Artículos de revistas
Effect Of Adding Unconventional Raw Materials On The Technological Properties Of Rice Fresh Pasta
Registro en:
Food Science And Technology. , v. 33, n. 2, p. 257 - 264, 2013.
1678457X
10.1590/S0101-20612013005000041
2-s2.0-84885394317
Autor
Fernandes M.S.
Sehn G.A.R.
Leoro M.G.V.
Chang Y.K.
Steel C.J.
Institución
Resumen
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. 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