
concluded that the low moisture presented by the doughs substituted with
dehydrated cassava puree is responsible, in part, for the changes in their
texture.
Keywords:
Manihot esculenta Crantz, hardness, adhesiveness, extrusion, extensibility.
Resumen
La posibilidad de sustituir el trigo por harinas no
convencionales en la elaboración de pastas aún representa un desafío
tecnológico. Este trabajo tuvo como objetivo estudiar el efecto de la
sustitución de harina de trigo por puré deshidratado de mandioca en la textura
de masas para pasta. Las formulaciones se realizaron sustituyendo 20%, 30%, 40%
y 50% de harina de trigo por puré deshidratado de mandioca. Para obtener un
comportamiento de referencia, se formuló una masa de control sin sustitución.
La humedad se determinó a 105°C. La dureza, la cohesión, la elasticidad, la
consistencia, la tenacidad y la extensibilidad se analizaron con un medidor de
textura. El puré deshidratado de mandioca provocó una caída en el contenido de
humedad y también una diferencia significativa en la textura de las masas
sustituidas. Las masas con puré deshidratado de mandioca fueron más duras,
cohesivas, elásticas, consistentes y resistentes a la elongación que el
control, sin embargo, fueron menos extensibles. Se concluyó que la baja humedad
que presentan las masas sustituidas con puré deshidratado de mandioca es
responsable, en parte, de los cambios en su textura.
Palabras
clave: Manihot esculenta Crantz,
dureza, adhesividad, extrusión, extensibilidad.
1. Introduction
Pasta is a staple food, being the second most consumed in the
world, due to its low cost, nutritional composition, versatility, ease of
preparation, and sensory attributes (Monteiro et al., 2019). Normally, it is
low in sodium and fat and provides a significant amount of carbohydrates and
proteins, which is why it is considered healthy and should be included in a
balanced diet (Foschia et al., 2015).
Durum wheat is the preferred raw material for making pasta (Maache-Rezzoug
& Allaf, 2005; Sissons et al., 2005). Its
gluten-forming proteins contribute to the development of the dough, avoiding
disintegration or high loss of solids during cooking (Phongthai et al., 2017;
Fiorda et al., 2013; Granito et al., 2003).
For some years now, the possibility of totally or partially
replacing wheat with non-conventional flours has been studied, either to make
pasta suitable for coeliacs, to improve its nutritional value, to take
advantage of waste or abundant raw materials in certain regions or to reduce
imports in countries or regions that do not produce wheat (Monteiro et al.,
2019; Padalino et al., 2017; Foschia et al., 2015; Larrosa, 2014).
From a technological perspective, making quality pasta by
substituting wheat for other flours always implies a challenge due to the gluten
content reduction. The addition of hydrocolloids and proteins is commonly
required to achieve the characteristics of a viscoelastic dough similar to the
original (Romero et al., 2017).
Cassava (Manihot esculenta Crantz) is a possible substitute
studied by various authors. Cassava or yucca is a native plant from tropical
America, widely cultivated in all tropical areas of the world. The
cultivation and harvesting of cassava can be done manually or mechanically. Its
advantage over other crops is that it grows quite well on acid and not very
fertile soil; in addition, it is very tolerant to drought (Aristizábal &
Sánchez, 2007). Its roots constitute an important energy source and are used by
the industry to manufacture starch, flour, and other secondary products. An
innovation in industrialization would diversify production, consolidate the
crop, add value, and favor the development of the agro-industrial chain. For
all these reasons, increased cassava production could contribute to meeting the
Sustainable Development Goals of the United Nations 2030 Agenda (Naciones
Unidas, 2018). In Misiones, Argentina, the dehydrated
cassava puree (DCP) stands out for its innovative character in several ways.
DCP is obtained from cooking, mashing, drying, and grinding the roots, and
could be used to make non-traditional pasta.
The properties of the DCP can be seen in the work of Cazzaniga et
al. (2021).
The main difference between DCP and other cassava-derived products
that are normally marketed to the public, such as flour or starch, is that in
DCP the starch is pre-gelatinized due to its production process (Cazzaniga et
al., 2021; Brousse et al., 2019). The pregelatinization of starch has various
physicochemical and functional consequences over the product, inducing variations
on doughs and finished products characteristics. Hence, the aim of this work
was to evaluate the textural characteristics of pasta doughs substituted with
DCP and gums in order to distinguish its effect and its
similarities/differences concerning a traditional pasta dough.
2. Materials and Methods
2.1 Raw Material
The
following raw materials were used to elaborate the dough: wheat flour (Molinos
Río de La Plata S.A.), eggs (Roth S.R.L.), xanthan gum, locust bean gum, and
turmeric, which were obtained from the local market. To carry out partial
replacements of the flour, DCP was purchased in the local market of Misiones,
Argentina.
