Noodle Products Research Articles

Penerapan Model Rational Unified Process (RUP) Dalam Membangun Aplikasi Promosi dan Penjualan Berbasis Web (Studi Kasus: Toko Mie Ayam “Neng Kene Kiyeh”)

This research discusses the application of the Rational Unified Process (RUP) Model in thedevelopment of web-based promotion and sales applications, with a case study at the Chicken Noodle Shop“Neng Kene Kiyeh”. The purpose of this research is to design and implement applications that can increasethe efficiency of promotion and sales of chicken noodle products through digital platforms. The RUPmethod was chosen because of its iterative approach and focus on user needs, allowing for more structuredand controlled software development. The RUP model consists of four main phases: inception, elaboration,construction, and transition. In the inception phase, a needs identification and feasibility study are conductedto ensure that the application to be developed matches the business needs of the store. The elaboration phaseinvolves more in-depth analysis and system design, including use case modeling, risk analysis, andapplication architecture design. In the construction phase, application development is carried out with aniterative approach, allowing for improvements and adjustments based on user feedback. The transitionphase involves application testing and end-user training, as well as full system implementation. The result ofthis research is a web application that has main features such as product catalog, online ordering system, inventory management, and integrated digital promotion. The implementation of this application is expectedto increase the visibility of Chicken Noodle Shop “Neng Kene Kiyeh” in the digital market, simplify theordering process for customers, and increase sales. The trial shows that this application can function asexpected, and provides significant benefits in the store's operational processes. The conclusion of thisresearch is that the application of the RUP model can be an effective approach in building web-basedpromotional and sales applications, with a focus on meeting user needs and improving businessperformance.

Penerapan Teori Permainan dalam Menentukan Strategi Pemasaran Optimum pada Produk Mi Instan (Mie Sedaap, Gaga, dan Supermi) di Lingkungan Mahasiswa Matematika Universitas Sumatera Utara

Instant noodle consumption in Indonesia has continued to increase in the last few years, which indicates that there are more business opportunities for instant noodle products in Indonesia. Proved by the number of instant noodle brands scattered on the market. This has led to increased competition among companies in order to be the best in the eyes of consumers. Marketing strategies are needed to win competition as well as increase sales, ranging from taste innovations, prices, product quality, promotions, and so on. In this study, game theory is used to investigate the competition between Mie Sedaap, Gaga, and Supermi. Using pure strategy is obtained game value that shows that the optimal strategy for Mie Sedaap is ease of purchase, the optimum strategy for Gaga is packaging strategy, and the optimum strategy for Supermi is price strategy.

The Influence Of Brand Image, Taste, And Price Perception On Purchasing Decisions For Sarimi Instant Noodles In Surabaya

Sarimi is a brand of instant noodles in Indonesia produced by Indofood CBP Sukses Makmur which was launched in 1982. Just like other instant noodle products, sarimi is sold in various types of products and flavors according to consumer needs. With so many brands of instant noodles in Indonesia, the reality is that sales of Sarimi instant noodles have decreased from year to year. This research aims to determine the influence of brand image, taste and price perception on purchasing decisions for sarimi instant noodles. The population of this study were Active Students of UPN "Veteran" East Java who had purchased and consumed sarimi instant noodles in Surabaya. This research used a quantitative method with 80 respondents collected using purposive sampling, namely, the sampling technique was determined using special or specific criteria for the sample. Meanwhile, the analysis used was Partial Least Square (PLS). The research results show that brand image, taste and price perception have a positive and significant effect on purchasing decisions for sarimi instant noodles.

Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review

This review explores the pivotal role of hydrocolloids in rice noodle production, focusing on their impact on texture, cooking quality, shelf life, and nutritional value. Hydrocolloids such as Konjac Glucomannan, guar gum, xanthan gum, carboxymethyl cellulose (CMC), Carrageenan, and Sodium alginate are critical for improving the structural integrity and sensory attributes of rice noodles, particularly in gluten-free formulations. Their ability to bind water, form gels, and interact with starches and proteins contributes to enhanced noodle elasticity, chewiness, and overall quality. The review also highlights recent technological advancements that have revolutionized hydrocolloid application in rice noodle production, including the use of modern processing equipment, innovative drying techniques, and biodegradable packaging solutions. These advancements not only optimize production efficiency but also align with sustainability trends, addressing consumer demand for environmentally friendly and health-conscious food products. However, challenges such as balancing hydrocolloid concentrations, economic viability, and consumer acceptance remain significant. As the global demand for gluten-free and nutritious products continues to rise, the potential for hydrocolloids in improving rice noodle production remains immense. Future research will be crucial in optimizing hydrocolloid formulations to further enhance the quality and sustainability of rice noodles.

Quality and noodle-making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylans.

This study examined the effects of adding different types of arabinoxylans (AXs) to wheat flour with varying gluten strengths on flour quality and noodle-making performance, with the aim of utilizing AXs as health-enhanced ingredients. Three flours (Goso, Hojoong, and Joongmo) with low, medium, and high gluten strengths were used, along with two water-extractable AXs (E1 and E2) and one water-unextractable AX (U) with diverse molecular weights and viscosities. The addition of 2% AXs increased the water and sucrose solvent retention capacity values and decreased the gluten performance index values for all flours, with a notable effect on Goso flour by U. The dough development time was prolonged in all flours, necessitating more water for development. The sodium dodecyl sulfate sedimentation volume increased with the addition of AXs, especially with E2 and U. Pasting properties remained unaffected, suggesting a minimal impact on starch-related properties. However, noodles made with E2 and U showed deteriorated quality in terms of fresh noodle texture, weight gain, cooking water turbidity, and cooked noodle texture, in contrast to noodles made with E1 alone. Additionally, adjusting the water amount when adding U altered the textural properties, approaching that of noodles without added AXs. Overall, the impact of AXs on flour and noodle quality varied depending on their molecular weights, viscosities, and the gluten strength of the flour. Additionally, AXs could be successfully utilized by adjusting the water amount for the production of health-enhancing noodles. PRACTICAL APPLICATION: Arabinoxylans, as health-promoting ingredients, can be utilized in noodle production by optimizing the water amount and mixing time.

The Effect of Mocaf Flour and Yellow Pumpkin Flour (Cucurbita Moschata) Proportion on the Acceptability and Physicochemical Quality of Wet MI

Overcoming dependence on wheat flour as raw material, researchers want to develop a wet noodle product by using mocaf flour to substitute wheat flour and adding pumpkin flour to increase the nutritional value of wet noodles, namely potassium minerals as an alternative main food that can help lower blood pressure in hypertension sufferers.To determine the effect of the proportion of mocaf flour and pumpkin flour on the physicochemical quality of wet noodles. This type of research uses an experimental study design with a Completely Randomized Design (CRD). The comparison of the proportions of mocaf flour and pumpkin flour is P0 (100g : 0g), P1 (95g : 5g), P2 (90g :10g), P3 (85 g :15g), P4 (80g :20g). Physical quality and chemical quality test data were analyzed using the Independent T-test. The research results show that the percent water absorption capacity; percent elongation; potassium levels; and sodium levels, namely P0 (58.5% ; 19.8% ; 16.5mg/100 g; 5.64 mg/100g), P2 (70.3% ; 8.8% ; 55.95 mg/100g ; 5.55 mg/100g). The best treatment P2 does not meet the adult RDA percentage and cannot be classified as high in potassium. Wet noodle products cannot yet be used as an alternative to foods high in potassium for preventing hypertension.

