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Rooting for pasta: Unleashing the rheological potential of tannia (Xanthosoma sagittifolium)
Enraizamiento de la pasta: liberando el potencial reológico de la malanga (Xanthosoma sagittifolium)
DOI:
https://doi.org/10.15446/agron.colomb.v42n1.113836Keywords:
starch, starchy raw material, sustainable agriculture, physicochemical properties, wheat, new cocoyam (en)almidón, materia prima amilácea, agricultura sostenible, propiedades fisicoquímicas, trigo, quequesque (es)
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The quest for technological advancements in food products has led to the exploration of unconventional raw materials and innovative formulations. This study investigated the feasibility of incorporating tannia (Xanthosoma sagittifolium) starch as a partial substitute for wheat flour in pasta formulations. Tannia tubers were sourced, and native starch was extracted following a wet method. Four pasta formulations were prepared with varying percentages of tannia starch substitution (5%, 10%, 15%, and 20%), alongside a control sample. Physicochemical analyses applied for moisture content, ash content, acidity, and pH revealed 11.97% moisture, 0.4% ash, 0.007% acidity, and 4.6 pH in tannia starch. The rheological analysis denoted as the parameters in the Mixolab showed alterations in hydration, moisture, and stability with increasing tannia starch substitution. Cooking tests demonstrated a reduction in optimal cooking time with higher levels of tannia starch substitution, attributed to lower gelatinization temperatures of the tannia starch. Weight loss increased with greater substitution of tannia starch, while water absorption varied, showing a non-linear trend. Quality indices reflected changes in dough characteristics and gluten strength with tannia starch substitution. Further optimization of formulations is recommended to balance technological enhancement with pasta quality attributes, paving the way for the development of novel pasta products
La búsqueda de mejoras tecnológicas en productos alimenticios ha llevado a la exploración de materias primas no convencionales y formulaciones innovadoras. Este estudio investigó la viabilidad de incorporar almidón demalanga (Xanthosoma sagittifolium) como un sustituto parcial de la harina de trigo en formulaciones de pasta. Se extrajo el almidón nativo de tubérculos de malanga siguiendo el método húmedo. Se prepararon 4 formulaciones de pasta con diferentes porcentajes de sustitución de almidón de malanga (5%, 10%, 15% y 20%), junto con una muestra de control. Los análisis fisicoquímicos ejecutados, humedad, cenizas, acidez y pH, revelaron 11,97% de humedad, 0,4% de cenizas, 0,007% de acidez y 4,6 de pH en el almidón de malanga. El análisis reológico denotado como los parámetros de Mixolab mostró alteraciones en la hidratación, humedad y estabilidad con el aumento de la sustitución de almidón de malanga. Las pruebas de cocción demostraron una reducción en el tiempo de cocción óptimo con niveles más altos de sustitución de almidón de malanga, atribuido a las temperaturas de gelatinización más bajas del almidón de malanga. La pérdida de peso aumentó con una mayor sustitución de almidón de malanga, mientras que la capacidad de hinchamiento varió, mostrando una tendencia no lineal. Los índices de calidad reflejaron cambios en las características de la masa y la fuerza del gluten con la sustitución de almidón de malanga. Se recomienda una mayor optimización de las formulaciones para equilibrar la mejora tecnológica con atributos de calidad de la pasta, allanando el camino para el desarrollo de productos de pasta novedosos.
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