Role of formula and rice varieties on the characteristics of rice-based spring roll wrappers

Abstract

The used formula in food processing could affect the product characteristics, including on rice-based spring roll wrappers. This research was aimed to find out an appropriate formula to get cohesive and firm mass by using four kinds of rice-based formulas on two different varieties of rice. Mentik Wangi and Ciherang varieties were used as the two preferred local rice varieties. The research used the randomized block design of nested experiment. The ingredients used for each formulation were rice flour and water (F1); rice flour, tapioca starch and water (F2); rice flour, egg white albumin and water (F3) and rice flour, tapioca starch, egg white albumin and water (F4). The weakness of rice flour is the difficulty to form cohesive mass and firm network because of its lack of gluten. The combination of egg white albumin and tapioca starch along with sufficient mechanical energy intended to carry out viscosity increasing and create an appropriate texture. The study indicated that best formula was F4 from both of Mentik Wangi and Ciherang varieties which produced cohesive and firm mass. There was no significant difference between the two rice varieties (P > 0.05). The characteristics of rice-based spring roll wrapper from Mentik Wangi and Ciherang varieties were; firmness: 0.5532±0.0051 N and 0.8131±0.0057 N; elongation at break: 15.98±0.47% and 16.28±0.29% and moisture retention capacity: 38.29±0.12% and 42.60±0.29% respectively.

Quality of the sticky rice paper affected by carboxymethyl cellulose supplementation

“…The disadvantage of rice flour was the shortcoming of creating a cohesive mass and rigid network because it is gluten-free. By mixing rice flour, tapioca starch, egg white, and water together, the rice wrapper obtained cohesive and durable mass with high firmness, elongation at break, and moisture retention (7). It could be explained that rice flour was quite weak to establish cohesive mass and rigid structure because of its free-gluten.…”

“…There was an increasing trend of the strained intensity of rice noodles with a high ratio of egg white (up to 50%) (35). Protein and amylose were gel formers donating to the rising of elongation at disrupting (7).…”