Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta

This research investigated the effects of extrusion temperature and screw speed on the extrusion system parameters and the qualities of brown rice pasta. The die pressure and motor torque value reached a maximum at 90 °C but decreased when the screw speed increased from 80 to 120 rpm. The extrusion temperature and screw speed also significantly affected the cooking quality and textural properties of brown rice pasta. The pasta produced at an extrusion temperature of 120 °C and screw speed of 120 rpm had the best quality with a cooking loss, hardness and adhesiveness of 6.7%, 2387.2 g and −7.0 g⋅s, respectively, similar to those of pasta made from gluten-free flour. The results indicated that brown rice can be used to produce gluten-free pasta with improved nutrition.