Rechta sans gluten à base d’une formule riz-pois protéagineux

Abstract

The aim of this work is the formulation of gluten free pasta made from Rice and Proteaginous Pea and the incorporation of egg whites and the determination of its impact on the technological feasibility, culinary and organoleptic properties of the end product. A physico-chemical characterization of raw materials is realized. Response Surface Methodology (RSM) was used for the optimization of gluten free pasta. A central composite design with two factors (Eggs white , Hydration) and five levels was employed. The intervals of both factors Egg whites, Hydration are respectively [0-10] % and [60-90] %. Essays of pastification were realized for the 13 points of an experiment design. Optimization was based for the use of culinary parameters of pasta: Optimal Cooking Time (OCT), Degree of Disintegration (DD) and water absorption (WA). The optimum domain delimited after superposition of the degree of disintegration on the witness level is: - Egg whites [0-0.8] g of 100g of dry material; - Water [67.50-83.50] g of 100g of dry material. The culinary quality assessment tests of the couples (Egg whites -Hydration)resulting from the optimum domain gave pasta with a lower Optimal Cooking Time (7 ± 0,00 min) than the witness one (7,75 ± 0,35 min). A gluten free pasta have lower Water Absorption (100,95 ± 0,01 %) than the witness one (271,63 ± 11,16%) and caused a higher increase in Degree of Disintegration (8 ± 0,01%) when compared with witnesses (6,03 ± 0,58%). A sensorial profiles of a dry pasta show that the optimal gluten free pasta with Eggs white, Hydration: (0, 24, 71) % was less smooth, more darker and have more cracks than the witnesses one.