2.2 Preparation of the dough
Doughs
were formulated with different proportions of DCP and wheat flour (WF)
(DCP:WF): 20:80, 30:70, 40:60, and 50:50. An invariable amount of xanthan gum
and locust bean gum were added to these formulations (Table I), to mimic the
properties of gluten to form an elastic texture of pasta (Huang et al., 2001).
An Atma pasta machine, model FP4070 (Newsan, Ushuaia, Tierra del Fuego,
Argentina), was used to prepare the dough. During the manufacturing process,
the solids were first mixed, then the previously reconstituted gums with a
portion of the water from the recipe were added (Raina et al., 2005), and
finally the liquid phase was incorporated. Since DCP has a higher water
absorption (Cazzaniga et al., 2021), the amount of liquid phase in the doughs was
modified. That is why in those formulations with DCP added, the amount of water
was tested previously until a similar consistency to the control sample was obtained.
The mixture was kneaded for five minutes and then left to rest for 30 minutes
covered with plastic wrap to relieve the residual stresses acquired during its
preparation (Limanond et al., 1999) and to avoid dehydration. Simultaneously, a
control dough was prepared with WF, eggs, and water to obtain a reference
textural behavior. The amounts of xanthan and locust bean gums and turmeric
were kept constant in all formulations. Eggs and water portions remained
constant between the formulations with the replacement of WF by DCP; however,
these formulations required more liquid to counteract the greater water
absorption of DCP concerning WF (Cazzaniga et al., 2021).
Table I.
Percentage formulations of doughs
tested.
|
Raw material |
Control (%) |
20:80 (%) |
30:70 (%) |
40:60 (%) |
50:50 (%) |
|
Formulation |
Control |
20DCP |
30DCP |
40DCP |
50DCP |
|
WF |
69,41 |
53,26 |
46,60 |
39,95 |
33,29 |
|
DCP |
0 |
13,32 |
19,97 |
26,63 |
33,29 |
|
Eggs |
15,27 |
14,98 |
14,98 |
14,98 |
14,98 |
|
Water |
15,27 |
17,64 |
17,64 |
17,64 |
17,64 |
|
Xanthan gum |
0 |
0,5 |
0,5 |
0,5 |
0,5 |
|
Locust bean gum |
0 |
0,25 |
0,25 |
0,25 |
0,25 |
|
Turmeric |
0,05 |
0,05 |
0,05 |
0,05 |
0,05 |
2.3 Moisture
It
was determined moisture on wet basis by the gravimetric method in triplicate
assays. About 2 g of dough sample were placed in an air oven at 105ºC until
constant weight.
2.4 Textural properties
The
texture was studied with a TA.XT plus texturometer (Stable Micro Systems,
Vienna Court, United Kingdom) equipped with a 50 kg load cell. All the texture
tests were carried out 16 times for each formulation.
2.4.1 Texture Profile Analysis
For
Texture Profile Analysis (TPA), the dough was molded into cylinders within a
plastic mold (30 mm diameter x 10 mm height). Then, it was taken out of the
mold and allowed to rest. Each sample was placed on the equipment base and
compressed twice to 20% of its initial height. A 75 mm disk was used for the
test at a speed of 1.7 m/s (Figure 1-a). Force-time curves were obtained,
through which four textural parameters were determined by using the software
Exponent®: hardness (N), adhesiveness (g.s), cohesiveness, and elasticity.
Figure 1. Photographs of TPA (a), forward extrusion (b), and extensibility
tests (c).
2.4.2 Extrusion analysis
The
consistency of the doughs was studied as the plateau force found by a
compression-extrusion test (Figure 2), using the forward extrusion cell HDP/PE.
For this, a constant volume of sample was used, avoiding the presence of air
bubbles (Sciarini et al., 2010) and lubricating the container with solid
petrolatum. Before the test, it was left to rest for 30 minutes covered with a
film to avoid dehydration. A 49 mm diameter disk was used to compress the
sample of 30 mm at a speed of 1 mm/s (Figure 1-b). The exit orifice had a
diameter of 33 mm.
Figure 2. Representative experimental curve of forward extrusion test.
2.4.3 Biaxial extensibility
analysis
To
evaluate the extensibility of the formulations, the dough was stretched with a
roller sheeter until it got a thickness of 2 mm. The dough was cut into sheets
of 100 mm X 90 mm, which were later allowed to rest, covered for 30 minutes.
The samples were placed on a platform designed for this purpose with supports
at its four vertices (HDP / TPB) (Figure 1-c). A ½-inch spherical probe
(P/0.5s) was used at a constant penetration speed of 1 mm/s. The extensibility
(mm) was recorded as the distance at which the dough broke, and the toughness
(N) was the maximum force exerted during the test.
