Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes

Authors

DOI:

https://doi.org/10.33448/rsd-v11i11.34057

Keywords:

Black rice byproduct; Anthocyanins; Pasta; Technological quality; Consumer acceptability.

Abstract

The manufacture and characterization of gluten-free pasta based on black rice flour by-products from the industrial processing of black rice grains were addressed in this study. The black rice pasta (BRP) was extruded in a penne format developed with black rice flour: white rice flour 1:2 w/w, and the addition of food additives to improve the texture and viscoelasticity proprieties of pasta: tapioca starch, xanthan gum, egg, and water. The cooking quality, texture parameters, CIEL*a*b* color, and total monomeric anthocyanin (TAM) content were evaluated. The optimum cooking time was adjusted to 7 minutes, BRP presented 31.9% of moisture, water absorption of 68.0%, and cooking loss of 4.8%. Texture properties of BRP were positively affected by the presence of additives and presented firmness and adhesiveness values of 2.54 N and 0.01 N, respectively. Cooked BRP presented 10.4 mg of cyanidin-3-glycoside / 100 g (dry basis), carrying a reduction of only 16% of the TAM content related to the dough before cooking. Sensory analysis performed with 100 untrained testers showed high acceptance indexes (between 67% and 89%), with flavor and texture the most well-evaluated attributes contributing to an expressive purchase intention (86%) if the product was available for sale. It was possible to reuse a residue from black rice-processing and develop an innovative, high-quality gluten-free pasta, with a peculiar chestnut flavor, a natural purple color, with nutritional properties, antioxidants and being gluten-free, it is a product with potential to benefit and increases the diversity of food for celiac patients.

References

Aalim, H., Wang, D. & Luo, Z. (2020). Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes. Food Research International. 141, 109898. doi: 10.1016/j.foodres.2020.109898

BRASIL. Agência Nacional de Vigilância Sanitária. Resolução RDC n. 360 de 23 de dezembro de 2003. Regulamento técnico referente à Rotulagem Nutricional de Alimentos Embalados. Diário Oficial da União, Brasil, 2003.

Dutcoski, S.D. Análise sensorial de alimentos. 4ed. Curitiba: Champagnat, 2013. 531p.

Flores, R. F., Silva, R.R.A., Oliveira, T.V., Oliveira, E.B., Stringheta, P.C. & Soares, N.F.F. (2022). Recent advances and challenges of chitosan-based nanostructures by polyelectrolyte complexation and ionic gelation for anthocyanins stabilization. Research, Society and Development, 11(10), e401111033092. doi: 10.33448/rsd-v11i10.33092

Hao, W., Liu, D., Ji, Y., Liu, Y., Xu, L. & Guo, Y. (2020). Dietary Supplementation of Black Rice Anthocyanin Extract Regulates Cholesterol Metabolism and Improves Gut Microbiota Dysbiosis in C57BL/6J Mice Fed a High‐Fat and Cholesterol Diet. Molecular Nutrition & Food Research. 64. doi:1900876. 10.1002/mnfr.201900876

Hiemori, M., Koh, E. & Mitchell, A. (2009). Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR). Journal of agricultural and food chemistry. 57. doi:1908-14. 10.1021/jf803153z

Huang, Y., & Lai, H. (2010). Noodle quality affected by different cereal starches. Journal of Food Engineering. 97. 135-143. doi:10.1016/j.jfoodeng.2009.10.002.

Kong, S., Kim, D., Oh, S., Choi, I., Jeong, H., & Lee, J. (2012). Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation. Journal of food science. 77. C303-7. doi:10.1111/j.1750-3841.2011.02590.x.

Larrosa, V., Lorenzo, G., Zaritzky, N., Califano, A. (2016). Improvement of the texture and quality of cooked gluten-free pasta. LWT - Food Science and Technology. 70. doi:10.1016/j.lwt.2016.02.039.

Leitão, R. F. F., Tecnologia de massas alimentícias. In: Tecnologia de macarrão – Manual Técnico n°5, 1990, 71p.

