A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textural properties of rice-buckwheat pasta produced by a single-screw extrusion-cooker. The process uses response surface methodology based on a Box-Behnken experimental design. Results showed that with regard to this rice-buckwheat pasta, raising moisture content of the raw materials increased cooking loss and stickiness, but decreased firmness, while increasing barrel temperature reduced cooking loss and stickiness, but increased hardness and firmness. Screw speed increase also affected positively hardness and firmness of the obtained products. Thus, optimal conditions (moisture content 30%, barrel temperature 120 °C, and screw speed 80 rpm) were established to produce good quality rice-buckwheat pasta. At this optimum, the pasta showed a compact and homogeneous inside microstructure. Furthermore, the pasta products exhibited low cooking loss (less than 6%), good hardness and firmness, with low stickiness and acceptable scores for all sensory attributes and for overall quality.

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

The aim of the study was to evaluate certain selected properties of durum wheat pasta fortified with parsley leaf powder. Various levels of parsley leaf powder (2.5, 5.0, 7.5, and 10.0%) were incorporated in order to develop fortified pasta and their effects on nutraceutical properties (total...

Extrusion-cooking, as a modern and versatile processing method, may be applied to create the properties of food ingredients and active components, especially beans and legumes. Two varieties of bean (red Toska and white Aura) were extruded with twin-screw extruder under various conditions (water dosing 0.8–2.4 l h⁻¹, screw speed 300–700 rpm). Physical properties (energy consumption, expansion ratio, water absorption and solubility, viscosity, texture, color) and chemical characteristics (protein, fiber, reducing sugars, total phenols, anthocyanins, flavonoids, antioxidant activity and reducing power) were evaluated. Regardless of the bean cultivar, energy consumption significantly increased for about 60% with the extruder screw speed increase, and at the same time, the greater water addition reduced energy consumption by about 30%. The physical properties and texture of extruded bean were significantly connected with processing conditions for both bean varieties. Chemical composition and nutritional characteristics were different for red and white bean, especially phenols and anthocyanins levels were higher in red bean extrudates; significant effects of extrusion variable conditions were found in most characteristics. Nevertheless, the knowledge of the effect of red and white beans extrusion treatment on tested characteristics allows to select processing conditions to achieve ready-to-eat extrudates or functional additives with specific features.

The aim of this study was to obtain ready-to-eat gluten-free snack products based on rice with the addition of fresh beetroot, carrot, kale, leek and onion pulps in the amounts of 2.5, 5.0, 7.5, and 10.0% (w/w). The snacks were processed using extrusion-cooking at various screw speeds (80, 100...