Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

Autor(es)

Meg da Silva Fernandes ^[1] ; Georgia Ane Raquel Sehn ^[1] ; Maria Gabriela Vernaza Leoro ^[1] ; Yoon Kil Chang ^[1] ; Caroline Joy Steel ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Technol, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 33, n. 2, p. 257-264, 2013-05-10.

Resumo

The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60%) and modified egg albumin - MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10%) and no addition of PGRF (0%). This product was submitted to sensory and microbiological analyses, with good results. (AU)

• Processo FAPESP: 10/10507-7 - FORMAÇÃO DE BIOFILMES, PATOGENICIDADE E QUORUM-SENSING EM CEPAS DE E. faecium E E. faecalis ISOLADAS NO PROCESSAMENTO DE RICOTA.
• Beneficiário: Meg da Silva Fernandes
• Modalidade de apoio: Bolsas no Brasil - Doutorado