Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 2, Pages 1107-1113Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2015.07.035
Keywords
Rice noodle; Salt; MRI; Protein network; Gluten-free
Categories
Funding
- Center for Advanced Studies for Agriculture and Food, (CASAF), Kasetsart University, Bangkok, Thailand
Ask authors/readers for more resources
It is believed that salt can reduce the hardness and increase the elasticity of dried rice noodle. However, there is no scientific evidence on the role of salt on the quality of the dried rice noodle. This work aimed to investigate the effect of NaCl on the microstructure of dried rice noodle, water migration in rice noodle during cooking, and the texture of cooked rice noodle. The level of NaCl used in this study was 0, 3, and 5 g NaCl/100 g rice flour. Confocal Laser Scanning micrographs revealed that NaCl enhanced the development of the protein network but it reduced the packing of starch lumps in the dried rice noodle. Water distribution inside the rice noodle during rehydration was revealed for the first time using MAL Water migrated more slowly into the rice noodle with NaCl than the control (without NaCl) because the amount, size, and the depth of pores of the dried rice noodle with NaCl were reduced due to the formation of the protein network. It was found that NaCl increased the extensibility and decreased the tensile strength of the cooked rice noodle. The cooking loss increased with the increase in the NaCl concentration. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available