Effect of glutinous rice flour supplementation on the properties of wheat flour and salted noodles

Abstract

Noodles are a popular starchy food among youth and children. The aim of the study was to determine the effect of glutinous rice flour (GRF) addition on the physicochemical and sensory properties of salted noodles. Noodle samples were developed by partially substituting wheat flour used in a common noodle recipe with 1%, 5%, 10%, and 15% of GRF. Physical quality was evaluated in terms of color, texture profile analysis, and cooking loss of noodles prepared from blends of wheat flour and GRF. The increase in GRF content led to an increase in G′, G″, peak viscosity, trough viscosity, and final viscosity, and a decrease in breakdown and cooking loss. GRF addition conferred a white color to the wheat flour, compact structure, weak water mobility, less water loss, and desirable cooking and texture properties observed in the salted noodles with GRF content of less than 5%. Novelty impact statement Glutinous rice has almost no amylose (0%–2%, w/w). Therefore, glutinous rice flour (GRF) is not easily aged and the cooked glutinous rice is stickier, softer, and easier to adhere together. GRF are gluten free and possess low allergen and fat contents, and high amylopectin content, which could combine with the gluten proteins in the wheat flour to form a more stable gel network structure. The research has created glutinous rice noodle that can be used commercially.