Effect of rice bran fibre on the quality of rice pasta | Zendy

Wang Li | Zendy; Duan Wei | Zendy; Zhou Sumei | Zendy; Qian Haifeng | Zendy; Zhang Hui | Zendy; Qi Xiguang | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

Effect of rice bran fibre on the quality of rice pasta

Author(s) -

Wang Li,

Duan Wei,

Zhou Sumei,

Qian Haifeng,

Zhang Hui,

Qi Xiguang

Publication year - 2018

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.13556

Subject(s) - chewiness , bran , absorption of water , food science , crystallinity , extrusion , chemistry , materials science , composite material , raw material , crystallography , organic chemistry

Summary This study investigated the effects of rice bran fibre ( RBF ) on the properties of rice pasta by extrusion processing. As the level of RBF increased, the content of total dietary fibre ( TDF ), insoluble dietary fibre ( IDF ) and soluble dietary fibre ( SDF ) increased, respectively. The difference in the content of Δ IDF between before and after extrusion decreased from 1.01% to 0.69% and that of Δ SDF decreased from 1.06% to 0.55%. Depending on the increasing level of RBF , the water absorption index decreased and water solubility index increased, respectively. The crystallinity of newly formed crystals decreased from 21.43% to 18.66% as the level of RBF increased. Adding RBF darkened the colour of rice pasta and reduced its hardness and chewiness. The cooking loss (CL) increased significantly compared with the control (0% RBF ). The results indicate that rice pasta with extra RBF (up to 15%) can provide an acceptable quality product with a satisfactory colour and CL.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research