Effect of proteins and gums on rheology of rice flour, quality characteristics and estimated glycaemic index of low amylose rice gluten‐free penne

Abstract

SummaryGluten‐free rice penne (GFRP) was developed from low amylose rice flour by incorporating egg white protein, soy protein isolate, guar gum and xanthan gum to produce penne with low estimated glycaemic index (eGI). The rheology of rice flour, textural properties, cooking quality, resistant starch (RS) and eGI of GFRP were investigated. Addition of proteins and hydrocolloids increased the storage modulus (G′) and loss modulus (G″). Rice gel with proteins and hydrocolloids formed a stronger and more elastic gel than the control, with highest G′ observed in rice gel with 5% egg white protein and 1% guar gum. Incorporation of proteins and hydrocolloids in GFRP significantly increased firmness, improved cooking quality and increased RS content. The eGI of GFRP added with egg white protein and guar gum reduced from seventy‐one to fifty‐three. Results suggested that the development of low eGI penne was possible by incorporating egg white proteins and guar gum.