Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

• Published in: International journal of food science & technology 2016-06, Vol.51 (6), p.1495-1501
• Main Authors: de Moura, Camila M. A., Soares Júnior, Manoel S., Fiorda, Fernanda A., Caliari, Márcio, Vera, Rosângela, Grossmann, Maria V. E.
• Format: Article
• Language: English
• Subjects: Broken grains; Cooking; Dietary fiber; firmness; Flour; Food science; Formulations; Gluten; Heating; Linum usitatissimum L; Nutrition; Oryza sativa L; Pasta; pregelatinised flour; Rice; Surface layer; Texture
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13097

Summary Nonconventional raw materials have been applied in gluten‐free pasta, to meet the demand of people with coeliac disease. The objective of this study was to evaluate the cooking properties and texture of pasta formulated with rice flour, defatted flaxseed flour and pregelatinised mixed flour of rice and flaxseed (80:20). For this experiment, simplex design was used. Cooking properties and texture were found within the quality limits established for this type of product. The pasta with the most desirable properties (short optimum cooking time (OCT), less solid loss (SL) and intermediate mass increase (MI)) was that one formulated with 43 g 100 g−1 of pregelatinised flour, 47 g 100 g−1 of rice flour and 10 g 100 g−1 of defatted flaxseed flour. This formulation can be characterised as a food rich in dietary fibre and of high nutritional value. Appearance of pastas obtained from different formulations.