Abstract:
Maize and orange-fleshed sweet potato (OFSP) composite (100:0, 50:50, 70:30, 80:20) flours were extruded into
pasta using a twin-screw extruder. The cooking quality, textural and nutritional properties of the pasta were
assessed. An increase in the proportion of OFSP flour added increased the cooking loss but decreased cooking
time and water absorption capacity of pasta. The dietary fibre in the OFSP flour caused a loosening of the
compact structure of the pasta, disrupting the compact protein-starch matrix of maize, resulting in higher
cooking loss and sticky pasta. Extruded pasta had low cooking time due to pre-gelatinized starch, which promotes
greater water absorption and heat dissemination during cooking. Extruded pasta samples had lower betacarotene,
probably due to cis-trans isomerization, fragmentation, and oxidative decomposition, but the pasta
showed higher antioxidant properties, likely due to Maillard reaction and caramelization products with reducing
properties. These results indicate that OFSP can be composited with maize flour and extruded to produce good
quality and nutritious gluten-free pasta.
