University of Arkansas, Fayetteville Division of Agriculture
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Abstract

Rice is one of the few cereal products that does not contain gluten. However, the absence of gluten poses problems in the structure of and cooking quality of rice pasta. The objective of this project was to investigate the addition of starch on the physicochemical properties and cooking quality of rice-based pasta. Rice-based pasta was prepared from parboiled long-grain rice flour with the addition of 25% cooked starch from different sources. The color and pasting properties of the ground pasta flour were measured by a chroma meter and a Rapid Visco Analyser, respectively. The pasta was cooked to the optimum cooking time to evaluate its hardness, stickiness, adhesiveness and resilience by using texture profile analysis with a texture analyzer. The water absorption and cooking loss of pasta were determined by weight difference. Overall the addition of starch improved the processibility of rice pasta and enabled the b* value (yellow color) of the uncooked rice pasta to be close to that of the semolina control. The pasting properties of rice pasta containing common corn starch were close to those of the semolina control. Upon cooking, the rice flour control had higher water absorption and greater cooking loss than the semolina control. The addition of starch decreased both the water absorption and the cooking loss relative to the rice flour control. The effect of starch addition on the textural properties of rice-based pasta varied with the type of starch. The addition of waxy starch or tapioca starch resulted in rice pasta with an increase in hardness and stickiness, whereas the addition of common corn, Hylon V, or Hylon VII resulted in rice pasta with a decrease in hardness, stickiness, and adhesiveness. This project demonstrates that the addition of starch significantly changes the color, pasting, cooking and texture properties of rice pasta, and these changes are governed by the type of starch incorporated into the rice pasta. Gluten-free rice pasta can be prepared with properties similar to the semolina pasta by incorporating starches.

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