Effect of air potato spraying on the quality of gluten-free pasta Efecto del pulverizado de papa de aire sobre la calidad de pasta alimenticia libre gluten

Abstract

This research evaluated the effect of air potato pulverization on the quality of gluten-free pasta intended for celiac or gluten intolerant people. An exploratory, investigative, descriptive and explanatory methodology was applied where they were physicochemical, bromatological, sensory and microbiological properties of the final product evaluated. It was Pulverized air potato and oat flour used at 0%P+100%HA, 10%P+90%HA, 20%P+80%HA, 30%P+70%HA, 40%P+60%HA and 50%P+50%HA. Completely randomized design (CRD) was applied, to the physicochemical variables demonstrating that increasing air potato pulverized increased the values of the parameters. However, they comply with NTE INEN 1375:2014 requirements for pasta. In addition, it was pasta high in carbohydrates, protein and fiber obtained. The sensory analysis determined that T4 (20%P+80%HA) obtained greater acceptability in the evaluated attributes of shape, size, color, odor and firmness. Finally, the microbiological analysis shows that all treatments are within the ranges established by the NTE INEN 1375:2014 Standard on microbiological requirements for pasta in the colony count in CFU/g of molds and yeasts, salmonella and mesophilic aerobes, so that they meet the conditions to be consumed without affecting people's health.