Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids
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Date
2020-04
Authors
Muhammad, Lubowa
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Noodles are the main processed food product made from rice flour. However, fresh rice noodles have a weak structure, are generally fragile, sticky and easily collapse in overall structure upon high handling/temperature processing. They become soft, soggy and crumble into smaller pieces. This is a major compromise in sensory
appeal. The objective of this study was to explore the use of various rice flour– hydrocolloid combinations for preparation of rice flour noodles with enhanced physicochemical and functional properties, which could enable them to withstand high handling and heat stresses without adverse effects on sensory properties.
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Keywords
Enhancement Of Physicochemical , Functional Properties Of Rice Flour Noodles , Combined Hydroccolloids