Effect of rice bran fibre on the quality of rice pasta

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%. 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.