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.