Preparation of rice spaghetti with added defatted soy flour, modified starch and durian peel powdered by extrusion method

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Supakorn Srirajan
Wilawan Mounmued
Vilai Rungsardthong
Savitri Vatanyoopaisarn
Benjawan Thumthanaruk
Chureerat Puttanlek
Dudsadee Uttapap
Jittimon Wongsa

Abstract

This study aimed to investigate the preparation of rice spaghetti added with soy protein isolate (SPI), defatted soy protein (DSF), modified starch, and dietary fiber from durian peel powdered (DPP) produced by the direct extrusion method. The addition of SPI at 5, 10 and 15% (w/w) produced rice spaghetti with less noodle stability that easily ruptured, compared to the ones made from rice flour only. DSF at 10% (w/w) was added to improve the texture of rice spaghetti using the barrel temperature of zone 1:2:3 at 60:70:80°C. The extruded rice flour spaghetti with DSF 10% (w/w) and ester-modified starch at 3% (w/w), obtained the highest acceptance, as evaluated by sensory test. Acceptable cooking qualities were assessed against the lowest cooking loss (9.04%) and the highest tensile strength (17.47 g). The product was further added with DPP at 0, 2.5, 5, 7.5 and 10% (w/w), which showed the total dietary fiber increase from 8.13 to 24.14%. The product also showed higher antioxidant capacity. Spaghetti made with added DPP at 5.0 and 7.5% (w/w) showed a non-significant difference of overall liking, compared to the control sample (0% w/w). The cooking time, cooking weight, cooking loss, and tensile strength of both products were 11 min, 236-240%, 9.90-10.20%, and 13.24-14.92 g, respectively. In addition, the products with 2.5-10% DPP could be considered as a fiber-enriched gluten-free product.

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Biological sciences

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