Effect of Rice Bran Incorporation on the Texture Profile and Physicochemical Properties of Fresh Pasta
DOI:
https://doi.org/10.54987/jobimb.v12iSP1.941Keywords:
Rice bran, Fettuccine, Fiber, Fresh pasta, Durum semolinaAbstract
Rice bran (RB) contains significant amounts of nutrients. RB's nutritious and low price makes it highly interesting to be added to food formulation. The study aims to investigate the effect of the addition of edible RB to the fresh pasta (Fettuccine). Four RB levels (5%, 10%, 15%, and 20%) were chosen to substitute durum semolina content in the fresh pasta formulations. The results indicate that the addition of RB increased the darkness and redness of the pasta. The texture of the pasta was influenced by the addition of RB where increased hardness, adhesiveness, gumminess, and chewiness were observed as the amount of RB increased, while the cohesiveness and resilience showed a decreased trend. Results showed a decrease in carbohydrate (49-59%), while an increase in crude protein (9.63-10.16%), crude fiber (0.31-2.64%), crude fat (0.01-4.99%), and ash (0.77–2.06%) of the pasta. In conclusion, the use of RB to replace durum wheat semolina altered the cooking quality, improved some nutritional composition, and obtained high acceptability of RB fresh pasta.
References
Messia MC, Cuomo F, Falasca L, Trivisonno MC, De Arcangelis E, Marconi E. Nutritional and technological quality of high protein pasta. Foods. 2021;10(3):589.
Kill R, Turnbull KM. Pasta and semolina technology. In: Wiley eBooks. 2000.
Bresciani A, Pagani MA, Marti A. Pasta-making process: A narrative review on the relation between process variables and pasta quality. Foods. 2022;11(3):256.
Ritthiruangdej P, Parnbankled S, Donchedee S, Wongsagonsup R. Physical, chemical, textural and sensory properties of dried wheat noodles supplemented with unripe banana flour. Internet. 2011.
Kaur G, Sharma S, Nagi HPS, Dar BN. Functional properties of pasta enriched with variable cereal brans. J Food Sci Technol. 2011;49(4):467-74.
Gul K, Yousuf B, Singh AK, Singh P, Wani AA. Rice bran: Nutritional values and its emerging potential for development of functional food-a review. Bioact Carbohydr Diet Fibre. 2015;6(1):24-30.
Nithya DJ, Bosco KS, Mohan R, Alagusundaram K. Antioxidant activity of rice bran pasta. J Microbiol Biotechnol Food Sci. 2013;2(6):2423-5.
Ajila CM, Aalami M, Leelavathi K, Rao UJSP. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol. 2010;11(1):219-24.
Foo WT, Yew H, Liong M, Azhar ME. Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles. Int Food Res J. 2011;18(4).
American Association of Cereal Chemists. Method 66-50, 26-10A, 26-41, 66-41. 2000.
AOAC. Official Methods of Analysis of AOAC International. 18th ed. Maryland: Association of Official Analytical Chemists; 2005.
AOAC. Official Methods of Analysis of AOAC International. 18th ed. Revision 1. Maryland: Association of Official Analytical Chemists; 2006.
Castellar R, Obón JM, Fernández-López JA. The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. J Sci Food Agric. 2005;86(1):122-8.
Begum R, Parvin S, Madok KC, Rashid O, Akter B. Nutritionally enriched noodle preparation from wheat flour fortified with rice bran. Pak J Nutr. 2020;19(4):172-8.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Journal of Biochemistry, Microbiology and Biotechnology
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
