Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake

Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake

Buckwheat hull (BWH) is a source of insoluble dietary fiber (IDF), which can be added to starch-based foods to increase their nutritional characteristics. The influence mechanism of different amounts (10, 20, 30 g/hg) of BWH at cell-scale (CBH, 10–50 μm) and tissue-scale (TBH,100–500 μm) on the phys...

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Veröffentlicht in:Food science & technology 2024-10, Vol.209, p.116818, Article 116818
Hauptverfasser: Wang, Lijuan, Guo, Zicong, Wang, Haoran, Zou, Liang, Li, Zaigui, Fang, Bing, Qiu, Ju
Format: Artikel
Sprache:eng
Schlagworte:
Buckwheat hull
Insoluble dietary fiber
Rice cake
Textural properties
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Zusammenfassung:Buckwheat hull (BWH) is a source of insoluble dietary fiber (IDF), which can be added to starch-based foods to increase their nutritional characteristics. The influence mechanism of different amounts (10, 20, 30 g/hg) of BWH at cell-scale (CBH, 10–50 μm) and tissue-scale (TBH,100–500 μm) on the physiochemical and textural properties of steamed rice cake was analyzed. With the decrease of BWH particle size and the increase of addition amount, the water retention capacity of rice flour-BWH mixture significantly (P 
ISSN:0023-6438
DOI:10.1016/j.lwt.2024.116818