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The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57\u2009min) to produce cassava flour with higher water holding capacity was 57\u2009\u2103 at 3\u2009m\/s. Then, the optimal formulation for the pasta was found to be cassava (26\u2009g\/100\u2009g), amaranth flour (12\u2009g\/100\u2009g), and carboxymethyl cellulose (0.23\u2009g\/100\u2009g), which maximized the A\n                    <jats:sub>w<\/jats:sub>\n                    (0.160), moisture content (3.10\u2009g\/100\u2009g), hardness (5.02\u2009N), and protein content (9.30\u2009g\/100\u2009g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.\n                  <\/jats:p>","DOI":"10.1177\/1082013219828269","type":"journal-article","created":{"date-parts":[[2019,2,2]],"date-time":"2019-02-02T05:30:31Z","timestamp":1549085431000},"page":"414-428","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":10,"title":["Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation"],"prefix":"10.1177","volume":"25","author":[{"given":"M","family":"Ram\u00edrez","sequence":"first","affiliation":[{"name":"BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medell\u00edn, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"MJ","family":"Tenorio","sequence":"additional","affiliation":[{"name":"BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medell\u00edn, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C","family":"Ram\u00edrez","sequence":"additional","affiliation":[{"name":"Chemical and Environmental Engineering Department, Universidad T\u00e9cnica Federico Santa Mar\u00eda, Valpara\u00edso, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A","family":"Jaques","sequence":"additional","affiliation":[{"name":"Chemical and Environmental Engineering Department, Universidad T\u00e9cnica Federico Santa Mar\u00eda, Valpara\u00edso, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"H","family":"Nu\u00f1ez","sequence":"additional","affiliation":[{"name":"Chemical and Environmental Engineering Department, Universidad T\u00e9cnica Federico Santa Mar\u00eda, Valpara\u00edso, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"R","family":"Simpson","sequence":"additional","affiliation":[{"name":"Chemical and Environmental Engineering Department, Universidad T\u00e9cnica Federico Santa Mar\u00eda, Valpara\u00edso, Chile"},{"name":"Centro Regional de Estudios en Alimentos y Salud (CREAS), Conicyt Regional Gore Valpara\u00edso (R06I1004), Valpara\u00edso, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3517-9760","authenticated-orcid":false,"given":"O","family":"Vega","sequence":"additional","affiliation":[{"name":"BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medell\u00edn, Colombia"},{"name":"Corporaci\u00f3n Universitaria Americana, Medell\u00edn, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2019,2,2]]},"reference":[{"key":"bibr1-1082013219828269","unstructured":"AACCI. 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