Efecto de las temperaturas de cocción y enfriamiento en parámetros reológicos de pastas elaboradas con trigo y almidón de malanga

Abstract

The present investigation aimed to determine the effect of cooking and cooling temperatures on rheological parameters in pasta with a mixture of wheat semolina and taro starch, by comparing four formulations of different concentrations, to evaluate the combination with the best behavior. The production of taro starch (Xanthosoma sagittifolium) was carried out by the wet method. The formulations analyzed were: MC (100% HT- 0% AM); F1 (95% HT-5% AM); F2 (90% HT-10% AM); F3 (85% HT-15% AM); F4 (80% HT-20% AM); where HT: Wheat Flour and AM: Malanga Starch. The physico-chemical characterization of taro starch was determined, among them: humidity by the halogen moisture analyzer method; ash by the AOAC method, 2003; pH and acidity titratable by the method NTE INEN 526, 2013 and NTE INEN 521,203 respectively; the determination of the optimal cooking time, weight loss and swelling percentage was carried out by the method described by (Granito, Pérez, & Valero, 2014). For the rheological analyzes, the Chopin Mixolab equipment was used following the ICC - 173 standard; the parameters were C1: dough development; C2 starch swelling power; C3 gelatinization of starch; C4: Amylase activity; C5: retrogradation. The Quality Indices of the dough analyzed were: water absorption index (IAA), kneading index (AMI), gluten strength index (IFG), starch viscosity index (IVA), amylase resistance index (IRA) and retrograde index (IRE). The ash, pH, acidity and humidity values were 0.4%; 4.6; 0.007%; 11.97% respectively.