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Food Science and Biotechnology

, Volume 28, Issue 1, pp 25–34 | Cite as

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

  • Supaluck Kraithong
  • Suyong Lee
  • Saroat RawdkuenEmail author
Article
  • 79 Downloads

Abstract

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.

Keywords

Amylose Red Jasmine Rice flours Replacement Noodle 

Notes

Acknowledgements

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.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Unit of Innovative Food Packaging and Biomaterials, School of Agro-IndustryMae Fah Luang UniversityMuang, Chiang RaiThailand
  2. 2.Carbohydrate Bioproduct Research Center, Department of Food Science and TechnologySejong UniversitySeoulSouth Korea

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