Food Science as a Profession sensory evaluation of gluten free pasta

For my research study, I would look at the effect of changing the type of flour used in making pasta. In

the three studies, I saw that they are using buckwheat flour, sorghum flour, and breadfruit, konjac or

pumpkin flour. I want to work with foods and try to come up with other ways to make foods that are

better for you and have health benefits like not so fatty and make the physical properties of these

gluten free pasta like the original pasta with wheat. I would want to test tapioca flour and see if this

would be a good match for the texture of regular pasta. I read in the sensory evaluation of the

breadfruit, konjac and pumpkin flour article saying that the pumpkin pasta had a little bit of tapioca

flour and it lead to that the pumpkin and breadfruit pasta needed a texturing agent. It needed

fermented cassava flour, and tapioca flour respectively (Purwandari U. 2017). These flours also

changed the hardness of the pasta. With this information, I want to make a noodle that is solely made

from tapioca flour. In the pumpkin flour article, the hardness of the pasta noodle was 2237-4954g.

(Purwandari U. 2017). This range is my desired outcome for the solely tapioca flour pasta. I will also

need to focus on the adhesiveness. In the pumpkin flour article, the adhesiveness was -158.05 to -

351.41 g (Purwandari U. 2017). The second article that I read talked about sensory evaluation of

sorghum pasta. In the article, they talked about the texture of the sorghum pasta. To help create a

texture they used Egg albumen, egg powder, xantham gum and pregelatinized corn starch were used as

ingredients. (Palavecino, Pablo Martn, 2017). They also tested white sorghum flour and brown

sorghum flour. I also read about the sensory evaluation of dried pasta enriched with buckwheat flour.

Here they studied the solid loss and water absorption among the samples. They also checked for

resistance to breaking, firmness and overall acceptability (Marti, Alessandra 2017). Using these articles, I

would expect my solely tapioca flour pasta to be firm but not too soft that it would break apart. To

figure this out I would need to test the water absorption to check if I would need to add either more

flour or add a different item that would take care of the water absorption problem. I may also may have
a little bit of a texture problem. If tapioca flour was used in the pumpkin pasta to give it texture I would

need to figure out a way to deal with the texture of the pasta. Another thing that I would test for is the

adhesiveness of the flour. I would need to figure out if the binder would even stick to the flour. If this

does not work then I would have a problem because I would not be able to make the pasta. In order to

make this pasta I would need to work with many ingredients to successfully make the tapioca pasta.

Works cited

Purwandari, U., Khoiri, A., Muchlis, M., Noriandita, B., Zeni, N. F., Lisdayana, N.,
& Fauziyah, E. (2014). Textural, cooking quality, and sensory evaluation of
gluten-free noodle made from breadfruit, konjac, or pumpkin flour. International
Food Research Journal, 21(4), 1623-1627.

Palavecino, P. M., Bustos, M. C., Alab, M. B., Nicolazzi, M. S.,

Penci, M. C., & Ribotta, P. D. (2017). Effect of Ingredients on the
Quality of Gluten-Free Sorghum Pasta. Journal of Food Science,
82(9), 2085-2093. doi:10.1111/1750-3841.13821

Marti, A., Fongaro, L., Rossi, M., Lucisano, M., & Ambrogina Pagani, M. (2011).
Quality characteristics of dried pasta enriched with buckwheat flour. International
Journal Of Food Science & Technology, 46(11), 2393-2400. doi:10.1111/j.1365-
2621.2011.02762.x