Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring
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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
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Revised: 28 June 2021
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Accepted: 5 July 2021
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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.
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Keywords:
pre-treatment; hot air drying; heat pump drying; freeze drying; quality attributes; hierarchical method
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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 StyleIsmail, 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
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