Trattamenti idrotermici dell’amido di riso per aumentare la qualità dei noodle di riso
Rungarun Hormdok,and Athapol Noomhorm
Food Technology, School of Agro Industry, Mae Fah Luang University, Chiangrai 57100, Thailand Food Engineering and Bioprocess Technology, School of Environment, Resources and Development, Asian Institute of Technology, Pathumthani, Klong Luang 12120, Thailand
ABSTRACT
Two types of hydrothermal treated rice starches were prepared by annealing and heat-moisture treatment (HMT). Annealing of starch slurry was conducted at 55 °C for 24 h and HMT was applied in starch with 20 g/100 g moisture at 110 °C for 1.5 h, based on the optimization of the treatment conditions. The apparent changes on gelatinization, swelling, RVA paste viscosities and gel hardness of starch were observed. The study on 50% substitution of rice flour with untreated (UR), annealed (AR) or heat-moisture treated (HR) rice starches proved that the cooking and texture quality of rice noodle was substantially affected by the treatments. The composite noodles of flour and hydrothermal treated rice starches exhibited quality parameters which were closer to those of commercial noodles. The results revealed the possibility of utilizing these starches with low quality rice flour so as to produce noodles of acceptable quality. The study also inferred that characterization of RVA paste viscosities and gel texture of flour could become a practical method for predicting the quality of the derived noodle.
Food Science and Technology - Volume 40, Issue 10, December 2007, Pages 1723-1731
