Developmentof Dried Rice-Mung Bean Gluten-free Pasta:Impact of Moisture Content, Ratio of Mung Bean Flour, and Ratio ofPregelatinized Dough on the Microstructure, Cooking Quality, and TexturalProperties

Effects of moisture content, ratio of mung bean flour, and ratio of pregelatinized dough on protein content, and quality of dried rice-mung bean gluten-free pasta were investigated by Box–Behnken design. All rice-mung bean pasta samples had significantly higher protein content than commercial wheat pasta (<i>p</i> ≤ 0.05). Higher moisture content decreased optimum cooking time, cooking loss, firmness, and elongation (<i>p</i> ≤ 0.05). Scanning electron and fluorescence micrographs revealed that high moisture content samples had thinner and looser structures. Increasing the ratio of mung bean flour increased protein content but decreased optimum cooking time (<i>p</i> ≤ 0.05). Increasing the ratio of pregelatinized dough increased the optimum cooking time, firmness, and elongation of rice-mung bean pasta (<i>p</i> ≤ 0.05). High protein rice-mung bean pasta was successfully developed by using a high ratio of mung bean flour. Firm and elastic cooked rice-mung bean pasta was obtained by using a low moisture content and high pregelatinized dough.