Textural properties of laksa noodle as affected by rice flour particle size
This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24172/ http://psasir.upm.edu.my/id/eprint/24172/1/24172.pdf |
| _version_ | 1848844961727905792 |
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| author | Malahayati, Nura Syed Muhammad, Sharifah Kharidah Bakar, Jamilah Karim, Roselina |
| author_facet | Malahayati, Nura Syed Muhammad, Sharifah Kharidah Bakar, Jamilah Karim, Roselina |
| author_sort | Malahayati, Nura |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, peak viscosity, hot paste viscosity, breakdown, final or cold paste viscosity and gel hardness, but the lowest gelatinization temperature. Reduction of rice flour particle size improved textural properties of laksa noodle. Laksa noodle produced from rice flour with the smallest particle size had the best textural properties. |
| first_indexed | 2025-11-15T08:39:14Z |
| format | Article |
| id | upm-24172 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:39:14Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241722015-06-02T08:27:08Z http://psasir.upm.edu.my/id/eprint/24172/ Textural properties of laksa noodle as affected by rice flour particle size Malahayati, Nura Syed Muhammad, Sharifah Kharidah Bakar, Jamilah Karim, Roselina This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, peak viscosity, hot paste viscosity, breakdown, final or cold paste viscosity and gel hardness, but the lowest gelatinization temperature. Reduction of rice flour particle size improved textural properties of laksa noodle. Laksa noodle produced from rice flour with the smallest particle size had the best textural properties. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24172/1/24172.pdf Malahayati, Nura and Syed Muhammad, Sharifah Kharidah and Bakar, Jamilah and Karim, Roselina (2011) Textural properties of laksa noodle as affected by rice flour particle size. International Food Research Journal, 18 (4). pp. 1309-1312. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-18-2011.html English |
| spellingShingle | Malahayati, Nura Syed Muhammad, Sharifah Kharidah Bakar, Jamilah Karim, Roselina Textural properties of laksa noodle as affected by rice flour particle size |
| title | Textural properties of laksa noodle as affected by rice flour particle size |
| title_full | Textural properties of laksa noodle as affected by rice flour particle size |
| title_fullStr | Textural properties of laksa noodle as affected by rice flour particle size |
| title_full_unstemmed | Textural properties of laksa noodle as affected by rice flour particle size |
| title_short | Textural properties of laksa noodle as affected by rice flour particle size |
| title_sort | textural properties of laksa noodle as affected by rice flour particle size |
| url | http://psasir.upm.edu.my/id/eprint/24172/ http://psasir.upm.edu.my/id/eprint/24172/ http://psasir.upm.edu.my/id/eprint/24172/1/24172.pdf |