Research Article ISSN 2641-4295

Food Science & Nutrition Research

Formulation of Plantain Flour-Based Pasta: Process Optimization and

Sensory Evaluation
NGOH NEWILAH Gérard Bertin1,2*, TAKAM NGOUNO Annie1, KENDINE VEPOWO Cédric2, MANJIA
NGOUNGOURE Solange Ulrich1, NJAPNDOUNKE Bilkissou1, WAMBO Pascal1, FOKOU Elie3 and ETOA
François-Xavier3
1
University of Dschang, Research unit of Biochemistry, Medicinal *
Correspondence:
plants, Food Sciences and Nutrition (RUBMPFN), Biochemistry NGOH NEWILAH Gérard Bertin, University of Dschang,
Department– 67 Dschang, Cameroon. Research unit of Biochemistry, Medicinal plants, Food Sciences
and Nutrition (RUBMPFN), Biochemistry Department– 67
2
Centre Africain de Recherches sur Bananiers et Plantains, Post-
harvest Technology Laboratory – 832 Douala, Cameroon. Dschang, Cameroon, Tel.: +237 679 47 75 55, Fax: +237 233
42 57 86.
University of Yaoundé I, Biochemistry Department – 812 Yaoundé,
3

Cameroon. Received: 26 October 2020; Accepted: 11 November 2020

Citation: Bertin NNG, Annie TN, Cédric KV. Formulation of Plantain Flour-Based Pasta: Process Optimization and Sensory Evaluation.
Food Sci Nutr Res. 2020; 3(2): 1-11.

ABSTRACT
In order to promote locally made agriproducts, diversify the use of plantain-based flours (Musa AAB) in Cameroon
and improve on the dietary situation of celiac patients in the world by formulating accessible gluten-free foods,
flour from a plantain variety (Big ebanga) was used for the production of pasta. Physicochemical characterization
of plantain flour and durum wheat flour was done. The Response Surface Methodology (RSM) was used to study the
effect of the quantity of 3 factors (water, egg white and xanthan gum) on the cooking quality of pasta (swelling index
and cooking loss). The optimal conditions were determined for each response. Therefore, the two formulations
retained and the classic one was coded for sensory evaluation using the 9-point hedonic scale. The physicochemical
characterization of flours revealed a significant difference (p<0.05) in the evaluated parameters except for lipid
content. Regarding optimization, only the quantity of xanthan gum influenced the evaluated responses. Sensory
evaluation results revealed three categories of panelists following their preferences, and enabled to bring out two
conclusions: 1. plantain-based flours are fit for the manufacture of pasta, and 2. it is relevant to improve on some
organoleptic qualities of plantain flour-based pasta in the framework of further studies.

