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KMID : 1011620170330010028
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 1 p.28 ~ p.36
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Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches
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Jung Jin-Hyuck
Yoon Hye-Hyun
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Abstract
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Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina.
Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer.
Results: 100% semolina sample`s value was lower than gluten-free rice pasta moisture content, weight and water absorption test. Moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta.
Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.
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KEYWORD
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gluten-free rice pasta, buckwheat starch, mungbean starch, acorn starch, textural properties
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