Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids

Muhammad, Lubowa (2020) Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids. PhD thesis, Universiti Sains Malaysia.

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Abstract

Noodles are the main processed food product made from rice flour. However, fresh rice noodles have a weak structure, are generally fragile, sticky and easily collapse in overall structure upon high handling/temperature processing. They become soft, soggy and crumble into smaller pieces. This is a major compromise in sensory appeal. The objective of this study was to explore the use of various rice flour– hydrocolloid combinations for preparation of rice flour noodles with enhanced physicochemical and functional properties, which could enable them to withstand high handling and heat stresses without adverse effects on sensory properties

Item Type: Thesis (PhD)
Subjects: R Medicine > RS Pharmacy and materia medica > RS1-441 Pharmacy and materia medica
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: Mr Aizat Asmawi Abdul Rahim
Date Deposited: 12 Apr 2022 08:44
Last Modified: 12 Apr 2022 08:44
URI: http://eprints.usm.my/id/eprint/52287

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