Effect of partial substitution of Riceberry rice flour on rice noodles quality

Abstract

Rice is major economic potential plants in the North-East of Thailand, especially in Ubon Ratchathani province. Rice noodle in Ubon Ratchathani have called Ubon noodles is local wisdom of indigenous food as one tambon one product (OTOP). The objective of this research was focused on the development of rice noodles with Riceberry rice flour (RRF) to obtain the higher value product due to Riceberry rice is a good source of vitamins, minerals, and bioactive compounds. The current work investigates the proximate analysis, the physicochemical properties, some bioactive compounds, and the cooking properties of flour. The rice noodle quality was observed by evaluating the textural property, cooking quality, and sensory. The results showed that RRF contained 9.50±0.13% protein, 6.38±0.06% fat, and 23.33±0.00% amylose. The study of bioactivity of RRF revealed that total phenolic, flavonoids and anthocyanin content were 495±0.00 mg gallic acid equiv./100 g, 400±0.00 mg quercetin equiv./100 g and 263.73±0.00 mg Cy-3-G equiv./100 g, respectively. Peak viscosity and gelatinization temperature of RRF were lower than that of rice flour, resulting in swelling power, water solubility index, and water absorption index of RRF were higher than rice flour. Flour formulas for rice noodles preparation were made by substituted rice flour with Riceberry rice flour from 10-50% (by total flour weight). The amount of RRF decreased the peak viscosity, break down, and final viscosity but increased gelatinization temperature of composite flours. The optimum ratio of RRF was 20% supplemented into rice noodles showed overall acceptance including good cooking quality, texture, and consumer acceptance. The result of this study could be used as knowledge in food application as functional foods, especially in the development of rice noodles of Ubon Ratchathani province, Thailand to promote the economic potential of the local community.