Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes
Islamiyat Folashade Bolarinwa, Oyewole Oluwaseun Oyesiji
Abstract
Recent increase in gluten allergy has led to high demand for gluten free products such as rice pasta. Although rice grains are rich in bioactive compounds and B vitamins, they are generally low in protein compared to wheat grains. The aim of this study was to determine the quality attributes of soy enriched rice pasta. Five Rice-soy pastas were produced from different blends (10-30%) of soybean flour and rice flour. The proximate composition, cooking quality, colour, texture profile, and sensory attributes of the pastas were determined. Results showed increased in protein (6.7-12.1%), crude fibre (0.8-1.3%), ash (0.6-2.2%) and energy values (379-389 kcal/100g). Fortification improved the colour, reduce cooking time (15.59-15.11 min) but increased cooking loss (7.30-7.49%). The hardness (506-314 g), springiness (1.25-0.71 mm) and chewiness (417-334 g x mm) values decreased while gumminess (417-334 g) increased. Rice pasta enriched with 15% soybean flour was highly ranked for sensory attributes. In conclusion, this study demonstrated that Rice-soy pasta can serve as nutritious alternative to conventional rice pasta, and also add variety to food groups for people suffering from celiac disease.