approaches have been developed to p

approaches have been developed to predict the macromolecular behaviour during the process (Cabrera-Chávez et al., 2012; De Noni
& Pagani, 2010; Petitot, Abecassis, & Micard, 2009), and some stud- ies have tried to address non-gluten matrices, where the main structural backbone is provided by a three-dimensional starch net- work (Marti, Pagani, & Seetharaman, 2011; Marti, Seetharaman, & Pagani, 2010).
The aim of this study was to investigate in detail the organiza- tion of macropolymers in native and heat-treated rice flours used as starting ingredients for rice pasta, and the modifications caused by pasta-making itself. The structural and nutritional effects ensu- ing from the different organization of proteins and polysaccharides as induced by the various processes were also investigated on the cooked pasta.


2. Materials and methods

2.1. Flour and pasta samples

Rice flour (RF; total carbohydrate: 84% db; protein: 7% db; par- ticle size < 250 m) was produced in an industrial plant by directly grinding native dehulled rice (Oryza sativa, cultivar Indica; amylose
25 g/100 g total starch; Riso Viazzo s.r.l., Crova, Italy). Parboiled rice was produced from the same paddy rice in an industrial plant (Riso
Viazzo s.r.l., Crova, Italy) by steeping at 70 ◦ C, followed by steaming
at 100 ◦ C, and by a final drying step at 50 ◦ C for 5 h. The parboiled rice

Hasil (Bahasa Indonesia) 1:

pendekatan telah dikembangkan untuk memprediksi perilaku makromolekul selama proses (Cabrera-Chávez et al., 2012; De Noni
& Pagani, 2010; & Petitot, Abecassis, Micard, 2009), dan beberapa stud-ies telah mencoba untuk mengatasi matriks bebas-gluten, mana tulang punggung struktural utama disediakan oleh tiga dimensi Pati bekerja net (Marti, Pagani, & Seetharaman, 2011; Marti, Seetharaman, & Pagani, 2010).
tujuan dari penelitian ini adalah untuk menyelidiki secara rinci International Rescue Committee-tion macropolymers asli dan heat-treated nasi flours digunakan sebagai bahan untuk pasta nasi mulai, dan modifications yang disebabkan oleh membuat pasta sendiri. Struktural dan gizi efek ensu-ing dari organisasi berbeda protein dan polisakarida yang diinduksi oleh berbagai proses ini juga diteliti pada pasta dimasak.


2. Bahan dan metode

2.1. Tepung terigu dan pasta sampel

flour beras (RF; total karbohidrat: 84% db; protein: db 7%; par-ticle ukuran < 250 m) diproduksi di pabrik industri dengan langsung menggiling PADI dehulled asli (Oryza sativa, budidaya Indica; amilosa
25 g/100 g total Pati; Riso Viazzo s.r.l., Crova, Italia). Beras pratanak dihasilkan dari paddy rice sama di pabrik industri (Riso
s.r.l. Viazzo, Crova, Italia) oleh seduhan di cita 70 C, diikuti oleh mengukus
di cita 100 C, dan dengan final pengeringan langkah pada 50 cita C untuk 5 h. Beras pratanak