Product development of noodles by partially substituting rice flour with job's tears flour

Abstract

The aims of research were to study (1) a basic formula of rice noodles’ production. (2) the production of job's tears flour and rice flour in rice noodles’ production. (3) the quantities of using job's tears substituting for rice flour in noodles’ production. And (4) consumers’ acceptance of rice noodles product from job's tears flour. The results showed that the first formula was chosen to be the basic formula. This formulation containing 10% rice flour, 3% tapioca flour, 26% water, and 0.5% vegetable oil. The results of physical qualification between job's tears flour and rice flour showed that the lightness (L) of job's tears flour lower than the lightness (L) of rice flour (p≤0.05). And the value (a*) showed redness and the value (b*) showed yellowness higher than rice flour (p≤0.05). Humidity and water activity (aw) of general rice flour is not different from job's tears flour, considered by sensory test with ratio of job's tears flour to rice flour of 20:80. This ratio got more preference the ratio 40:60 and 60:40 (p≤0.05). According to the consumer test, (100 consumers) the Noodles by Partially Substituting Rice Flour with Job's tears Flour was accepted as the novel and delicious product by 98% consumers. Moreover, and 92% of consumers decided to buy the product containing 250 g in the plastic bag with the price of 25 Baht.