Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches

전분을 첨가한 글루텐 프리 쌀 파스타의 텍스처 특성

  • Jung, Jin Hyuck (Department of Culinary Science and Food Service Management, Graduate School of Kyung Hee University) ;
  • Yoon, Hye Hyun (Department Culinary Arts and Food Service Management, Kyung Hee University)
  • 정진혁 (경희대학교 대학원 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2016.10.05
  • Accepted : 2016.12.14
  • Published : 2017.02.28
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Abstract

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.

Keywords

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