Abstract
Rice brokens were utilized in the development of pasta products. Response surface methodology (RSM) was used to analyze the effect of pre-gelatinized rice flour (from rice brokens), vital gluten, water, glycerol monostearate (GMS) and sodium alginate on the quality responses (sensory, cooking quality, rehydration ratio and solids loss) of the pasta product. A rotatable central-composite design was used to develop models for the responses. Responses were affected most by changes in rice flour and vital gluten levels and to a lesser extent by water, GMS and sodium alginate levels. The maximum sensory score (39.69), cooking quality (12.38), rehydration ratio (3.11) and minimum solids loss (15.64) were identified at 671.05 g kg-1rice flour, 242.40 g kg-1water, 74.70 g kg-1vital gluten, 2.14 g kg-1GMS and 9.71 g kg-1sodium alginate levels.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
