Modification of rice noodle texture using blends of starches an hydrocolloids | |
| Author | Qazi, Ihsan Mabood |
| Call Number | AIT Diss. no.FB-11-06 |
| Subject(s) | Noodles Rice flour--Quality Hydrocolloids Food texture |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of doctor of technical science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Dissertation ; no. FB-11-06 |
| Abstract | Rice (Oryzae sativa, L.) is one of the staple diets of the world, especially in Asian countries. It is not only consumed as cooked grain but also consumed in variety of products such as noodles, snacks, desserts, puddings, infant foods, breakfast cereals, etc. In these products, other ingredients, including various starches, are added with rice starch in different ratio to get the desired characteristics. The objectives of this study were, firstly, to compare the physico-chemical properties of rice flour (RF) to that from other tropical starches namely cassava (CS), sago (SS), canna (CaS), sweet potato (SPS) and mung bean (MS). The effect of blending these starches and addition of hydrocolloids, carrageenan (CG) and xanthan (XG) were also studied. Secondly, the characteristics of the noodles produced by these starches, their blends and blends supplemented with hydrocolloids were also determined. Thirdly, in order to determine the stability of the noodles some storage experiments were done with noodles under refrigerated and frozen conditions. The overall aim was to be able to produce a range of rice based noodles with desirable sensory characteristics of individual consumer. The mean granule diameter, amylose content, colour (L* , a* and b* ), solubility, swelling power and thermal properties of RF were significantly (p < 0.05) different from pure CaS, CS, MS, SS and SPS. Blending CaS, CS, MS, SS and SPS in various concentrations modified the pasting properties of RF. Generally, mixing of CG and XG to a level of 1 % significantly (p< 0.05) decreased pasting properties of pure RF, CaS, CS, MS, SS and SPS. The different starches produced gels with a wide range of textural properties. The results confirmed the role of amylose content in determining the gel strength, and indicated a possible role of retrogradation in increasing the dissipation of mechanical energy during compression and relaxation tests, which can have an effect on mouth feel. Blends of RF with other starches and hydrocolloids generally improved the characteristics of RF-based gels, by increasing gel strength. In particular, the use of MS markedly increased the strength of RF-based gels. Addition of hydrocolloids significantly reduced the drying rate of noodles (at 40 °C), although overall water retention ability reduced only to a limited extent. The effect of blending CaS, MS, and SPS in different concentrations with RF on cooked noodle properties (colour, cooking quality, cooked noodle texture and sensory attributes) were then studied. The properties of pure RF noodles were significantly (p < 0.05) different to those noodles made from pure MS, CaS and SPS. Blending RF with these starches in various proportions had significantly (p < 0.05) decreased the noodles whiteness. While, mixing MS and CaS in different concentrations had increased cooking time and percent rehydration, SPS non-significantly decreased percent rehydration of RF based noodles. On the other hand blending these selected starches to RF had significantly (p < 0.05) reduced cooking loss of noodles. Mixing of MS, CaS and SPS had significantly (p < 0.05) decreased colour, texture and overall acceptability of RF based noodles. On the basis of sensory evaluation results noodles prepared from RFMS and RFCaS (80:20) and (60:40) were found to be unacceptable by the panel of judges and hence were not included in further studies. Addition of hydrocolloids, CG and XG, significantly (p < 0.05) modified colour, cooking quality, cooked noodle texture and sensory attributes of noodles made from pure RF, MS, CaS and SPS and their blends. Mixing of both CG and XG affected noodles quality differently when added with different blends of RF with selected starches. Addition of both CG and XG had significantly (p < 0.05) decreased the colour, texture and overall acceptability of noodles made from various blends of RF and selected starches. Addition of CG to different blends of RFSPS resulted in highly acceptable noodles compared to RFMS and RFCaS noodles. The addition of XG results in unacceptable noodles when compared to those using CG. Effect of freezing (3 months and 6 months) and refrigeration (20 days) storage on cooked noodles properties prepared from pure RF,MS, CaS and SPS, different blends of RF with these selected starches and from mixture of CG and XG with RF, MS, CaS and SPS were also studied. After thawing noodles were broken down to small pieces due to too much loss of moisture and hence were found to be unacceptable. Overall, it was found that it would be possible to produce noodles of different desirable characteristics using blends of abundant rice flour with other available tropical starches which will be acceptable by the discerning sophisticated consumer. |
| Year | 2011 |
| Corresponding Series Added Entry | Asian Institute of Technology. Dissertation ; no. FB-11-06 |
| Type | Dissertation |
| 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 | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noormhorm;Anal, Anil Kuma;Tran, Thierry;Dominique, Dufour; |
| Scholarship Donor(s) | Netherland;Asian Institute of Technology Fellowship; |
| Degree | Thesis (Ph.D.) - Asian Institute of Technology, 2011 |