Effect of rice bran fibre on the quality of rice pasta
Volume: 53, Issue: 1, Pages: 81 - 87
Published: Nov 28, 2017
Abstract
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%....
Paper Details
Title
Effect of rice bran fibre on the quality of rice pasta
Published Date
Nov 28, 2017
Volume
53
Issue
1
Pages
81 - 87
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