Effect of red Jasmine rice replacement on rice flour properties and noodle qualities

被引：8

作者：

Kraithong, Supaluck ^{[1
]}

Lee, Suyong ^{[2
]}

Rawdkuen, Saroat ^{[1
]}

机构：

[1] Mae Fah Luang Univ, Sch Agroind, Unit Innovat Food Packaging & Biomat, Muang 57100, Chiang Rai, Thailand

[2] Sejong Univ, Dept Food Sci & Technol, Carbohydrate Bioprod Res Ctr, Seoul 143747, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2019年 / 28卷 / 01期

关键词：

Amylose; Red Jasmine; Rice flours; Replacement; Noodle; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT PROPERTIES; BLACK; DIGESTIBILITY; STARCH; BLENDS; WHEAT;

D O I：

10.1007/s10068-018-0452-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：25 / 34

页数：10

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