Product Development of Dried Gluten-Free Pasta from Sangyod Rice Flour

Abstract

The objective of this research was to develop the dried gluten-free pasta from Sangyod rice flour. The suitable amount of xanthan gum to improve gluten-free pasta qualities was investigated. Xanthan gum was added into the pasta formula at the level of 0, 1, 1.5, 2 and 2.5 g/100 g of Sangyod rice flour. The cooking weight and cooking loss tended to increase and decrease, respectively with increasing the amount of xanthan gum. The sensory evaluation revealed that the dried gluten-free pasta with 1.5 g/100 g xanthan gum showed the highest score in appearance, color, odor, flavor, texture and overall liking aspects. The qualities of dried gluten-free pasta from Sangyod rice flour with various pre-cooking times (80±5˚C for 2, 4 and 6 min) and drying temperatures (60 and 80˚C) were compared. The results indicated that cooking weight and water absorption of dried samples at 60˚C were significantly decreased with increasing the pre-cooking times (p<0.05). There were no significantly different among the dried samples at 80˚C although the pre-cooking times were increased (p≥0.05). Nevertheless, increasing the drying temperature caused decreasing the cooking weight and water absorption. The sample treated with higher drying temperature led to increase the firmness, work of shearing and overall preference scores of samples comparing the lower temperature.