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Instant rice-based composite pasta requiring no cooking.

Porinita Devi1, Sweety Kalita1, Mridula Saikia Barooah2

  • 1Department of Horticulture, Assam Agricultural University, Jorhat, Assam, India.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|December 9, 2020
PubMed
Summary

This study developed quick-cooking rice-based composite pasta with improved nutrition. Adding malted green gram flour (MGGF) and guar gum (GG) enhanced sensory qualities and reduced starch digestibility.

Keywords:
Composite pastain vitro starch digestibilityriceswelling indextexture

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Cereal Science

Background:

  • Traditional pasta relies heavily on wheat flour, limiting options for gluten-intolerant populations and those seeking diverse nutritional profiles.
  • Rice flour offers a gluten-free alternative but often results in suboptimal pasta texture and cooking properties.
  • Composite flours present an opportunity to enhance pasta's nutritional and functional characteristics.

Purpose of the Study:

  • To develop a novel rice-based composite pasta with improved cooking/rehydrating properties and enhanced nutritional value.
  • To investigate the effects of incorporating malted green gram flour (MGGF) and guar gum (GG) on pasta quality.
  • To optimize the composition of rice flour (RF), wheat flour (WF), MGGF, and GG for desirable pasta attributes.

Main Methods:

  • Pasta formulations (T1-T10) were created using varying proportions of rice flour (60-80%), wheat flour (40-12%), malted green gram flour (5-10%), and guar gum (1-3%).
  • Samples were processed using a single-screw extruder, with 100% wheat flour pasta (T0) serving as the control.
  • Evaluated parameters included optimum cooking time, cooking loss, swelling index, color (whiteness/yellowness), texture, and sensory attributes for both cooked and rehydrated samples.

Main Results:

  • Rice flour substitution significantly reduced cooking time and improved whiteness and swelling index.
  • Higher rice flour content increased cooking loss and negatively impacted texture and sensory attributes, but MGGF and GG addition mitigated these effects.
  • Optimal formulations (T7, T9) exhibited 1.17-1.29 times higher protein content and significantly reduced *in vitro* starch digestibility and calorific values (1.16-1.25 fold reduction).
  • Quick-cooking/rehydrating pasta with enhanced nutritional profiles was successfully developed.

Conclusions:

  • Rice-based composite pasta can be effectively developed using a combination of rice flour, wheat flour, malted green gram flour, and guar gum.
  • The addition of MGGF and GG is crucial for improving the sensory qualities and mitigating the negative effects of high rice flour content.
  • The developed pasta offers a low-cost, quick-cooking/rehydrating alternative with improved nutritional benefits, including higher protein and lower starch digestibility.