The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention
Nura Malahayati1*, Kharidah Muhammad2, Jamilah Bakar3, Roselina Karim3
Affiliation
- 1Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indonesia
- 2UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia
- 3Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia
Corresponding Author
Nura Malahayati, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, 30662 Ogan Ilir, South Sumatera, Indonesia, Tel: +62815-3837945; Fax: +62711-580664; E-mail: nura_malahayati@yahoo.com
Citation
Malahayati, N., et al. The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention. (2017) Int J Food Nutr Sci 4(2): 30- 37.
Copy rights
© 2017 Malahayati, N. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.
Keywords
Abstract
Rice noodle, a widely consumed rice product in Southeast Asia, is potentially carrier for fortification with vitamin A, folic acid and iron. However, processing method is one of the main factors that may affect the quality of fortified rice noodle and retention of fortified micronutrients or fortificants in the noodle. The aims of this study were to examine chemical properties, quality, microstructure and sensory characteristics of fortified rice noodle which was prepared by two different processing methods, boiling and steaming. The retention of vitamin A, folic acid and iron at each stage of rice noodle processing was also investigated. Steaming enhanced the chemical properties, quality, microstructure and panelists preferences of rice noodle. The patterns of vitamin A, folic acid and iron retentions in rice noodle prepared by the two different processing methods were very similar at each stages of processing. However, vitamin A, folic acid and iron retentions at each stage of processing were significantly higher (p < 0.05) in rice noodle prepared by steaming than those in rice noodle prepared by boiling. Boiling retained 16.12% vitamin A, 35.08% folic acid and 86.46% iron while steaming retained 23.51% vitamin A, 48.75% folic acid and 99.34% iron.
