Effect of pre‐gelatinised high‐amylose maize starch combined with Ca <sup>2+</sup> ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles
Muhammad Lubowa, Shin‐Yong Yeoh, Boshra Varastegan, Azhar Mat Easa
Abstract
Summary This study explored the effect of pre‐gelatinised high‐amylose maize starch combined with Ca 2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles. Rice flour noodles were prepared by partially substituting rice flour with pre‐gelatinised high‐amylose maize starch in ratios of 5, 10 and 15% (wt/wt), combined with sodium alginate at 1% (wt/wt). The noodles were then immersed in a calcium chloride solution to set the alginate. Results indicated that the hydrocolloids significantly ( P < 0.05) increased noodle tensile strength, hardness, water absorption and optimum cooking time while cooking loss was significantly ( P < 0.05) reduced. SEM micrographs showed a denser, compact noodle structure with an increase in the matrix's continuity as a result of hydrocolloids addition. Formulated noodles also scored above average (5.91) sensory acceptability on the 7 points hedonic scale. Overall, results proved promising for the preparation of rice flour noodles with enhanced properties.