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http://dx.doi.org/10.3746/jkfn.2015.44.9.1356

Effect of Stored Rice on Quality Characteristics of Instant Rice Noodles  

Choi, Eun-Ji (Korea Food Research Institute)
Park, Jong-Dae (Korea Food Research Institute)
Kim, Chang-Hee (Korea Food Research Institute)
Kim, Young-Boong (Korea Food Research Institute)
Kum, Jun-Seok (Korea Food Research Institute)
Jeong, Yoonhwa (Department of Food Science and Human Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.9, 2015 , pp. 1356-1363 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.
Keywords
rice flour; stored rice; rice noodle; instant noodle; quality characteristics;
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