Effects of Native Organic Rice, Cricket Protein, and Drying Temperature on the Quality and Consumer Acceptance of Dried Rice Noodles
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Abstract
This study aimed to develop dried rice noodles using flour from native organic rice varieties supplemented with cricket protein powder and to determine a suitable drying temperature. Consumer acceptance was evaluated in terms of appearance, color, taste, texture, and overall preference. The physical, chemical, and nutritional properties of the noodles were also assessed. The consumer acceptance evaluation revealed that the formulation made with rice flour received the highest score, followed by the formulation made with red jasmine rice flour. When both types of flour were supplemented with cricket protein powder at levels of 6% and 10%, the formulation made with red jasmine rice flour and 6% cricket protein powder received the highest acceptance score. Drying trials conducted at 70, 80, and 90 °C showed that drying at 90 °C yielded the best results in terms of consumer acceptance and physical characteristics. Nutritional analysis indicated that the dried rice noodles had an average protein content of 1.07%, which met the standard for dried rice noodle products. The findings indicated that dried rice noodles made with red jasmine rice flour, supplemented with 6% cricket protein powder, and dried at 90 °C were accepted by consumers and could be further developed to meet the needs of specific consumer groups.
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References
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