Perfil de textura instrumental y sensorial de pastas elaboradas con Cajanus cajan fermentada

摘要

Partial substitution of wheat with alternative raw materials such as legumes represents an important area of research, focused on the application of composite flours in non-wheat producing countries and also represents an improvement of the protein quality of the product. The effect of the incorporation of Cajanus cajan fermented flour (10 %) on the texture characteristics of pasta was evaluated. This percentaje of substitution was the product with the highest sensory acceptability for consumers determinated in a previus study. The instrumental texture was evaluated with a TA-XT2i texturometer and the sensory texture profile was developed for a sensory evaluation panel that was trained for this study. The results showed the appearance of significant changes (p<0.05) in the texture characteristics of the evaluated samples, highlighting a higher adhesiveness in the control paste (PC), while a higher hardness value was observed in the sample with fermented C. cajan (PCF), considering these characteristics of texture as the most relevant in this type of product. The trained panel demonstrated a high performance in the development of the sensory profile, obtaining data consistent with the instrumental results and other investigations. The differences in texture characteristics evaluated do not imply a disadvantage for the application of this type of substitution, representing a feasible alternative for the nutritional improvement of conventional pasta.