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. 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 of 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). This recipe was chosen and compared to the commercial rice noodle in the form of Pad Thai dish. The developed rice noodle was significantly inferior to commercial 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.