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Title: HYDROCOLLOIDAL FIBER INCLUSION FOR IMPROVING THE NUTRITIONAL QUALITY OF ORIENTAL NOODLES

Author
item MANEEPUN, SAIPIN - KASETSART UNIV, THAILAND
item TUNGTRAKUL, P - KASETSART UNIV, THAILAND
item VATANASUCHART, N - KASETSART UNIV, THAILAND
item Inglett, George

Submitted to: World Congress of Food Science and Technology
Publication Type: Abstract Only
Publication Acceptance Date: 4/27/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The purpose of this study was to use a hydrocolloidal fiber composition for extending the use of rice flour in making Oriental noodles. Nutrim is one of the hydrocolloidal fibers that was prepared by thermomechanical processing oat flour or bran. Previously, these hydrocolloidal fibers, called Nutrim, were found to be useful in replacing saturated fats (including coconut milk, butter, or saturated fat shortenings) in making Oriental foods. In one study, Nutrim (5% dispersed solids) was useful in preparing more nutritious foods by replacing at least 50% coconut milk in eight Thai desserts. The use of the hydrocolloid Nutrim-5 to add functionality to rice flour for extending in use in Oriental noodles represents a new application. The noodles were prepared in 20 kg batches by mixing blends of wheat flour, rice flour, Nutrim-5 with alkali, salt solution, and egg. After mixing and kneading into smooth sheets, it was cut, curled, and deep-fat fried. By using 10% Nutrim-5 in the formulation, it was possible to satisfactorily make Oriental noodles using 50% rice flour.