Development of gluten-free pasta product from brown rice flour in Southern fortified protein by extrusion process

Abstract

This research developed a gluten-free pasta product from Southern brown rice flour (Med Fai 62 rice, Sung Yod rice and Leb Nok rice) fortified with protein through an extrusion process. It was found that the physical, chemical, antioxidant and total phenolic properties of Southern brown rice flour has significantly different values (p<0.05). Med Fai 62 brown rice had the highest antioxidant activity (1.02 mg vitamin C/g DW) and total phenolic content (0.83 mg GAE/g DW). Development of pasta from Southern brown rice using Med Fai 62 brown rice flour (0 %, 10 %, 20 %, 30 %, and 40 % w/w) to fortify wheat flour in pasta production with the extrusion process. It was found that increasing the amount of Med Fai 62 brown rice flour in the pasta had lower L*, a* and b* values ​​compared to the control sample. However, the firmness strength values, tensile strength value, cooking time and cooking loss of pasta are increased compared to commercial pasta. Based on the amount of brown rice flour mixed with 20 % Med Fai 62 flour, it received the highest sensory satisfaction scores. As for the development of Med Fai 62 brown rice pasta 62, fortified with protein (cricket powder, soybean powder, and egg white powder) at 10 % (w/w), It was found that the pasta recipe made from Med Fai 62 brown rice flour supplemented with 10 % cricket powder and soybean powder had the highest sensory satisfaction score when compared with the other protein amounts studied.