Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

Abstract

The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for gluten-free (GF) pasta-making were investigated. Flour from native rice (NF) was considered as a control. Two pasta-making processes (extrusion-cooking and conventional extrusion) were carried out and seven GF pasta samples, with different thermal treatments but without the addition of additives, were obtained. The thermal treatments affected the physical properties and the susceptibility to -amylase hydrolysis of rice flours to different extents. The loss of starch granule integrity during the pre-gelatinization process promoted high viscosity at 30°C and dramatically increased the mass of absorbed water, the amount of soluble components leached out from the granules and the fraction of starch quickly hydrolyzed by -amylase. Compared to pre-gelatinization, both parboiling processes induced lower pasting viscosity at any temperature, enzymatic susceptibility, and hydration. The magnitude of these changes significantly increased with the severity of the parboiling treatment. The lowest value for cooking loss was detected for samples prepared by 100% SPF (extrusion-cooking) or by mixture of SPF and PGF (50:50) (conventional extrusion). Nevertheless, the extrusion-cooking process promoted a firm texture when applied to parboiled flours.

Cooking quality and starch digestibility of gluten free pasta using new bean flour

“…Experimental spaghetti samples (i.e., control, B20 and B40) were characterised by high lightness (L ⁄ ) and low values of the chromatic indices (a ⁄ and b ⁄ ), in line with colour characteristics of previous studies (Marti, Caramanico, Bottega, & Pagani, 2013;Flores-Silva et al, 2014) (Table 2). Both uncooked and cooked spaghetti followed a similar tendency for yellowness (b ⁄ ), which increased quadratically (P < 0.05) with the addition of ws+lpa+lf bean flour.…”

In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin

“…Despite that, the remaining digestible starch had high levels of RDS. Marti and others (, ) proposed the use of cooking‐extrusion technology for improving the ancient noodle production technology, suggesting that the application of heating and cooling step promoted the formation of a product characterized by 2 regions: a core with remnant crystals and an amorphous external region (Marti and others , b; Barbiroli and others ). This structure likely accounts for the high levels of RS and RDS fraction assessed in oriental noodles.…”

“…The heating and cooling phases were carried out with a temperature gradient of 3 °C/min. Measurements were done in duplicate and data were elaborated according to Marti and others ().…”

Carbohydrate and Phytochemical Digestibility in Pasta

“…As gluten-free pasta is a product currently highly valued by patients with CD, studies on product design and assessment quality have been focused on selecting and screening novel raw materials [25,33,44,68,71], product formulations [34] as well as physicochemical [58,65,69], sensory [44,110], and nutritional characteristics [44,101] of finished products. Table 2 summarizes studies of different raw materials that have been used for gluten-free pasta development, testing carbohydrate digestibility and phytochemical activities.…”

“…Also, starch is a main component of foods such as bread, pasta, rice, tortilla. In this sense, starch has not only functional, but also nutritional characteristics in the food products [69,86]. One of the most widely used methods to classify starch based on kinetics of in vitro digestion was suggested by Englyst et al [27].…”