Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

- Non conventional ingredients were used for gluten-free pasta production.
- Mixture design was applied to optimize the formulation.
- The optimized product had texture properties similar with those of traditional pasta.
- The ingredients used allowed to improve the nutritional value of new pasta.

The objective of this study was to evaluate the quality (color, texture and nutritional value) of gluten-free pasta formulated with pre-gelatinized flour made from cassava starch and cassava bagasse (70:30), cassava starch and amaranth flour. The nutritional value of the product showing the best texture characteristics was compared with those of commercial pastas made with semolina and with whole wheat flour. The use of the pre-gelatinized flour, native cassava starch and amaranth flour (10:60:30), respectively, allowed for the development of a product with adequate color, texture and nutritional value to similar quality as commercial wheat products. In other words, light yellowish color, fiber rich [9.37 g (100 g)−1], source of protein [10.41 g (100 g)−1], adequate firmness (43.6 N) and low stickiness (3.2 N). The use of cassava bagasse increased the fiber content of the product and could be used as ingredient in the formulation of pasta. The obtained pasta could contribute to increase the availability of healthier, gluten-free products on the market.