Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(1): 25-34
Effect of red Jasmine rice replacement on rice flour properties and noodle qualities
Supaluck Kraithong1, Suyong Lee2, Saroat Rawdkuen1
1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand, 2Carbohydrate Bioproduct Research Center, Department of Food Science and Technology, Sejong University, Seoul 143-747, South Korea
This study aimed to assess flour and noodle qualities after substituting Phitsanulok rice flour (PH) with red Jasmine rice flour (RJ). Blended rice flours were prepared by replacing PH with RJ at various ratios [100:00 (0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and 00:100 (100RJ)]. Some quality improvements were observed in the blended rice flour in terms of chemical and pasting properties at the replacement ratio of 75:25 (p<0.05). At the same ratio, total phenolic contents, antioxidance activites, and some textural and sensory properties of noodle were developed (p<0.05). However, increasing values of some undesirable properties including cooking loss and rehydration were also observed (p<0.05). The noodle made from 100RJ showed the highest level of acceptability but not significantly different compared with others (p>0.05). Thus, RJ could be used to improve the nutritional value of rice flour, and it could be used for development of health benefits in rice noodle.
Amylose, Red Jasmine, Rice flours, Replacement, Noodle
Food Science and Biotechnology 2019 ; 28(1): 25-34