Effect of Partial Substitution of Wheat Flour With Riceberry Flour on Quality of Noodles

Abstract

Riceberry rice, deep purple grain; (Oryza Sativa L.), a cross-bred strain from the KhaoHom Nin Rice variety which is well known as containing high antioxidant properties and KhaoHom Mali 105 well known as a fragrant rice. This study aimed to investigate the effect of Riceberry flour addition (10, 20, 30 and 40% by flour weight) on cooking quality, texture and sensory attributes of noodles. The optimal ratio of noodle from Riceberry flour was investigated using sensory qualities in comparison with the control (100% wheat flour). The results of noodle formula development indicated that as the amount of Riceberry flour increased, the stickiness of the noodles decreased and the appearance became darker. Color of noodle (L* and b* values) decreased distinctly with the addition of Riceberryflour, while a* value increased. Water absorption, cooking time, breaking length and sensory attributes of cooked noodles significantly decreased (p≤0.05) with increasing addition of Riceberry flour, While cooking loss and tensile strength significantly increased (p≤0.05).