Development of Rice Spaghetti Using Propylene Glycol Alginate and Soy Flour by Twin- Screw Extrusion
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Published:
Aug 3, 2018
Keywords:
Gluten free Pasta Extrusion Rice Alginate
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Abstract
Propylene Glycol Alginate (PGA) and Soy Flour (SF) were used to enhance qualities of rice spaghetti. Rice spaghetti was extruded using high-shear extruder. Cooking qualities and textural properties of rice spaghetti were determined. The optimum formulation was determined when the level of SF was 20% to 30% in combined with 0.3% to 0.5% PGA, leading to the acceptable cooking loss (5.45–8.31%) and firmness (3.38–4.19 N) when compared with commercial gluten free spaghetti. Sensory evaluation showed that rice spaghetti with 20% SF and 0.3% PGA received the liking scores insignificantly different (p > 0.05) from commercial gluten free spaghetti on all attributes.
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Namthongthai, P., Ratphitagsanti, W., Charunuch, C., & Kamonpatana, P. (2018). Development of Rice Spaghetti Using Propylene Glycol Alginate and Soy Flour by Twin- Screw Extrusion. Applied Science and Engineering Progress, 11(3), 167–172. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/211329
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Research Articles
References
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[7] S. Phongthai, S. D’Amico, R. Schoenlechner, W. Homthawornchoo, and S. Rawdkuen, “Effects of protein enrichment on the properties of rice flour based gluten-free pasta,” LWT-Food Science and Technology, vol. 80, pp. 378–385, 2017.
[8] J. Nilsen-Nygaard, M. N. Hattrem, and K. I. Draget, “Propylene glycol alginate (PGA) gelled foams: A systematic study of surface activity and gelling properties as a function of degree of esterification,” Food Hydrocolloids, vol. 57, pp. 80–91, 2016.
[9] Y. Hua, S. W. Cui, and Q. Wang, “Gelling property of soy protein-gum mixtures,” Food Hydrocolloids, vol. 17, pp. 889–894, 2003.
[10] D. Peressini, M. Pin, and A. Sensidoni, “Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids,” Food Hydrocolloids, vol. 25, pp. 340–349, 2011.
[11] Association of Official Analytical Chemists, Official Methods of Analysis. 16th ed., Washington, DC: AOAC International, 2012.
[12] American Association of Cereal Chemists, Approved Methods of the AACC, 10th ed., St. Paul, MN: AACC International, 2000.
[13] P. Feillet, J. C. Autran, and C. Icard-Verniére, “Mini review pasta brownness: An assessment,” Journal of Cereal Science, vol. 32, pp. 215–233, 2000.
[14] P. Sereewat, C. Suthipinitham, S. Sumathaluk, C. Puttanlek, D. Uttapap, and V. Rungsardthong, “Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour,” LWT-Food Science and Technology, vol. 60, pp. 1061–1067, 2015.
[15] A. Bouasla, A. Wójtowicz, and M. N. Zidoune, “Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure,” LWT-Food Science and Technology, vol. 75, pp. 569–577, 2017.
[16] R. Alonso, A. Aguirre, and F. Marzo, “Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans,” Food Chemistry, vol. 68, pp. 159–165, 2000.
[17] J. W. Dick and V. L. Youngs, “Evaluation of durum wheat, semolina and pasta in the United States,” in Durum Wheat Chemistry and Technology. St. Paul, MN: American Association of Cereal Chemists Inc., 1998, pp. 238–248.