Effects of Partial Replacement of Rice Flour with Various Starches on the Physicochemical and Sensory Properties of “Sen Lek” Noodle

Abstract

This research was conducted to investigate the effects of partial replacement of rice flour with 5 to 20 % three different starches (potato, corn and cassava) on the chemical and the physical properties of both raw mixed flour and Sen Lek products. Sensory properties of the products were also evaluated. The results indicated that values of protein, amylose, water absorption index (WAI), solid loss as well as the viscosity changes by RVA of the raw mixed rice flour were affected by the level and the types of starch in the mixes. Sen Lek prepared from rice flour containing various starches had higher values of cooking yield and cooking loss than those prepared from pure rice flour (the control). Besides, the products added with starch contained higher carbohydrate but lower protein and fat as the starch content in the raw mixes flour increased. All noodle products, except the one prepared from the mix containing 20% cassava starch, were considerably more elastic than the control. Incorporation of various starches in Sen Lek preparations increased the extensibility and the stickiness values of the cooked products. The sensory evaluation showed that all noodles gave fairly good quality of which three noodle samples replacing with 5% potato starch, 20% corn starch and 10% cassava starch had the highest acceptance scores within each starch group. However, no significant difference was observed on the texture and the acceptance score between those three noodle samples and the control.