Use of sake kasu for the production of gluten-free functional pasta: effect of the extrusion process on chemical, cooking and antioxidant properties.

Agustin López Diaz; Carlos Delgado Nieblas; José Zazueta Morales; Gabriela López Angulo; Carlos Alberto Gomez; Abraham Calderon Castro; Xochitl Ruiz Armenta; Irma Camacho Hernandez; Victor Limon Valenzuela; Ernesto Aguilar Palazuelos

doi:10.18633/biotecnia.v27.2648

Authors

Agustin López Diaz Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México https://orcid.org/0009-0002-4135-6321
Carlos Delgado Nieblas Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México https://orcid.org/0000-0002-6202-090X
José Zazueta Morales
Gabriela López Angulo Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
Carlos Alberto Gomez Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México https://orcid.org/0000-0002-4723-3093
Abraham Calderon Castro Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México https://orcid.org/0000-0001-6652-5705
Xochitl Ruiz Armenta Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México https://orcid.org/0000-0002-0922-8082
Irma Camacho Hernandez Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México https://orcid.org/0000-0002-8397-2029
Victor Limon Valenzuela Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México https://orcid.org/0000-0003-3874-1448
Ernesto Aguilar Palazuelos Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México https://orcid.org/0000-0002-3805-8422

DOI:

https://doi.org/10.18633/biotecnia.v27.2648

Keywords:

sake lees, gluten-free rice pasta, bioactive compounds, process optimization

Abstract

Pasta made from broken rice and sake kasu is safe for people with celiac disease, as it is gluten-free by nature (due to the composition of its ingredients). The aim of this study was to study the effect of extrusion process on properties of gluten-free pastas made from broken rice and sake kasu to obtain optimal processing conditions. Effects of extrusion temperature (ET, 85-125°C), screw speed (SS, 75-125 rpm) and sake kasu flour conten (SKF, 25-75), on properties of pasta was evaluated, using a rotatable composite central design and the response surface methodology for the statistical analysis of the data. The protein content increases with the SKF increased. The cooking solids loss increased proportionally with SKF at high ET and high SS, demonstrating that at these extrusion conditions there is greater process severity. Total phenolic compounds content increased proportionally with SKF. The highest total antioxidant capacity (ABTS) was found at high SKF, medium ET, and high SS. The overall sensory acceptability response variable increased as ET and SS increased and decreased as SKF increased at low processing conditions. The optimum conditions were SKF = 60.83%, ET = 116.89 °C and SS = 107.93 rpm. The values of response variables under optimal conditions were: protein content of 13.18 ± 0.28%, cooking loss of 6.89 ± 0.36%, total phenolic compounds of 376.11 ± 18.55 mg GAE/100 g d.b., antioxidant activity (ABTS) of 8691.89 ± 381.13 µmol TE/100 g d.b. and general acceptability of 57.47 ± 1.80. Optimal paste obtained a higher protein content compared to commercial controls. Due to its composition and high sensory acceptability, sake kasu pasta prepared in present study has a potential beneficial effect on health. In addition, it can work as an alternative for people who cannot consume gluten and also look for products with a high protein content.

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