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Effect of Vital Gluten and Gum Arabic on the Textural Properties of Pasta Made from Pre-gelatinised Broken Rice Flour

Department of Food Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India

Sukhcharn Singh

Department of Food Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India

A. S. Bawa

Defence Food Research Laboratory, Mysore, India

D. C. Saxena

Department of Food Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India, dcsaxena{at}yahoo.com

Broken rice flours of three indigenous rice cultivars were utilised for the formulation of tube type pasta (Ziti-cut) using four levels of vital gluten (14-20%, flour weight basis) and gum Arabic (0.5-2.0%, flour weight basis). The textural qualities of pasta were analysed using a texture analyser (TAXT-2i) and by descriptive sensory analysis. The pasta made from native broken rice flour and pre-gelatinised broken rice flour supplementing with vital gluten to obtain 14% protein content were compared for their instrumental texture qualities (hardness and shear strength of raw pasta as well as stickiness and adhesiveness of cooked pasta) and sensory texture analysis (colour, hardness, chewiness, smoothness and grittiness). The pre-gelatinised broken rice flour was found suitable for pasta preparation based on its firmer, larger shear strength and less stickiness and adhesiveness than its native broken rice flour. Among the three varieties, the pre-gelatinised broken rice flour of variety PR-114 with 14% protein content (supplemented by vital gluten) and 1.5% gum Arabic has been found most suitable for the pasta preparation with desirable quality attributes on the basis of instrumental and sensory textural characteristics.

Key Words: rice flour • gelatinisation • gluten • gum Arabic • texture • sensory analysis

Food Science and Technology International, Vol. 11, No. 6, 433-442 (2005)
DOI: 10.1177/1082013205060261


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