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Enrichment of rice noodles with fibre‐rich fractions derived from cassava pulp and pomelo peel
Author(s) -
Wandee Yuree,
Uttapap Dudsadee,
Punchaar Santhanee,
Puttanlek Chureerat,
Rungsardthong Vilai,
Wetprasit Nuanchawee
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12554
Subject(s) - pulp (tooth) , food science , ultimate tensile strength , control sample , chemistry , elongation , materials science , composite material , dentistry , medicine
Summary Cassava pulp and pomelo peel were evaluated for their potential as sources of dietary fibre in dried rice noodles. Noodles containing cassava pulp (1–20%) and pomelo peel (1–10%) had significantly higher cooking weight (136–166%) than the control sample (125%). Elongation of noodles containing cassava pulp (61–86%) was significantly higher than that of the control (56%) and noodles containing pomelo peel (29–49%). Total dietary fibre ( TDF ) content of noodles made from rice flour was 3.0%, and increased to 7.0% and 10.2% after adding 20% of cassava pulp and 10% of pomelo peel, respectively. A combination of cassava pulp and pomelo peel at a total amount of 20% resulted in an obvious increase in cooking weight, whereas tensile stress and elongation of noodles were comparable to those of the control noodle. The highest TDF content obtained was 14.4%.