Effect of Fermented-red Yeast Rice (Angkak) on Physico-chemical Properties, Textural Properties, and Anti-oxidant Activity of Dried Rice Noodles

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Chonticha Leelakhajornkij
Sunsanee Udomrati
Supatsara Singsawat
Nattaya Muenrat
Waranpawn Noochoo


The concentration effect of fermented red yeast rice (angkak) (0-1.0% of rice flour) on physicochemical properties, textural characteristics, cooking qualities (e.g., cooking time, cooking yield, cooking loss, and water absorption), sensory evaluation with a liking score on a 9-point hedonic scales, and antioxidant activity of dried rice noodles have been investigated. The moisture content of all samples was in the range of 6.21-6.95%, and the low aw values (0.33-0.36) were also observed in all samples. There was no significant difference in cooking qualities, textural properties, and textural sensory preference score with increasing angkak content (p>0.05). However, the increase in angkak content markedly increased the redness (a* value) of both dried and cooked rice noodles, resulting in an increase in the sensory preference score in terms of appearance, color, and overall preference. The antioxidant activity of the control sample (0% angkak) was lower than that of noodles containing angkak. The antioxidant activity of rice noodles containing angkak tended to slightly increase with increasing angkak content and the maximum antioxidant activity was found in the rice noodles, which contained angkak of 1.0%. Therefore, the addition of angkak enhanced the good appearance with attractive color and also increased the health benefits.

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Biological Sciences


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