Effect of Different Thickening Agent on The Physicochemical Properties and Sensory Characteristics of Pasta Made from Sweet Potato Powder

Abstract

The study demonstrates that sweet potato powder, combined with xanthan and guar gum, can produce gluten-free pasta with desirable physicochemical and sensory characteristics. This gluten-free pasta appeals to health-conscious consumers, supports sustainability and provides a viable alternative for those with dietary sensitivities. Its potential for vitamin fortification enhances its health profile, making it a versatile and innovative ingredient for culinary applications.