Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Abstract Gluten-free foods often lack proteins and fibers. This research investigated the physicochemical properties of gluten-free instant fried noodles incorporating Defatted Riceberry Bran (DRB) and soy protein isolate. The results revealed that DRB and soy protein isolate affected the pasting pr...

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Bibliographic Details
Main Authors: Doungjai Thirathumthavorn, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, Piyachat Chai-Uea, Sunsanee Udomrati
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2022-12-01
Series:Brazilian Journal of Food Technology
Subjects:
Gluten-free noodles
Instant noodles
Riceberry bran
Soy protein isolate
Rice flour
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100453&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100453&tlng=en

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