PASTA PRODUCTS CONTAINING TARO ( COLOCASIA ESCULENTA L. SCHOTT) and CHAYA ( CNIDOSCOLUS CHAVAMANSA L. MCVAUGH)

Blends of hard red wheat flour and taro and/or chaya were prepared for the production of noodles. Mixing properties and pasting characteristics of the blends were determined. Noodles were evaluated for cooked weight, cooking losses, color, compressibility and sensory properties. Increasing taro levels increased mixograph peak times. Chaya greatly reduced peak times and mixing tolerance. Rapid Visco‐Analyzer peak viscosities and final set‐back values increased with increasing levels of taro in the blend. Chaya decreased viscosity and final set‐back values. As the percent of taro in the blend increased, cooked weight of noodles increased. Cooking losses all samples were below 6%. Statistical significant differences in compressibility were found between raw and cooked noodles from the control and those samples made with 20% or more of taro. Color of the noodles was affected by taro and chaya addition. Taro produced a brown‐gray tint while chaya, a green color. Taro and chaya addition negatively affected aroma and flavor descriptors and, consequently, overall acceptability of the noodles.