Textural Properties of Pasta Using Composite Cassava Flour as a Substitute of Wheat Flour

Abstract

This research aims to determine the quality parameters of pasta produced from substituting wheat flour with cassava flour. The effects of substitution levels with 25, 50, and 75% (w/w) cassava flour on physicochemical and sensory properties of pasta were evaluated. The results indicated that a^*(red), b^*(yellow), springiness, and cohesiveness of pasta decreased with an increase of cassava flour substitution. However, L^* (lightness), adhesiveness, gumminess, and chewiness of pasta increased with an increase of cassava flour substitution. The pasta with 75% cassava flour substitute was deemed suitable for pasta production since there are all preference scores ranging from 6.50 to 7.40 that were considered overall acceptable by panelists. The chemical compositions of pasta with 75% cassava flour substitute were determined and showed that the moisture, fat, ash and carbohydrate content were 62.42, 3.00, 0.30, and 27.02 %, respectively. Moreover, the percentages of protein and fiber content were increased by 1.25 and 1.79 times, respectively, compared to 100% wheat pasta.