Psyllium husk gel to reinforce structure of gluten-free pasta?

Gluten-free pasta is a technological challenge. The effect of Psyllium particle size, processing temperature and gel concentration on the quality of rice-based pasta was investigated. The rheological properties, i.e. maturation kinetics and mechanical spectra, of the Psyllium gels were studied and optimal conditions were set: 160-315 mu m particle size, 4 g/100 g Psyllium husk concentration thermally processed at 40 degrees C. Cooking quality parameters, texture properties, nutritional composition, antioxidants and digestibility of pasta were determined. Consequently, the use of Psyllium husk in gluten-free pasta showed good overall properties. Moreover, the pre gelatinization step of rice flour can be eliminated, resulting in a final gluten-free pasta formulation with Psyllium gel and rice flour (50/50) with high digestibility.