EVALUATION OF SELECTED QUALITY CHARACTERISTICS AND TEXTURE OF GLUTEN-FREE PRECOOKED PASTA

The evaluation of selected physical, textural, sensory and microstructure properties of gluten-free precooked pasta was performed. Precooked pasta was processed with application of extrusion-cooking in a single screw extruder (L/D=18:1) with additional cooling section and shaped for strands on a forming die with opens 0.8 mm in diameter. The expansion ratio, hydration time, water holding capacity, water absorption index, water solubility index, cooking losses during hot water hydration, L*a*b* colour profile, texture and sensory characteristics were tested and microstructure of dry products was observed with SEM pictures. Precooked corn and rice pasta products were ready for consumption after 4-6 minutes hydration in hot water. The expansion ratio, water absorption and hardness of dry pasta were depended mostly the screw rpm applied during the extrusion-cooking treatment. After hydration gluten-free precooked pasta showed stabile consistency, low stickiness and small amount of cooking losses. Microstructure showed dense and compact inside structure of corn and rice precooked pasta. Pasta processed at moisture content lower than 32% at highest screw rpm obtained highest notes during sensory evaluation. Precooked gluten-free corn and rice pasta are valuable for the nutrition, because of its texture and convenience as carbohydrates source, especially for the consumers with celiac disease diet.