Quality Optimization of Rice Noodle Made from Blends of Rice Flour, Mung Bean Starch, Potato Starch and Hydrocolloids in Cooking and Textural Properties

Cheah, Zhen Yee (2018) Quality Optimization of Rice Noodle Made from Blends of Rice Flour, Mung Bean Starch, Potato Starch and Hydrocolloids in Cooking and Textural Properties. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

This present study was aimed to optimize the rice noodles (laksa noodles) formulation via D-optimal mixture design with lowest cooking loss and obtain the best texture qualities. Each formulation was blended with mung bean starch (18.00-30.00%), potato starch (5.00-15.00%) and gum (0.50-2.50%) (xanthan gum, guar gum), with the total constraints of 35.5%. 23.81% mung bean starch, 9.19% potato starch and 2.50% xanthan gum and guar gum obtained with the verified lowest cooking loss (4.25±0.05), satisfactory in hardness (916.90±34.50g) and chewiness (841.20±80.40) which were in a good agreement with the predicted results. (Cooking Loss 3.5%, Hardness 1085.000g and Chewiness 946.720). The incorporation of guar gum and xanthan gum in the rice noodles showed a significant higher in hardness, chewiness, adhesiveness, swelling index and water absorption than the control. In short, gums had improved the texture of cooking qualities of rice noodles.