Keywords most countries in West and Central Africa, where it is a staple

Optimization, Pasta, Plantain flour, Sensory evaluation. food and a major component of food security [5]. They are used
in the production of recipes and other food products like crisps,
Introduction flour, flour-based products including pancakes, donuts, bread and
Agriculture is one of the driving forces of the economies of most jams [5-9]. According to the country and the dietary habits of
African countries in general, and Cameroon in particular. Its role is consumers, unripe banana flour has been studied as a functional
to boost local markets and protect people against rising food prices ingredient, mainly as a source of unavailable carbohydrates, such
in international markets [1]. However, propelling agricultural as resistant starch, which is its most expressive component. Several
development without thinking of the efficient and effective means studies on the unripe banana flour fermentation have shown its
of processing and/or preserving the derived products seems to be high ferment ability and production of short-chain fatty acids
a mere utopia. Plantains scientifically known as Musa paradisiaca (SCFA) [10]. Consumption of wheat-based products such as pasta
are grown in more than 120 countries on five continents and over 10 is prominent in diets even in non-wheat countries. The latter are
million hectares [2,3]. Cameroon’s production is about 4,314,910 becoming more and more dependent on wheat-producing nations,
tons [4]. This crop occupies a prominent place in agriculture of especially during economic crises where wheat is very expensive
Food Sci Nutr Res, 2020 Volume 3 | Issue 2 | 1 of 11
to import. In response to this situation, there is an increasing pails, skimmer and colander - a gas cooker- an artisanal gas oven
development of wheat flour substitution technologies using local - an ordinary artisanal mill.
food resources [11]. For the same purpose, FAO launched in 1964
a major program for the valorization of local cereals, roots and Methods
tuber crops. Since then, most FAO research has shown that it is Production of plantain flour
possible to partially replace wheat with local cereals and tubers Undamaged unripe green fruits of Big ebanga from the mini
such as sorghum, millet, maize and cassava in bread making, and collection of the C2D/PAR-PLANTAIN project was chosen
other new derived products [12]. In Africa, research efforts are and washed. They were then peeled, and pulps cut into cubes of
being made for the use of locally available flours, in order to reduce about 1 cm3, resulting in “cossettes” which underwent a physical
expensive imports of wheat, to increase the use of local foods and treatment using boiling water for 3 to 5 minutes. Drying was
to reduce post-harvest losses in plantain estimated at nearly 25% carried out for 36 to 48 hours in a gas oven whose temperature was
[13,14]. Therefore, this study aims at formulating plantain flour- controlled between 45°C and 50°C. The dried “cossettes” were
based pasta, in order to diversify the use of plantain flour. ground using an ordinary artisanal mill. Figure 1 shows the steps
of flour production from plantain pulps.
Material and Methods
Description of the study area
The study was conducted at the Post-harvest Technology Bunch of
Laboratory of the African Research Center on Bananas and unripe plantain
Plantains (CARBAP), in Njombé, Njombé-Penja District, Moungo
Division, in the Littoral Region of Cameroon – in collaboration
with the Research unit of Biochemistry, Medicinal plants, Food
Sciences and Nutrition of the University of Dschang in Cameroon. Separation into individual �ingers
Material
Biological Material Washing
The plant material consisted of durum wheat semolina obtained
from LA PASTA S.A. (pasta producing industry in Cameroon)
and plantain flour derived from Big ebanga cv. This plantain Manual peeling
cultivar was grown in a mini-collection of bananas, set up as part
of the C2D/PAR-PLANTAIN project. It was chosen because of
its availability, its productivity and its high consumption in the Cutting the pulp into cubes
Littoral region of Cameroon. It has been widely disseminated
since the 2000s by CARBAP in West and Central Africa (WCA).
In addition, its production cycle is relatively short (10 months) and Blanching in water (80°C, ≈5 min)
its dry matter content is high compared to other local varieties,
thus making it possible to obtain a good quantity of flour.
Dripping and drying (gas oven)
Ingredients about 45- 50 °C, 48 h (residual
The main ingredients were: plantain flour, wheat flour, water, and water content < 12%)
formulation additives (egg’s white, salt, extra refined palm oil, and
xanthan gum). Salt, extra refined palm oil and eggs were purchased
Grinding at the ordinary mill
from the market, and xanthan gum was ordered from manufactory
industry of chemical substances named Sigma-Aldrich in USA. It
is important to mention that refined palm oil was used to facilitate
Sieving (Ø mesh = 250µm)
the extrusion process of pasta.

Technical materials
The following laboratory equipment was used: - an electric scale Plantain
(model ADAM basic type NBL-4602i with a capacity of 4600 g �lour
and reading accuracy of 10-2) - a kneader (a Kitchen Aid brand
propeller mixer, Model 5KSM 150 made in USA) - a pasta
extruder machine (LACRANGE® pasta CREATIV brand which Hermetic packaging in plastic bags
has different parts: a part reserved for kneading and a part reserved at ambient temperature
for extrusion) – a muffle furnace (model VECSTAR) – an oven
(Memmert brand, model 600) - cookware made of knives, pots, Figure 1: Plantain flour flow chart (Adapted from [5]).

