Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure

In the present study, we applied extrusion-cooking to polished rice flour so as prepare gluten-free pasta. The aim of work was investigate effect feed moisture (28, 30 and 32%) screw speed (60, 80 100 rpm) on selected pasta quality attributes (water absorption, cooking loss, firmness, stickiness microstructure) extrusion response (specific mechanical energy). Our results showed that significantly affected all tested pasta, while exhibited a significant except time stickiness. Moreover, raising increased time, water hardness stickiness, but decreased firmness at high speed. addition, increasing enhanced loss hardness, diminished absorption with low moisture. Rice prepared 30% content rpm adequate quality, confirmed by firm texture Microstructure analysis compact dense internal structure dry surface smooth even when least during processing.