The Influence Of Consumer Ethnocentrism, Attitudes And Consumer Intentions On Actual Purchasing Behavior On Instant Noodle Products

Consumer ethnocentrism is very important because it affects consumer purchasing decisions. This study aims to reveal how demographic factors such as age, gender, education, and income affect consumers' views on domestically made instant noodles and foreign-made instant noodles which affect attitudes, intentions, and purchasing behavior. This study uses a purposive sampling method involving 200 consumers who consume domestically made instant noodle products and foreign-made instant noodle products in the JABODETABEK area. The results of primary data analysis were carried out using the Structural Equation Modeling (SEM) method. The sample criteria are consumers who consume domestically made instant noodle products and instant noodle products made abroad at least 2 times. The results showed that consumer demographics affect consumer ethnocentrism, consumer ethnocentrism affects consumer attitudes, consumer attitudes affect consumer intentions, consumer ethnocentrism has no effect on consumer intentions, consumer intentions affect actual purchasing behavior. This study contributes that age, income and ethnocentrism significantly influence consumer attitudes and intentions towards local products and it is recommended that the sample be expanded and additional factors that may influence the relationship between ethnocentrism, consumer attitudes and purchase intentions be taken into account. Further research could also examine the long-term impact of ethnocentrism on actual purchase behavior as well as other factors that could potentially influence consumer decisions in greater depth. Keywords: Consumer demographics, Consumer ethnocentrism, Attitudes, Consumer intentions and Actual purchase behavior

Rapid analysis of protein content in rice noodles using NIR and FTIR spectroscopy for quality control of river snail rice noodle products

River snail rice noodles (luosifen) have become a popular food trend in China, with rice noodles being the main component affecting the texture and taste. Accurately measuring the protein content in rice noodles is essential for assessing quality and nutritional value, as well as ensuring compliance with regulations. This study developed and validated a rapid spectroscopic method integrating near-infrared (NIR) and Fourier-transform infrared (FTIR) spectroscopy with partial least squares (PLS) regression, to accurately quantify the protein levels in commercial rice noodles for river snail rice noodle products. Analysis of commercial samples revealed protein levels ranging from 1.84 to 7.85 g/100g due to varying rice-to-starch ratios. Spectral analysis identified the NIR regions around 1500 nm and 2500 nm as highly sensitive to protein changes. The FTIR amide I band (1681-1695 cm−1) was also important for protein prediction models. The PLS model using NIR spectra demonstrated superior performance with a coefficient of determination (rsq) of 0.99 for training and 0.986 for validation, compared to 0.94/0.897 for the FTIR model. This rapid NIR/FTIR spectroscopic method provides an accurate and promising alternative to traditional techniques like Kjeldahl for quality control of rice noodles in industrial river snail rice noodle production.

Development, evaluation and application of propidium monoazide (PMA) based methodologies on viable cell quantification of Pediococcus acidilactici in rice noodles products

Pediococcus acidilactici provides a special taste during dough fermentation, but its improper presence will accelerate the spoilage of rice noodles products. In this study, propidium monoazide (PMA) based methodologies on viable cells quantification of P. acidilactici were developed, evaluated and applied in rice noodles products. Prior to qPCR and RT-qPCR detection, PMA treatment was included to effectively remove the residual DNA from membrane-compromised (dead) cells. Firstly, considering the influence of food component and PMA on qPCR result determination, 4 standard curves corresponding Ct value to P. acidilactici cell number were established in 4 different rice noodle products, respectively. The 4 standard curves were subsequently applied for viable cell quantification of P. acidilactici. Secondly, mimicking the storage conditions of rice noodles products and growth states of P. acidilactici, planktonic and biofilm (early, mediate, mature) cells in 4 types of rice noodles products stored at −20 °C and 4 °C were taken into consideration to evaluate the efficiency of PMA-qPCR for viable cell quantification. Thirdly, stress response gene expression in P. acidilactici was monitored by PMA-RT-qPCR and compared with culturable and viable cell number quantification. The PMA-qPCR method with specific standard curves for 4 types of rice noodle products was applicable for viable cell quantification of P. acidilactici in planktonic and biofilm (early, mediate, and mature) states. The planktonic and biofilm cells of P. acidilactici maintained high and stable in both culturable and viable cell number in different growth states, rice noodles products, and low temperature conditions, but acquired significantly different gene expression levels. The findings provided viable cells quantification methods and an alarm for P. acidilactici contamination risk in instant rice noodles products.

