Regression Analysis of Gluten-Free Pasta from Brown Rice for Characterization andIn vitroDigestibility

Abstract

The paper explores the possibility of utilizing brown rice for preparation of gluten-free pasta using twin screw extruder. Response surface methodology was used to analyse the effect of feed moisture (28–34%), barrel temperature (70–110C) and screw speed(120–220 rpm) on quality responses (degree of gelatinization, minimum cooking time, water absorption, volume expansion, and gruel solid loss) and regression analysis was carried out to fit mathematical models to the experimental data. The selected pasta samples were examined further for pasting properties, color, texture, in vitro starch, and protein digestibility. Higher feed moisture exhibited dominant effect on cooking quality of pasta. The degree of gelatinization showed a positive correlation with feed moisture and barrel temperature. Luminosity enhanced with increasing screw speed and feed moisture. Firmness of cooked pasta elevated with an increase in the barrel temperature. Extrusion cooking significantly increased in vitro protein and starch digestibility, however, higher feed moisture favored protein and starch digestibility. Practical Applications Pasta products are normally produced using cold extrusion process 40–50C temperature. Generally single screw extruder is used for pasta manufacture. In the present scenario of convenience and newer products, we explored the possibility of using brown rice along with twin screw extruder for preparation of gluten-free pasta. Effect of feed moisture, barrel temperature, and screw speed on the quality parameters of pasta were studied. Pasta produced at higher feed moisture and screw speed showed higher in vitro starch and protein digestibility.