Composite rice flour for making rice noodles | |
| Author | Bonggodmas Charasai |
| Call Number | AIT Thesis no.PH-03-1 |
| Subject(s) | Rice flour--Composition Noodles |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | High amylose rice (Chainatl variety, CNT) was investigated to use as raw material for making noodle instead of Leung Pra Tew variety (LPT) which is conventional raw material. The effect of growing seasons and aging periods of CNT rice on physicochemical properties of flour and noodle quality was studied. The artificial aging of new CNT rice by heating milled rice in closed and opened containers was introduced. Heating was at 90°C for 2, 4, 6 and 8 hrs. To improve quality of rice noodle, potato or cassava starch was added to rice flours obtained from artificial aged CNT rice at various levels of compositions. Effect of physicochemical properties of composite flours was evaluated on rice noodle quality compared to those of LPT and commercial rice noodle. CNT grown in rainy season (CNTr) and dry season (CNTd) showed unclear differences of flour properties and noodle quality. Longer aging period, flour properties were improved in term of increase of gel consistency, peak viscosity and consistency and cooking qualities of noodles were better in term of increase of water absorption and tensile strength and decrease of total cooking loss. From sensory evaluation, there was no significant difference of the overall acceptance between aged CNT rice (CNTr 15 month rice, CNTd 9 month rice) and LPT rice noodle. By artificial aging, both heating methods could improve properties of new CNT rice flour with increase of peak viscosity, final viscosity and set back. Heating in closed containers gave more satisfied improvements especially heating for 8 hrs, which showed very closed values of pasting properties to that of LPT. Noodles made from artificial aged flour exhibited low water absorption and total cooking loss. However, from sensory analysis, they were not accepted by panelists. Therefore, flours from artificial aged CNT rice (heating for 6 and 8 hrs in closed containers) were added with potato or cassava starch at different levels. The results showed that more addition of potato starch gave higher peak viscosity, lower setback and lower gel hardness of flours. Noodles made from rice flour and potato starch gave harder texture and more tensile strength than that made from rice flour and cassava starch. Compared to commercial rice noodle, hardness of noodle made from composite rice flour (6hrs) and 3% potato starch and composite flour (8 hrs) and 15% cassava starch was closed. Springiness of noodle from any composite flours was comparable. For tensile strength, composite rice flour (6hrs) added with 6% potato starch and 10% cassava starch gave values in the range of commercial rice noodle and also composite rice flour (8hrs) added with 3% potato starch, which showed the closed value. When sensory quality was evaluated, panelists preferred noodles made from rice flour (6 hrs) + 6% potato and rice flour (8hr) + 15% cassava. |
| Year | 2003 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Jindal, Vinod K.;Rakshit, Sudip K. |
| Scholarship Donor(s) | Partial Scholarship |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2003 |