TEXTURAL CHARACTERISTICS OF PASTA MADE FROM RICE FLOUR SUPPLEMENTED WITH PROTEINS AND HYDROCOLLOIDS

Abstract

ABSTRACT Broken pieces of three indigenous rice cultivars were utilized for the formulation of tube type pasta (Ziti‐cut) using four levels each of vital gluten and guar gum. The rice flours were modified by pregelatinization and the pregelatinized flour was found suitable for pasta preparation based on instrumental and sensory texture analysis. The cooking time for pasta was reduced from 10 to 6 min by using pregelatinized rice flour. The textural quality of pasta was analyzed using texture analyzer (TAXT‐2i) and descriptive sensory analysis techniques. A protein level of 16% was found suitable for production of rice pasta, which was comparable to commercial semolina sample whereas a gum level of 1.5% supplemented to pregelatinized rice flour containing 14% protein was judged the best on the basis of instrumental as well as sensory textural characteristics.