The Effect of Blending Rice Flour with Bambara Groundnut Flour on the Quality of Flat Rice Noodles

Journal
University of the Thai Chamber of Commerce Journal
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2013
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
Abstract
Rice flour (RF) and bambara groundnut flour (BGF) blended in the ratio of 100:0, 90:10, 80:20 and 70:30 were studied in respect of water absorption and gelatinization for flat rice noodles prepared from flour blends. As the levels of BGF increased, water absorption and gelatinization temperature increased, but peak viscosity decreased. Addition of BGF to RF significantly (p<0.05) affected the rice noodle qualities. When the proportion of BGF was raised, there was a corresponding rise in protein content and cooking loss, but cooking weight and cutting force decreased. Flat rice noodles prepared from the blend (90:10) had no significant difference (p>0.05) in sensory scores from the control (100:0).
Subject(s)
Journals
Food Science and Technology
ISSN
0125-2437
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Kamontip Ekthamasut (2013) The Effect of Blending Rice Flour with Bambara Groundnut Flour on the Quality of Flat Rice Noodles. University of the Thai Chamber of Commerce Journal Vol.33 No.2.
File(s)