Cooking quality attributes of rice (Oryza sativa L.) noodle substituted by different carbohydrate sources

Abstract

Rice noodle is well-known cuisine in Vietnam and other Asian countries. The dough is blended in kneading drum to create sheet. The sheet is partially steamed to semi-gelatinization of starch and is passed through the cutting rolls to form noodle strands before serving in fresh or noodle dried forms. In order diversify rice noodle products; manufacturers could partially substitute rice flour by other carbohydrate sources. This research was conducted at STN anotech laboratory in 2021 to evaluate the possibility of rice noodle preparation by partially replaced rice flour (8–24%) with tato, potato, cassava, yam, and breadfruit flour. The mixture was also blended other ingredients such as 0.5% sodium chloride, 0.3% sodium carbonate, 1% carrageen and 7% water in kneader for 25 min to ensure a thorough distribution of all ingredients. The mixture was then rolled at least 8 times by a noodle rolling equipment. The formed noodle sheet was cut in long shape (Width x thickness x length, 2.5 x 1.5 x 200 mm). The raw noodle was evaluated for cooking quality characteristics such as moisture uptake, cooking attrition, volume expanse and hardness. Results showed that rice flour could be substituted by 16% breadfruit flour to achieve the best cooking quality characteristics such as moisture uptake (120.77±1.59%), cooking attrition (3.75±0.12%), volume expanse (150.69±1.41%), hardness (8.18±0.15 N). Breadfruit flour could be successfully utilized to substitute rice flour in the rice noodle production.