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Quality assessment of rice spaghetti made from jasmine rice flour and sweet potato flour supplemented with protein sources by direct extrusion
Author(s) -
Rungsardthong Vilai,
Wutthisila Sukit,
Thongkum Taweesak,
Suthtinium Thanaphong,
Puttanlek Chureerat,
Uttapap Dudsadee
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15450
Subject(s) - food science , amylose , extrusion , starch , rice flour , extrusion cooking , potato starch , chemistry , gluten , broken rice , wheat flour , brown rice , protein quality , raw material , materials science , bran , organic chemistry , metallurgy
Jasmine rice flour (RF) has low amylose content, high digestibility, and is gluten‐free. This research aimed to develop rice spaghetti from RF by extrusion. The blends of RF and sweet potato flour (SF), potato starch (PS), and cassava starch (CS) at 10%, 15%, 20%, and 25% (w/w) were extruded with a die diameter of 1.2, 1.4, and 1.6 mm. The RF mixed with SF at 25%, supplemented with egg white protein and wheat gluten at 5%, 10%, and 15%, extruded with a die diameter at 1.4 mm, exhibited acceptable cooking loss ranging from 7.08% to 12.15% and cooking time of 3.30–4.20 min. The supplementation with both protein sources at 15% yielded rice pasta with satisfactory physical property and cooking quality. The results indicated a high potential to produce rice pasta from low‐amylose RF mixed with SF and protein by a continuous and efficient extrusion process. Novelty impact statement Extrusion was used to produce rice spaghetti from low amylose jasmine rice (RF). The substitution with sweet potato flour could reduce the cooking loss of the extruded rice spaghetti. The supplementation with egg white protein and wheat gluten yielded the product with satisfactory physical property and cooking quality.