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dc.contributor.authorFERNANDES, S. de S.
dc.contributor.authorVARGAS-SOLÓRZANO, J. W.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorASCHERI, J. L. R.
dc.date.accessioned2025-08-06T10:49:53Z-
dc.date.available2025-08-06T10:49:53Z-
dc.date.created2025-08-04
dc.date.issued2025
dc.identifier.citationFoods v. 14, n . 14, p. 2524, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1177720-
dc.descriptionThe growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed to develop a gluten-free fusilli noodle using extruded flours based on mixtures of Japanese rice (JR) and chickpea (CP) particles. Methods: A 2³ factorial design with augmented central points was applied to evaluate the effects of flour ratio (X₁, CP/JR, 20–40%), feed moisture (X2, 24–30%), and extrusion temperature (X₃, 80–120 °C) on responses from process properties (PPs), extruded flours (EFs), and noodle properties (NPs). Results: Interaction effects of X₃ with X1 or X₂ were observed on responses. On PP, X₁ at 120 °C reduced the mechanical energy input (181.0 to 136.2 kJ/kg) and increased moisture retention (12.0 to 19.8%). On EF, X₁ increased water-soluble solids (2.3 to 4.2 g/100 g, db) and decreased water absorption (8.6 to 5.7 g/g insoluble solids). On NP, X₁ also affected their cooking properties. The mass increase was greater at 80°C (140 to 174%), and the soluble-solids loss was greater at 120 °C (9.3 to 4.5%). The optimal formulation (X₁–X₂–X₃: 40–30%–80 °C) yielded noodles with improved elasticity, augmented protein, and enhanced textural integrity. Conclusions: Extruded flours derived from 40% chickpea flour addition and processed under mild conditions proved to be an effective strategy for enhancing both the nutritional and technological properties of rice-based noodles and supporting clean-label alternative products for gluten-intolerant and health-conscious consumers.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectGluten-free product
dc.subjectCooking test
dc.subjectPasta like product
dc.titleInnovative gluten-free fusilli noodle formulation: Leveraging extruded japanese rice and chickpea flours.
dc.typeArtigo de periódico
dc.subject.nalthesaurusExtruded foods
dc.subject.nalthesaurusFlour
dc.subject.nalthesaurusExtrusion
dc.subject.nalthesaurusPhysical properties
dc.subject.nalthesaurusCooking
dc.subject.nalthesaurusChemical composition
riaa.ainfo.id1177720
riaa.ainfo.lastupdate2025-08-05
dc.identifier.doihttps://doi.org/10.3390/foods14142524
dc.contributor.institutionSIMONE DE SOUZA FERNANDES, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; JHONY WILLIAN VARGAS-SOLÓRZANO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA.
Aparece en las colecciones:Artigo em periódico indexado (CTAA)

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