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

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.

Functional Foods from Black Rice (Oryza sativa L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects

“…Chan et al [25] produced extruded gluten-free pasta from black rice by-products. The authors observed a reduction in total anthocyanins from 41.5 to 12.4 mg C3G•100 g −1 after extrusion of black rice pasta, respectively.…”

“…Blandino et al [15] showed that while some phenolic acids and anthocyanins were reduced in extruded snacks, the antioxidant capacity remained stable, suggesting potential health benefits of these products. Chan et al [25] demonstrated the feasibility of producing glutenfree pasta from black rice by-products, albeit with a reduction in anthocyanins. Meza et al [9] highlighted the impact of extrusion on breakfast cereals, noting reductions in various bioactive compounds and antioxidant capacity.…”