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<p><i>Xanthosoma sagittifolium</i> (L.) Schott is an unconventional food plant with high nutritional values and an important source of subsistence for the poorest populations around the world. The objective of this study was to obtain blends for wheat-based pasta incorporating dehydrated leaf blades and petioles of Taioba and to evaluate their effect on the technological quality of the pasta. Eleven tagliatelle-shaped pasta blends were tested, one control and ten obtained from a Simplex-centroid experimental design. The dependent variables were Taioba: steamed leaf blade (TSLB), fresh leaf blade (TFLB), and petiole (TAPE) flours. The responses of the variables were related to pasta technological quality (cooking time, weight increasing, volume increasing, cooking loss, and pasta firmness) and calcium oxalate content, in addition to pasta color analysis. The incorporation of Taioba flour resulted in pasta with a shorter cooking time compared to the control pasta, and a significant increase (<i>p</i> &lt; 0.05) in weight, volume, and cooking loss, reducing the firmness of the pasta. The oxalate content was less than 5&#xa0;g/100&#xa0;g, and the green coloration was maintained in all Taioba blended pasta. We concluded that the incorporation of Taioba in the preparation of pasta influenced the properties of the product with good technological quality.</p>

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Technological quality of pasta with dehydrated Taioba leaves (Xanthosoma sagittifolium (L.) Schott)

  • 期刊论文

  • 发表日期：

    2025年7月24日

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  • Sarah de Souza Araújo,
  • Priscila de Souza Araújo,
  • Caroline Honaiser Lescano,
  • Ivan Pires de Oliveira,
  • Sandro Menezes Silva,
  • Angélica Margarete Magalhães,
  • Eliana Janet Sanjinez Argandoña

摘要

Xanthosoma sagittifolium (L.) Schott is an unconventional food plant with high nutritional values and an important source of subsistence for the poorest populations around the world. The objective of this study was to obtain blends for wheat-based pasta incorporating dehydrated leaf blades and petioles of Taioba and to evaluate their effect on the technological quality of the pasta. Eleven tagliatelle-shaped pasta blends were tested, one control and ten obtained from a Simplex-centroid experimental design. The dependent variables were Taioba: steamed leaf blade (TSLB), fresh leaf blade (TFLB), and petiole (TAPE) flours. The responses of the variables were related to pasta technological quality (cooking time, weight increasing, volume increasing, cooking loss, and pasta firmness) and calcium oxalate content, in addition to pasta color analysis. The incorporation of Taioba flour resulted in pasta with a shorter cooking time compared to the control pasta, and a significant increase (p < 0.05) in weight, volume, and cooking loss, reducing the firmness of the pasta. The oxalate content was less than 5 g/100 g, and the green coloration was maintained in all Taioba blended pasta. We concluded that the incorporation of Taioba in the preparation of pasta influenced the properties of the product with good technological quality.