Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta

Abstract

After chia oil extraction, a by-product, partially-deoiled chia flour (PDCF) with a high nutritional value (high content of fiber, protein, and antioxidant properties) remains. The effect of drying temperature on the quality and drying kinetics of wheat pasta enriched with PDCF was evaluated. Wheat pasta was prepared with different proportions of PDCF (0, 5 and 10%, wheat based) and dried at 45, 55 and 65 °C for 24 hours. Experimental data were fitted to different empirical models. Drying kinetics, drying rate (DR), effective moisture diffusivity (Deff), pasta cooking parameters, microstructure, textural and color were analyzed. The Midilli model had the most suitable performance to describe pasta drying kinetics behaviour. Pasta enriched with PDCF required higher energy input for drying. High drying temperatures had a great impact on enriched pasta quality. Pasta was darker, opaque, irregular, and porous. Cooking time and cooking losses decreased. Hardness was not affected. The strength and microstructure properties of enriched pasta improved at 65 °C, while the non-enriched pasta properties improved at 55 °C.