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

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.