Optimization of Mixing Ratio in Preparation of Baromi2 Rice Flour Pasta through Response Surface Methodology

This study aimed to establish the optimal manufacturing conditions for gluten-free pasta using ‘Baromi2’ rice flour, which is suitable for dry milling, to address the issue of declining rice consumption and meet the demands of health-conscious consumers. The experiment was designed according to the central composite design (CCD) of response surface methodology (RSM), setting ‘Baromi2’ rice flour, modified starch, and xanthan gum as independent variables. Physicochemical properties (moisture content, cooking characteristics, texture) and sensory acceptability (appearance, flavor, taste, texture, overall acceptability) were applied to various models as dependent variables. The analysis results showed that most items of the physicochemical and sensory characteristics had a significant correlation with the independent variables. In particular, sensory evaluation items such as appearance (p<.05), flavor (p<.05), taste (p<.05), texture (p<.01), and overall acceptability (p<.05) showed significance in the models. Based on these results, the optimal mixing ratio was calculated by applying numerical and graphical optimization. The optimal formulation was determined to be 70% ‘Baromi2’ rice flour (350g), 30% modified starch (150g), and 14g xanthan gum. Through this study, it was confirmed that ‘Baromi2’ rice flour can be successfully applied as a wheat flour substitute in the production of gluten-free noodles. This is expected to contribute to the development and commercialization of various rice-processed foods and serve as foundational data for promoting rice consumption in the future.