Effect of potato starch addition ratio on the physicochemical properties and sensory acceptance of rice noodles made from colored rice

Abstract

The effects of potato starch addition were evaluated as a potential way to improve the quality of rice noodles made from Luc Do (LD) colored rice. LD rice flour was blended with 15% modified cassava starch and potato starch (PS) at ratios of 5%, 10%, 15%, and 20% (w/w of raw material). After film-forming, steaming, and cutting into strands, the rice noodle samples were evaluated for proximate composition, physicochemical properties (cooking loss, instrumental texture, and color), microstructure (using scanning electron microscopy), sensory acceptance, and were compared with control rice noodles made from Ham Chau (HC) white rice. The results showed that, compared to the control, all rice noodle samples made from LD colored rice flour had fiber content 13.0–16.8 times higher, anthocyanin content ranging from 264±0.2 to 330±0.7 mg/100 g, and antioxidant activity ranging from 137.42±0.04 to 177.79±0.02 mmol TE/g, whereas the control rice noodle contained very low anthocyanin levels and exhibited almost no antioxidant activity. Additionally, the protein, lipid, mineral, and vitamin B content in the noodles made from LD colored rice was significantly higher than in those made from HC white rice (p<0.05). Increasing the PS ratio to 10% raised the amylose content, thereby improving cooking quality, reducing cooking loss, and enhancing textural properties, including hardness, gumminess, and chewiness. However, exceeding 10% PS ratio decreased protein content and water retention ability and negatively affected the textural properties, cooking quality, and sensory acceptance of rice noodles. Among the tested formulations, the rice noodle made from 75% LD colored rice, 15% modified cassava starch, and 10% PS exhibited color and textural characteristics most similar to the control and was preferred by consumers.