Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

Malahayati, Nura; Muhammad, Kharidah; Bakar, Jamilah; Karim, Roselina

doi:10.1094/cchem-01-14-0011-r

Cited by 5 publications

(3 citation statements)

References 29 publications

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“…However, the texture was maintained throughout cooking process as the noodles were steamed prior to drying process. Steaming is a critical step in rice noodle preparation as it will ensure proper starch gelatinisation which acts as a binder during extrusion (Malahayati et al, 2015;Ahmed et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder

Muniandy

Gannasin

2019

Mal J Nutr

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Introduction: Rice noodles are widely consumed as a staple food in Asia. The main ingredient of rice noodle is polished white rice flour which lacks in nutritional components. Substitution of white rice flour with brown rice flour often results in noodles with better nutrient content but less favourable for cooking, textural and sensory characteristics. Thus, this study aimed to develop and characterise brown rice noodles substituted with mung bean powder at the level of 5% (g/100 g) and compared with other formulations. Methods: Four formulations of rice noodles were prepared using: a. 100% white rice flour; b. 100% brown rice flour; c. white rice flour with 5% mung bean powder; and d. brown rice flour with 5% mung bean powder. The rice noodles were produced by conventional extrusion method and evaluated for their proximate composition, cooking qualities and sensorial properties. Results: The results of proximate analysis indicated that protein (8.70g/100 g), dietary fibre (3.10g/100 g), ash (1.50g/100 g) and fat (2.40g/100 g) contents were significantly (p<0.05) higher in mung bean powder substituted brown rice noodles than that of white rice noodles (control). The blending of mung bean powder with brown rice flour had significantly reduced noodle cooking time and cooking loss. The sensory evaluation revealed that mung bean powder substituted brown rice noodles had similar consumer preference to control sample. Conclusion: The blending of mung bean powder with brown rice flour had substantially improved the nutritional value and cooking qualities of the brown rice noodles while maintaining consumer acceptability.

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Section: Discussionmentioning

confidence: 99%

Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder

Muniandy

Gannasin

2019

Mal J Nutr

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“…However, this method was costly, time consuming and no micronutrient retention study has been done. In earlier study, we found that rice noodle produced from flour with particle size ≤ 63µm had an improvement in cooking and textural qualities, sensory properties, and retention of fortificants [14] . In this study, we applied similar fortified rice flour with particle size ≤ 63 µm to prepare the rice noodle and no binding agent was employed as it was replaced by flour particle size reduction.…”

Section: Introductionmentioning

confidence: 89%

The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention

Malahayati¹,

Muhammad²,

Bakar³

et al. 2017

IJFNS

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Rice noodle, a widely consumed rice product in Southeast Asia, is potentially carrier for fortification with vitamin A, folic acid and iron. However, processing method is one of the main factors that may affect the quality of fortified rice noodle and retention of fortified micronutrients or fortificants in the noodle. The aims of this study were to examine chemical properties, quality, microstructure and sensory characteristics of fortified rice noodle which was prepared by two different processing methods, boiling and steaming. The retention of vitamin A, folic acid and iron at each stage of rice noodle processing was also investigated. Steaming enhanced the chemical properties, quality, microstructure and panelists preferences of rice noodle. The patterns of vitamin A, folic acid and iron retentions in rice noodle prepared by the two different processing methods were very similar at each stages of processing. However, vitamin A, folic acid and iron retentions at each stage of processing were significantly higher (p < 0.05) in rice noodle prepared by steaming than those in rice noodle prepared by boiling. Boiling retained 16.12% vitamin A, 35.08% folic acid and 86.46% iron while steaming retained 23.51% vitamin A, 48.75% folic acid and 99.34% iron. Citation:Malahayati, N., et al. The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention. (2017) Int J Food Nutr Sci 4(2): 30-37. Malahayati, N., et al. Sensory evaluation of rice noodleResults of sensory evaluation based on overall acceptability of CRN-A and CRN-B showed that 36 panelists preferred the CRN-B. Based on the minimum value (X) required for significant preference [19] , the value for 50 panelists at an alpha of 5% was 33. The obtained value of 36 was greater than the minimum value required and therefore, the panelists had a significant preference for the CRN-B over the CRN-A. Microstructures of rice noodles prepared by two different noodle processing methodsMicrostructures of RN, DRN and CRN were affected by the noodle processing method as shown in (Figure 1,2,3), respectively. The cross-section of RN-A exhibited a compact structure with some small empty holes ( Figure 1A). Furthermore, the RN-B exhibited a regular, smooth and close structure ( Figure 1B). This result was consistent with the finding that RN-B had more gelatinized starch than RN-A. Such a structure of RN-B can cause less oxygen diffusion and therefore, may result in less fortificant degradation. Figure 1: Cross-sections of fresh rice noodle (RN) prepared by two different. noodle processing methods. (A) RN-A, (B) RN-B at X1500 magnification. Starch gelatinization in RN influenced the network formation of bonded swollen starch granules present in the porous Int J Food

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“…RS is unique with a creamy, spreadable, and smooth texture. These properties have increased the demand for RS in various foods such as noodle, rice vermicelli, and sweet dumpling (Yoenyongbuddhagal and Noomhorm, 2002;Malahayati et al, 2015;Lin et al, 2021). However, gelatinised-rice-based starchy foods easily age, thus leading to brittle RS with poor water stability (Yamaguchi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of high-pressure homogenisation-modified bacterial cellulose on rice starch retrogradation

Xie¹,

Zhu²,

Zhang³

et al. 2022

IFRJ

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Delaying rice starch (RS) retrogradation can improve the quality parameters of rice-based starchy foods during storage. Modification of insoluble dietary fibre has always been used in the starchy food industry. Compared with vegetal insoluble dietary fibre, bacterial cellulose (BC) has many advantages such as high purity, smaller particle size, and elevated water absorption capacity. In the present work, BC was modified by high-pressure homogenisation (MBC) with different pressure levels (0, 50, 80, 120, and 160 MPa) to investigate the effect of MBC on RS retrogradation. Results showed that high-pressure homogenisation could decrease the particle size of BC. MBC addition to RS decreased paste breakdown and setback, thus suggesting that MBC might be a good candidate for increasing the stability of RS paste, and inhibiting its short-term retrogradation. The thermal properties and X-ray diffraction patterns of RS indicated that supplementing MBC could decrease the gelatinised enthalpy and relative crystallinity of RS paste during storage. Results also indicated that MBC could provide an opportunity to restrain RS retrogradation, and might be suitable for designing fibre-enriched products.

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Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

Cited by 5 publications

References 29 publications

Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder

Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder

The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention

Effect of high-pressure homogenisation-modified bacterial cellulose on rice starch retrogradation

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