Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production
Due to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crysta...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/9/1453 |
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| author | Miaomiao Fu Xing Zhou Hong (Sabrina) Tian Yanxin Chen Zhengyu Jin |
| author_facet | Miaomiao Fu Xing Zhou Hong (Sabrina) Tian Yanxin Chen Zhengyu Jin |
| author_sort | Miaomiao Fu |
| collection | DOAJ |
| description | Due to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crystallinity) and high cold-paste viscosity (1043 cP), enabling its use as a binder in rice dough. When blended with native indica rice flour (IRF) at 10–20%, the EERF-IRF premix formed a cohesive dough with water via cold gelation, imparting viscoelasticity and tensile resistance. Optimal formulation (15% EERF for the premix and 37% water for making the dough) yielded fresh rice noodles with reduced cooking loss (5.57%) and a reduced breakage rate (14.44%), alongside enhanced sensory scores. This approach offers a clean-label, industrially scalable solution for producing rice noodles with simplified processing and improved quality. |
| format | Article |
| id | doaj-art-aa11ac548ee6446a8ca148e091fc13a7 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-aa11ac548ee6446a8ca148e091fc13a72025-08-20T03:52:56ZengMDPI AGFoods2304-81582025-04-01149145310.3390/foods14091453Ethanolic Extrusion of Indica Rice Flour for Rice Noodle ProductionMiaomiao Fu0Xing Zhou1Hong (Sabrina) Tian2Yanxin Chen3Zhengyu Jin4State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaSchool of Food Technology and Natural Sciences, College of Sciences, Massey University, Tennent Drive, Palmerston North 4410, New ZealandState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, ChinaDue to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crystallinity) and high cold-paste viscosity (1043 cP), enabling its use as a binder in rice dough. When blended with native indica rice flour (IRF) at 10–20%, the EERF-IRF premix formed a cohesive dough with water via cold gelation, imparting viscoelasticity and tensile resistance. Optimal formulation (15% EERF for the premix and 37% water for making the dough) yielded fresh rice noodles with reduced cooking loss (5.57%) and a reduced breakage rate (14.44%), alongside enhanced sensory scores. This approach offers a clean-label, industrially scalable solution for producing rice noodles with simplified processing and improved quality.https://www.mdpi.com/2304-8158/14/9/1453ethanolic extrusionV-type indica rice flourrice noodle premixrice noodles |
| spellingShingle | Miaomiao Fu Xing Zhou Hong (Sabrina) Tian Yanxin Chen Zhengyu Jin Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production Foods ethanolic extrusion V-type indica rice flour rice noodle premix rice noodles |
| title | Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production |
| title_full | Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production |
| title_fullStr | Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production |
| title_full_unstemmed | Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production |
| title_short | Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production |
| title_sort | ethanolic extrusion of indica rice flour for rice noodle production |
| topic | ethanolic extrusion V-type indica rice flour rice noodle premix rice noodles |
| url | https://www.mdpi.com/2304-8158/14/9/1453 |
| work_keys_str_mv | AT miaomiaofu ethanolicextrusionofindicariceflourforricenoodleproduction AT xingzhou ethanolicextrusionofindicariceflourforricenoodleproduction AT hongsabrinatian ethanolicextrusionofindicariceflourforricenoodleproduction AT yanxinchen ethanolicextrusionofindicariceflourforricenoodleproduction AT zhengyujin ethanolicextrusionofindicariceflourforricenoodleproduction |