Physicochemical properties of flour recovered from broken rice noodles during production
Article first published online: 13 JAN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1722–1728, July 2014
How to Cite
Liu, Y.-F., Chaiwanichsiri, S. and Laohasongkram, K. (2014), Physicochemical properties of flour recovered from broken rice noodles during production. International Journal of Food Science & Technology, 49: 1722–1728. doi: 10.1111/ijfs.12481
- Issue published online: 18 JUN 2014
- Article first published online: 13 JAN 2014
- Manuscript Accepted: 1 DEC 2013
- Manuscript Received: 5 SEP 2013
- Graduate School of Chulalongkorn University
|ijfs12481-sup-0001-FigureS1.tif||image/tif||5175K||Figure S1. Scanning electron micrographs of the (a–c) broken rice noodle flour and (d) rice flour (RF) samples used in this study.|
|ijfs12481-sup-0001-FigureS2.tif||image/tif||1017K||Figure S2. X-ray diffractograms of the rice flour (RF) and broken rice noodle flour samples used in this study. Numbers on the X-ray diffractogram of RF represent d-spacings of major peaks.|
|ijfs12481-sup-0001-FigureS3.tif||image/tif||706K||Figure S3. Differential scanning calorimetry thermograms of the rice flour (RF) and broken rice noodle flour samples used in this study.|
|ijfs12481-sup-0001-FigureS4.tif||image/tif||12938K||Figure S4. Rapid visco-analyzer viscograms of the rice flour and broken rice noodle flour samples used in this study.|
|ijfs12481-sup-0001-FigureS5.tif||image/tif||13571K||Figure S5. Gel texture profile analysis of the rice flour and broken rice noodle flour samples used in this study.|
Table S1. X-ray analysis, resistant starch (RS) contents, rapid viscoanalysis (RVA) pasting and gel texture profile analysis (TPA) parameters of the rice flour (RF) and broken rice noodle flour (BRNF) samples used in this study.
Table S2. Cooking and texture quality of rice noodles.
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