Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour
2015
Sereewat, Pornpimol | Suthipinittham, Chankavee | Sumathaluk, Sirirat | Puttanlek, Chureerat | Uttapap, Dudsadee | Rungsardthong, Vilai
The effects of barrel temperature on cooking quality and texture of extruded rice spaghetti were examined. The substitution of rice flour with defatted soy flour (DSF) at 90:10 increased protein content from 6.28 to 10.69 g/100 g pasta, and resulted in a more yellowish product with greater hardness of the cooked spaghetti strand compared to the product extruded from rice flour only. The addition of cross-linked modified starch (rice flour:DSF:Elastitex 3 at 86:10:4) could improve the texture of the cooked rice pasta. Sensory evaluation showed that rice spaghetti made from rice flour, DSF and the modified starch at the above ratio was comparable to commercial spaghetti made from durum semolina. Cooking time, cooking weight, cooking loss, and tensile strength of the product were 8.0 min, 274 g/100 g dry pasta, 8.19 g/100 g dry pasta, and 0.15 N, respectively.
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