Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production
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Date
2025-05
Open Access Location
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI (Basel, Switzerland)
Rights
(c) 2025 The Author/s
CC BY 4.0
CC BY 4.0
Abstract
Due to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crystallinity) and high cold-paste viscosity (1043 cP), enabling its use as a binder in rice dough. When blended with native indica rice flour (IRF) at 10–20%, the EERF-IRF premix formed a cohesive dough with water via cold gelation, imparting viscoelasticity and tensile resistance. Optimal formulation (15% EERF for the premix and 37% water for making the dough) yielded fresh rice noodles with reduced cooking loss (5.57%) and a reduced breakage rate (14.44%), alongside enhanced sensory scores. This approach offers a clean-label, industrially scalable solution for producing rice noodles with simplified processing and improved quality.
Description
Keywords
ethanolic extrusion, V-type indica rice flour, rice noodle premix, rice noodles
Citation
Fu M, Zhou X, Tian H, Chen Y, Jin Z. (2025). Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production. Foods. 14. 9.