Effect Of Adding Unconventional Raw Materials On The Technological Properties Of Rice Fresh Pasta

dc.creatorFernandes M.S.
dc.creatorSehn G.A.R.
dc.creatorLeoro M.G.V.
dc.creatorChang Y.K.
dc.creatorSteel C.J.
dc.date2013
dc.date2015-06-25T19:12:35Z
dc.date2015-11-26T15:09:54Z
dc.date2015-06-25T19:12:35Z
dc.date2015-11-26T15:09:54Z
dc.date.accessioned2018-03-28T22:20:05Z
dc.date.available2018-03-28T22:20:05Z
dc.identifier
dc.identifierFood Science And Technology. , v. 33, n. 2, p. 257 - 264, 2013.
dc.identifier1678457X
dc.identifier10.1590/S0101-20612013005000041
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84885394317&partnerID=40&md5=b3edd7db512aec39a395de33fa982d3b
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/88802
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/88802
dc.identifier2-s2.0-84885394317
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1257933
dc.descriptionThe 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.
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dc.description257
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dc.languageen
dc.publisher
dc.relationFood Science and Technology
dc.rightsaberto
dc.sourceScopus
dc.titleEffect Of Adding Unconventional Raw Materials On The Technological Properties Of Rice Fresh Pasta
dc.typeArtículos de revistas


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