Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours

Abstract

Gluten-free pasta (GFP) can be produced using materials such as broken rice and chickpea flour. The objective of this work was to study the effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of GFP. The effect of the extrusion temperature (ET: 90.18–123.8 °C), the screw speed (SS: 76.6–157.3 rpm), and the chickpea flour content (CHF: 0.23–23.7 %) was studied using the response surface methodology for the statistical analysis. The cooking loss diminished by combining high ET with intermediates CHF, and by combining intermediates SS with intermediates-high CHF. The cooking time diminished by combining high ET with high CHF and intermediates-high SS. The color b* increased at high CHF. The total phenolic compounds decreased by combining low ET with low CHF, and by combining low ET with high SS. The optimal conditions were ET = 117 °C, SS = 134.4 rpm, and CHF = 12.57 %. The total, insoluble, and soluble dietary fiber was higher in the extruded treatment compared with the unextruded mixture. GFP with similar sensory acceptability to a commercial product was obtained, showing adequate physicochemical, phytochemical, and cooking properties, whose consumption presents potential health benefits.