Effect of rice bran fibre on the quality of rice pasta

文献类型： 外文期刊

第一作者： Wang, Li

作者： Wang, Li;Duan, Wei;Qian, Haifeng;Zhang, Hui;Qi, Xiguang;Wang, Li;Duan, Wei;Qian, Haifeng;Zhang, Hui;Qi, Xiguang;Zhou, Sumei

作者机构：

关键词： Gluten-free;rice bran fibre;rice pasta;twin-screw extruder

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 1 期

页码：

收录情况： SCI

摘要： 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 IDF between before and after extrusion decreased from 1.01% to 0.69% and that of 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.

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[1]Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta. Wang, Li,Duan, Wei,Qian, Haifeng,Zhang, Hui,Qi, Xiguang,Zhou, Sumei.

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