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Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying,...

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Main Authors: Ismail, Muhammad Heikal, Hii, Ching Lik, Routray, Winny, Woo, Meng Wai
Format: Article
Published: Multidisciplinary Digital Publishing Institute 2021
Online Access:http://psasir.upm.edu.my/id/eprint/96670/
https://www.mdpi.com/2227-9717/9/8/1309
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spelling my.upm.eprints.966702023-02-01T03:53:32Z http://psasir.upm.edu.my/id/eprint/96670/ Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring Ismail, Muhammad Heikal Hii, Ching Lik Routray, Winny Woo, Meng Wai Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry. Multidisciplinary Digital Publishing Institute 2021 Article PeerReviewed Ismail, Muhammad Heikal and Hii, Ching Lik and Routray, Winny and Woo, Meng Wai (2021) Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring. Processes, 9 (8). art. no. 1309. pp. 1-13. ISSN 2227-9717 https://www.mdpi.com/2227-9717/9/8/1309 10.3390/pr9081309
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.
format Article
author Ismail, Muhammad Heikal
Hii, Ching Lik
Routray, Winny
Woo, Meng Wai
spellingShingle Ismail, Muhammad Heikal
Hii, Ching Lik
Routray, Winny
Woo, Meng Wai
Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring
author_facet Ismail, Muhammad Heikal
Hii, Ching Lik
Routray, Winny
Woo, Meng Wai
author_sort Ismail, Muhammad Heikal
title Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring
title_short Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring
title_full Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring
title_fullStr Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring
title_full_unstemmed Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring
title_sort determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring
publisher Multidisciplinary Digital Publishing Institute
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/96670/
https://www.mdpi.com/2227-9717/9/8/1309
_version_ 1756685802514939904
score 13.211869

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