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KMID : 1134820140430081270
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 8 p.1270 ~ p.1277
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Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour
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Choi Eun-Ji
Kim Chang-Hee
Kim Young-Boong
Kum Jun-Seok
Jeong Yoon-Hwa
Park Jong-Dae
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Abstract
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This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.
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KEYWORD
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rice flour, broken rice, rice noodle, instant noodle, quality characteristics
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