Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material
2.2. Pasta Processing
2.3. Cooking Quality
2.3.1. Minimal Preparation Time
2.3.2. Water Absorption Capacity
2.3.3. Cooking Loss
2.4. Texture Measurements
2.5. Specific Mechanical Energy
2.6. Microscopic Structure of Rice Pasta
2.7. Statistical Analysis
3. Results and Discussion
3.1. Effect of Extrusion-Cooking Parameters on Cooking Quality
3.2. Effect of Extrusion-Cooking Parameters on the Textural Properties of Rice Pasta
3.3. Effect of Extrusion-Cooking Parameters on Specific Mechanical Energy
3.4. Effect of Extrusion-Cooking Parameters on the Microstructure of Rice Pasta
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Source | SS | df | MS | F | p | |
---|---|---|---|---|---|---|
MPT (min) | Feed moisture (M) | 12.667 | 2 | 6.333 | 6.333 | 0.008 * |
Screw speed (S) | 2.667 | 2 | 1.333 | 1.333 | 0.288 | |
M × S | 5.333 | 4 | 1.333 | 1.333 | 0.296 | |
WAC (%) | Feed moisture (M) | 4334 | 2 | 2167 | 12.554 | 0.000 * |
Screw speed (S) | 2577 | 2 | 1288 | 7.464 | 0.004 * | |
M × S | 865 | 4 | 216 | 1.253 | 0.324 | |
CL (%) | Feed moisture (M) | 18.802 | 2 | 9.401 | 50.463 | 0.000 * |
Screw speed (S) | 5.180 | 2 | 2.590 | 13.903 | 0.000 * | |
M × S | 8.391 | 4 | 2.098 | 11.260 | 0.000 * | |
Hardness (N) | Feed moisture (M) | 268.445 | 2 | 134.222 | 64.030 | 0.000 * |
Screw speed (S) | 318.835 | 2 | 159.418 | 76.049 | 0.000 * | |
M × S | 141.310 | 4 | 35.328 | 16.853 | 0.000 * | |
Firmness (N) | Feed moisture (M) | 21,794 | 2 | 10897 | 71.928 | 0.000 * |
Screw speed (S) | 3051 | 2 | 1525 | 10.069 | 0.005 * | |
M × S | 68,937 | 4 | 17,234 | 113.758 | 0.000 * | |
Stickiness (mJ) | Feed moisture (M) | 705.640 | 2 | 352.820 | 115.329 | 0.000 * |
Screw speed (S) | 8.126 | 2 | 4.063 | 1.328 | 0.312 | |
M × S | 59.234 | 4 | 14.808 | 4.840 | 0.023 * | |
SME (kWh/kg) | Feed moisture (M) | 0.002 | 2 | 0.001 | 8.13 | 0.003 * |
Screw speed (S) | 0.203 | 2 | 0.101 | 980.71 | 0.000 * | |
M × S | 0.005 | 4 | 0.001 | 11.05 | 0.000 * |
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Bouasla, A.; Wójtowicz, A. Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure. Processes 2021, 9, 693. https://doi.org/10.3390/pr9040693
Bouasla A, Wójtowicz A. Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure. Processes. 2021; 9(4):693. https://doi.org/10.3390/pr9040693
Chicago/Turabian StyleBouasla, Abdallah, and Agnieszka Wójtowicz. 2021. "Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure" Processes 9, no. 4: 693. https://doi.org/10.3390/pr9040693