Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics

Fari, M.J.M.; Rajapaksa, D.; Ranaweera, K.K.D.S.

doi:10.4038/jnsfsr.v39i1.2923

Cited by 36 publications

(45 citation statements)

References 6 publications

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“…Likewise, Fari et al and Hormdok and Noomhorm found that the observed values for cooking time of rice noodle ranged from 5 to 9 min. The values for wheat‐based noodles are in agreement with the work of Ritthiruangdej et al , who obtained almost similar results (13.0–14.5 min) for WF noodle.…”

Section: Resultsmentioning

confidence: 90%

“…The water absorption index of noodles depends upon the proximate composition, gluten matrix and hydrogen bonding. Weak bonding and low protein content maximise the water absorption . Water absorption index mostly depends on the type and amount of starch granules .…”

Section: Resultsmentioning

confidence: 99%

“…Experimental samples of noodles were prepared from BRF, WF and respective blends of BRF and WF (section 2.3), according to the method described by Fari et al . Dough of optimum desirable consistency was made by mixing 50 g flour with purified water in a laboratory dough mixer.…”

Section: Methodsmentioning

confidence: 99%

“…It was then cooked with occasional stirring in a beaker containing 60 mL boiling water. The optimum cooking time was evaluated by squeezing the noodles between two glass slides after every 30 s and observing the time of disappearance of white core of noodle strands, which indicated the cooking time .…”

Section: Methodsmentioning

confidence: 99%

“…Then cooked noodle samples were rinsed with 20 mL distilled water and drained for 2.0 min. Cooked weight was determined by weighing wet mass of noodles .…”

Section: Methodsmentioning

confidence: 99%

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Quality evaluation of noodles prepared from blending of broken rice and wheat flour

2015

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The effect of blending wheat flour (WF) on broken rice flour (BRF) at various levels (0, 20 40, 60, 80 and 100 g/100 g) were assessed for their suitability in noodles making. Physicochemical and functional properties of prepared noodles from these blends were studied. The proximate composition of uncooked noodle samples varied significantly (p < 0.05). Water absorption and soluble loss of uncooked noodles ranged from 2.79 to 4.86 g/g and 0.167 to 0.467 g/g, respectively. The cooking parameters differed significantly (p < 0.05) among the noodle samples. The cooking time value ranged from 6.20 to 11.23 min and was high in noodle made from WF alone and low in pure rice flour noodles. Cooked weight, percent rehydration and cooking loss values ranged from 2.92 to 3.82 g/g, 170 to 282% and 0.09 to 0.62 g/g, respectively. The overall acceptability of native WF noodles (BRF:WF 00:100) were rated superior for their sensory characteristics. Among the blended flour noodles, BRF:WF (20:80) showed higher score for appearance and texture but lower score for aroma, still had a higher acceptance than the rest of the sample. Noodles with acceptable quality characteristics were made from BRF with the incorporation of WF at various levels.

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Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…Then cooked noodle samples were rinsed with 20 mL distilled water and drained for 2.0 min. Cooked weight was determined by weighing wet mass of noodles .…”

Section: Methodsmentioning

confidence: 99%

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Quality evaluation of noodles prepared from blending of broken rice and wheat flour

2015

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Textural Characteristics of Malaysian Foods

Cheng

Low

Sakri

et al. 2020

Textural Characteristics of World Foods

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Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice‐based noodle

et al. 2019

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Background and objectivesNoodles from rice are consumed in most of the Asian countries due to ease in preparation and good consumer acceptability. So, the present study was designed to develop protein‐enriched noodles from rice flour and chickpea (germinated flour from 7% to 30% and protein isolate from 3% to 10%) and to investigate their physicochemical, cooking, rheology, electrophoretic properties, in vitro starch and protein digestibility and sensory evaluation.FindingsThe present study was carried out to access the effect of germinated flour (7%–30%) and protein isolate (3%–10%) from chickpea on rice‐based noodle qualities. Dynamic rheology of rice‐based noodle dough showed shear thinning behavior (G′ > G″) with weak gel‐like characteristics. All the rheological models (Power law, Herschel–Bulkley, Bingham, and Casson) used were best fitted to experimental data with coefficient of regression (R2) >93%. Results showed that with increase in level of the germinated chickpea flour and protein isolate, protein content (7.22%–14.35%), antioxidant activity (22.75%–33.79%), and total phenolic content (117.65–223.35 mg GAE/100 g) of the rice‐based noodles increased significantly (p ≤ 0.05), whereas lightness, cooking time (13.35–10.13 min), cooking loss (7.38%–6.78%), cooked weight (41.40–33.15 g/100 g), percentage of starch gelatinization (65.36–41.26), and in vitro starch digestibility decreased significantly. The in vitro protein digestibility (78.68%–87.59%) of noodles increased significantly with added chickpea ingredients (germinated flour and protein isolate). The glycemic index (70.83 to 57.49) of the rice‐based noodles showed significant (p ≤ 0.05) decrease with increase in level of chickpea ingredients (germinated flour and protein isolate). The chickpea‐enriched rice‐based noodle samples were characterized by a number of polypeptide with molecular weight from 250 to 10 kDa, with increased intensity of protein bands. Rice‐based noodles prepared with chickpea flour (20%) and protein isolate (8%) showed better overall acceptability on the basis of sensory evaluation.ConclusionsNoodles prepared with germinated chickpea flour (20%) and chickpea protein isolate (8%) showed better acceptability on the basis of sensory score and recommended for noodle making with rice flour with improved noodle quality.Significance and noveltyThe research explored the possibility of germinated chickpea flour and protein isolate addition to rice for noodle formulation as functional food to target protein malnutrition, diabetes, and celiac diseases.

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Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics

Cited by 36 publications

References 6 publications

Quality evaluation of noodles prepared from blending of broken rice and wheat flour

Quality evaluation of noodles prepared from blending of broken rice and wheat flour

Textural Characteristics of Malaysian Foods

Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice‐based noodle

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