Food Sci Nutr Res, 2020 Volume 3 | Issue 2 | 2 of 11

Chemical characterization of flours weighed (P). 5 g of sample (me) were then added thereto and the
Moisture Content sealed assembly was weighed (P1). After 7 hours of extraction,
The moisture content (MC) was determined using a modified the assemblies were again dried in an oven at 105°C for 1 hour 30
AOAC method [15] based on the measurement of the mass loss of minutes, cooled in a desiccator for 30 minutes and weighed (P2).
the samples after drying at 105°C until complete removal of free The lipid contents were then calculated by the following formula:
water and volatile compounds. The vacuum cup was first cleaned,
dried and weighed (M0). A mass of 5 g of sample was weighed
(M1) and then placed in a Memmert oven, model 600 at 105°C
for about 24 h. The cup was taken out of the oven and then cooled Determination of total protein by the method of Kjeldahl [15]
in a desiccator before being weighed (M2) again. The moisture The protein content determination of the samples was carried
contents were calculated using the formula below: out using micro Kjeldahl method as described by AOAC (1990),
which consists of wet digestion, distillation and titration. The
protein content was determined by adding 3g of sample into
a boiling tube with 25ml concentrated sulphuric acid and one
Total Ash Content catalyst tablet (5g K2SO4, 0.15g CuSO4, 0.15g TiO2). They were
The total ash content of the flours was determined according to heated at low temperature for digestion to take place. The digest
the AOAC method [15]. It consisted in mineralizing 5 g of flour. was diluted with 100 ml of distilled water, 10 ml of 40% NaOH
The vacuum mineralization crucible was first cleaned, dried and and 5 ml of Na2S2O3 anti-bumping agent were added, after which
weighed (M0). The crucible containing the wet product (5 g) was the component was diluted into 10 ml of Boric acid. The protein
again weighed (M1) and placed in an oven at 105°C for about content was calculated using this formula:
24 h. After drying, the crucible was removed from the oven and
cooled in a desiccator before being weighed (M2). Once weighed,
the crucibles were introduced into the Vecstar furnace at 550°C,
incinerated until it gets a white color for about 48 hours, cooled in
the desiccator and reweighed (M3). The ash content was expressed Where ATV = Actual Title Value; TB = Title of Blank
according to this formula:
Determination of total carbohydrate content (G)
The total carbohydrate content was determined by the difference
between 100 and total sum of the percentage of fat, moisture, ash,
Evaluation of the Total Soluble Solids (TSS) Content and protein content. G = 100 - (MC+AC+P+L)
The refractive index (RI) or TSS content of the flour was determined Where: MC = Moisture Content (% DM); AC= Ash Content (%
as follows: 15 g of flour were diluted in 45 ml of distilled water. DM); P =total protein content (% DM); L = lipid content (% DM).
The whole was homogenized using a Fisher brand® magnetic
stirrer for about 5 min. After resting the mixture, a drop was placed Optimization of process’ conditions for the production of pasta
on the prism of a handheld refractometer (REF 113, Brix, 0 - 32 Factors and experimental domain
ATC). The recorded value was multiplied by three as the sample of Response Surface Methodology (RSM) has been used in this
flour extract was diluted in a triple volume of distilled water [16]. study to determine the optimum condition required to obtain
The soluble dry extract ratio in “°Brix” was calculated using the good quality pasta. The effects of three independent variables
following formula: [water quantity (X1), egg white quantity (X2) and xanthan-gum
quantity (X3)] on two response variables (cooking loss and water
TSS (°Brix) = 3 RI– 0.8 absorption) were evaluated. The central composite design (CCD)
23 + star was used. In this type of design, each of the independent
Determination of pH and total titratable acidity (TTA) variables is taken at two levels meaning that each variable has a
The electrode of a pH-meter (HANNA instrument) was immersed low and high numeric value. A coded numeric value of “-1” and
in a beaker containing 20 ml of sample at ambient temperature (≈ “+1” is assigned to represent the variable’s low and high values
25°C). The result was read on the pH-meter screen. 5 ml of each respectively. In this case where we had 3 factors, we had two trials
flour sample were placed in a 20 ml beaker, 5 ml of distilled water for the central point, 2 trials for the factor, 2 trials for the first factor
were added to the beaker, and then 3 drops of phenolphthalein at the axial point, the third factor at the axial point; making a total of
were added. The whole was titrated with 0.1 N sodium hydroxide 16 trials [17]. The use of Central Composite Design (CCD) helps to:
solutions (NaOH) until a persistent pink color was obtained for (a) study the effect of parameters, (b) create models between variables
about 10 seconds. The TTA was determined using the formula. (c) determine the effect of these variables and (d) optimize the levels
of ingredients [18]. The experimental domain (Table 1) used to obtain
TTA (meq/100g) = 1200 x VNaOH the experimental matrix (Table 2) was obtained from preliminary test
and a second polynomial model generated as shown below:
Determination of lipid content: Soxhlet method [15]
The filter paper bags for analysis were pre-dried in an oven at Y=β0+β1X1+β2X2+β3X3+β11X211+β22X222+β33X233
105°C for 2 hours and cooled in a desiccator for 1 hour and then β12X1X3+β13X1X3+β23X2X3
Food Sci Nutr Res, 2020 Volume 3 | Issue 2 | 3 of 11
 Coding levels
Command variable -α (-1.73) -1 0 +1 + α (+1.73)
Real values
Quantity of water (X1) 50.00 54.30 60.00 65.70 70.00
Quantity of white egg (X2) 40.00 43.01 47.00 50.99 54.00
Quantity of xanthan gum (X3) 0.00 0.40 0.93 1.46 1.87
Table 1: Coded levels and real values of factors.

