Effect of red Jasmine rice replacement on rice flour properties and noodle qualities
- 79 Downloads
This study aimed to assess flour and noodle qualities after substituting Phitsanulok rice flour (PH) with red Jasmine rice flour (RJ). Blended rice flours were prepared by replacing PH with RJ at various ratios [100:00 (0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and 00:100 (100RJ)]. Some quality improvements were observed in the blended rice flour in terms of chemical and pasting properties at the replacement ratio of 75:25 (p < 0.05). At the same ratio, total phenolic contents, antioxidance activites, and some textural and sensory properties of noodle were developed (p < 0.05). However, increasing values of some undesirable properties including cooking loss and rehydration were also observed (p < 0.05). The noodle made from 100RJ showed the highest level of acceptability but not significantly different compared with others (p > 0.05). Thus, RJ could be used to improve the nutritional value of rice flour, and it could be used for development of health benefits in rice noodle.
KeywordsAmylose Red Jasmine Rice flours Replacement Noodle
The authors thank Urmatt Ltd (Chiang Rai, Thailand) for providing Phitsanulok rice and the Scientific & Technological Instruments Center of Mae Fah Luang University (Chiang Rai, Thailand) for providing the facilities to perform this study. This research was financially supported by Mae Fah Luang University and the Thailand Research Fund (TRF) under the Royal Golden Jubilee Ph.D. Program (RGJ) (Grant No. PHD/0087/2558).
Compliance with ethical standards
Conflict of interest
The authors declare no conflict of interest.
- AACC Approved methods of AACC. 10th ed. Method 32-05.01. American Association of Cereal Chemists, St. Paul, MN, USA (2000)Google Scholar
- Anderson JW, Baird P, Davis JrRH, Ferreri S, Knudtson M, Korarym A, Waters V, Wiliams CL. Health benefits of dietary fiber. Nutr Res 67: 188–205 (2009)Google Scholar
- AOAC. Official Method of Analysis of AOAC Intl. 17th ed. Method 934.01, 945.46, 992.15 (39.1.16), 954.02, 978.10, 985.29. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2000)Google Scholar
- Chatatikun M, Chiabchalard A. Phytochemical screening and free radical scavenging activities of orange baby carrot and carrot (Daucus carota Linn.) root crude extracts. J. Chem. Pharm. Res. 5: 97–102 (2013)Google Scholar
- Corral-Aguayo RD, Yahia M, Carrilo-Lopez A, Gonzalez-Aguilars G. Correlation between some nutritional components and the total antioxidant capacity measured with six different assays in eight horticultural crops (guava, mango, papaya, papaya, prickly pear fruit). J. Agric. Food Chem. 56: 10498–10504 (2008)CrossRefGoogle Scholar
- Juliano BO. A simplified assay for milled-rice amylose. Cereal Sci. Today. 16: 334–336 (1971)Google Scholar
- Kerdsrilek S, Garnjanagoonchorn W. Effect of duck egg white addition on textural properties and microstructure of rice noodles. Int. Food Res. J. 21: 2155–2159 (2014)Google Scholar
- Phattayakorn K, Pajanyor P, Wongtecha S, Prommakool A, Saveboworn W. Effect of germination on total phenolic content and antioxidant properties of ‘Hang’ rice. Int. Food Res. J. 23: 406–409 (2016)Google Scholar
- Pracham S, Thaiudom S. The effect of protein content in Jasmine rice flour on textural and rheological properties of jasmine rice pudding. Int. Food Res. J. 23: 1379–1388 (2016)Google Scholar
- Purwandari U, Hidayati D, Tamam B, Arifin S. Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties. Int. Food Res. J. 21: 1615–1621 (2014)Google Scholar
- Wichamanee Y, Teerarat I. Production of germinated red Jasmine brown rice and its physicochemical properties. Int. Food Res. J. 19: 1649–1654 (2012)Google Scholar