Qualitative development of rice noodles by partial substitution rice flour with two types of starch
1998
Sukanda Aryurachai, Siam Univ., Bangkok (Thailand). Faculty of Science. Dept. of Food Technology
Tapioca and wheat starches were partially substituted for rice flour purposing for the improvement of rice noodles quality. The percentage of the two substiuted starches used were 10, 15, 20, 25 and 30. The comparison of properties between the two substituted rice noodles and non-substituted rice noodles were studied. The result indicated that the more percentage of tapioca and wheat starches content added, the amylose content and stability of starch increased whereas viscosity decreased as well as gelatinization temperature constant. Rice noodles containing 15 percent wheat starch was found to be the best quality noodle in which the amylose content, flow distant, viscosity and gelatinization temperature were 31.13+-0.03 percent, 62.05+-0.01 mm, 11.25+-0.50 cP and 83.50+-0.50 deg C respectively. The sensory scores in color, flavor, appearance, texture and overall acceptance were 3.83+-0.13, 4.38+-1.13, 4.50+-0.57 and 4.00+-1.43 respectively.
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