PENGARUH SUBSTITUSI TEPUNG JAGUNG KUNING (Zea mays L.) DAN PUREE WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH

Wet noodles are food products made from wheat flour that are not dried. Every year, the production and consumption of noodles in Indonesia is increasing. So, there is a need for food diversification in the raw material by utilizing local food ingredients such as corn flour. The use of carrot puree aims to increase the carotenoid content which acts as a good antioxidant for the body. This research was conducted using a simple Randomized Block Design (RBD) method. There were 6 treatments and 4 replication, P0 (100% wheat flour), P1 (50% wheat flour: 50% corn flour), P2 (50% wheat flour : 45% corn flour: 5% carrot puree), P3 (50% wheat flour: 40% corn flour: 10% carrot puree), P4 (50% wheat flour: 35% corn flour: 15% carrot puree), P5 (50% wheat flour: 30% corn flour: 20% carrot puree). The best wet noodles were obtained from treatment P5 (50% wheat flour: 30% corn flour: 20% carrot puree) with moisture content of 70.05%, ash content of 0.26%, fat content of 6.94%, protein content of 4.65%, carbohydrates content of 18.08% and carotenoids content of 3.02 mg/100g, brightness 63.5, yield 172.44%, organoleptic color 4.13 (attractive), aroma 3.63 (quite like), taste 3.80 (good), and texture 2.65 (not chewy).

Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles

SummaryWheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder.

Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour

AbstractBackground and ObjectivesThis study investigated the physicochemical properties, particle size, pasting properties, phenolic acids, carotenoid content, and fresh noodle quality characteristics of whole einkorn flour (WEF) in comparison with whole wheat flour (WWF). Three WEF samples from different cultivation regions in Turkey were analyzed.FindingsThe WEFs exhibited significant variations in all quality characteristics compared to WWF, influenced by different einkorn growing environments. Phenolic acid and carotenoid contents, along with antioxidant activity, were highest in WEF1 and WEF2, highlighting their potential nutritional benefits. Noodles made from WEF3 demonstrated quality equivalent to that of WWF, although their protein content and nutritional value were relatively lower than those of WEF1 and WEF2.ConclusionsThis research demonstrates the potential of WEF for fresh noodle production with quality comparable to WWF. The nutritional value varies by cultivation area, emphasizing the importance of selecting appropriate cultivars and growing conditions for optimal results.Significance and NoveltyThis study highlights, for the first time, the nutritional value and quality characteristics of WEF influenced by growing areas, impacting its suitability, equivalent to WWF, for producing fresh noodles.

The Influence of the Korean Wave and Advertising Tagline on the Purchase Decision of Lemonilo Spicy Korean Daebak Flavor in Malang and Surrounding Areas

This study aims to analyze the effect of Korean wave, and taglines on purchasing decisions for Korean spicy lemonilo noodles. The Korean wave triggers public interest in buying these products, which has an impact on purchasing decisions. The Korean Spicy Lemonilo Noodle product also uses a Tagline strategy in its product advertisements which has the hastag #PedasnyaDaebak. This study aims to analyze the influence of Korean wave and tagline on purchasing decisions for Lemonilo Spicy Korean Taste Spicy Daebak in Malang and its surroundings. The research was conducted on respondents who had bought and consumed Korean spicy lemonilo noodles as many as 272 respondents. This study uses primary data and data collection is done by survey via Google Form. The type of research used is quantitative and explanatory research methods. The results of this study indicate that Korean Wave and Tagline have a simultaneous positive influence on purchasing decisions for Korean Spicy Lemonilo in Malang and surrounding areas.

Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans

Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to evaluate the properties of noodles made with partial substitution of wheat flour with orange-fleshed sweet potatoes (OFSP) and bio-fortified beans (BFB). Nutrient-enhanced noodles were produced using an optimized processing protocol developed previously with response surface methodology (RSM). The protocol included substituting wheat flour with 21.5% OFSP and 5.5% BFB. The noodle processing conditions were dough thickness (2 mm), drying temperature (80°C) and time (143 mins). The control sample of noodles were made using plain wheat flour. Proximate analysis, carotenoids, minerals (iron and zinc), cooking properties and colour were determined. The control sample of noodles were made using plain wheat flour. Results were subjected to a t-test using SPSS and the difference in means was considered significant at p<0.05. The nutrient-enhanced noodles showed significantly higher levels of ash, protein, dietary fiber, iron, zinc, and beta-carotene than the control. They also exhibited higher cooking loss (8.98 versus 6.22%) and cooking yield (219.88 versus 184.73%). The noodles samples varied in colour values (L*a*b*) and visual appearance with the control exhibiting a higher L* value, lower a* value, and lighter appearance. The study suggests that substituting wheat flour with OFSP and BFB in noodle production enhances the nutritional value and impacts on physical properties. Therefore, incorporating nutrient-rich ingredients e.g. OFSP and BFB could create convenient and nutritious foods.

Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles.

Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented using W. coagulans PR06 at inoculation amounts of 1%, 3%, and 5% (v/v), and assessed for cooking quality, texture, and starch digestibility. The results indicated that fermentation with 3% and 5% W. coagulans PR06 altered the amylopectin length distribution in the rice noodles and increased the degree of starch short-range order. Furthermore, the fermentation process increased the storage modulus (G') and loss modulus (G″) values, decreased the tan δ value, and strengthened the interactions among tea polyphenols, proteins, and starch in the rice flour gel. Consequently, this process increased the hardness and chewiness of the rice noodles, decreased their broken strip rate and cooking loss, and significantly reduced their in vitro starch digestibility. Overall, fermentation with W. coagulans PR06 markedly improved the texture and cooking quality of Oolong tea-fortified rice noodles while effectively delaying starch digestion. This study highlights the potential application of W. coagulans PR06 in developing diverse and functional rice noodle products.

Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality

To address certain issues in noodle processing, a self-designed vibrating plate ultrasound equipment was implemented in dough processing. This study investigated the effects of ultrasound on the disulfide bond, secondary structures, and microstructures of noodles, as well as their qualities including texture, tensile strength, and cooking characteristics. The objective was to uncover the underlying mechanisms by which ultrasound assistance enhances dough processing. The findings indicated that ultrasonic treatment enhanced noodle quality, especially under the action of medium-intensity ultrasound treatment (MUS, 330 W; 30 s). After undergoing MUS, the noodles exhibited a notable enhancement in tensile force and stretching distance by 21.2% and 49.3% compared with the control group. MUS treatment facilitated the transformation of loosely bound water to tightly bound water during dough processing. LUS, MUS, HUS treatment led to a notable increase in β-turn and β-sheet contents. Moreover, the microstructure of noodles exhibited enhanced stability and orderliness, characterized by reduced exposed starch particles and smaller pore size. Noodles treated with MUS received the highest sensory scores. Overall, the vibrating plate ultrasonic-assisted dough processing technology demonstrated improvement in the quality of noodles, offering an innovative strategy for enhancing flour product production.

Social Media Marketing Influence Analysis Brand Image: Product Quality Perception and Trust in Consumer Buying Interest in Mie Sedap Cup Products

This research was conducted on Sedaap cup noodle products produced by PT. WingsFood. From the data above, it shows that there has been a decline in the Top Brand Index for Mie Sedaap Cup products, especially from 2019-2022 or the last 4 years. This indicates that consumer buying interest is inconsistent and tends to decline, so it is of course interesting to research what factors influence consumer buying interest in Mie Sedaap Cup products. This research aims to find out the influence of social media marketing, brand image, product quality and trust on consumer buying interest in purchasing Mie Sedap Cup products. The sample for this research was 115 respondents, using purposive sampling or judgmental sampling techniques, namely a method of taking samples using criteria. The criteria that can be used as samples in this research are consumers who have purchased Sedaap Cup noodle products, are at least 17 years old and live in the city of Semarang. The data analysis method used in this research is multiple linear regression. The research results found that social media marketing had a positive and significant effect on consumer buying interest, brand image had a positive and significant effect on consumer buying interest, product quality had a positive and significant effect on consumer buying interest and trust had a positive and significant effect on consumer buying interest.

