Morphological and Functional Properties of Gluten-free Rice Spaghetti based on Rice Flour, Egg White Protein Powder and Soy Protein Isolate
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Abstract
The aim of this study was to determine the effect of egg white protein powder and soy protein isolate on the morphological and functional properties, and consumer acceptance of gluten-free rice spaghetti (GFRS). GFRS made from dry-milled high amylose rice flour (Chai Nat 1) which was blended with dry-milled waxy rice flour (RD6) at a ratio of 90:10 (w/w) with egg white protein powder (EWPP) varying at 0, 2.5, 5.0% db and soy protein isolate (SPI) varying at 0, 2.5, 5.0% db. The GFRS formulations were processed using a co-rotating twin-screw extruder up to 95 oC and then dried at 40 oC. The GFRS samples were analyzed by fluorescence microscopy, scanning electron microscopy (SEM), texture analyzer and sensory evaluation. Results showed that the fluorescence micrograph of the cross section of the GFRS containing 2.5% EWPP and 5.0% SPI (GFRS-E2.5S5) had a uniformly distributed protein network. SEM indicated that the surface of GFRS-E2.5S5 contained small pores of consistent size. The GFRS-E2.5S5 had the highest value of firmness and tensile strength, and the lowest stickiness. The consumer acceptance of the cooked GFRS samples was evaluated on the 9-point Hedonic scale. The result showed that GFRS-E2.5S5 had the highest score of overall acceptability (6.20) among all GFRS samples.
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References
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