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Development of Dried Rice-Mung Bean Gluten-free Pasta: Impact of Moisture Content, Ratio of Mung Bean Flour, and Ratio of Pregelatinized Dough on the Microstructure, Cooking Quality, and Textural Properties

Year: 2025

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide Effects of moisture content, ratio of mung bean flour, and ratio of pregelatinized dough on protein content, and quality of dried rice-mung bean gluten-free pasta were investigated by Box–Behnken design. All rice-mung bean pasta samples had significantly higher protein content than commercial wheat pasta ( p ≤ 0.05). Higher moisture content decreased optimum cooking time, cooking loss, firmness, and elongation ( p ≤ 0.05). Scanning electron and fluorescence micrographs revealed that high moisture content samples had thinner and looser structures. Increasing the ratio of mung bean flour increased protein content but decreased optimum cooking time ( p ≤ 0.05). Increasing the ratio of pregelatinized dough increased the optimum cooking time, firmness, and elongation of rice-mung bean pasta ( p ≤ 0.05). High protein rice-mung bean pasta was successfully developed by using a high ratio of mung bean flour. Firm and elastic cooked rice-mung bean pasta was obtained by using a low moisture content and high pregelatinized dough.

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c01071

Authors: Soklay Heng, Sudathip Sae-Tan, Ravipim Chaveesuk, Savitree Ratanasumawong

Institution: Kasetsart University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,500