Next Article in Journal
An Experimental Investigation of Water Vapor Condensation from Biofuel Flue Gas in a Model of Condenser, (2) Local Heat Transfer in a Calorimetric Tube with Water Injection
Next Article in Special Issue
Effects of Geniposide and Geniposidic Acid on Fluoxetine-Induced Muscle Atrophy in C2C12 Cells
Previous Article in Journal
Optimization of Pipeline Network Layout for Multiple Heat Sources Distributed Energy Systems Considering Reliability Evaluation
Previous Article in Special Issue
Making Concentrated Pterostilbene Highly Bioavailable in Pressure Processed Phospholipid Nanoemulsion
Article

Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

1
Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia
2
Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Malaysia
3
Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, India
4
Department of Chemical and Materials Engineering, Faculty of Engineering, University of Auckland, Auckland 1010, New Zealand
*
Author to whom correspondence should be addressed.
Academic Editor: Jer-An Lin
Processes 2021, 9(8), 1309; https://doi.org/10.3390/pr9081309
Received: 3 June 2021 / Revised: 28 June 2021 / Accepted: 5 July 2021 / Published: 29 July 2021
(This article belongs to the Special Issue Food Safety Management and Quality Control Techniques)
Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry. View Full-Text
Keywords: pre-treatment; hot air drying; heat pump drying; freeze drying; quality attributes; hierarchical method pre-treatment; hot air drying; heat pump drying; freeze drying; quality attributes; hierarchical method
Show Figures

Figure 1

MDPI and ACS Style

Ismail, M.H.; Lik, H.C.; Routray, W.; Woo, M.W. Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring. Processes 2021, 9, 1309. https://doi.org/10.3390/pr9081309

AMA Style

Ismail MH, Lik HC, Routray W, Woo MW. Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring. Processes. 2021; 9(8):1309. https://doi.org/10.3390/pr9081309

Chicago/Turabian Style

Ismail, Muhammad H., Hii C. Lik, Winny Routray, and Meng W. Woo. 2021. "Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring" Processes 9, no. 8: 1309. https://doi.org/10.3390/pr9081309

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop