Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

Abstract

In the production of potato chips, potato pulp is usually lost with the tuber wash water released from the parenchyma cells after the potato is cut and before it is fried. The aim of this study was to evaluate the color and cooking quality of fresh spaghetti according to the concentration of dried potato pulp, extruded potato pulp, amaranth flour, as well as proximate composition, microbiological hazard, and sensory acceptance. Scanning electron micrographs of the spaghetti surface were taken. The addition of extruded potato pulp and amaranth flour helped produce a well-structured paste; all treatments produced firm, consistent strands with varied cooking characteristics. The combination of 65 g 100 g−1 dried potato pulp, 10 g 100 g−1 extruded potato pulp and 25 g 100 g−1 amaranth flour provided fresh pasta with better color and cooking characteristics. A more yellowish color was achieved before cooking, as well as a lower optimum cooking time, less loss of solids to water, and higher yield compared to fresh commercial wheat flour spaghetti. Thus, it is possible to produce gluten-free pasta with good physical and sensory qualities similar to those of commercial products using residue from the production of potato chips and amaranth flour.