Quality of pasta made of cassava, peach palm and golden linseed flours

Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm meal, and golden linseed while observing the nutritional value added and its technological properties. The pasta underwent assessments of its physicochemical and rheological characteristics. The drying temperatures studied were 60, 75, and 9...