Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production

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dc.citation.issue9
dc.citation.volume14
dc.contributor.authorFu M
dc.contributor.authorZhou X
dc.contributor.authorTian HS
dc.contributor.authorChen Y
dc.contributor.authorJin Z
dc.contributor.editorPatra JK
dc.date.accessioned2025-06-16T01:59:23Z
dc.date.available2025-06-16T01:59:23Z
dc.date.issued2025-05
dc.description.abstractDue 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.
dc.description.confidentialfalse
dc.edition.editionMay 2025
dc.identifier.citationFu M, Zhou X, Tian H, Chen Y, Jin Z. (2025). Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production. Foods. 14. 9.
dc.identifier.doi10.3390/foods14091453
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.number1453
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73056
dc.languageEnglish
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/14/9/1453
dc.relation.isPartOfFoods
dc.rights(c) 2025 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectethanolic extrusion
dc.subjectV-type indica rice flour
dc.subjectrice noodle premix
dc.subjectrice noodles
dc.titleEthanolic Extrusion of Indica Rice Flour for Rice Noodle Production
dc.typeJournal article
pubs.elements-id500807
pubs.organisational-groupOther
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