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Development of Rice Spaghetti Using Propylene Glycol Alginate and Soy Flour by Twin- Screw Extrusion

Phattarasuda Namthongthai, Wannasawat Ratphitagsanti, Chulaluck Charunuch, Pitiya Kamonpatana

Abstract


Propylene Glycol Alginate (PGA) and Soy Flour (SF) were used to enhance qualities of rice spaghetti. Rice spaghetti was extruded using high-shear extruder. Cooking qualities and textural properties of rice spaghetti were determined. The optimum formulation was determined when the level of SF was 20% to 30% in combined with 0.3% to 0.5% PGA, leading to the acceptable cooking loss (5.45–8.31%) and firmness (3.38–4.19 N) when compared with commercial gluten free spaghetti. Sensory evaluation showed that rice spaghetti with 20% SF and 0.3% PGA received the liking scores insignificantly different (p > 0.05) from commercial gluten free spaghetti on all attributes.

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