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

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...

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Main Author: Muhammad, Lubowa
Format: Thesis
Language:English
Published: 2020
Subjects:
RS1-441 Pharmacy and materia medica
Online Access:http://eprints.usm.my/52287/1/LUBOWA%20MUHAMMAD%20-%20TESIS.pdf%20cut.pdf
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spelling my-usm-ep.522872022-04-12T08:44:18Z Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids 2020-04 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 http://eprints.usm.my/52287/ http://eprints.usm.my/52287/1/LUBOWA%20MUHAMMAD%20-%20TESIS.pdf%20cut.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology)
institution Universiti Sains Malaysia
collection USM Institutional Repository
language English
topic RS1-441 Pharmacy and materia medica
spellingShingle RS1-441 Pharmacy and materia medica
Muhammad, Lubowa
Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids
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
format Thesis
qualification_name Doctor of Philosophy (PhD.)
qualification_level Doctorate
author Muhammad, Lubowa
author_facet Muhammad, Lubowa
author_sort Muhammad, Lubowa
title 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_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_sort enhancement of physicochemical and functional properties of rice flour noodles using combined hydroccolloids
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Teknologi Industri (School of Industrial Technology)
publishDate 2020
url http://eprints.usm.my/52287/1/LUBOWA%20MUHAMMAD%20-%20TESIS.pdf%20cut.pdf
_version_ 1747822156886048768

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