Development of Wide Rice Noodles Product from Red Jib Brown Rice in Nangrong District, Buriram Province
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Abstract
This study aimed to develop wide rice noodles incorporating red jib brown rice flour at levels of 5–50% (based on the weight of rice flour), in comparison with a control. The rehydration properties, sensory quality, antioxidant activity determined by the DPPH assay, and chemical composition of the noodles were investigated. The results showed that noodles formulated with 50% red jib brown rice flour exhibited the darkest color, whereas no significant differences in noodle thickness were observed among all formulations, with mean values ranging from 0.04±0.01 to 0.05±0.01 mm. The optimum rehydration time was 4 minutes. Sensory evaluation conducted by 30 panelists revealed that acceptance scores differed significantly among the formulations (p<0.05), with the 30% formulation receiving the highest overall acceptability score (4.50 ± 0.68). Antioxidant activity evaluated by the DPPH method was 2.32 mg GAE/100 g. Chemical composition analysis indicated no significant differences in ash content, whereas moisture, protein, fat, dietary fiber, and carbohydrate contents differed significantly at the 95% confidence level (p<0.05). In conclusion, the formulation containing 30% Red Jib brown rice flour was the most suitable for the development of wide rice noodles due to its high sensory acceptability and appropriate nutritional value.
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