Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution

Figure 5

Images of the various spaghetti products showing. The uncooked spaghetti produced from (a) wheat flour, (b) 50% cassava-50% wheat flour feedstock, (c) 50% cassava dough-50% wheat flour feedstock, and (d) uncooked wheat semolina-based commercial spaghetti product. The cooked spaghetti produced from (e) wheat flour, (f) 50% cassava-50% wheat flour feedstock, (g) 50% cassava dough-50% wheat flour feedstock, and (h) cooked wheat semolina-based commercial spaghetti product.

(a)

(b)

(c)

(d)

(e)

(f)

(g)

(h)