Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes release_vwallopqzjbipbpjeiabl6rm2e

by Patricia Sinnecker, SILVIA LETICIA RIVERO MEZA, Patricia Sinnecker, Anna Cecilia Venturini, Cristiana Yoshida, Schmiele, M., Patricia Sinnecker

Published in Research, Society and Development by Research, Society and Development.

2022   Volume 11, Issue 11, e539111134057

Abstract

The manufacture and characterization of gluten-free pasta based on black rice flour by-products from the industrial processing of black rice grains were addressed in this study. The black rice pasta (BRP) was extruded in a penne format developed with black rice flour: white rice flour 1:2 w/w, and the addition of food additives to improve the texture and viscoelasticity proprieties of pasta: tapioca starch, xanthan gum, egg, and water. The cooking quality, texture parameters, CIEL*a*b* color, and total monomeric anthocyanin (TAM) content were evaluated. The optimum cooking time was adjusted to 7 minutes, BRP presented 31.9% of moisture, water absorption of 68.0%, and cooking loss of 4.8%. Texture properties of BRP were positively affected by the presence of additives and presented firmness and adhesiveness values of 2.54 N and 0.01 N, respectively. Cooked BRP presented 10.4 mg of cyanidin-3-glycoside / 100 g (dry basis), carrying a reduction of only 16% of the TAM content related to the dough before cooking. Sensory analysis performed with 100 untrained testers showed high acceptance indexes (between 67% and 89%), with flavor and texture the most well-evaluated attributes contributing to an expressive purchase intention (86%) if the product was available for sale. It was possible to reuse a residue from black rice-processing and develop an innovative, high-quality gluten-free pasta, with a peculiar chestnut flavor, a natural purple color, with nutritional properties, antioxidants and being gluten-free, it is a product with potential to benefit and increases the diversity of food for celiac patients.
In application/xml+jats format

Archived Files and Locations

application/pdf  206.4 kB
file_igpp6hancbad7hr4igz7ay7keq
rsdjournal.org (publisher)
web.archive.org (webarchive)
Read Archived PDF
Preserved and Accessible
Type  article-journal
Stage   published
Date   2022-09-01
Container Metadata
Open Access Publication
In DOAJ
Not in Keepers Registry
ISSN-L:  2525-3409
Work Entity
access all versions, variants, and formats of this works (eg, pre-prints)
Catalog Record
Revision: 240e23d5-88d7-4ce1-9e42-783ed229fbcb
API URL: JSON