Experimental matrix Real values

Trial
X1 X2 X3 X1 (ml) X2 (g) X3 (g)
1 0 0 0 60.00 47.00 0.93
2 0 0 0 60.00 47.00 0.93
3 1 1 1 65.70 50.99 1.46
4 1 1 -1 65.70 50.99 0.40
5 1 -1 1 65.70 43.01 1.46
6 1 -1 -1 65.70 43.01 0.40
7 -1 1 1 54.30 50.99 1.46
8 -1 1 -1 54.30 50.99 0.40
9 -1 -1 1 54.30 43.01 1.46
10 -1 -1 -1 54.30 43.01 0.40
11 α 0 0 70.00 47.00 0.93
12 -α 0 0 50.00 47.00 0.93
13 0 α 0 60.00 54.00 0.93
14 0 -α 0 60.00 40.00 0.93
15 0 0 α 60.00 47.00 1.87
16 0 0 -α 60.00 47.00 0.00
Table 2: Experimentation matrix for optimization.

Where Y is the measured response - β1, β2 and β3 are coefficients Pasta preparation according to �lour
determined from the results of experiments, - X1, X2 and X3 are type
linear effect factors, - β12, β13, β23 are coefficients determined
respectively from the results of interaction effect of X1X2; X1X3
and X2X3 factors - β11, β22 and β33 are coefficients determined
respectively from the results of the quadratic effect of X21, X22 and “Control” Pasta “Test” Pasta
(Durum wheat) (Plantain �lour)
X23 factors.

The criterion used to accept the proposed model is given by the high Formula: 125 g of Formula: 125 g of �lour +
determination coefficient (R²) value, assumed as a value exceeding X3 of xanthan gum + X1
�lour + 55ml of
75%, leading to the conclusion that the model explains a high of water + X2 egg white+
water + 5ml of oil 5ml of oil
percentage of total variability [19]. The coefficient of significance
has been analyzed with reference to the factor contributing to the
adjustment of the model to a 5% level of significance. Kneading (≈20 mins.)

Production process
Extrusion
Pasta made from plantain flour consists of a mixture of plantain
flour to which water, egg white, xanthan gum, extra refined palm
oil and salt were added. The assembly was subjected to mechanical Shaping
transformations such as mixing, kneading, extrusion, drying and
packaging for subsequent analyses (Figure 2).
Drying (40°C/24h, residual
water content < 12%)
Appreciation of pasta quality
The properties that define the quality of pasta were determined
through their behavior during and after cooking (swelling and loss Packaging
(Small plastic boxes)
of materials), their nutritional value, their hygienic state and their
sensory quality [20]. Figure 2: Pasta manufacture flow chart.

Food Sci Nutr Res, 2020 Volume 3 | Issue 2 | 4 of 11

Cooking quality
The culinary quality of the pasta made in our study was appreciated
by the determination of the Optimum Cooking Time (OCT), the Where DMCP = Dry Matter of Cooked Pasta and DMUP = Dry
swelling of the pasta and their losses during cooking (degree of Matter of Uncooked Past.
disintegration). The culinary properties were evaluated on gluten-
free pasta from the experimental design and durum wheat pasta Sensory evaluation of noodles
(Figure 3). The various culinary parameters were determined three The development of this test involved 92 naive subjects. The
times for each formulation of plantain-based pasta. formulated products (Figure 3) were coded and presented to
consumers for them to choose the product they liked most. Before
analysis, both pastas were cooked at their respective cooking
times. The control form (100% semolina wheat) and two other
forms from the “trials” (100% of plantain flour) were put in the
dishes of each taster randomly for their appreciation.

