title: Quality assessment of noodles made from blends of rice flour and canna starch.
abstract: Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together.
authors.affiliation: Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand.
authors.forename: Yuree
authors.initials: Y
authors.lastname: Wandee
authors.affiliation: Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand. Electronic address: dudsadee.utt@kmutt.ac.th.
authors.forename: Dudsadee
authors.initials: D
authors.lastname: Uttapap
authors.affiliation: Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand.
authors.forename: Santhanee
authors.initials: S
authors.lastname: Puncha-arnon
authors.affiliation: Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand.
authors.forename: Chureerat
authors.initials: C
authors.lastname: Puttanlek
authors.affiliation: Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
authors.forename: Vilai
authors.initials: V
authors.lastname: Rungsardthong
authors.affiliation: Department of Biotechnology, Faculty of Science, Ramkhamhaeng University, Bangkok 10240, Thailand.
authors.forename: Nuanchawee
authors.initials: N
authors.lastname: Wetprasit
mesh_terms: D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis; D005232:Fatty Acids, Volatile / Q000032:analysis; D005285:Fermentation; D005433:Flour / Q000032:analysis; D005524:Food Technology; D012275:Oryza; D013213:Starch / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D005232:Fatty Acids, Volatile; D013213:Starch
keywords: Butyric acid; Canna starch; Dietary fiber; Rice noodles; Short-chain fatty acids