Bouasla Abdallah, Wójtowicz Agnieszka, Zidoune Mohammed Nasereddine, Olech Marta, Nowak Renata, Mitrus Marcin, Oniszczuk Anna
Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Inst. de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Univ. des Frères Mentouri Constantine, 25000, Constantine, Algeria.
Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland.
J Food Sci. 2016 May;81(5):C1070-9. doi: 10.1111/1750-3841.13287. Epub 2016 Apr 13.
Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability.
采用2/1比例的大米/黄豌豆粉混合物，通过单螺杆改性挤压蒸煮机TS-45生产无麸质预煮意大利面。评估了水分含量（28%、30%和32%）和螺杆转速（60、80和100转/分钟）对一些质量参数的影响。测试了酚酸谱和选定的意大利面特性，如糊化特性、吸水能力、煮制损失、质地特性、微观结构和感官总体可接受性。结果表明，面团水分含量影响预煮意大利面除硬度外的所有测试质量参数。螺杆转速仅对一些质量参数有影响。在面团水分含量为30%、螺杆转速为80转/分钟的条件下进行挤压蒸煮工艺，适合获得酚类含量高且质量合格的大米-黄豌豆预煮意大利面。这些意大利面产品质地坚硬、粘性低，内部结构规则紧凑，感官总体可接受性得分高，证实了这一点。