Hedonic test
For reasons of space and convenience of the tasters, the sensory tests
were carried out in the Laboratories of CARBAP and University
of Dschang. They were implemented according to the AFNOR
Standard XP V 09-500 [23]. The consumer panel consisted of 92
persons of different educational level, different occupation, both
Figure 3: Cooked pasta made from durum wheat semolina (left) and sexes and variable ages. During the tests, consumers were invited
plantain flour (right). to taste each pasta shape one after the other while rinsing their
mouths with water between each product. They then gave their
Optimum cooking time (OCT) opinion on the color, the taste, the texture, the visual aspect and the
The optimal cooking time is considered as the time required to fully overall appreciation of each product tasted on a 9-points hedonic
gelatinizing the starch. A sample of pasta was immersed in a water scale: 9 = extremely pleasant to 1 = extremely unpleasant [24].
previously heated to boiling (pasta: water ratio = 1:30) without
the addition of salt and without stopping the boiling of water. Statistical analyses
Every 30s, a strand of pasta is removed and immediately crushed
The results obtained within the framework of this research are
between two glass plates. Optimal cooking time corresponds to the
the average of three repetitions. They were analyzed using –
time required for the disappearance of the central white part [21].
Stat graphics software version 5.0 for the experimental analysis
of optimization data - R software version 3.4.1 was used for the
Water absorption capacity (WAC) or Swelling index (SI)
analysis of physicochemical parameters of flours and - XLSTAT
Swelling is defined as the weight gain of pasta during cooking
and indicates the amount of water absorbed (starch gelatinization 2017 for the hedonic analysis of the cooked pasta. The comparison
and protein coagulation). This is therefore an index of the water of the means was done by the DUNCAN test to classify the
absorption capacity of the pasta [21]. A sample of 10g of plantain treatments which were significantly different at p<0.05 (5%
flour pasta was cooked in 300ml of water previously heated to threshold).
boiling at the optimal time of cooking. The cooked pasta was
drained and weighed. The swelling index is calculated using the Parameters Plantain flour Wheat flour
following equation: Moisture (%) 12.25 ± 0.15a 13.37 ± 0.34b
Proteins (%) 3.68 ± 0.25a 14.00 ± 0.44b
Lipids (%) 1.31 ± 0.024a 1.46 ± 0.006a
Carbohydrates (%) 81.50 ± 0.34a 70.37 ± 0.45b
Where WCP = Weight of Cooked Pasta and WPU =Weight of Ash (%) 1.24 ± 0.22a 0.78 ± 0.19b
Uncooked Pasta Total soluble solids contents (°Brix) 6.00 ± 0.34a 5.00 ± 0.17b
pH 5.43 ± 0.03a 5.840 ± 0.06b
Cooking Losses Total titratable acidity (meq/100g) 1529 ± 107a 1341 ± 70b
Disintegration represents a fundamental criterion of the culinary Table 3: Chemical characteristics of raw materials (plantain and durum
quality of cooked pasta and defines the behavior of pasta after wheat flour).
cooking [22]. The dry matter (DM) of the uncooked pasta is first The different letters in the same column indicate a significant difference
determined by drying 5 g of pasta in an oven at 105 ° C for 6 hours (p<0.05)
and weighing until a constant weight is obtained. A 5g sample of
pasta made from plantain flour is cooked to OCT and then rinsed Results and Discussion
with water and weighed. The dry matter of the cooked plantain Chemical characteristics of raw materials
flour-based pasta was determined after drying the pasta at 105 ° C Table 3 shows the average contents and the chemical properties
for 10 hours [24]. Cooking loss is calculated as follow: of the flours used in this study. The plantain flour used in pasta
Food Sci Nutr Res, 2020 Volume 3 | Issue 2 | 5 of 11
formulations was less moist and contained very little protein Optimizing the influence of the amount of xanthan gum, egg
compared to semolina, which was rich in total protein, and was white and water on the degree of disintegration
used for the production of “control” pasta. However, plantain Determination of the cooking time of manufactured and
flour was significantly more acidic, richer in total carbohydrates commercial pasta
and total ash, and had a higher pH and soluble solids content than The determination of the optimum cooking time is a necessary
durum wheat semolina. It is worth mentioning that lipid contents step to evaluate cooking losses (degree of disintegration). This
did not vary significantly in both flours. time corresponds to the optimal cooking time which results in the
complete gelatinization of all the starch contained in the grain [31].
Water and protein contents Figure 4 shows the optimal cooking time of control pasta made
The water content recorded for plantain flour is 12.25%, indicating from durum wheat semolina (8 min) and that of pasta formulations
that it is less moist than semolina wheat. However, this value is based on plantain flour (7 min).
higher than 8% and 10% during the characterization of plantain
flour for noodles and pancakes [8,25]. The difference in this water
10 A
B B
content could be due to the variability of the harvesting season, 8

