Quality and fortificant retention of rice noodles as affected by flour particle size
Rice noodles, which are widely consumed noodles in Southeast Asia, were evaluated as a potential carrier for fortificants such as vitamin A, folic acid, and iron. Because flour particle size was found to affect the noodle properties, this study was conducted to investigate the effect of five differe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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John Wiley & Sons
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/46057/1/Quality%20and%20fortificant%20retention%20of%20rice%20noodles%20as%20affected%20by%20flour%20particle%20size.pdf |
| _version_ | 1825929633634189312 |
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| author | Malahayati, Nura Muhammad, Kharidah Bakar, Jamilah Karim, Roselina |
| author_facet | Malahayati, Nura Muhammad, Kharidah Bakar, Jamilah Karim, Roselina |
| author_sort | Malahayati, Nura |
| collection | UPM |
| description | Rice noodles, which are widely consumed noodles in Southeast Asia, were evaluated as a potential carrier for fortificants such as vitamin A, folic acid, and iron. Because flour particle size was found to affect the noodle properties, this study was conducted to investigate the effect of five different particle sizes (≤63, 80, 100, 125, and 140 μm) of dry-milled rice flour on the cooking quality, microstructure, texture, and sensory characteristics of the rice noodles. The retention of fortificant in the noodles at every stage of processing as affected by the flour particle size was also determined. It was found that the rice noodles produced from flour with the smallest particle size studied (≤63 μm) had the best quality and were the most liked by the consumers. In addition, the noodles had the most compact and regular structure, which could be attributed to having the most severely gelatinized starch. This starch would have caused the least leaching of the fortificant into the surrounding water during the boiling stage of the rice noodle processing. Retention of iron in the cooked fortified rice noodles prepared from flour with the smallest particle size was high at around 87%, whereas that of vitamin A and folic acid were below 15%. Because the losses of the fortificant from the rice noodles were mostly owing to the boiling process, further improvements of the rice noodle processing conditions are required for reduction of the vitamin losses. |
| first_indexed | 2024-03-06T08:59:35Z |
| format | Article |
| id | upm.eprints-46057 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:59:35Z |
| publishDate | 2015 |
| publisher | John Wiley & Sons |
| record_format | dspace |
| spelling | upm.eprints-460572022-03-24T01:03:52Z http://psasir.upm.edu.my/id/eprint/46057/ Quality and fortificant retention of rice noodles as affected by flour particle size Malahayati, Nura Muhammad, Kharidah Bakar, Jamilah Karim, Roselina Rice noodles, which are widely consumed noodles in Southeast Asia, were evaluated as a potential carrier for fortificants such as vitamin A, folic acid, and iron. Because flour particle size was found to affect the noodle properties, this study was conducted to investigate the effect of five different particle sizes (≤63, 80, 100, 125, and 140 μm) of dry-milled rice flour on the cooking quality, microstructure, texture, and sensory characteristics of the rice noodles. The retention of fortificant in the noodles at every stage of processing as affected by the flour particle size was also determined. It was found that the rice noodles produced from flour with the smallest particle size studied (≤63 μm) had the best quality and were the most liked by the consumers. In addition, the noodles had the most compact and regular structure, which could be attributed to having the most severely gelatinized starch. This starch would have caused the least leaching of the fortificant into the surrounding water during the boiling stage of the rice noodle processing. Retention of iron in the cooked fortified rice noodles prepared from flour with the smallest particle size was high at around 87%, whereas that of vitamin A and folic acid were below 15%. Because the losses of the fortificant from the rice noodles were mostly owing to the boiling process, further improvements of the rice noodle processing conditions are required for reduction of the vitamin losses. John Wiley & Sons 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/46057/1/Quality%20and%20fortificant%20retention%20of%20rice%20noodles%20as%20affected%20by%20flour%20particle%20size.pdf Malahayati, Nura and Muhammad, Kharidah and Bakar, Jamilah and Karim, Roselina (2015) Quality and fortificant retention of rice noodles as affected by flour particle size. Cereal Chemistry, 92 (2). pp. 211-217. ISSN 0009-0352; ESSN: 1943-3638 https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-01-14-0011-R 10.1094/CCHEM-01-14-0011-R |
| spellingShingle | Malahayati, Nura Muhammad, Kharidah Bakar, Jamilah Karim, Roselina Quality and fortificant retention of rice noodles as affected by flour particle size |
| title | Quality and fortificant retention of rice noodles as affected by flour particle size |
| title_full | Quality and fortificant retention of rice noodles as affected by flour particle size |
| title_fullStr | Quality and fortificant retention of rice noodles as affected by flour particle size |
| title_full_unstemmed | Quality and fortificant retention of rice noodles as affected by flour particle size |
| title_short | Quality and fortificant retention of rice noodles as affected by flour particle size |
| title_sort | quality and fortificant retention of rice noodles as affected by flour particle size |
| url | http://psasir.upm.edu.my/id/eprint/46057/1/Quality%20and%20fortificant%20retention%20of%20rice%20noodles%20as%20affected%20by%20flour%20particle%20size.pdf |
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