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

Abstract

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

Quality attributes and cooking properties of commercial Thai rice noodles

“…In both white and colored rice noodles, no difference in springiness was observed ( p > 0.05) while other TPA parameters were significantly different ( p < 0.05). High tensile strength and extensibility are required characteristics for noodles since they indicate the strong structure and high cooking tolerance ( Malahayati et al, 2017 ; Nura et al, 2011 ). In white rice noodles, samples B and A represented the highest tensile strength (124.83 g) and extensibility (30.72 mm) ( p < 0.05), respectively.…”

“…Boiling can lower the ash, crude fat, crude protein, and amylose content of rice noodles. This is because soluble nutrients leach out from the starch granules into the surrounding water during processing ( Malahayati et al, 2017 ). During the drying process, the longer time and higher temperature result in lower moisture content ( Han, Cho & Koh, 2011 ).…”

“…In contrast, a high amylose content in rice flour contributes to high values of brightness ( Yadav, Yadav & Kumar, 2011 ). Moreover, the drying process also affects noodle color because the longer duration and higher temperature of the process tends to reduce brightness and increase yellowness ( Malahayati et al, 2017 ).…”

“… Huang & Lai (2010) reported that noodles prepared from rice, wheat, and corn starches showed differences in texture properties. Malahayati et al (2017) revealed that rice noodles prepared by steaming and boiling demonstrated differences in chemical and cooking properties. Basic information on rice noodle quality attribute is indispensable to Thai rice noodle factories who wish to further develop or create a new product with high acceptability and a large market share.…”

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

“…Konversi menjadi tepung merupakan pemanfaatan umbi talas yang inovatif guna menaikkan potensi pangan lokal untuk memproduksi beraneka macam makanan (Olorunsogo et al, 2019), contohnya adalah mie. Mie (dan juga pasta) merupakan salah satu makanan pokok yang sudah lama dikonsumsi (Khairani, 2018;Zhang and Ma, 2016), yang bahan penyusunnya dapat terbuat dari tepung talas yang dapat berupa mie telur, mie sayur, mie keriting, mie pipih, mie lidi dan pasta (Nura et al, 2017). Lazimnya, mie terbuat dari tepung terigu protein tinggi (Kayla et al, 2017) dan diantara mie yang telah dikenal, mie lidi belum banyak dikembangkan di Indonesia walaupun banyak ditemukan di Medan.…”