Abstract
AbstractThe suitability of starch–iodine complex to highlight differences in chain mobility and crystallinity of starch in rice pasta was investigated. Two pasta samples were produced starting from the same rice flour (RF) and using a conventional extrusion process without (Process A) and with (Process B) a preliminary extrusion‐cooking step. Based on the absorption/scattering coefficient (K/S) spectra (obtained after equilibration above K2SO4 and exposure to iodine vapor), Pasta A showed a behavior similar to RF. Process B exhibited a greater iodine binding capacity suggesting greater starch chain mobility. Moreover, the extrusion‐cooking conditions seem to favor the loss of starch crystallinity and the formation of larger amorphous regions. The organization of starch polymers observed in Pasta B could account for its higher capacity to water absorption during cooking.
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