The modification of rice flours for rice noodles | |
| Author | Supinya Sookdang |
| Call Number | AIT Thesis no. AE-98-8 |
| Subject(s) | Rice flour Noodles |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Leung Pra Tew 123 (LPT) rice variety is commonly used for noodle manufacturing. It was found to have an amylose content of 32% and hard gel consistency, the factors that make it suitable for noodle production. Two rice varieties, namely: of Supanburi 60 (SPR) and Kao Dok Mali 105 (KDML) were investigated to produce flour and compared with Leung Pra Tew (LPT) variety. SPR had amylose content of >27% and had medium gel consistentcy (36.50 mm.) while KDML had amylose content of 19%, and soft gel consistency. These values are not suitable for noodle production. In order to improve the properties of SPR and KDML flour, three chemical modification methods, namely: acetylation, crosslinking and combination of the two methods were investigated on the two varieties and compared with the unmodified flour of LPT. The parameters investigated in the study were: functional properties (amylose content, gel consistency, solubility and swelling power), color, paste viscosity profile, rehydration ratio and water absorption, cooking loss and the effect of 50% substitution of modified flour to LPT on the noodle quality. Also performed was the sensory evaluation. Three levels of substitution in both acetylation (0.6, 1.5, 2.4 % acetyl groups) and crosslinking (0.1, 0.3, 0.5 % of POC13) methods were used. The results revealed that both acetylated rice flours increased their solubility and swelling power and the higher concentration of substitution gave the higher solubility and swelling power. For crosslinking method, both flour showed a decrease in value of these properties. Paste viscosity profile was analyzed by Rapid Visco Analyzer. Acetylated flour reduced the gelatinization temperature, required shorter time to attain peak viscosity, reduced the final viscosity, set back and trough but it increased the breakdown and consistency value. Crosslinking caused lower peak viscosity, trough, breakdown, final viscosity, set back and consistency but peak time and pasting temperature were higher. Color was not changed by modification method. For the quality of noodle, acetylated flour gave soft texture whereas crosslinked flour gave harder texture on both rice varieties. The properties of noodle in terms of rehydration ratio, water absorption and cooking loss were significantly different (p<0.05) among the modification methods. Acetylated flour gave higher values in these properties compared with LPT but crosslinking gave lower values. The substitution of 50% modified flour with 50% LPT flour have improved the properties mentioned. The sensory evaluation was performed to determine the overall properties. In this study, it was found that the substitution of 50% modified flour from crosslinking of SPR (SC) and KDML(KC) and acetylated SPR (SA) flour could produce noodle eventhough the quality is not the same as that of noodles made from LPT 123. |
| Year | 1998 |
| 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 | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vinod K. ;Vincent, Jean C. ; |
| Scholarship Donor(s) | Partial Scholarship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1998 |