title: Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
abstract: 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.
authors.affiliation: 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.
authors.forename: Abdallah
authors.initials: A
authors.lastname: Bouasla
authors.affiliation: Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Wójtowicz
authors.affiliation: 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.
authors.forename: Mohammed Nasereddine
authors.initials: MN
authors.lastname: Zidoune
authors.affiliation: Dept. of Pharmaceutical Botany, Medical Univ. in Lublin, Chodźki 1, 20-093, Lublin, Poland.
authors.forename: Marta
authors.initials: M
authors.lastname: Olech
authors.affiliation: Dept. of Pharmaceutical Botany, Medical Univ. in Lublin, Chodźki 1, 20-093, Lublin, Poland.
authors.forename: Renata
authors.initials: R
authors.lastname: Nowak
authors.affiliation: Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland.
authors.forename: Marcin
authors.initials: M
authors.lastname: Mitrus
authors.affiliation: Dept. of Inorganic Chemistry, Medical Univ. in Lublin, Chodźki 4a, 20-093, Lublin, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Oniszczuk
mesh_terms: D003258:Consumer Behavior; D003296:Cooking / Q000379:methods*; D055050:Diet, Gluten-Free; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005983:Glutens / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D062385:Hydroxybenzoates; D012275:Oryza / Q000737:chemistry*; D018532:Pisum sativum / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D014908:Triticum / Q000737:chemistry; D014867:Water
chemical_list: D062385:Hydroxybenzoates; D010636:Phenols; D014867:Water; D005983:Glutens; C017616:phenolic acid
keywords: extrusion-cooking; gluten-free; phenolic acids; precooked pasta; rice-yellow pea