Physical and cooking properties of extruded rice spaghetti supplemented with mango peel fibre
Keywords:antioxidant capacity, cooking quality, dietary fibre, extrusion, mango peel, rice spaghetti
Mango peel is a rich source of dietary fibre and exhibits strong antioxidant capacity. Rice spaghetti was extruded from rice flour, defatted soy protein (10% w/w), and modified starch (3% w/w) and supplemented with dietary fibre from mango peel (MPF). The extruder was operated with the screw speed and feeder speed both at 30 rpm and a 1.6 mm diameter die. The barrel temperatures of zones 1, 2 and 3 was set at 60, 70 and 80 °C, respectively. The mixture was supplemented with MPF at 0%, 2.5%, 5.0%, 7.5% and 10.0% (w/w) of rice flour, which increased the total dietary fibre (8.13% to 21.01%) and the antioxidant capacity. The addition of more MPF resulted in rice spaghetti with a darker colour. Substitution of MPF up to 5.0% (w/w) produced pasta strands with good cooking stability. Overall liking scores for the product containing 2.5% MPF (w/w) were not significantly different from those for the control (without MPF). The cooking time, cooking weight, cooking loss, and tensile strength of the rice spaghetti containing 2.5% MPF (w/w) were 11.00 min, 235.81%, and 7.74%, respectively. Moreover, the products with 5.0–10.0% MPF could be claimed as fibre-enriched gluten-free products. The results show the potential for supplementing gluten-free rice spaghetti during extrusion with mango peel for dietary fibre and antioxidant activity.
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