PHYSICOCHEMICAL CHARACTERIZATION OF PASTA MADE WITH SWEET POTATO FLOUR

Objective: The objective of this work was to obtain a gluten-free pasta with suitable technological characteristics and to analyze its centesimal composition, pH, titratable acidity, instrumental color, and cooking properties. Methods: Three formulations were prepared: F1 = 100 g of sweet potato flour, 40 g of egg, 1 g of xanthan gum and 30 mL of water; F2 = 100 g of sweet potato flour, 40 g of egg and 30 mL of water; and F3 = 100 g of sweet potato flour, 2 g of xanthan gum and 65 mL of water. Results: The formulations presented a yellowish-brown color, with no difference between the parameters L (69.4-77.6), a* (8.9-10.5) and b (25.2-29.6). F3 showed the highest moisture (40.15%) and carbohydrate (54.45%) contents and the lowest protein (1.01%) and lipid (3.02%) contents. The ash content (1.36-1.38%) did not differ between the formulations. The addition of egg increased the protein (F1=3.31%; F2=3.41%) and lipid (F1=12.40%; F2=5.81%) contents. F3 had the lowest pH (5.81) and the highest titratable acidity (5.22 mL/100 g). All three formulations had a cooking time of 3 minutes and a weight increase of approximately 1.6 g/g. F3 showed the greatest cooking loss (9.42%) and the lowest transparency at 650 nm (25.5%), which indicates lower cooking quality of this pasta. Conclusion: The addition of egg to sweet potato flour pasta proved to be more advantageous than xanthan gum.