Quality attributes and cooking properties of commercial Thai rice noodles

Abstract

One of the most popular and abundant traditional foods in Asian countries is dried rice noodles. In fact, the demand for this product has increased steadily around the world in recent years. The qualities of rice noodles are directly related to the specific preferences of consumers. Hence, the present study aimed to determine the properties of eight commercial dried rice noodles that are readily available in most Thai markets. The specific properties under investigation and comparison in this study were proximate composition, amylose content, color, pasting quality, cooking quality, texture, and sensory properties. The specimens were divided into two groups: white (A, B, C, D, and E) and colored rice noodles (F, G, and H). The results showed that the proximate composition, amylose content, and color of both white and colored rice noodles were significantly different (p < 0.05). The lowest cooking losses in white and colored rice noodles were 0.11% (B) and 2.03% (G) (p < 0.05), respectively. Higher values of pasting (setback and final viscosities) and texture properties (tensile strength and extensibility) provided higher overall acceptability. The highest scores for acceptability of white and colored rice noodles were 7.00 (B) and 5.87 (H) (p < 0.05), respectively.

Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies

“…Additionally, puddings, and soft cakes can benefit from these characteristics ( Falade and Christopher, 2015 ). Due to the creation of a stronger three-dimensional network, high amylose rice can give products firmness and crispness, which could be used in foods like snacks, noodles, and extruded goods that require a hard texture ( Kraithong and Rawdkuen, 2021 ; Wang et al, 2016 ). The estimated food energy is also calculated and presented differently among rice varieties, which is varied from 350.82 kcal/100 g (Upland brown rice) to 362.73 kcal/100 g (RD43 white rice).…”

“…The ability of a substance to produce a viscous paste or gel after cooking and cooling, as well as the resistance of the paste to shear force during stirring, are both indicated by the final viscosity, which is one of the metrics most frequently used to characterize the quality of starch products ( Maziya-Dixon et al, 2007 ). High retrogradation of starch molecules might have contributed to high final viscosity of rice flour by promoting starch re-crystallization process ( Kraithong and Rawdkuen, 2021 ; Maziya-Dixon et al, 2007 ). The highest final viscosity also was found in flours of Luangpatue rice in white form (1366 BU) and brown form (1206.5 BU), which consistent with result of their amylose content and also indicated that these flours is suitable for producing rice noodles.…”

“…The highest final viscosity also was found in flours of Luangpatue rice in white form (1366 BU) and brown form (1206.5 BU), which consistent with result of their amylose content and also indicated that these flours is suitable for producing rice noodles. Kraithong and Rawdkuen (2021) reported that a high final viscosity indicates the great integrity of the structure of commercial rice noodles after chilling. The creation of a three-dimensional network by amylose contributes to the high setback that supports the high quality of rice noodles.…”

“…The creation of a three-dimensional network by amylose contributes to the high setback that supports the high quality of rice noodles. The high setback is a result of a strong capability for starch molecules to reassociate after cooking, which gives stability of rice noodles ( Detchewa et al, 2022 ; Kraithong and Rawdkuen, 2021 ).…”

Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition

“…These crosslinks generated higher setback viscosity compared to JMRF only. High setback or high amylose retrogradation imparted good rice noodle quality through reinforcement of the amylose network [24,25].…”