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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #384710
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

Author
item CHAVARRIA-FERNANDEZ, SARA - Universidad Autonoma Del Estado De Hidalgo
item Berrios, Jose
item Pan, James
item ALVES, PRISCILA - Former ARS Employee
item PALMA-RODRIGUEZ, H - Universidad Autonoma Del Estado De Hidalgo
item HERNANDEZ-URIBE, JUAN - Universidad Autonoma Del Estado De Hidalgo
item APARICIO-SAGUILAN, ALEJANDRO - Universidad Del Papaloapan
item VARGAS-TORRES, A - Universidad Autonoma Del Estado De Hidalgo

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/27/2021
Publication Date: 4/1/2021
Citation: Chavarria-Hernandez, S.M., Berrios, J.D., Pan, J., Alves, P.L., Palma-Rodriguez, H.M., Hernandez-Uribe, J.P., Aparicio-Saguilan, A., Vargas-Torres, A. 2021. Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.15058.
DOI: https://doi.org/10.1111/ijfs.15058

Interpretive Summary: The objective of this research was to study the effect of partially substituting semolina flour by native (NCHF) and modified chayotextle (CHFMD) flours, on the overall quality of spaghetti. Spaghetti was obtained by replacing semolina flour (control) with five different concentrations of NCHF and CHFMD flours (10%, 17.5%, 25%, 32.5%, and 40%). The nutritional composition of the flours showed that both NCHF and CHFMD flours had lower content of protein and fat but higher content of ash and resistant starch (RS). Moreover, the RS content increased due to thermal modification (TM) and that RS remained high, even after the cooking process. The content of NCHF and CHFMD flours in the mix influenced the pasting viscosity of the dough. Color lightness was significantly reduced by inclusion of increasing CHFMD levels. Density and water absorption values increased with addition of NCHF and CHFMD, compared to the control spaghetti. The results obtained in this study demonstrated the possibility for producing spaghetti containing up to 40% CHFMD flour, with acceptable quality and functional properties.

Technical Abstract: The objective of this research was to study the effect of partially substituting semolina flour by native (NCHF) and modified chayotextle (CHFMD) flours, on the physicochemical properties and cooking quality of spaghetti. Spaghetti was obtained by replacing semolina flour (control) with five different concentrations of NCHF and CHFMD flours (10%, 17.5%, 25%, 32.5%, and 40%). The proximal composition of the flours showed that both NCHF and CHFMD flours lower content of protein and fat but higher content of ash and resistant starch (RS). Moreover, the RS content increased due to thermal modification (TM) and that RS remained high, even after the cooking process. Pasting properties such as peak viscosity, breakdown, setback and final viscosity were influenced by NCHF and CHFMD concentrations. Brightness ('L*) was significantly reduced by inclusion of increasing CHFMD levels. True density and water absorption values increased with addition of NCHF and CHFMD, compared to the control spaghetti. The results obtained in this study demonstrated the possibility for producing spaghetti containing up to 40% CHFMD flour, with acceptable quality and functional properties.