DEVELOPMENT OF SPAGHETTI FROM RICE BERRY RICE COMPOSITE BLACK SESAME BY USING SPAGHETTI FORMING MOLECULAR GASTRONOMY TECHNIQUES

Abstract

Gluten-free products are increasingly popular in widespread consumption. The objectives of this research were to develop gluten-free spaghetti from rice berry rice composite black sesame powder by using spaghetti forming molecular gastronomy techniques and to evaluate the physical quality and sensory evaluation of developed formulations. The result found that the rice berry rice spaghetti formula was the ratio of rice berry rice and water at 1: 3.1 by wt., mixed and blended with 1.25% sodium alginate, injected through a 20 ml. syringe that is connected to 25 cm. tube for spaghetti forming, and then soaked in 1.31 calcium chloride for 3 minutes. The levels of black sesame powder content (6, 8, 10, and 12%, w/w) on spaghetti formulas were investigated. The increasing content of black sesame powder resulted in the decreasing intensity of lightness and yellow color while red color and viscosity increasing in spaghetti product (p≤0.05). All of the formulas have a diameter of 3.25-3.57 mm. Sensory quality showed that rice berry rice spaghetti containing 10% black sesame powder gained the highest score (6.17-6.93), which referred to criteria as like slightly to like moderately. Additionally, the developed rice berry rice spaghetti contains high amounts of calories, protein, carbohydrates, fat fiber, vitamin B1, vitamin B2, and more calcium than commercial spaghetti.