Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology.

摘要

Damaged rice grains were investigated as a source of flour for preparation of pasta products. Response surface methodology was used to analyse the impact of pregelatinized rice flour, vital gluten, water, glycerol monostearate (GMS) and carboxymethylcellulose (CMC) on the quality (sensory, cooking quality, rehydration ratio and solids loss) of the pasta product. A rotatable central-composite design was used to develop models for these parameters. Responses were affected most by changes in rice flour and vital gluten levels and to a lesser extent by water, GMS and CMC levels. Max. sensory scores, cooking quality, rehydration ratio and min. solids loss were achieved with 682.54 g/kg rice flour, 235.85 g/kg water, 70.70 g/kg vital gluten, 1.59 g/kg GMS and 9.33 g/kg CMC.