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

Table 1

Time durations for the main unit operations to process 337 g of dough into spaghetti.

Spaghetti process scheme	Process time duration for processing of 337 g dough into spaghetti (min) ^1
	Flour+salt sifting^2	Flour+salt+egg mixing	Pregelatinization	First kneading	Second kneading	Spaghetti extrusion^3	Spaghetti drying^4
WFS	^a	^a	^a	^a	^a	^a	^a
CWFS	^b	^a	^a	^a	^a	27.4 ± 3.18^a,b	660.0 ± 00^a
CDWFS^5	^a	^a	^a	^a	^a	^b	^a

¹Values reported are (SD) for three replications for each spaghetti process scheme and were based on visual inspection and dough feel [43]. Different letters in the same column imply the means are statistically significantly different (). ²The manual sifting was performed by 1 operator. ³The manual spaghetti extrusion was performed by 1 operator. ⁴To ensure equal basis for the comparative product moisture assessment for the alternate spaghetti schemes, the drying time (using Binder BD 115 oven) was set to 11 h at 55°C [1]. ⁵The reported values for the “flour+salt sifting” and “flour+salt+egg mixing” are on a basis of 200 g of WF to facilitate comparison amongst the different schemes. Thus, in the energy estimations for the CDWFS scheme, the referred values were halved to correspond the actual 100 g of WF processed in the referred operations (see Figure 4). WFS = wheat flour-based spaghetti; CWFS = cassava flour-wheat flour-based spaghetti; CDWFS = cassava dough-wheat flour-based spaghetti.