Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion

Abstract

The objective of this study was to investigate the effect of soy protein isolate on functional properties and consumer acceptance of gluten-free rice spaghetti (GFRS) made from rice flour. Dry-milled high-amylose (Chai Nat 1) rice flour was premixed with dry-milled waxy (RD 6) rice flour at a ratio of 90:10 (w/w) with the soy protein isolate (SPI) concentration varying between 0, 2.5, 5.0, 7.5, 10.0 %, db. The GFRS formulation was processed using a co-rotating twin-screw extruder up to 95 °C with a screw speed of 220 rpm, 32 % moisture content, and then dried at 40 C. The GFRS samples were analyzed by differential scanning calorimetry (DSC), X-ray diffraction, scanning electron microscopy (SEM) and texture parameters. Increasing SPI decreased the starch retrogradation of GFRS, whereas the enthalpy change of the amylose-lipid complex increased and crystallinity decreased. SEM revealed that the surface of GFRS containing SPI was much more porous than that of GFRS without SPI. The cooked GFRS containing 5.0 % SPI showed the best eating quality with increased firmness and tensile strength, and decrease stickiness. The GFRS samples were evaluated on the bases of cooking qualities and sensory evaluation. The results showed that the GFRS containing 5.0 % SPI decrease the cooking time from 17.6 to 13.7 min and cooking loss from 25.4 to 17.0 %. Overall acceptability of cooked GFRS containing 5.0 % SPI was the highest among all GFRS samples.

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

“…Some efforts have been made to improve the utilization of gluten‐free materials in pasta making through raw material pretreatment, processing technology or technical addition to replace gluten functionality (Bouasla et al, ; Detchewa, Thongngam, Jane, & Naivikul, ; Ferreira et al., ; Fiorda, Soares, da Silva, Souto, & Grosmann, ; Li, Jiao, Deng, Rashed, & Jin, ; Marti, Seetharaman, & Pagani, ; Sarawong, Rodríguez Gutiérrez, et al, ; Sopade, ; Wardy et al, ). The use of additives (hydrocolloids (e.g., gums or carboxyl methyl cellulose) and emulsifiers) has been shown to improve the quality and sensory properties of gluten‐free pasta (Hager, Zannini, & Arendt, ) as well as the nutritional quality of cereal foods (Gao et al, ; Giuberti and Gallo, ).…”

Characterization of Protein-Lipid Interactions in Biosystems Processes

“…In this review, 9 of the 14 articles [10][11][12][13][14][15][16][17][18] selected used rice as one of the ingredients and the study by Giménez, et al [19] used this cereal as the sole ingredient.…”

“…Regarding sensory evaluation, the products were evaluated using a 9-point hedonic scale [11,[13][14][15]21], 7point hedonic scale [2], 10-point hedonic scale [17], percentage [18], check-all-that-apply (CATA) questions [19] or 0 to 5 point scale [20] and one of the studies did not report the point scale used [22]. Many of the studies [2,13,17,19,20] have obtained low acceptance indicating that more technologies and research need to be studied and employed in gluten replacement.…”

“…With regard to cooking time, most studies [2,13,[15][16][17][18]21] verified the optimal cooking time by compressing the cooked sample between two glass slides every 30 seconds, until the central axis disappeared, according to the American Association Cereal Chemistry method (AACC). The longest cooking pasta (15 minutes) was made with quinoa by Kirinus, et al [2], but the author reports as a positive aspect that 50g less quinoa flour was needed to prepare the pasta, which favored the cost aspect of the product.…”

“…In the legume group, studies were found with soybean [2,13], lentil [10], pea [10,22] and chickpeas [10,12]. Soybean is a raw material of great interest for the preparation of pasta due to its various technological properties, such as emulsifying action, stabilizer, gelatinization capacity, elasticity, cohesion and aeration.…”