Effect of Water Chestnut Flour Contents and Hot-Air Drying on Physicochemical, Antioxidative and Sensory Properties of Noodle
Abstract
The objective of this research is to investigate physicochemical properties, antioxidative activity, and sensory properties of rice noodle substituted with 10%, 20% and 30% (w/w) water chestnut flour. Sample made from 100% rice flour or 0% (w/w) water chestnut served as control. The obtained noodle from the appropriate formula was subsequently dried at different temperatures of 50, 60 and 70 ºC, and the quality of instant noodles were evaluated. It was found that moisture content and cohesiveness of fresh noodles substituted with 10-30% water chestnut flour was lower than control sample (p<0.05). Cohesiveness of noodle decreased with increasing of water chestnut flour substitution. Fresh rice noodle substituted with 10% water chestnut was most accepted by panelist in terms of appearance, texture, taste, aroma, color, and overall liking (p<0.05). In drying fresh noodle into dried noodle, the increased drying temperature from 50 to 70 ºC significantly reduced time required to dry samples to 120, 75 and 60 min, respectively, and drying rate were increased from 0.29 to 0.53 g/ min. The total phenolic contents and antioxidant activity of both fresh and dried rice noodles substituted with 10% (w/w) water chestnut flour were 2.53-13.23 and 1.28-1.95 mg gallic acid equivalent/ 100 g. The rehydration ratio and cohesiveness values of instant noodle from water chestnut flour were 1.55-1.82 times compared to the weight of dry noodle, and 243.67-321.38 g, respectively. Dried rice noodles after drying at 60 ºC was most accepted when rehydrated than other samples (p<0.05). Therefore, the optimum amount of water chestnut flour substituted in rice flour was 10% (w/w) and drying temperature was 60 ºC for 75 min. Keywords : water chestnut flour ; physicochemical properties ; noodle ; drying rate ; antioxidantReferences
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Ginting, E., & Yulifianti, R. (2015). Characteristics of noodle prepared from orange-fleshed sweet potato and domestic wheat flour. Food Science, 3, 289-302.
Guha, M., Ali, S.Z., & Bhattacharya, S. (1997). Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics. Journal of Food Engineering, 32(3), 251-267.
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Rodmui, A. (2010). The production of noodle from Hom Nin rice flour. Journal of Food Technology, Siam University, 5(1), 64-71. (in Thai)
Sirichokworrakit, S., Phetkhut J., & Khommoon, A. (2015). Effect of partial substitution of wheat flour with riceberry flour on quality of noodles. Food Science, 197, 1006-1012.
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(in Thai)
Swinkels, J.J.M. (1985). Sources of starch, its chemistry and physics. Starch conversion technology. New York: Marcel Dekker, Inc.
Tesoriere, L., Allegra, M., Gentile, C., & Livrea, M.A. (2009). Betacyanins as phenol antioxidants. Chemistry and mechanistic aspects of the lipoperoxyl radical-scavenging activity in solution and liposomes. Free Radical Research, 43(8), 706-717.
Thai Industrial Standards Institute. (2005). Dried rice noodles TCPS 730/2548. Thai Community Product Standard, Ministry of Industry, Thailand. (in Thai)
Wu, L.C., Hsu, H.W., Chen, Y.C., Chiu, C.C., Lin Y.I., & Ho. J.A.A. (2006). Antioxidant and antiproliferative activities of red pitaya. Food Chemistry, 95, 319-327.
Fu, B.X. (2008). Asian noodles: history, classification, raw materials, and processing. Journal of Food Research International, 41, 888-902.
Ginting, E., & Yulifianti, R. (2015). Characteristics of noodle prepared from orange-fleshed sweet potato and domestic wheat flour. Food Science, 3, 289-302.
Guha, M., Ali, S.Z., & Bhattacharya, S. (1997). Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics. Journal of Food Engineering, 32(3), 251-267.
Jamradloedluk, J., Nathakaranakule, A., Soponronnarit, S., & Prachayawarakorn, S. (2007). Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip. Journal of Food Engineering, 78(1), 198-205.
Kaletunc, G., & Breslauer, K.J. (2003). Characterization of cereals and flours: properties, analysis, and applications. Food science and technology. New York: Marcel Dekker.
Leach, H.W., McCowen, L.D., & Schoch, T.J. (1959). Structure of the starch granule I. Swelling and solubility patterns of various starches. Cereal Chemistry, 36, 534-544.
