Effects of rice properties and emulsifiers on the quality of rice pasta
Journal
Journal of the Science of Food and Agriculture
Journal Volume
82
Journal Volume
82
Journal Issue
2
Journal Issue
2
Pages
203-216
Start Page
203
End Page
216
ISSN
00225142
Date Issued
2002-01-15
Author(s)
Abstract
Two commercial rice flours (GTIndica and GTJaponica, with amylose contents of 306.8 and 185.2g kg-1 respectively) and their blended flours were used to make rice pasta. The effects of two emulsifiers (distilled glyceryl monostearate (GMS) and a commercial emulsifier (KM3000)) on the pasting and thermal properties of dried rice pasta were investigated using a Rapid Visco Analyser (RVA) and a differential scanning calorimeter (DSC). The rice pasta made from high-amylose rice flour had better extrusion properties, better texture, whiter colour, less cooking loss and better eating quality than that made from low-amylose rice flour. The maximum amount of low-amylose rice flour that could be blended in for making an acceptable quality of rice pasta was 500g kg-1. A soft texture, low adhesiveness and low gumminess of cooked rice pasta were obtained by adding 10g kg-1 GMS. SEM investigations showed that use of an emulsifier restricted the swelling of starch granules, especially for the pasta made from high-amylose rice flour.
Subjects
Amylose content
Emulsifier
Pasting properties
Rice pasta
Texture
Type
journal article