OCT (min )
the production location and the storage conditions as well as the 6
plantain variety. Analysis of the protein content of plantain flour 4
revealed that it contains less protein (3.68 % DM) compared to
Cavendish banana flour whose protein content obtained during the 2
nutritional assessment of banana flour was 4.14% [26]. The protein 0
contents of our plantain flour are in line with 3.40% DM and 3.9% Control MPU MPD
DM obtained respectively during the nutritional assessment of Samples
noodles produced from plantain flour and the use of bananas for The different letters indicate a signi�icant difference (p <0.05) between the cooking time
the manufacture of food products [25,27]. Figure 4: Optimum cooking time (min) of different samples.
Analysis of variance of cooking loss and swelling index
Ash, lipid and carbohydrate contents
Table 4 shows the analysis of variance of the responses. The
The ash content of Big ebanga flour is higher than that obtained
factors that significantly influence the cooking loss is the linear
from Cavendish banana flour (1.084%) and lower than that
effect of the quantity of gum, the quadratic effect of egg white
obtained on flour produced from the Orishele plantain variety
and the volume of water as their p-values was less than 0.05. The
[26,28]. These differences could either be linked to the agricultural
swelling index on the other side was significantly influenced by
production conditions (soil types, climate, planting season, nature
the quadratic effect of the volume of water and xanthan gum. The
of the fertilizers) or to the storage conditions (relative humidity of
coefficient of determination R2 of the water absorption and cooking
the storage room, type of packaging, etc.). The fat content of durum
losses are respectively 84.47% and 85.35%, showing that there is
wheat semolina used in the manufacture of the “control” pasta is
equivalence between the experimental values and the predicted
1.460% DM. This value is lower than 1.96% DM reported by Yesli
theoretical values [18].
[29]. The lipid content of Big ebanga flour (1.31% DM) is closer
to data obtained on other plantain varieties (1.35% - 1.8% DM)
Cooking loss Swelling index
[20,22]. The carbohydrate content of the plantain flour is 81.50%
sum of
DM. Similar values were obtained on some plantain cultivars [27]. source sum of squares p-value
squares
p-value
However, the data obtained on Big ebanga was lower than that linear
found on a plantain variety analyzed in Nigeria (89.5% DM) [25]. X1:QW 0.744241 0.5384 0.0333208 0.9754
X2:QEW 1.03864 0.4702 38.8974 0.3138
Total soluble solids content, pH and total titratable acidity X3:QXG 23.4333 0.0106* 9.87806 0.5997
The refractive index (°Brix) of plantain flour derived from cv. Big quadratic
ebanga is greater than that obtained on flour from cv. Orishele [30]. X1X1 14.7043 0.0274* 60.2667 0.0188*
However, the result is similar to the value of 6.2 °Brix obtained X2X2 16.9638 0.0207* 9.72932 0.6023
during pancake formulation [8]. In addition, wheat semolina has X3X3 0.00000980224 0.9982 449.852 0.0096*
a lower refractometric index than plantain flour. This could mean interaction
that plantain flour is very energetic than wheat semolina. The pH X1X2 0.14553 0.7827 327.808 0.2203
X1X3 5.87045 0.1167 48.0102 0.2678
value of plantain flour is lower compared to 6.39 obtained on flour
X2X3 0.214185 0.7383 135.055 0.0865
from the same plantain variety (Big ebanga) [8]. The average
constant -308.884 409.056
titratable total acidity of plantain and wheat flours is respectively
R² 85.3526% 84.474%
1 529meq/100g and 1 341meq/100g. It increases as the pH
Table 4: Analysis of variance of the optimization of cooking loss (CL)
decreases. The titratable acidity of Big ebanga flour is lower than
and swelling index (SI).
that found on the same cultivar in 2017 (1741.2 meq/100g) [8]. *Significant effect for p<0.05;
The differences observed in both parameters could be attributed to QW: quantity of water;
the variability of the harvest season as the same cultivar was in the QEW: quantity of egg white;
same locality for both studies. QXG: quantity of xanthan gum
Food Sci Nutr Res, 2020 Volume 3 | Issue 2 | 6 of 11
Proposal of the model losses obtained on the isoresponse curves, and the optimal range
The regression equations of cooking loss (CL) and swelling index of cooking loss (CL <9%) xanthan gum [1,6 -1.87g], egg white
(SI) expressed as a function of the amount of water (X1), egg white [50.5-55g] and water [66.5-70 ml] were considered. In general,
(X2) and xanthan gum (X3) is presented below: the isoresponse curve plotted (Figure 5) shows that the CL varies
CL = -308.884 + 4.59725X1 + 7.63683X2 + 18.1853X3 between 9% and 15%. These results overlap with data obtained on
-0.0387768X21 + 0.0059304X1X2 - 0.283557X1X3 - 0.084998X22 gluten-free pasta made from rice ranging between 4.2% and 15.9%
- 0.077375X2X3- 0.00366192X23 [36]. However, these values are higher than that of durum wheat
SI = 409.056 - 3.04541X1 - 9.4528X2 + 184.51X3 - 0.0785034X21 pasta (5.6%) [32]. Whatever the level of xanthan gum, the cooking
+ 0.28146X1X2 - 0.810907X1X3 - 0.0643707X22 - 1.94295X2X3 loss of plantain flour-based pasta decreased with increasing levels
-24.8074X23 of water and egg white.
The negative sign in front of each linear or interaction coefficient
indicates that the factor decreases the responses and vice versa. The influence of xanthan gum on the degree of cooking loss as
shown by the analysis of variance (Table 4) was predictable.
Isoresponses curves for the amounts of xanthan gum, egg white Xanthan gum has been used by several researchers for the
and water on cooking loss and swelling index formulation of gluten-free pasta for the improvement of its
Figure 5 shows the isoresponse curves of cooking loss (a) and firmness and a significant decrease in cooking losses [37]. The
swelling index (b). It also presents the effects of the different control degree of disintegration decreases significantly when xanthan gum
variables on cooking loss and swelling index while delimiting the (1-2%) is added in the formulation of gluten-free pasta. This is
optimal zones. In general, the isoresponse curve indicates that the due to the development of a system by the soluble fibers around
CL % varies between 8 and 15%. The selected areas of interest are the granules of starch, thus leading to an increase in the cohesion
areas with low levels of degree of disintegration (below 9%) in between starch and proteins in the structure of the pasta [38]. High
order to have a CL close to that of durum wheat pasta (5.6%) [32]. concentrations of egg white significantly influence the degree of
Thus, the factor levels for optimal formulation of low cooking loss disintegration. Egg proteins (albumin) facilitate the formation of
are: QXG (1.4g - 1.87g), QEW (48g - 54g) and QW (64ml - 70ml). a network of tight proteins that coagulate under the effect of heat
Furthermore, the SI varies between 165% and 170%. Areas of and trap the granules of starch during cooking, therefore, limiting
interest were selected on the basis of the highest swelling index the swelling and losses during cooking [39,40].
(equal to 165%) close to that of durum wheat pasta (255%) [33].
Thus, the factor levels for a formulation with a high SI are: QXG Water absorption capacity or swelling index
(0.4g - 1.5g), QEW (40g - 54g) and QW (50ml - 70ml). The iso-response curve (Figure 5) shows that swelling index (SI)
varies between 135% and 170%. These results are in line with
Cooking Loss or degree of disintegration literature data obtained on gluten-free pasta with a swelling index
According to some authors, cooking loss would be the most at intervals of 77.3 to 141% [20,39,41] that appear to have a higher
important parameter to consider during the evaluation of the water absorption capacity, compared to durum wheat control pasta,
culinary quality of pasta [34,35]. Therefore, the minimum cooking 124.11% DM. No factor significantly influenced this response.

