Effect of rice bran fibre on the quality of rice pasta |
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| Authors: | Haifeng Qian Hui Zhang Xiguang Qi |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, China |
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| Abstract: | 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 ΔIDF between before and after extrusion decreased from 1.01% to 0.69% and that of ΔSDF 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. |
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| Keywords: | Gluten‐free rice bran fibre rice pasta twin‐screw extruder |
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