Kraithong Supaluck, Lee Suyong, Rawdkuen Saroat
1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand.
2Carbohydrate Bioproduct Research Center, Department of Food Science and Technology, Sejong University, Seoul, 143-747 South Korea.
Food Sci Biotechnol. 2018 Aug 18;28(1):25-34. doi: 10.1007/s10068-018-0452-8. eCollection 2019 Feb.
This study aimed to assess flour and noodle qualities after substituting Phitsanulok rice flour (PH) with red Jasmine rice flour (RJ). Blended rice flours were prepared by replacing PH with RJ at various ratios [100:00 (0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and 00:100 (100RJ)]. Some quality improvements were observed in the blended rice flour in terms of chemical and pasting properties at the replacement ratio of 75:25 (< 0.05). At the same ratio, total phenolic contents, antioxidance activites, and some textural and sensory properties of noodle were developed (< 0.05). However, increasing values of some undesirable properties including cooking loss and rehydration were also observed (< 0.05). The noodle made from 100RJ showed the highest level of acceptability but not significantly different compared with others (> 0.05). Thus, RJ could be used to improve the nutritional value of rice flour, and it could be used for development of health benefits in rice noodle.
本研究旨在评估用红茉莉米粉（RJ）替代彭世洛米粉（PH）后面粉和面条的品质。通过以不同比例[100:00（0RJ）、75:25（25RJ）、50:50（50RJ）、25:75（75RJ）和00:100（100RJ）]用RJ替代PH来制备混合米粉。在75:25的替代比例下，混合米粉在化学和糊化特性方面有一些品质改善（<0.05）。在相同比例下，面条的总酚含量、抗氧化活性以及一些质地和感官特性也有所改善（<0.05）。然而，也观察到一些不良特性的值增加，包括蒸煮损失和复水性（<0.05）。由100RJ制成的面条显示出最高的可接受性，但与其他面条相比无显著差异（>0.05）。因此，RJ可用于提高米粉的营养价值，并可用于开发对米粉健康有益的特性。
