Rice flour based pasta: effect of ingredients on quality and formula optimization

Raina, C. S. and Singh, S. and Bawa, A. S. and Saxena, D. C. (2005) Rice flour based pasta: effect of ingredients on quality and formula optimization. Acta Alimentaria, 34 (4). pp. 355-365. ISSN 0139-3006

Text aalim.34.2005.4.3.pdf Restricted to Repository staff only until 31 December 2025. Download (314kB)

Abstract

Rice brokens were utilized in the development of pasta products. Response surface methodology (RSM) was used to analyze the effect of pre-gelatinized rice flour (from rice brokens), vital gluten, water, glycerol monostearate (GMS) and sodium alginate on the quality responses (sensory, cooking quality, rehydration ratio and solids loss) of the pasta product. A rotatable central-composite design was used to develop models for the responses. Responses were affected most by changes in rice flour and vital gluten levels and to a lesser extent by water, GMS and sodium alginate levels. The maximum sensory score (39.69), cooking quality (12.38), rehydration ratio (3.11) and minimum solids loss (15.64) were identified at 671.05 g kg-1 rice flour, 242.40 g kg-1 water, 74.70 g kg-1 vital gluten, 2.14 g kg-1 GMS and 9.71 g kg-1 sodium alginate levels.

Actions (login required)

Edit Item