Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel

Authors

  • Yuree Wandee,

    1. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi Bangkhuntien, Bangkok, Thailand
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  • Dudsadee Uttapap,

    Corresponding author
    1. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi Bangkhuntien, Bangkok, Thailand
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  • Santhanee Puncha-arnon,

    1. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi Bangkhuntien, Bangkok, Thailand
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  • Chureerat Puttanlek,

    1. Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
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  • Vilai Rungsardthong,

    1. Department of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangsue, Bangkok, Thailand
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  • Nuanchawee Wetprasit

    1. Department of Biotechnology, Faculty of Science, Ramkhamhaeng University, Bangkapi, Bangkok, Thailand
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Summary

Cassava pulp and pomelo peel were evaluated for their potential as sources of dietary fibre in dried rice noodles. Noodles containing cassava pulp (1–20%) and pomelo peel (1–10%) had significantly higher cooking weight (136–166%) than the control sample (125%). Elongation of noodles containing cassava pulp (61–86%) was significantly higher than that of the control (56%) and noodles containing pomelo peel (29–49%). Total dietary fibre (TDF) content of noodles made from rice flour was 3.0%, and increased to 7.0% and 10.2% after adding 20% of cassava pulp and 10% of pomelo peel, respectively. A combination of cassava pulp and pomelo peel at a total amount of 20% resulted in an obvious increase in cooking weight, whereas tensile stress and elongation of noodles were comparable to those of the control noodle. The highest TDF content obtained was 14.4%.

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