Effect of blending selected tropical starches with rice flour on the cooking quality and texture of rice based noodles.

Abstract

The effect of blending canna starch (CaS), mung bean(MS) and sweet potato starch (SPS) in different concentrations with rice flour (RF) on cooked noodles properties (cooking quality and tensile strength) were studied. The properties of pure RF noodles were significantly (p < 0.05) different to those noodles made from pure MS, CaS and SPS. Blending of these starches with RF in various proportions had significantly (p < 0.05) increased the cooking time and percent rehydration;however, SPS non-significantly decreased percent rehydration of RF based noodles. On the other hand blending these selected starches to RF had significantly (p < 0.05) reduced cooking loss of noodles. Mixing of MS, CaS and SPS had significantly (p < 0.05) decreased colour, texture and overall acceptability of RF based noodles. Hence, this is concluded that blending of CaS, MS and SPS to RF in various concentrations had produced noodles with variation in texture and were acceptable to consumers as well. However, MS produced noodles with higher tensile strength.