Factors Influencing Rice Noodles Qualities

ABSTRACT

Rice noodles have been a staple food since ancient times regardless of the raw materials used, formulations, size strands and shapes. In view of its potential to be marketed as a gluten-free food product, a massive market growth may well occur. In this paper, factors influencing rice-based noodles quality are reviewed. Various efforts have been made starting from the rice grains itself, such as selecting high amylose rice grains, by subjecting the rice grains to ageing, having different milling and fermentation conditions, modifying rice starches physically and/or chemically, blending different starches, adding in gums, emulsifiers, phosphate, etc., to improve the quality of fresh rice noodles. Nevertheless, literature search has shown that work focusing on preserving and extending shelf life of rice noodles, especially the fresh wet type is relatively scarce. This big research gap needs to be filled before rice noodles products are widely distributed.

KEYWORDS:

• Rice
• rice noodles
• rice starch
• retrogradation
• textural quality

Conflicts of interest

The authors declared no conflict of interest in this subject matter.

Additional information

Funding

This work was funded through Universiti Sains Malaysia Bridging Fund, 304.[PTEKIND.6316226]. Low Yan Kitt is grateful to MSM Malaysia Holding Bhd and Kuok Foundation for granting her the financial assistance through Malayan Sugar Manufacturing Fellowship.