Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology

Rice brokens were utilized in the development of pasta products. Response surface methodology was used to analyze the effect of pregelatinized rice flour (from rice brokens), vital gluten, water, glycerol monostearate (GMS) and carboxy methyl cellulose (CMC) on the quality responses (sensory, cooking quality, rehydration ratio and solids loss) of the pasta product. A rotatable central-composite design was used to develop models for the responses. Responses were affected most by changes in rice flour and vital gluten levels and to a lesser extent by water, GMS and CMC levels. The maximum sensory score, cooking quality, rehydration ratio and minimum solids loss were identified at 682.54 g/kg rice flour, 235.85 g/kg water, 70.70 g/kg vital gluten, 1.59 g/kg GMS and 9.33 g/kg CMC level.