Effects of Different Particle Size Distribution and Insoluble Dietary Fiber Content from Pomelo by-Products on the Quality Characteristics of Rice Noodle Products

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dc.contributor.authorSuwanna Pichaiyongvongdee
dc.contributor.authorTita Foophow
dc.contributor.authorNujira Rasamipaiboon
dc.contributor.authorPiyawan Youdee
dc.contributor.correspondenceS. Pichaiyongvongdee; School of Culinary Arts, Suan Dusit University, Bangkok, 10700, Thailand; email: suwanna_pic@dusit.ac.th
dc.date.accessioned2025-03-10T07:35:06Z
dc.date.available2025-03-10T07:35:06Z
dc.date.issued2022
dc.description.abstractRice noodles are a widely consumed food in Asia, including in Thailand. Nevertheless, this popular food is high in carbohydrates, but low in dietary fiber. Pomelo by-products (PBP) are a highly insoluble dietary fiber (IDF) source that has been investigated for fiber-fortified rice noodles with health benefits. This study was conducted to prove the effects of IDF in PBP at different levels (10 and 12.5%) of the rice flour and different particle size distributions (180 and 150 _m) on the moisture content, water activity, cooking weight, cooking loss, textural and sensory evaluation. The addition of IDF-PBP to rice noodles was found to have significant (p<0.05) effects on the colors of a*, b*, while cooking weights were increased in all samples. Cooking loss and tensile strength also decreased as compared to the control. The moisture content and water activity of rice noodles were between 8.66-9.14% and 0.32-0.36, respectively. When considering the addition of IDF-PBP at 10 and 12.5%, the findings revealed that the sample was not significantly different (p>0.05) in the cooking weight. However, when the particle size was reduced, the cooking weight increased. Cooking loss decreased when IDF-PBP was increased, and the particle size was reduced. The texture of the particle size distribution was 180 and 150 _m at levels 10% in tensile strength and showed not significant difference (p>0.05) as compared to the control rice noodles. Rice noodles with 10% IDF-PBP particle size distribution 150 _m showed the highest overall acceptability in sensory evaluation. The results revealed that adding IDF-PBP to rice noodles increased the total dietary fiber content at 9.44% and the insoluble dietary fiber content at 8.71% as compared to the control rice noodles. Based on the results, the addition of IDF-PBP to rice noodles can lead consumers to conclude that the product is healthy. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85207279033
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4625
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectBy-products
dc.subjectFunctional properties
dc.subjectInsoluble dietary fiber
dc.subjectPomelo
dc.subjectRice noodles
dc.titleEffects of Different Particle Size Distribution and Insoluble Dietary Fiber Content from Pomelo by-Products on the Quality Characteristics of Rice Noodle Products
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85207279033&partnerID=40&md5=22e30229e1359e4fffd6da3d09d96ab1
oaire.citation.endPage25
oaire.citation.issue2
oaire.citation.startPage19
oaire.citation.volume15
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