The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions.
Lira (2019) Physical-chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalistuberosa),
El chayotextle o tubérculo del chayote (Sechium edule), es uno de los productos que se encuentra altamente arraigado a la cocina mexicana, el cual está ganando popularidad e importancia como cultivo alimenticio en todo el mundo. La importancia del tubérculo reside en su alto contenido de almidón, que es similar a la reportada para el tubérculo de papa, así como por su bajo contenido de gluten lo cual indica que el chayotextle podría ser considerado como una alta y novedosa fuente de almidón. Existen varios reportes referentes a modificar el contenido de gluten en masas, sin alterar las características del producto final. Pero la sustitución de la red de gluten para elaborar productos Libres de Gluten (LG) es un gran reto tecnológico, debido a que la proteína de gluten es esencial para la elaboración de productos de calidad. Actualmente, existe una amplia variedad de productos LG disponibles elaborados a partir de harina y/o almidón de arroz, maíz, patata (u otros tubérculos) y otras harinas LG.Por lo cual es posible considerar que el tubérculo de chayote o chayotextle puede llegar a ser una fuente importante para la elaboración de pastas LG y de rápida digestibilidad, con apariencia y textura similar como la pasta convencional obtenida a partir de harina de trigo.
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