LAUSR

Abstract The use of rice/leguminous blend may be nutritionally convenient in gluten-free product manufacturing. This study evaluated selected properties of precooked rice pasta enriched with different levels (10 g/100 g, 20 g/100 g and 30 g/100 g) of legumes flours (yellow pea, chickpea and lentil). Gluten-free spaghetti-type pasta was made using a modified single-screw extrusion-cooker, TS-45 (Polish design). Chemical composition, physical properties (expansion ratio, minimal preparation time, water absorption capacity, cooking loss, water absorption index, water solubility index, and color), texture properties (hardness, firmness and adhesiveness), and sensory attributes were evaluated. Microstructure of pasta products was examined with scanning electron microscope. Results showed that the addition of legumes flours decreased the expansion ration, the hardness, and the lightness, and increased the yellowness, the firmness and the adhesiveness, without affecting the minimal preparation time. Obtained results showed also that gluten-free pasta products had low cooking loss (