Effect of mixed high amylose rice flour on pasting properties and texture of rice noodles

Name: Jane Likitcholatarn

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Pitiporn Ritthiruangdej

Name: Pinthip Rumpagaporn

Name: Namfone Lumdubwong

Name: Savitree Ratanasumawong

keyword: rice noodles - rice cultivars - blending - texture

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Rice noodles

ThaSH: Noodles

ThaSH: Rice products

ThaSH: Rice - Varieties

ThaSH: Food texture

Abstract: Rice noodles are one of rice products which are widely consumed in Asia. Since amylose network plays an important role in structure of rice noodles, high amylose rice is usually used for making rice noodles. However, rice noodles made from different cultivars give different qualities. Unfortunately, mixed cultivars rice flour was usually used to produce rice noodles in industry, leading to high variation in noodle qualities. Therefore, the objective of this research is to investigate the effect of mixed flour made from various high amylose rice cultivars on chemical composition, pasting properties, and texture of fresh rice noodles. Simplex-centroid mixture design was applied to mixed 3 rice cultivars (Chainat1 (CNT1), Pitsanulok2 (PSL2), and Suphanburi1 (SPR1)) into 7 formulas. All rice cultivars had similar amylose (30.61-31.28%), fat (0.09 – 0.11%), and ash content (0.25 – 0.30%). Protein content of SPR1 (7.77 ± 0.01%) was the highest, following by CNT1 (6.53 ± 0.09%) and PSL2 (6.15 ± 0.16%), respectively (p≤0.05). PSL2-SPR1 mixed rice flour had amylose content (31.95 ± 0.21%) significantly higher than predictive value (31.09 ± 0.20%) (p≤0.05). Even though the amylose content values of all rice cultivars were similar, CNT1 had the highest, while SPR1 had the lowest setback and final viscosity among samples. Setback and final viscosity of all mixed formulas were slightly different from the predictive value (less than 10% difference). Hardness of CNT1-PSL2-SPR1 noodles (18291.20 ± 830.98 g) was obviously lower than predictive value (21040.29 ± 332.11 g). This might be an influence of CNT1 which had the lowest hardness (19323.05 ± 1789.57 g) among all cultivars. CNT-PSL noodles had noticeably lower adhesiveness (154.68 ± 33.55 g.sec) than predictive value (202.90 ± 14.68 g.sec). This might be an influence of PSL 2 which had the lowest adhesiveness (118.54 ± 42.85 g.sec). However, the variation in texture of mixed flour rice noodles was not directly proportional to the ratio of each rice cultivars in mixed flour. It can be said that in order to design the texture of rice noodles from mixed high amylose rice flour, it cannot be calculated based on only the textural data of pure cultivar with the mass percentage of each cultivar. The alteration effect from mixing should be considered.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-10-18

Issued: 2021-10-18

บทความ/Article

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Journal of Food Science and Agricultural Technology (2018) Vol.4 (Spcl. Iss.): 53-58

eng

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