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Quality Characterization of Brown Rice Pasta Supplemented with Vital Gluten and Hydrocolloides

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Abstract

Pasta was prepared from brown rice (var. PR 118) flour incorporated with sodium alginate (0.5–2.5%), xanthan gum (0.5–2.5%), vital gluten (2–10%) and pre-gelatinized flour (10–50%) as binders. Effect of these binders on the quality characteristics of brown rice pasta was evaluated. Incorporation of xanthan gum (1.5%), vital gluten (8%), pre-gelatinized flour (40%) individually and their combination as xanthan gum (1.5%) + vital gluten (4%) + pre-gelatinized flour (20%) were found optimum to improve the cooking quality and overall acceptability of brown rice pasta. Xanthan gum (1.5%) + pre-gelatinized flour (20%) in combination can also be incorporated into brown rice in order to prepare gluten-free pasta. In addition to being a diversified convenience food, non-wheat pasta would be suitable for people suffering from wheat intolerance. Shelf life of selected pasta samples was evaluated during storage at ambient conditions for 3 months. Type of binder and storage period did not influence the cooking quality and sensory attributes of pasta significantly (p ≤ 0.05). Least significant variation was found in moisture, water activity and free fatty acid content of pasta over 3 months of storage period.

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Authors and Affiliations

  1. Department of Food Science and Technology, PAU, Ludhiana, Punjab, 141 004, India

    Navjot Kaur, Savita Sharma, Hanuman Bobade & Baljit Singh

  2. Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab, 141 004, India

    Deep Narayan Yadav

Authors
  1. Navjot Kaur
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  2. Savita Sharma
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  3. Deep Narayan Yadav
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  4. Hanuman Bobade
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  5. Baljit Singh
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Correspondence to Deep Narayan Yadav.

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Kaur, N., Sharma, S., Yadav, D.N. et al. Quality Characterization of Brown Rice Pasta Supplemented with Vital Gluten and Hydrocolloides. Agric Res 6, 185–194 (2017). https://doi.org/10.1007/s40003-017-0250-1

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  • DOI: https://doi.org/10.1007/s40003-017-0250-1

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