Marti, A., & Pagani, M. (2013). What can play the role of gluten in gluten free pasta? Trends in Food Science & Technology. 31. 63–71. doi:10.1016/j.tifs.2013.03.001.

Massaretto, I., Meza, S., Sinnecker, P., chmiele, M., Noldin, J., Wickert, E., & Lanfer-Marquez, U. (2022). Chemical, nutritional and sensory profiles of different pigmented rice varieties impacted by cooking process. Research Society and Development. 11. e24411931799,. doi:10.33448/rsd-v11i9.31799.

Meza, S., Sinnecker, P., Schmiele, M., Massaretto, I., Chang, Y. & Lanfer-Marquez, U. (2019). Production of Innovative Gluten-Free Breakfast Cereals based on Red and Black Rice by Extrusion Processing Technology. Journal of Food Science and Technology -Mysore-. 56. doi:10.1007/s13197-019-03951-y

Meza, S., Massaretto, I., Sinnecker, P., Schmiele, M., Chang, Y., Noldin, J. & Lanfer-Marquez, U. (2020). Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice. International Journal of Food Science & Technology. doi:10.1111/ijfs.14893

Ormenese, R. C. S. C.; Chang, Y. K. (2005). Massa alimentícia de arroz: uma revisão. Boletim do Centro de Pesquisa de Processamento de Alimentos, 20(2): 175-190. doi: 10.5380/cep.v20i2.1246

Padalino, L., Mastromatteo, M., Lecce, L., Cozzolino, F., & Nobile, M.A.. (2013). Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour. Journal of Cereal Science. 57. 333–342. doi: 10.1016/j.jcs.2012.12.010.

Pinto, C.A., Souza, B.R., Peixoto, J.S.G. & Ishizawa, T.A. (2020). Rotulagem para alergênicos: uma avaliação dos rótulos comercializados com presença ou ausência de glúten e seus riscos inerentes àsaúde dos celíacos no Brasil. Research Society and Development.9 (6). e38963432. doi: 10.33448/rsd-v9i6.3432.

Piwińska, M., Wyrwisz, J., & Wierzbicka, A. (2016). Effect of micronization of high-fiber oat powder and vacuum-drying on pasta quality. CyTA - Journal of Food. 1-7. doi: 10.1080/19476337.2015.1123775.

Scarton, M., Ribeiro, T.G., Godoy, H.T.; Behrens, J.H.; Campelo, P.H.& Clerici, M.T. P. S. (2021). Gluten free pasta with natural ingredient of color and carotene source. Research Society and Development, 10(4). e21310413959. doi: 10.33448/rsd-v10i4.13959.

Samyor, D., Das, A. & Deka, S. (2017). Pigmented rice a potential source of bioactive compounds: A review. International Journal of Food Science & Technology. 52. doi:10.1111/ijfs.13378

Silva, E. & Ascheri, J., & Ascheri, D., & Carvalho, L. (2009). Efeito dos parâmetros de extrusão nas características de viscosidade de pasta e índice de absorção de água de macarrões pré-cozidos elaborados a partir de farinha mista de arroz integral e milho obtidos por extrusão. Boletim do Centro de Pesquisa de Processamento de Alimentos. 26. doi:10.5380/cep.v26i2.13279.

Shao, Y., Hu, Z., Yu, Y., Mou, R., Zhu, Z. & Beta, T. (2017). Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice. Food Chemistry. 239. doi:10.1016/j.foodchem.2017.07.009

Thuengtung, S. & Ogawa, Y. (2020). Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant. Food Science & Nutrition. 8. doi:10.1002/fsn3.1377

Downloads

Published

01/09/2022

How to Cite

CHAN, P. V. .; MEZA, S. L. R. .; MANFRE, D. L. .; VENTURINI, A. C. .; YOSHIDA, C. M. P. .; SCHMIELE, M.; SINNECKER, P. Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes. Research, Society and Development, [S. l.], v. 11, n. 11, p. e539111134057, 2022. DOI: 10.33448/rsd-v11i11.34057. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/34057. Acesso em: 28 sep. 2022.

Issue

Section

Agrarian and Biological Sciences