Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes

• Autor(a) principal: Chan, Pui Vem
• Data de Publicação: 2022
• Outros Autores: Meza, Silvia Leticia Rivero, Manfre, Daniela Leandro, Venturini, Anna Cecília, Yoshida, Cristiana Maria Pedroso, Schmiele, Marcio, Sinnecker, Patricia
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/34057
• topic: Black rice byproduct; Anthocyanins; Pasta; Technological quality; Consumer acceptability.; Subproducto de arroz negro; Antocianinas; Pasta; Calidad tecnológica; Aceptabilidad; Aceptabilidad del consumidor.; Subproduto do arroz-preto; Antocianinas; Macarrão; Qualidade tecnológica; Aceitabilidade do consumidor.

The manufacture and characterization of gluten-free pasta based on black rice flour by-products from the industrial processing of black rice grains were addressed in this study. The black rice pasta (BRP) was extruded in a penne format developed with black rice flour: white rice flour 1:2 w/w, and the addition of food additives to improve the texture and viscoelasticity proprieties of pasta: tapioca starch, xanthan gum, egg, and water. The cooking quality, texture parameters, CIEL*a*b* color, and total monomeric anthocyanin (TAM) content were evaluated. The optimum cooking time was adjusted to 7 minutes, BRP presented 31.9% of moisture, water absorption of 68.0%, and cooking loss of 4.8%. Texture properties of BRP were positively affected by the presence of additives and presented firmness and adhesiveness values of 2.54 N and 0.01 N, respectively. Cooked BRP presented 10.4 mg of cyanidin-3-glycoside / 100 g (dry basis), carrying a reduction of only 16% of the TAM content related to the dough before cooking. Sensory analysis performed with 100 untrained testers showed high acceptance indexes (between 67% and 89%), with flavor and texture the most well-evaluated attributes contributing to an expressive purchase intention (86%) if the product was available for sale. It was possible to reuse a residue from black rice-processing and develop an innovative, high-quality gluten-free pasta, with a peculiar chestnut flavor, a natural purple color, with nutritional properties, antioxidants and being gluten-free, it is a product with potential to benefit and increases the diversity of food for celiac patients.