Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids
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 ma...
| 主要作者: | |
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| 格式: | Thesis |
| 語言: | 英语 |
| 出版: |
2020
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| 主題: | |
| 在線閱讀: | http://eprints.usm.my/52287/ |
| Abstract | Abstract here |
| _version_ | 1854968900563763200 |
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| author | Muhammad, Lubowa |
| author_facet | Muhammad, Lubowa |
| author_sort | Muhammad, Lubowa |
| description | 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 |
| first_indexed | 2025-10-17T08:38:57Z |
| format | Thesis |
| id | usm-52287 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:38:57Z |
| publishDate | 2020 |
| record_format | eprints |
| record_pdf | Abstract |
| spelling | usm-522872022-04-12T08:44:18Z http://eprints.usm.my/52287/ Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids Muhammad, Lubowa RS1-441 Pharmacy and materia medica 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 2020-04 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/52287/1/LUBOWA%20MUHAMMAD%20-%20TESIS.pdf%20cut.pdf Muhammad, Lubowa (2020) Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids. PhD thesis, Universiti Sains Malaysia. |
| spellingShingle | RS1-441 Pharmacy and materia medica Muhammad, Lubowa Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids |
| title | Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined
Hydroccolloids |
| title_full | Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined
Hydroccolloids |
| title_fullStr | Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined
Hydroccolloids |
| title_full_unstemmed | Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined
Hydroccolloids |
| title_short | Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined
Hydroccolloids |
| title_sort | enhancement of physicochemical and functional properties of rice flour noodles using combined hydroccolloids |
| topic | RS1-441 Pharmacy and materia medica |
| url | http://eprints.usm.my/52287/ |
| work_keys_str_mv | AT muhammadlubowa enhancementofphysicochemicalandfunctionalpropertiesofriceflournoodlesusingcombinedhydroccolloids |