Evaluation of White and Black Glutinous Rice Flour Modified by Popping and Puffing as Ingredients for Rice Noodles

HistoryThis study aimed to evaluate changes in the physicochemical and functional properties of rice varieties, moisture content, and the popping and gun-puffing methods to improve the cooking quality of rice noodles.The study used a randomized block design with two factors.The first factor was white and black glutinous rice varieties, and the second factor was processing conditions.White glutinous rice varieties provided better hardness, porosity, color, and pasting properties compared to black glutinous rice varieties.However, black glutinous rice varieties were superior in nutritional components and functional properties, including resistant starch, digestible fiber, and anthocyanin content.Rice with an initial moisture content of 14% produced popping rice with higher porosity, meaning it expanded more than rice with an initial moisture content of 10%.The use of gun-puffing resulted in gun-puffed black rice expanding more than white gun-puffed rice.Brown rice flour and popcorn rice from the popped and puffed processes can be added to instant rice noodles.The addition of popping and puffed rice to instant rice noodles can reduce rehydration time and increase water absorption and cooking loss.