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Open AccessArticle

Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process

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Laboratoire de Génie Agro-Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, 325 Route de Ain El Bey, Constantine 25017, Algeria
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Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 496; https://doi.org/10.3390/foods8100496
Received: 23 August 2019 / Revised: 1 October 2019 / Accepted: 10 October 2019 / Published: 14 October 2019
(This article belongs to the Section Food Engineering and Technology)
A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textural properties of rice-buckwheat pasta produced by a single-screw extrusion-cooker. The process uses response surface methodology based on a Box-Behnken experimental design. Results showed that with regard to this rice-buckwheat pasta, raising moisture content of the raw materials increased cooking loss and stickiness, but decreased firmness, while increasing barrel temperature reduced cooking loss and stickiness, but increased hardness and firmness. Screw speed increase also affected positively hardness and firmness of the obtained products. Thus, optimal conditions (moisture content 30%, barrel temperature 120 °C, and screw speed 80 rpm) were established to produce good quality rice-buckwheat pasta. At this optimum, the pasta showed a compact and homogeneous inside microstructure. Furthermore, the pasta products exhibited low cooking loss (less than 6%), good hardness and firmness, with low stickiness and acceptable scores for all sensory attributes and for overall quality. View Full-Text
Keywords: gluten-free pasta; rice-buckwheat; extrusion-cooking; process optimization; Box-Behnken design; cooking properties; texture; microstructure gluten-free pasta; rice-buckwheat; extrusion-cooking; process optimization; Box-Behnken design; cooking properties; texture; microstructure
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MDPI and ACS Style

Bouasla, A.; Wójtowicz, A. Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. Foods 2019, 8, 496.

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