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KMID : 1011620120280060703
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 6 p.703 ~ p.709
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Textural and sensory properties of rice noodle blended with of hydrocolloids
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이한나:Lee Han-Na
장은희:Jang Eun-Hee/이진실:Lee Jin-Sil/홍완수:Hong Wan-Soo/김영식:Kim Young-Shik/한정아:Han Jung-Ah
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Abstract
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Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.
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KEYWORD
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rice noodle, HPMC, potato starch, springiness, overall acceptability
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