Processing effect on quality of rice noodle flour | |
| Author | Veegrit Borvornasavakul |
| Call Number | AIT Thesis no.PH-03-10 |
| Subject(s) | Rice flour--Quality Manufacturing processes |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering |
| Publisher | Asian Institute of Technology |
| Abstract | Processing effect on quality of high amylose rice (Kaow Kor Deaw) flour was studied. The broken rice was soaked with 15, 30 and 45 min subsequently with dried and ground to produce semi-wet milled rice flour to investigate the soaking effect. The results showed that with longer presoaking treatment at 45 min, the semi-wet milled flour was noticeably greater in pasting quality and gel hardness. Increasing soaking temperature and pressure did help to accelerate water absorption in the rice kernel to reach the equilibrium moisture at 27.5%mc with shorter time. However, pasting properties was found to be worse as higher soaking temperature and pressure. To study the effect of milling process on rice flour, dry-milled flour and semi-wet milled flour with 60°C presoaking treatment were prepared by 30, 45 and 60 min grinding time. The result illustrated that with longer milling time, the finer of rice flour granulations in both types of flour. Moreover, the brighter and whiter their color where b value indicated a tendency toward decreasing yellows as the particles became finer in both dry and semi-wet milled flour. Besides, all semi-wet milled samples provided more whiteness and lower yellowness than dry-milled samples at the same grinding time. However, prolong milling time resulted in higher amount of damaged starch as indicated by obvious lower quality of pasting properties. The improvement of semi-wet milled flour including pasting properties and gel hardness was achieved by using hammer mill instead of grinding mill. Nevertheless, the drawback shown by hammer mill was found to be more yellowness in flour color and coarser flour granulations under 100 mesh compare with grinding mill. In any case, wet-stone milled flour always was the best in terms of pasting properties, gel hardness, finer flour particle size and color. Fluidized bed technique was used to study the drying effect of semi-wet milled flour by drying the soaked rice prior to the grinding section. Air temperature of 40°C, 60°C and 80 °C were used to dehydrate the soaked rice with air velocity of 8.83 m/s. The results revealed that higher air temperature increased the drying rate of the soaked rice kernel. Air temperature with 40°C, 60°C and 80 °C required 20, 5, 2.5 min drying time respectively to reduce %mc of soaked rice from 27.5%mc to be about 11 %mc. Semi-wet hammer milled flour from high temperature with short time drying in 60°C and 80 °C temperature with fluidized bed technique showed manifest higher quality of pasting properties and gel hardness than in which was dried from the conventional method with 60°C. Five flour samples were then selected to be processed for rice noodle including wet-milled, dry-milled, semi-wet grinding milled, semi-wet hammer milled and semi-wet hammer milled flour with fluidized bed. Wet milled noodle was found to give the most desirable cooking loss where all semi-wet milled noodles were intermediate and dry-milled was the worst. In term of texture quality, the results from texture profile analysis illustrated that wet milled noodle gave the highest hardness and springiness. In sensory evaluation, wet milled noodle (reference) gave the highest score of hardness and stickiness where the others were softer. In overall acceptable score, the noodle from wet milled flour and semiwet hammer milled flour with fluidized bed were the most acceptable where dry-milled noodle was unacceptable. |
| 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) | RTG Fellowship |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2003 |