Resumen

CASTANO-CARVAJAL, María Fernanda; CORREA-GIRALDO, Daniela  y  AGUDELO-LAVERDE, Lina Marcela. Elaboration of gluten free noodle products and evaluation of its physicochemical properties. rev.udcaactual.divulg.cient. [online]. 2019, vol.22, n.1, e1194.  Epub 05-Mayo-2019. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v22.n1.2019.1194.

The growing demand of free gluten products has shown the necessity to study and develop new products in order to supply the consumer request. The objective of this research was to elaborate gluten-free products similar to noodles and to evaluate their physicochemical properties. Plantain or cassava were employed to replace wheat flour. Physical and chemical properties were determined in plantain and cassava samples. Both, Plantain and Cassava Flour and their starches were extracted. Thermal characteristics of flour and starch were evaluated employing differential scanning calorimetry and thermal gravimetric analysis. Products similar to noodle were formulated and elaborated employing plantain or cassava flour. Noodle physicochemical, microbiological and sensorial characteristics were analyzed, employing a commercial product as a control. Cassava presented higher humidity values than plantain, it is related to their susceptibility to degradation. In thermogravimetric analysis, cassava products shown upper weight reduction in high volatility zone associated to humidity lost. Plantain flours and starches presented gelatinization temperatures higher than registered for cassava products. Both plantain and cassava noodles presented humidity and acidity values according to the legal legislation (NTC 1055-2014). Developed products showed ash content higher than commercial noodles. According to microbiological and sensorial analyses, the plantain and cassava products could be considered innocuous with good consumer acceptation. These results could constitute a starting point in the study and application of different flours and starches from non-traditional sources, which allow to increase the value of crops in the region.

Palabras clave : Dominico Harton plantain; cassava; carboxymethylcellulose (CMC); guar gum; thermal properties.

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