Development of organic rice noodle and Pad Thai preparation
Abstract
This study was aimed to develop rice noodle from broken organic Jasmin
rice with addition of different additives. Physicocemical of flours were determined
as dried rice noodle was prepared with wet casting method and determined in
chemical, physical and cooking properties. The physicochemical properties of
organic rice flour (ORF) in comparison with commercial rice flour (CRF) and
tapioca flour (TPF) were significantly different (p<0.05). The ORF contained low
amylose content compared with others (p<0.05). Swelling power of ORF (10.76)
at higher temperature (85°C) was lower compared to others (12.37 for CRF and
21.33 for TRF). Water absorption index of ORF was significantly higher at
ambient temperature but lower than CRF and TPF in higher temperature (p<0.05).
There was no significant difference in term of water solubility index between
ORF and CRF both at ambient and high temperature (p>0.05). Addition of 1%
(w/w) microbial transglutaminase (MTGase) increased yellowness of cooked rice
noodle from -1.34 to 8.23 as well as improved tensile strength and cooking weight
when compared to control (p<0.05). Addition of glycerol mono-stearate (GMS)
1% (w/w) significantly increased hardness (787.03g to 1331.00g) of cooked rice
noodle as well as increased cooking loss (7.43% to 10.86%) (p<0.05). Addition of
2% (w/w) NaCl improved the noodle quality significantly in tensile strength
(42.91g to 59.24g) and cooking loss (7.43% to 4.78%) (p<0.05). Rice noodle with
2% (w/w) NaCl addition was chosen and compared to the commercial rice noodle
in the form of Pad Thai dish. The commercial rice noodle was significantly
superior to the developed rice noodle on textural properties and sensory ratings in
terms of overall acceptability, firmness, elasticity and stickiness (p<0.05). Further
study should be finding or modifying process parameters of organic rice noodle
such as combining flours or other additives addition to improve noodle quality
that comparable to commercial rice noodle, especially the textural properties