Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry noodles. The aims of this study were to investigate physicochemical properties of the flours and the quality characteristics of dry noodles made from these flours. Dry noodles were prepared by gelatinization of blending flours followed by feeding the dough to extruder and drying overnight in room temperature. Flours were analyzed for chemical and pasting properties and noodle samples were evaluated for chemical, cooking, and texture properties. The results showed there were significant differences in protein content and elongation between noodles made from blending mocaf and rice flour with that of blending mocaf, rice, and corn flour. The moisture, ash, and protein content of noodle samples ranged from 10.98 to 14.18%, 1.23 to 1.39%, and 4.09 to 5.58%, respectively. Values of noodle cooking quality were ranging from 12.0 – 13.8 minutes, 10.6 to 14.3%, and 204 to 248%, respectively for cooking time, cooking loss, and cooking weight. The elongation, hardness, and adhesiveness of noodles ranged from 276 to 374%, 3,523 to 10,478 gf, and -81.99 to -52.49 g.sec.

[1]  Suyong Lee,et al.  Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough. , 2017, Food chemistry.

[2]  R. Rugienius,et al.  Breeding Trends of Fruit and Vegetable Crops for Organic Production in Lithuania , 2016 .

[3]  G. Srzednicki,et al.  Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents , 2016 .

[4]  C. Damiani,et al.  Preparation of Gluten-free Noodles Incorporated of Jabuticaba Peel Flour , 2016 .

[5]  Usman Pato,et al.  The Quality of Instant Noodle Made from Local Corn Flour and Tapioca Flour , 2016 .

[6]  C. Galina,et al.  Potential for Producing Viable Embryos in Post Pubertal Heifers. Comparison during the Dry and Wet Seasons in the Tropics Using a Protocol Based on FSH or eCG , 2015 .

[7]  N. Wetprasit,et al.  Quality assessment of noodles made from blends of rice flour and canna starch. , 2015, Food chemistry.

[8]  Wen-Chien Lu,et al.  Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour , 2015 .

[9]  G. Omeire.  COOKING PROPERTIES AND SENSORY EVALUATION OF ENRICHED CASSAVA/WHEAT NOODLES , 2015 .

[10]  Omeire,et al.  Enrichment of Wheat / Cassava Noodles with Partially Defatted Protein-Rich Flours , 2015 .

[11]  B. S. Khatkar,et al.  Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making , 2014 .

[12]  N. Lisdayana,et al.  Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour. , 2014 .

[13]  S. Rakshit,et al.  Effect of blending selected tropical starches with rice flour on the cooking quality and texture of rice based noodles. , 2014 .

[14]  Vera Apryana Lase,et al.  BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO , 2013 .

[15]  K. Ranaweera,et al.  Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics , 2011 .

[16]  Budiarto Budiarto,et al.  OPPORTUNITY OF MODIFIED CASSAVA FLOUR (MOCAF) AS WHEAT FLOUR SUBSTITUTE AN ALTERNATIVE MATERIALS TO SUPPORT FOOD SECURITY (ISNAR-C2F2) , 2011 .

[17]  Mukesh,et al.  Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties , 2010 .

[18]  Bin Tan,et al.  Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving , 2009 .

[19]  Bin Xiao Fu,et al.  Asian noodles: History, classification, raw materials, and processing , 2008 .

[20]  J. Kaur,et al.  Relationships between physicochemical, morphological, thermal, rheological properties of rice starches , 2006 .

[21]  H. Corke,et al.  Production of Bihon-type Noodles from Maize Starch Differing in Amylose Content , 2004 .

[22]  A. Voragen,et al.  Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes , 2003 .

[23]  Narpinder Singh,et al.  Morphological, thermal, rheological and noodle-making properties of potato and corn starch , 2002 .