Effect of the extrusion process on phytochemical, antioxidant, and cooking properties of gluten-free pasta made from broken rice and nopal

Abstract

Gluten-free pasta (GFP) can be produced by combining broken rice flour with materials rich in bioactive compounds such as nopal flour (Opuntia ficus-indica L.). The objective of this work was to study the effect of extrusion temperature (ET: 88.5-125.5 °C), moisture content (CH: 21.27–34.73%), and nopal flour content (NFC: 1.91-22.09%) on the phytochemical, antioxidant and cooking properties of GFP. For the statistical analysis, the response surface methodology was used. The weight gain (WG) increased at high NFC. Also, the WG increased in two zones, one combining low MC and ET and another using high MC and ET. The cooking time decreased, and the total phenolic compounds content and antioxidant capacity (inhibition of oxidation of LDL) increased at high MC and NFC. The optimal processing conditions were ET = 118 °C, MC = 31.7% and NFC = 18.0%. The optimal pasta (OP) showed elevated sensory acceptability, similar to a commercial product. Likewise, the OP had a higher dietary fiber content than commercial pasta and control pasta. The results indicate that it is possible to obtain GFP using broken rice and nopal with acceptable phytochemical, antioxidant, and cooking properties whose consumption could eventually have health benefits.

Keywords: gluten-free pasta, extrusion, broken rice, nopal, bioactive compounds.

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