Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition

Jasmine rice flour (JMRF) is one of the most popularly consumed rice products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content is low. This research was carried out to develop JMRF suitable for gluten-free rice pasta (penne) (GFRP) by adding soy protein i...

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Bibliographic Details
Main Authors: Detchewa, Pakkawat, Pongkanpai, Viboon, Maneewong, Chutamas, Phungamngoen, Chanthima, Moongngarm, Anuchita
Format: Conference Proceeding
Language:English
Subjects:
Amylose
Chemical composition
Color
Flour
Glass fiber reinforced plastics
Gluten
gluten-free pasta
Guar gum
hydrocolloid
Nutrient content
Pasta
penne
protein
Proteins
Rice
rice flour
Sensory evaluation
Sensory properties
Xanthan
Xanthan gum
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Summary:Jasmine rice flour (JMRF) is one of the most popularly consumed rice products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content is low. This research was carried out to develop JMRF suitable for gluten-free rice pasta (penne) (GFRP) by adding soy protein isolate (SPI, 5%), egg white protein powder (EW, 5%) and hydrocolloids (guar gum, GG and xanthan gum, XG, 1%). JMRF blended with proteins and hydrocolloids was investigated for pasting properties. JMRF blended with EW and SPI with GG showed the highest peak viscosity, whereas setback values observed in JMRF blended with EW and GG or XG were not significantly different. GFRP was prepared and determined for protein content, color and sensory evaluation. The protein content of GFRP with SPI blended with GG and XG ranged from 10.50 to 10.95% is higher than GFRP with EW and penne without SPI or EW (control). GFRP with SPI had higher yellowness than GFRP with EW. Adding SPI, EW and gums reduced cooking loss, while sensory evaluation showed a higher liking score for GFRP with SPI and GG than GFRP with EW. Results suggested that adding SPI and GG to JMRF improved pasting properties, protein content, color and acceptance. GFRP showed promise as a new alternative sustainable source to replace wheat in pasta products. However, characteristics, such as product chemical composition, texture analysis and nutritional benefits require further evaluation.
ISSN:2267-1242
2555-0403
2267-1242
DOI:10.1051/e3sconf/202235502010