2.5 Statistical analysis
The
data were processed with the Statgraphics Centurion XVIII software. The
statistical method of analysis of variance (ANOVA) was used, comparing the
means with the test of least significant difference (LSD) at a significance
level of 95%. The relationship between the parameters was determined by using
Pearson's correlation coefficient.
3. Results and Discussion
3.1 Texture profile analysis
Table
II shows the results of moisture on wet basis content and the analysis of the
texture profile. Moisture decreased as the level of substitution increased,
taking values lower than the maximum limit of 35% allowed by the Argentine Food
Code and higher than the minimum limit of 24% indicated by the Italian
legislation (DPR n. 187/2001).
Table II.
Moisture and Texture Profile Properties.
|
Formulation |
Moisture (%) |
Hardness (N) |
Cohesiveness |
Elasticity |
|
Control |
32,20 ± 0,05d |
9,6 ± 0,2a |
0,675 ± 0,003a |
0,756 ± 0,004a |
|
20DCP |
32,38 ± 0,08d |
12,6 ± 0,2b |
0,728 ± 0,003b |
0,794 ± 0,003b |
|
30DCP |
31,72 ± 0,13c |
14,4 ± 0,2c |
0,726 ± 0,003b |
0,796 ± 0,002b |
|
40DCP |
30,75 ± 0,12b |
20,5 ± 0,5d |
0,751 ± 0,003c |
0,820 ± 0,004c |
|
50DCP |
29,87 ± 0,07a |
21,4 ± 0,5d |
0,759 ± 0,002d |
0,815 ± 0,003c |
|
*Values
are the average of three samples for moisture and seventeen samples for
textural properties ± the standard error. There are no statistically
significant differences between those levels that share the same superscript
in the same column (p<0,05). |
||||
The obtained data evidenced
that the DCP increased the hardness of the doughs. In addition, the hardness
has a negative correlation (p<0,05) of 0,89 with the moisture. Díaz and
Hernández (2012) and Cazzaniga et al. (2021) found similar results with the
increase in the level of quinoa flour and dehydrated cassava puree,
respectively. Although the addition of hydrocolloids also causes greater water
absorption (Linlaud et al., 2009; Rosell et al.,2001), Cazzaniga et al. (2021)
found the same tendency in doughs prepared with dehydrated cassava puree,
without gums. Given this evidence, the increased hardness in this work could be
attributed to greater absorption of water, as a consequence of greater
incorporation of starch and dilution of the gluten content. A similar result
was obtained for bread doughs that contained potato flour (Xing-li et al.,
2016). Cazzaniga et al. (2021) determined that the DCP solubility index and
alkaline water retention maintain widely higher values than those of wheat
flour. Both indices are related to the presence of damaged starch (Barrera,
2014). In this way, the greater hardness of the doughs formulated with DCP could
be a consequence of the high hydration capacity of this ingredient, which
reduces the amount of free water in the dough (Peng et al., 2017). Evenly, the
hardness of the highest levels of substitution did not differ, even though a
maximum could have been reached. However, more studies are needed to confirm
this stand.
Cohesiveness
is an attribute related to the forces that bind the components of a matrix
(Rodríguez-Manrique et al., 2018). A significant increase in cohesiveness was
observed when the DCP content increased, indicating a better unification of the
dough ingredients. Elasticity showed similar behavior. Lindlau (2014) found
that the addition of xanthan gum and locust bean gum to a wheat flour dough
increases its elasticity, which could partly explain the increase of this
factor in formulations with DCP compared with the control, which does not have
hydrocolloids. Besides, Cazzaniga et al. (2021) reported the same elasticity
and cohesiveness increasing trend in doughs substituted with DCP and without hydrocolloids.
Thus, the physicochemical and functional properties of this product could also
be responsible for this behavior.
Doughs
did not present adhesiveness. Figure 3-a shows the curves of the texture
profile analysis for each formulation, in which the difference in hardness is
appreciated, as well as the maximum value in the first peak of each curve and
the absence of adhesiveness, like the non-existence of negative area.
Figure 3.
Experimental curves of TPA (a), extrusion (b), and extensibility (c) tests.
3.2 Extrusion analysis
The
test measured the necessary compressive force to extrude the dough through the
exit hole. The force-time curve allowed evaluation of the maximum compression
force, represented by the point where the slope changes and a plateau occurs.
Such plateau is the force required to continue with the extrusion process
(Ronda et al., 2013) and it was taken as an indicator of the dough consistency (Sciarini
et al., 2010).