(a) (b)
Figure 5: Isoresponse curves of degree of cooking loss CL% (a) and swelling index (b) of pasta according to the amount of xanthan gum and egg white
content.
Food Sci Nutr Res, 2020 Volume 3 | Issue 2 | 7 of 11
Several studies have shown the influence of xanthan gum and from the MPU and MPD samples in terms of visual appreciation,
egg white on water absorption. On pasta with rice, the increase texture, taste, color and overall rating. This could be explained by
in xanthan gum resulted in a significant decrease in the swelling the difference in raw materials used for pasta production [40,25].
index [42], due to the leaching of amylose during gelatinization
by formation of a gum-amylose complex. Opposite trends have Pasta
Water (ml) Egg (g) Xanthan gum (g) Oil (ml) Salt (g)
been observed where gums improve the swelling of gluten-free formulations
pasta due to their ability to form a gel even in small quantities that MBL (control) 55,0 ----- ----- 5,0 1,0
provide a high consistency, even at room temperature [43]. This MPU 66,5 50,5 1,60 5,0 1,0
MPD 70,0 54,0 1,65 5,0 1,0
thereby justifies the influence of the quadratic effect of xanthan
gum on the swelling of pasta made from plantain flour. In other Table 6: Composition of pasta used for hedonic analyzes.
words, the gums compete with the starch in the presence of water
and are responsible for the increase in the swelling of pasta during
cooking [44]. Regarding egg white, there is a close relationship
between pasta swelling during cooking and the agglutination as
well as the thickening properties of eggs in gluten-free pasta [45].

