Effect of the addition of cassava flour and beetroot juice on the quality of fettuccine.

The goal of the study was to investigate the effects of the addition of cassava (Manihot esculenta C.) flour, and beetroot juice on fettuccine quality. The proximate composition, physical and rheological parameters of semolina, cassava flour, and the blend (wheat: cassava) were evaluated. Also, the solid soluble content, titratable acidity and pH of the beetroot juice were evaluated. Additionally, the cooking time and solids losses, and microbiological enumerations of the fettuccine were analyzed. Finally, the fettuccine proximate composition and its sensorial acceptance were determined. Results showed that the protein content of the fettuccine lightly decreased with an increase in the blend of cassava flour, whereas it increased with the addition of beetroot juice. The cooking solids losses and the cooking time of the experimental fettuccine were similar to those of the control (100% wheat). The microbiological enumerations are in agreement with the requirements of the normative for pasta. The sensorial evaluation indicates that there was no significant difference between the fettuccines with respect to color, taste, texture and global appearance compared to the control (100% wheat semolina). Beetroot juice improves the diminution of protein content as a consequence of the substitution of wheat semolina with cassava flour. The fettuccine made with the blend showed similar quality and preference to the fettuccine made with semolina. Fettuccines with a good texture, physical properties, proximate composition and eating quality, and stable shelf life can be made with semolina, cassava flour and beetroot juice. These results could encourage the use of non conventional flours for development of food products.