| 5. CONCLUSIONS
Recently, demand for gluten free noodles in the diet
has increased due to their health beneficial effect.
It reduces allergic reactions and celiac diseases in
peoples, who suffer from such problems by eating
wheat based products. Flour, water and salts are the
fundamental ingredients that are used to prepare
rice noodles. Sometime, additional ingredients i.e.
emulsifiers, starches, stabilizer and colorings are
added to improve the functional, physicochemical,
cooking and sensory attributes of rice based noodles.
The basic processes involved in the development of
rice noodle involve dough mixing, sheet forming,
compounding, sheeting/reduction, steaming and
cutting. The variation in flour properties and
processing method imparts significant role in final
noodle quality. Rice based noodles are made from
rice flour having appropriate protein and amylose
concentration and lower ash concentration.
Compositional differences and lower starch
concentration influence the functional, thermal,
pasting, cooking, eating and sensory properties of
rice noodles. Protein concentration and amylose
concentration have a positive correlation with
the firmness and brightness of the noodle strands.
Higher level of starch causes excessive surface
swelling and cooking loss. On the other hand, ash
concentrations negatively affect the brightness of
noodle. Therefore, appropriate amount of these
components in flours are preferred to prepare noodle
with appropriate cooking and textural properties.
High quality rice noodle must have appropriate
textural, cooking and sensory properties with
extended shelf life without microbial spoilage and
oxidative rancidity.
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