Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

Food Science and Technology (Campinas)

Meg Da Silva Fernandes¹  Georgia Ane Raquel Sehn¹  Maria Gabriela Vernaza Leoro¹  Yoon Kil Chang¹  Caroline Joy Steel¹ 

[1] ,Faculty of Food Engineering, University of Campinas Department of Food Technology Campinas SP ,Brazil

关键词: gluten;    pre-gelatinized rice flour;    modified egg albumin;   

DOI  :  10.1590/S0101-20612013005000041

来源: SciELO

【 摘 要 】

The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60%) and modified egg albumin - MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10%) and no addition of PGRF (0%). This product was submitted to sensory and microbiological analyses, with good results.

【 授权许可】

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