Quality of gluten-free pasta from glutinous rice flour and mung bean flour

Abstract

Pasta is usually made from wheat flour that contains gluten. Which is an allergen of some consumers, making them unable to consume regular pasta. Therefore, pasta has been developed from other gluten-free ingredients instead of wheat flour. This experiment aims to developed a formula for gluten-free pasta from glutinous rice flour and mung bean flour with the ratio of glutinous rice flour to mung bean flour 1.5:1.5, 2.0:1.0 and 2.5:0.5, they were compared with the basic formula and examined for physical quality such as color (L*,a*,b*), moisture content and texture attributions. It was found that the ratio of glutinous rice flour to mung bean flour 2.5:0.5, color value (L*,a*,b*), hardness, springiness, adhesiveness, gumminess, and chewiness of pasta were closest to the quality of basic pasta made with wheat flour (p≤0.05). Then, the xanthan gum were added to stabilize gluten-free pasta from glutinous rice flour and mung bean flour (ratio 2.5:0.5) in the amount of 1.0, 1.5 and 2.0% of the flour weight in the pasta recipe. It was found that pasta enriched with 2% xanthan gum, color values (L*, a*, b*), hardness, springiness, adhesiveness, gumminess and chewiness of gluten-free pasta are closest to the quality of basic pasta.