Quality Characteristics of Gluten-Free Noodles According to the Drying Method of Pregelatinized Rice Flour

Abstract

This study investigated the quality characteristics of gluten-free noodles produced by adding pregelatinized rice flour prepared using three different drying methods: hot air drying (HD), freeze drying (FD), and twin-screw extruder drying (ED). HD and FD samples were prepared by steam gelatinizing rice flour for 30 min and drying at 65 °C or freeze drying, respectively. The color of noodles with added pregelatinized rice flour showed a decrease in lightness (L*) and an increase in yellowness (b*) in the order of HD, FD, and ED. The texture characteristics showed that the experimental groups with added pregelatinized rice flour had higher hardness, and the ED-15 sample exhibited the highest values for springiness, cohesiveness, gumminess, and chewiness. The tension profiles of cooked noodles were found to be in the order of wheat (0.312 N), ED-15 (0.158 N), FD-15 (0.145 N), and HD-15 (0.133 N). The cooking loss (turbidity) of the noodles made with pregelatinized rice flour ascended in the order of wheat (0.160), ED-15 (0.507), FD-15 (0.765), and HD-15 (1.172). Therefore, pregelatinized rice flour produced through twin-screw extrusion drying is deemed suitable for the production of gluten-free noodles. The results of this study show that gluten-free noodles can be made without gluten by using pregelatinized rice flour.