Effectiveness, Consumer’s Perception, and Behavior Towards Healthier Choice Logo on Indonesian Instant Noodles in Jakarta

This study was conducted to identify the availability of instant noodle products with and without the Healthier Choice (HC) logo that reflects Indonesian instant noodles nutrition labelling uptake by the food industry as well as to investigate the logo’s effectiveness in influencing customers to choose healthier noodle products and consumers’ perception and behavior toward the HC logo. Quantitative research consists of a market survey on HC logo usage in 120 instant noodle variants with different brands and an online consumer survey with a voluntary sampling technique involving 458 consumers aged 18‒68 years residing in Jakarta. Nutritional information data (total fat, saturated fat, sodium and sugar) in two groups of products (HC and without HC (WHC) groups) was analyzed using t-test, while the consumer survey data was analyzed using t-test and ANOVA. The confidence level used in statistical analysis was 95%. Of only eleven products that featured the HC logo on the packaging, one did not fulfill the criteria. The t-test showed no significant differences between products “without HC logo” and “with HC logo” groups in all nutrition content except for sodium. The HC logo showed significant difference in effectiveness for different gender and age groups, it was better for women than man, and older (43−58 and 59−68) more effective than younger (16−26 and 27−42). The consumer perception and behavior was more affected the age group 43−58 and 59−68 than 16−26 and 27−42, the level of education group in elementary, junior, and senior high school also post graduate group more influenced than pre-university and bachelor, consumption pattern moderate and frequent better than seldom consumption. Further, the consumer behavior also more influenced all income level group except >IDR20 million group.

Analysis of the Halalance Aspects of the Product in Pak Gendut Meatball Noodles in Banyuajuh Village, Kamal Kec in the Perspective of Sharia Business Feasibility Study

This research aims to gain an in-depth understanding of various aspects relevant to the halalness of MSME food products. This research method uses qualitative research. The results of the research show that the business feasibility study analysis in developing MSME food products must ensure halal products, MSMEs in the food sector must implement various production practices that meet applicable halal standards. That the results of this research explain the halal aspect of Pak Fat's meatball chicken noodles can be seen from the perspective of compliance with Islamic law which includes halal substances, halal how to obtain them, halal how to process them, halal in storing them and halal in serving. In order to produce halal products as stated in the JPH Law Article 1 paragraph 3, it must go through a halal product process which includes providing materials, management, storage, packaging, distribution, sales and presentation of the product so as to guarantee the halalness of the product. The results of this research conclude that the halal aspect of the Pak Gendut meatball chicken noodle product in Banyuajuh village, Kamal district, Bangkalan has fulfilled the halal aspect of Islamic law.

Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking

AbstractThe development of Green banana (GB) starch in prebiotic foods to address health problems such as diabetes. It is modified by phosphate cross‐linking to increase the resistant starch content, improve functional properties, and reduce digestible starch consumption. The starch is modified using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with 6 to 12 wt%ratios in the presence of sodium sulfate. The results showed an increase in phosphorus content from 0.18% to 0.45% corresponding to the increase in sodium trimetaphosphate/sodium tripolyphosphate ratios. Resistant starch reached 60 wt% after increasing the concentration of phosphate agent above 10 wt% and rapidly digestible starch decreased significantly. Accordingly, the physicochemical properties of starch changed significantly. Phosphate cross‐linking led to disruption of the crystalline structure of starch granules and fragmentation, reducing enthalpy and increasing gelatinization temperature. The oil and water absorption and freeze‐thaw stability of treated starch increased. While water absorption and solubility index of starch decreased significantly as the result of phosphate cross‐linking. Modified starch is used for the production of rice noodles. From 10 to 30 wt% of 10P modified starch mixed, cooking fracture rate is not more than 10% and resistant starch content is over 41 wt%.