Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process.

Abdallah Bouasla,Agnieszka Wójtowicz

doi:10.3390/foods8100496

Abdallah Bouasla, Agnieszka Wójtowicz

Open Access

https://doi.org/10.3390/foods8100496

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Abstract

A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textural properties of rice-buckwheat pasta produced by a single-screw extrusion-cooker. The process uses response surface methodology based on a Box-Behnken experimental design. Results showed that with regard to this rice-buckwheat pasta, raising moisture content of the raw materials increased cooking loss and stickiness, but decreased firmness, while increasing barrel temperature reduced cooking loss and stickiness, but increased hardness and firmness. Screw speed increase also affected positively hardness and firmness of the obtained products. Thus, optimal conditions (moisture content 30%, barrel temperature 120 °C, and screw speed 80 rpm) were established to produce good quality rice-buckwheat pasta. At this optimum, the pasta showed a compact and homogeneous inside microstructure. Furthermore, the pasta products exhibited low cooking loss (less than 6%), good hardness and firmness, with low stickiness and acceptable scores for all sensory attributes and for overall quality.

Highlights

Pasta is universally consumed and appreciated due to its palatability, easy preparation, inexpensiveness, and long shelf-life [1]
Gluten-free pasta was prepared using a mixture of rice flour and buckwheat flour with a ratio of 50:50
The effectaof extrusion-cooking the quality of rice-buckwheat gluten-free pasta studied using

Summary

Introduction

Pasta is universally consumed and appreciated due to its palatability, easy preparation, inexpensiveness, and long shelf-life [1]. For some individuals, gluten intake brings about celiac disease. This is one of the most common food intolerances. A strict life-long gluten-free diet is the only effective therapy for this disease. Low nutritional quality and poor mouthfeel and flavor have been reported for many gluten-free foods [4]. Such effect could be justified partially by the fact that these products are rarely enriched [5]

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