Quality assessment of noodles made from blends of rice flour and canna starch

• Published in: Food chemistry 2015-07, Vol.179, p.85-93
• Main Authors: Wandee, Yuree, Uttapap, Dudsadee, Puncha-arnon, Santhanee, Puttanlek, Chureerat, Rungsardthong, Vilai, Wetprasit, Nuanchawee
• Format: Article
• Language: English
• Subjects: Butyric acid; Canna starch; Cooking; Dietary fiber; Dietary Fiber - analysis; Fatty Acids, Volatile - analysis; Fermentation; Flour - analysis; Food Technology; Oryza; Rice noodles; Short-chain fatty acids; Starch - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.01.119

•Qualities of rice noodles containing canna starch and its derivatives were evaluated.•Cross-linked canna starch could improve textural properties of rice noodles.•Retrograded debranched canna starch (RDS) increased fiber content of rice noodles.•Fermentation of noodles containing RDS gave the highest ratio of butyric acid.•Noodle strips containing RDS displayed less clumping. Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together.