Effects of protein enrichment on the properties of rice flour based gluten-free pasta

Manufacturers have long complained about gluten-free pasta for its apparent low cooking properties and reduced nutritional value. Proteins are not only bio-polymer that can improve the quality of a product, but they are also an essential nutrient for human health. Therefore, it was proposed to devel...

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Bibliographic Details
Published in:Food science & technology 2017-07, Vol.80, p.378-385
Main Authors: Phongthai, Suphat, D'Amico, Stefano, Schoenlechner, Regine, Homthawornchoo, Wantida, Rawdkuen, Saroat
Format: Article
Language:English
Subjects:
Cooking properties
Gluten-free pasta
Protein enrichment
Rice bran
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Summary:Manufacturers have long complained about gluten-free pasta for its apparent low cooking properties and reduced nutritional value. Proteins are not only bio-polymer that can improve the quality of a product, but they are also an essential nutrient for human health. Therefore, it was proposed to develop a multi-sourced protein enriched gluten-free pasta. The whey protein concentrate (WP) enriched pasta demonstrated the shortest optimal cooking time at 4.3 min. The enrichment of 9% (w/w) egg albumen (EB) displayed the greatest capacity for preventing structure disintegration with the lowest cooking loss of 4.38–4.63% (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2017.02.044