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High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana
High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana
LSU Master's Theses
Cahokia Rice is a biofortified high protein (10-12%) variety of rice. This rice has been evaluated and studied to create gluten-free products like cakes, muffins, and bread. This study was aimed to develop and analyze a gluten-free pasta using this high protein rice. Different pasta made with high-protein-white-rice-flour (HPWRP), high-protein-brown-rice flour (HPBRP), commercial-white-rice flour (CWRP), commercial-brown-rice flour (CBRP), and wheat-pasta (WP) as control were prepared and dried.
The cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity and cooking loss. Physical properties such as color and texture (firmness, compression energy, and work of …