Effect of adding unconventional raw materials on the technological properties of rice fresh pasta
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The aim of this study was to developfettuccinitype rice fresh pasta by cold extrusion. To produce the pasta, a 22Central CompositeRotational Design was used, in which the effects of the addition of pre-gelatinized rice flour – PGRF (0-60%) and modified eggalbumin – MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumentaltexture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect onincreasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase inloss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum valueof MEA (10%) had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximumvaluesof PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as mostimportant, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10%) and noaddition of PGRF (0%). This product was submitted to sensory and microbiological analyses, with good results.
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