Study on making dried fermented rice noodles
1993
Pranee Warasawas | Suchat Thipmontian (Maejo Univ., Chiang Mai (Thailand). Dept. of Agricultural)
Fermented rice noodles (Kanom Jeen) is one of a well-known dish for Thias. Traditional method is made by using broken polished rice to be fresh fermented rice noodles which is easy to be spoiled. This experiment aims to make dried fermented rice noodles. The experimental design was 2*2 factorial in CRD with three replications. The first factor was the effect of making noodles by fermented rice dough compared with non fermented rice dough on qualities of noodles. The other factor was the effect of drying methods, hot air drying at 60 deg C in cabinet dryer and frying in vegetable oil at 140-150 deg C after hot air drying, on qualities of noodles. The qualities of noodles studied were moisture content, amount of broken noodles before and after rehydrate, rate of rehydration and eating quality by organoleptic test. The data showed that noodles made from fermented rice dough and drying in cabinet dryer gave better quality noodles than the one made from the other methods. The better qualities obtained were the appearance of dried noodles without blistering at the surface, and white color, the sticky texture of rehydrated noodles, and low level of broken rehydrated noodles. However, the optimum drying temperature should be further studied.
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