Textural and cooking qualities of dry Laksa noodle made from semi‐wet and wet MR253 flours

Abstract

AbstractBackground and objectivesThe purpose of this study was to investigate the effect of semi‐wet and wet ground rice flours from MR253 rice variety on the cooking, textural, and sensorial qualities of dry rice noodle (laksa noodle). This rice flour is classified as a medium group of amylose content of 20.27% in semi‐wet and 20.59% in wet, respectively.FindingsPearson correlation analysis of these flours implies that amylose content, percentage of damaged starch granule, and water absorption of rice flour incorporated in the formulation and production greatly influences both the dry and cooked (wet) rice noodles’ textural and cooking qualities. Sensory analysis showed that there were no significant differences (p > 0.05) with regard to taste, aroma, and appearance between commercial and experimental noodles.ConclusionsExperimental laksa rice noodles produced using semi‐wet and wet ground flours have better quality since it attained significantly (p < 0.05) higher scores of texture and overall acceptability attributes.Significance and noveltyThis research explores the possibility of semi‐wet grinding method of laboratory scale which had not been extensively studied and the usage and application of new Malaysian hybrid rice variety of MR253.