Quality and Sensory Evaluation of Gluten-Free Pasta Made from Black Glutinous Rice Flour and Cassava Starch.
Article Sidebar
Main Article Content
Abstract
Black glutinous rice flour and tapioca starch have potential as substitutes for wheat flour to enhance nutritional value and serve as alternatives in developing gluten-free pasta products.
This research investigated the ratios of black glutinous rice flour and tapioca starch in three proportions: 60:40, 70:30, and 80:20, combined with 3% xanthan gum, in the production of
gluten-free pasta. The study examined cooking quality, color, texture characteristics, and sensory evaluation of the pasta. The results showed that increasing the proportion of black glutinous rice flour and decreasing tapioca starch reduced cooking time and increased the expansion of cooked pasta. However, this also resulted in greater cooking losses. The pasta's color changed with the amount of black glutinous rice flour, with brightness decreasing due to anthocyanins in black rice. In terms of texture, the 70:30 formulation had hardness, adhesiveness, elasticity, and chewing energy values closest to the control formula. Sensory testing indicated that the 70:30 gluten-free pasta formulation received acceptance comparable to the control formula. The deep purple color and natural aroma enhanced consumer acceptance, making this product a promising innovation in the gluten-free food market.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ PBRU Science Journal
References
Jiamyangyuen S, Nuengchamnong N, Ngamdee P. Changes of anthocyanins in black rice flours prepared by cooking and pregelatinization. CMU J Nat Sci 2019;18:534-52.
He J, Giusti MM. Anthocyanins: natural colorants with health-promoting properties. Annu Rev Food Sci Technol 2010;1:163-87.
Massaretto IL, Meza SLR, Sinnecker P, Schmiele M, Noldin JA, Wickert E, et al. Chemical, nutritional and sensory profiles of different pigmented rice varieties impacted by cooking process. Res Soc Dev 2022;11:e24411931799.
Purwadi R, Teguh CF, Mazaya D. Fermented cassava as an alternative flour for pasta noodle. In: IOP Conference Series: Materials Science and Engineering. 16-17 Nov 2020; Bandung. Indonesia: IOP Publishing; 2021. p.012042.
อรอนงค์ นัยวิกุล. ข้าวสาลี. พิมพ์ครั้งที่ 2. กรุงเทพฯ: คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์; 2540.
Marti A, Caramanico R, Bottega G, Pagani MA. Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions. LWT 2013;54:229-35.
Marti A, Pagani MA, Seetharaman K. Understanding starch organisation in gluten-free pasta from rice flour. Carbohydr Polym 2011;84:1069-74.
ศุภัคษร มาแสวง, จารีย์ กระแสบัว, สุพัตรา จันทา, จีระนันท์ วงศ์วทัญญู. การศึกษาคุณภาพพาสต้าปราศจากกลูเตนจากแป้งข้าวเหนียวและแป้งถั่วเขียว. วารสารคหกรรมศาสตร์และวัฒนธรรมอย่างยั่งยืน. 2566;5:1-16.
Makdoud S, Rosentrater K. Development and testing of gluten-free pasta based on rice, quinoa and amaranth flours. J Food Res 2017;6:91-110.
Sugiyama K, Matsumoto D, Sakai Y, Inui T, Tarukawa C, Yamada M. Development of gluten-free rice flour noodles that suit the tastes of Japanese people. Foods 2022;11:1321.
Dib A, Wójtowicz A, Benatallah L, Zidoune MN, Mitrus M, Sujak A. Optimization of rice-field bean gluten-free pasta improved by the addition of hydrothermally treated rice flour. IJFS 2018;30:226-48.
Milde LB, Rivero DA, Chigal PS, Zubreski E, Chade M, Brumovsky LA. Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch. Int J Gastron Food Sci 2021;25:100396.
Subanmanee N, Sarasuk C, Wongtom R, Khampaen W. Changes in the Physical, Chemical and Sensory Properties of Pasta Made by Partially Substituting Wheat Flour with Black Glutinous Rice Flour. AJFAND 2024;24:24138-60.
American association of cereal chemists. Approved methods of the AACC. Methods 66-50.01. St. Paul. 1999.
Wichchukita S, O’Mahony M. The 9 -point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. J Sci Food Agric 2015;95:2167-78.
Kong S, Kim DJ, Oh SK, Choi IS, Jeong HS, Lee J. Black rice bran as an ingredient in noodles: Chemical and functional evaluation. J Food Sci 2012;77:C303-7.
Piwińska M, Wyrwisz J, Kurek MA, Wierzbicka A. Effect of drying methods on the physical properties of durum wheat pasta. CyTA J Food 2016;14:523-28.
Qiu S, Abbaspourrad A, Padilla-Zakour OI. Changes in the glutinous rice grain and physicochemical properties of its starch upon moderate treatment with pulsed electric field. Foods 2021;10:395.
Charles AL, Chang YH, Ko WC, Sriroth K, Huang TC. Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches. J Agric Food Chem 2005;53:2717-25.
Cornejo-Ramírez YI, Martínez-Cruz O, Del Toro-Sánchez CL, Wong-Corral FJ, Borboa-Flores J, Cinco-Moroyoqui FJ. The structural characteristics of starches and their functional properties. CyTA J Food 218;16:1003-17.
Kemashalini K, Prasantha BR, Chandrasiri KAKL. Physico-chemical properties of high and low amylose rice flour. AFSE 2018;2:115-24.
Alamprese C, Casiraghi E, Pagani MA. Development of gluten-free fresh egg pasta analogues containing buckwheat. Eur Food Res Technol 2007;22:205-13.
Kaur A, Shevkani K, Singh N, Sharma P, Kaur S. Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. J Food Sci Technol 2015;52:8113-21.
Sinthuja R, Prasantha BR, Hettiarachchi A. Comparative study of grain quality characteristics of some selected traditional and improved rice varieties in Sri Lanka: a review. SLJFA 2021;7:13-30.
Kim JM, Song JY, Shin M. Physicochemical properties of high amylose rice starches purified from Korean cultivars. Starch‐Stärke 2010;62:262-8.
Faruq G, Prodhan ZH, Nezhadahmadi A. Effects of ageing on selected cooking quality parameters of rice. Int J Food Prop 2015;18:922-33.
Sethi S, Nanda SK, Bala M. Quality assessment of pasta enriched with anthocyanin‐rich black rice bran. J Food Process Preserv 2020;44:1-12.
Singh N, Singh J, Sodhi NS. Morphological, thermal, rheological and noodle-making properties of potato and corn starch. J Sci Food Agric 2002;82:1376-83.
Szczesniak AS. Texture is a sensory property. Food Qual Prefer 2002;13:215-25.
Ajarayasiri J, Chaiseri S. Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties. Agric Nat Resour 2008;42:715-22.