Ronda
et al. (2013) found that the consistency of the bread doughs strongly depends
on the amount of water contained in them. Moreover, Sciarini et al. (2010)
observed that their gluten-free doughs with added xanthan gum have a notably
higher consistency than the control (without gums). In this way, the results
obtained in the present work could be associated; firstly, with the inclusion
of xanthan gum in the formulations; secondly, with the moisture of the dough,
which presented a high negative correlation (0,85); and lastly, with the DCP,
which has a positive correlation with consistency (0,85), possibly due to the
strong absorption and water retention capacity of DCP concerning the wheat
flour (Cazzaniga et al., 2021), which leaves the matrix less hydrated and with
a less plastic texture.
3.3 Extensibility analysis
The
toughness (N) of the dough, which refers to the resistance to be stretched,
increased with DCP content, while the extensibility (mm) decreased (Table III).
Figure 3-c shows the force-distance curves, where the maximum value (N) of the
peaks represents the toughness of each formulation and the horizontal distance
to each peak represents the dough extensibility, at which point the dough
breaks and the exerted force falls abruptly.
Table III.
Results of consistency, toughness and extensibility.
|
Formulation |
Consistency (N) |
Toughness (N) |
Extensibility (mm) |
|
Control |
244 ± 4a |
2,17 ± 0,04a |
50,2 ± 0,7e |
|
20PDM |
277 ± 6b |
2,64 ± 0,07b |
34,1 ± 0,5d |
|
30PDM |
324 ± 7c |
3,37 ± 0,07c |
25,1 ± 0,5c |
|
40PDM |
439 ± 9d |
4,31 ± 0,09d |
22,5 ± 0,3b |
|
50PDM |
N/D1 |
4,19 ± 0,09d |
20,5 ± 0,3a |
|
*Values are the average of seventeen samples ± the
standard error. There are no statistically significant differences between
those levels that share the same superscript in the same column (p<0,05). 1 NO DATA: due to the maximum load of the equipment (500N), it was not
possible to obtain a consistency value. |
|||
Zhang
et al. (2020) found that doughs with added soy protein provide greater
resistance to elongation and are less extensible than a dough made from wheat
flour. The authors attributed this behavior to the lower gluten content in the
formulation and a disruption in the formation of its network. Besides, Carini
et al. (2012) found that dough extensibility and toughness decrease with the
replacement of wheat flour by whole carrot and soy flour, attributing this
behavior to inadequate hydration of the gluten, which causes a weaker matrix.
The behavior of the doughs studied in this work can be attributed both to the
decrease in gluten content as the level of substitution increases, as well as
to the higher water absorption and retention rate of the DCP compared to wheat
flour, which produces a lower availability of water for the hydration of
gluten, disrupting of the viscoelastic network. The high negative correlation
between moisture and toughness (0,85) and the positive correlation between
moisture and extensibility (0,70) support this hypothesis.
Correct
handling at the industrial level in pasta production requires that the doughs
have good resistance to elongation to avoid the rupture and present some
extensibility (Larrosa, 2014). If the control dough is taken as a reference,
the formulation with the greatest similarity in terms of the properties studied
is 20DCP.
Although
the dough is destined to processes that involve extrusion, the extruder must be
able to impart more force in those formulations with a greater amount of DCP.
The values found do not represent major inconveniences for industrial machinery
since, in preliminary tests, the doughs have been extruded with domestic
equipment, such as the one mentioned in the materials and methods section.
All
the texture parameters obtained a positive correlation greater than 0,83 with
the DCP variable, except for the extensibility parameter, which was -0,96. This
means that the increase in DCP content can explain 83% or more of the variation
in the texture of the doughs.
4. Conclusions
The results show that the replacement of wheat flour by DCP in pasta doughs generates changes in its texture. DCP causes the moisture of the dough to decrease, making it harder, more elastic, and more cohesive. In addition, the doughs with DCP turned out to be more consistent in an extrusion operation and more resistant to elongation during sheeting. Such doughs were less extensible than those with a higher proportion of wheat flour. It is concluded that the low moisture presented by the doughs substituted with DCP is responsible, at least in part, for the textural changes that they present. However, despite the observed textural differences, these formulations turned out to be appropriate for handling in industry, without forcing machinery or adhering to equipment. To establish an optimal formulation, future tests will be necessary to evaluate characteristics related to the quality and organoleptic acceptance of the pasta made from these doughs.
List of abbreviations
DCP: dehydrated
cassava puree
WF: wheat
flour
Acknowledgments
The
authors would like to thank the Consejo
Nacional de Investigaciones Científicas y
Tecnológicas (CONICET) for the doctoral scholarship awarded to Ana B.
Monaca. Also, the Facultad de Ciencias
Exactas, Químicas y Naturales (FCEQyN) of the Universidad Nacional de Misiones (UNaM), Argentina, for providing
the working place and equipment.
Disclaimers
All
authors have contributed significantly to the paper and agree to its
publication. They declare that there are no conflicts of interest in this
study.
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