Enrichment of rice noodles with fibre‐rich fractions derived from cassava pulp and pomelo peel |
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| Authors: | Yuree Wandee Dudsadee Uttapap Santhanee Puncha‐arnon Chureerat Puttanlek Vilai Rungsardthong Nuanchawee Wetprasit |
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| Affiliation: | 1. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi Bangkhuntien, , Bangkok, 10150 Thailand;2. Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, , Nakhon Pathom, 73000 Thailand;3. Department of Agro‐Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, , Bangsue, Bangkok, 10800 Thailand;4. Department of Biotechnology, Faculty of Science, Ramkhamhaeng University, , Bangkapi, Bangkok, 10240 Thailand |
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| Abstract: | 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%. |
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| Keywords: | Cassava pulp fibre noodle pomelo peel rice noodle |
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