Validation tests for optimal conditions

To verify the results of the optimization, two formulations were
chosen in the optimal zone. The culinary quality of the verification
points was assessed by determining the cooking losses (CL %)
and swelling index (SI %). Analysis of variance of the degree of
disintegration and water absorption results showed that gluten-free
pasta (made of plantain flour) had significantly higher material
losses in the cooking water and high-water absorption than those
in the control (Table 5). There is also a significant difference in the The different letters show the signi�icant differences (p <0.05) between descriptors
degree of disintegration and water absorption between gluten-free of different samples

pasta regardless of egg white and xanthan gum. Figure 6: Sensory characteristic of the different pasta formulation.

Samples Cooking loss Swelling index 397

MBL (control) 4.14a ± 0.41 % 124.11a ± 2.30%
347
MPU 8.87b ± 0.80 % 165.32b ± 1.97 %
MPD 8.33b ± 0.29 %. 171.44b ± 1.56 % 297
Dissimilarity

Table 5: Cooking loss and water absorption of different samples.

The different letters in the same column indicate a significant difference (p 247
<0.05) between the different samples 197

Sensory evaluation 147

The purpose of this evaluation was to measure the assessment
97
of three cooked pasta formulations: durum wheat semolina pasta
C3

C1

C2

“MBL” and two pasta made from plantain flour in the optimal
range “MPU” and “MPD”. The consumers gave their appreciation Figure 7: Different classes of consumers.
on some organoleptic properties such as: the taste, the color, the
9
texture, the visual aspect and the overall quality appreciation
using the 9-points hedonic scale: from 9 (extremely pleasant) 8
to 1 (extremely unpleasant). The composition of the different 7
Hedonic scale

formulations use is shown in Table 6. Figure 6 shows the sensory 6

scores of the panelists. The pleasant or unpleasant characters of the 5 MBL
pasta formulated were measured through the hedonic test. The data
4 MPD
were processed statistically and the analysis of variance (ANOVA)
showed that there is no difference between the two formulations 3 MPU
based on plantain flour. However, significant variability was 2
observed between plantain flour products and the wheat flour 1
control formulation. Mouth feel and taste are important attributes C1 (27) C2 (12) C3 (53)
in assessing the sensory characteristics of pasta [46]. Firmness Different classes of consumers
and elasticity are the main parameters measured in pasta texture
assessment [47]. The MBL sample was significantly different Figure 8: Different classes of consumers according to their preference.

Food Sci Nutr Res, 2020 Volume 3 | Issue 2 | 8 of 11

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