Liaotrakoon, V., & Liaotrakoon, W. (2017). Total polyphenol content and antioxidant activity of water chestnut. In Proceeding of the 8th RSPG Researchers Club Conference “Thai Resources: Enormous Potential to be Seen”. (pp 528-531). Saraburi: Chulalongkorn University. (in Thai)
Liaotrakoon, W, Jirasatitanusorn, T., Aemnin, N., & Liaotrakoon, V. (2018). Effect of drying temperatures on drying rate, physical and antioxidative properties of Sesbania javanica Mig. flowers. RMUTI JOURNAL Science and Technology, 11(3), 57-69. (in Thai)
Liaotrakoon, W., & Liaotrakoon, V. (2020). Effect of milling methods on physicochemical, pasting properties and syneresis of water chestnut (Trapa bispinosa) flour. Thai Journal of Science and Technology, 9(2), 251-264. (in Thai)
Likitcholatarn, J., Ritthiruangdej, P., Rumpagaporn, P., Lumdubwong, N., & Ratanasumawong, S. (2018). Effect of mixed high amylose rice flour on pasting properties and texture of rice noodles. Journal of Food Science and Agricultural Technology, 4, 53-58.
Lim, Y.Y., Lim T.T., & Tee. J.J. (2007). Antioxidant properties of several tropical fruits: a comparative study.
Food Chemistry, 103, 1003-1008.
Lutfi, Z., Nawab, A., Alam, F., & Hasnain, A. (2017). Morphological, physicochemical, and pasting properties of modified water chestnut (Trapa bispinosa) starch. International Journal of Food Properties, 20(5),
1016-1028.
Mahattanatawee, K., Manthey, J.A., Luzio, G., Talcott, S.T., Goodner K., & Baldwin. E.A. (2006). Total antioxidant activity and fiber content of select Florida-grown tropical fruits. Journal of Agricultural and Food
Chemistry, 54, 7355-7363.
Murcia, M.A., Jiménez, A.M., & Martínez-Tomé, M. (2009). Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Research International, 42, 1046-1052.
Niyomwit, B. (2007). Water chestnut: the local plant food. Food Journal, 37(4), 315-317.
Parnsakhorn, S., Lungapin, J., Chaiyaphol, A., & Sookpasan, A. (2018). Effect of drying on physicochemical properties of noodles made from parboiled Hom-Nin brown rice flour with mixed rice flour. Khon Kaen Agriculture Journal, 46(1), 117-128. (in Thai)
Prafulla, A., Amita, D., Shirishkumar, A., & Bhaskar, V.H. (2014). Trapa bispinosa Roxb.: A review on nutritional and pharmacological aspects. Advances in Pharmaceutical Sciences, 959830, 1-13.
Ratithammatorn, T. (2016). Effects of heating and cooling on structural change and digestion of starch. Burapha Science Journal, 21(2), 246-259. (in Thai)
Rodmui, A. (2010). The production of noodle from Hom Nin rice flour. Journal of Food Technology, Siam University, 5(1), 64-71. (in Thai)
Sirichokworrakit, S., Phetkhut J., & Khommoon, A. (2015). Effect of partial substitution of wheat flour with riceberry flour on quality of noodles. Food Science, 197, 1006-1012.
Srirot, K., & Piyachomkwan, K. (2003). Technology of starch (3rd Ed.). Bangkok: Kasetsart University.
Sukboonyasatit, D., Singporn, P., & Sawangwong, S. (2018). Effects of bamboo grass powder supplementation on chemical and physical properties of rice noodle. Agricultural Science Journal, 49(2)(Suppl.), 237-240.
(in Thai)
Swinkels, J.J.M. (1985). Sources of starch, its chemistry and physics. Starch conversion technology. New York: Marcel Dekker, Inc.
Tesoriere, L., Allegra, M., Gentile, C., & Livrea, M.A. (2009). Betacyanins as phenol antioxidants. Chemistry and mechanistic aspects of the lipoperoxyl radical-scavenging activity in solution and liposomes. Free Radical Research, 43(8), 706-717.
Thai Industrial Standards Institute. (2005). Dried rice noodles TCPS 730/2548. Thai Community Product Standard, Ministry of Industry, Thailand. (in Thai)
Wu, L.C., Hsu, H.W., Chen, Y.C., Chiu, C.C., Lin Y.I., & Ho. J.A.A. (2006). Antioxidant and antiproliferative activities of red pitaya. Food Chemistry, 95, 319-327.
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2021-01-05
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