Textural Characteristics of Pasta Made From Rice Flour Supplemented With Proteins and Hydrocolloids

Raina, C. S.; Singh, Sukhcharn; Bawa, A. S.; Saxena, D.C.

doi:10.1111/j.1745-4603.2005.00024.x

Cited by 60 publications

(42 citation statements)

References 13 publications

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“…Regression coefficient Table 3 showed that firmness of pasta samples is significantly affected (p≤0.05) by the CMC at linear level. This may be due to the hydrophilic component of hydrocolloids interacts with proteins as a result of ionic charges and thereby improving the structure of pasta (Raina et al, 2005). Yadav et al (2014) also reported increase in firmness of non-wheat pasta based with CMC.…”

Section: Texturementioning

confidence: 89%

Optimization and functionality of millet supplemented pasta

2015

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Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF,, pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.Keywords: finger millet; pearl millet; pasta; firmness; gruel loss; carboxy methyl cellulose.Practical Application: Millets are highly nutritious, rich in health promoting phytochemicals and dietary fiber. The aim of this work was to optimize the proportion of millet flours and carrot pomace for development of functional pasta. The present study showed that pasta with good nutritional and functional properties can be obtained from blends of millet flours and carrot pomace. Moreover the results of this study could provide useful information about potential utilization of millet grains in food formulations and product development for new functional foods.

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Section: Texturementioning

confidence: 89%

Optimization and functionality of millet supplemented pasta

2015

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“…Pagani, Resmini and Dalbon (1981), Pagani (1986) ;Milatovic and Mondelli (1990) showed that the addition of pre-gelatinized rice flour and egg albumin were able to reduce the stickiness of pasta. The pre-gelatinized rice flour favors polymerization with the untreated starch fraction creating a structure that performs functions similar to gluten avoiding the stickiness of the pasta after cooking (PAGANI, 1986;RAINA et al, 2005;CABRERA-CHÁVEZ et al, 2012). In addition, as previously discussed, MEA probably formed a protein network around the starch granules the optimum product defined (0% PGRF and 10% MEA) had good acceptance.…”

Section: Characterization Of the Optimum Pointmentioning

confidence: 94%

“…However, it is expected that the cooking time of rice fresh pasta is reduced when compared to that of wheat pasta (PAGANI, 1986;RAINA et al, 2005;CABRERA-CHÁVEZ et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2013

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“…Rice noodles containing H-HPMC had higher values for springiness, hardness, chewiness and tensile strength compared to those containing L-HPMC. Raina et al (2005) reported that the hydrophilic components of hydrocolloids interact with proteins because of ionic charges and improve the structure of the pasta. HPMC has water-retention properties because of its hydrophilic nature.…”

Section: Texture Profile Analysis Of Rice Noodles Containing Hpmcmentioning

confidence: 99%

Effects of Hydroxypropyl Methylcellulose and Temperature of Dough Water on the Rice Noodle Quality

Kim

Baek

et al. 2015

FSTR

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Rice noodle is one of the most popular foods consumed in Asia. However, rice flour lacks gluten that forms a cohesive dough structure in wheat-based noodles and for gluten-free, rice-based noodle formulations an alternative to gluten is needed. Therefore, the effects of the addition of hydroxypropyl methylcellulose (HPMC) as a replacement for gluten and the temperature of the water used for rice noodle preparation were investigated. Rice noodle contained high-viscosity HPMC (6%) had the smallest breakdown and the largest setback viscosity, also had better texture and sensory properties. The use of dough water at 80℃ was effective on reducing the cooking loss and improving the textural properties. The overall acceptability score was higher compared to that of the control. The results showed that using high-viscosity HPMC (6%) to replace gluten and kneading with water at 80℃ was the most effective protocol for improving the quality of gluten-free rice noodles.

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Textural Characteristics of Pasta Made From Rice Flour Supplemented With Proteins and Hydrocolloids

Cited by 60 publications

References 13 publications

Optimization and functionality of millet supplemented pasta

Optimization and functionality of millet supplemented pasta

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

Effects of Hydroxypropyl Methylcellulose and Temperature of Dough Water on the Rice Noodle Quality

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