Abstract
The physicochemical properties of eight popular Sri Lankan rice varieties (Bg 300, Bg 352, Bg 403, Bg 94-1, Ld 356, Bw 272-6b, At 405 and At 306) and the quality characteristics of noodles made from these varieties of rice were investigated. The physicochemical properties investigated were amylose content (AC), crude protein, fat content, starch properties and amylograph pasting properties. Rice noodles were prepared by gelatinization of dough made with rice flour followed by cold extrusion. Rice noodle samples were evaluated for cooking loss, swelling ratio, tensile strength, extensibility, elastic recovery, firmness and sensory properties. AC of rice varieties ranged from 18.65±1.19% in At 405 to 30.43±0.20 % in Bg 94-1. Swelling volume and swelling power were significantly different (p Keywords: Amylose, amylograph viscosity, cooking property, noodles, rice, textural quality. Doi: 10.4038/jnsfsr.v39i1.2923 J.Natn.Sci.Foundation Sri Lanka 2011 39 (1):53-60
Highlights
Rice (Oryza sativa L.) is the staple food in Sri Lanka andA wide array of rice varieties is present in the country and their physicochemical characteristics vary
The objectives of the present study were to investigate the physicochemical properties of locally grown rice varieties, the quality characteristics such as cooking, textural and sensory attributes of rice noodles and to determine the relationship between physicochemical characteristics of rice varieties and the quality of noodles made from flour of different varieties of rice
Based on the amylose content (AC), rice can be classified as waxy rice (1-2 %), low amylose rice (2-20 %), intermediate amylose rice (20-25 %) and high amylose rice (>25 %) (Yoenyong-buddhagal & Noomhorm, 2002)
Summary
Rice (Oryza sativa L.) is the staple food in Sri Lanka and. A wide array of rice varieties is present in the country and their physicochemical characteristics vary. When different rice varieties are used for rice noodle production, variation in quality characteristics can be expected. A detailed study of the effect of Sri Lankan rice varieties on the quality of rice noodles is not documented to date. The objectives of the present study were to investigate the physicochemical properties of locally grown rice varieties, the quality characteristics such as cooking, textural and sensory attributes of rice noodles and to determine the relationship between physicochemical characteristics of rice varieties and the quality of noodles made from flour of different varieties of rice
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