th3_physicochemical, sensory and cooking qualities of noodles produced from five ghanaian rice...
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3rd Africa Rice Congress Theme 3: Rice processing and marketing Mini symposium: Adding value to Africa’s rice: rice-derived products Author: AwudiTRANSCRIPT
PHYSICOCHEMICAL, SENSORY AND COOKING QUALITIES OF NOODLES PRODUCED FROM FIVE GHANAIAN
RICE VARIETIES
PresenterDORIS AWUDI
INTRODUCTION
In Ghana, rice is the second most important cereal after maize which is cultivated in all the regions of the country.
Though local rice production has been increasing, inefficient post-harvest practices have not allowed local producers to take advantage for the increased demand for rice.
Typically, a sizable proportion of locally produced rice in Ghana has a high percentage of broken grains.
INTRODUCTION (contd)
Therefore exploring other use of broken local rice grains will lead to;
diversification in rice utilization which will significantly increase the livelihoods of rice actors in the industry.
development of new rice-based products would add value to rice through extension of shelf life and satisfy the drive and demand for convenience foods.
reduction in both post-harvest losses and importation of noodle products
MATERIALS AND METHODS
Source of sample
Rice varieties from farmers located in Ashaiman, Afife and Kpong on rice irrigation projects through the facilitation of the Ghana Rice Inter-Professional Body (GRIB)
Five (5) varieties used : • Marshall• Ex-Hohoe• Jasmine 85 • Jet 3• Viwonor
Production of Noodle Samples
Egg, Salt, Xanthan gum, Water
Raw noodle
Composite flour of rice and wheat
Drying of strands
Resting of dough (20 min)
Mixing of ingredients
Extrusion of dough
Cutting into stands
Fig 1: Process flow for noodle production
Table 1: Flour and other ingredient combinations for noodle formulation
Variety Flour composition Other ingredients
Rice flour (%)
Wheat flour (%)
Egg (g)
Salt (g) Xanthan gum (g)
Water (ml)
Marshall 60 40 15 2 2 38
Ex-Hohoe 60 40 15 2 2 38
Jasmine 85
60 40 15 2 2 38
Jet 3 60 40 15 2 2 38
Viwonor 70 30 15 2 2 38
Preliminary formulations
50:50 60:40 100:0 100:0 60:40
Values in red represent % rice flour and values in black represent % wheat flour used
Methods for determining cooking quality, chemical and sensory properties
1) Cooking qualities Optimum cooking time - (Li et al., 2011) Weight increase - (Li et al., 2011) Cooking loss - (Jayaena et al., 2010)
2) Proximate composition- (AOAC, 2000) moisture, protein, ash, fat, fibre, carbohydrate, energy calculation
3) Sensory properties – colour, smoothness, taste, aroma, mouth feel, firmness, elasticity, stickiness of both cooked and uncooked noodle samples Descriptive test – 9 trained panelists with score sheets Acceptability test – 37 untrained panelists using 7-point hedonic scale
1. Table 2: Cooking qualities of rice noodlesVariety Particle size
(µm)Optimum
cooking time (min)
Weight increase (g)
Cooking loss (%)
Marshall 100 7±0.00 3.39±0.12 a 6.35±0.66 b
150 8±0.00 3.40±0.11 a 6.35±0.66 b
Ex-Hohoe 100 8±0.00 3.40±0.12 a 6.35±0.66 b
150 9±0.00 3.41±0.12 a 6.35±0.66 b
Jasmine 85 100 8±0.00 3.34±0.24 a 7.04±0.07 b
150 9±0.00 3.34±0.24 a 7.04±0.07 b
Jet 3 100 8±0.00 3.34±0.24 a 7.04±0.07 b
150 9±0.00 3.34±0.24 a 7.04±0.07 b
Viwonor 100 7±0.00 3.33±0.17 a 6.86±0.10 b
150 8±0.00 3.33±0.17 a 6.86±0.10 b
a, b, c ,d, e. Varieties with the same superscript in a column are not significantly different at p≤0.05
RESULTS
2. Table 3: Proximate composition of rice noodles
Variety Moisture
(g/100g)
Protein
(g/100g)
Fat
(g/100g)
Fibre
(g/100g)
Ash
(g/100g)
Carbohy
drate
(g/100g)
Energy
(Kcal/100
g)
Marshall 7.37±
0.08 a
11.84±
0.02b
1.34±
0.08 c
0.73±
0.14 d
2.28±
0.00e
76.45±
0.16 a
365.20±
1.30 b
Ex-
Hohoe
9.70±
0.10 b
11.76±
0.01b
1.72±
0.05 b
0.04±
0.01 c
2.67±
0.01d
74.12±
0.10 b
358.97±
0.79 c
Jasmine
85
7.04±
0.00 c
11.70±
0.25b
1.46±
0.06 c
0.55±
0.36 d
2.40±
0.02c
76.86±
0.04 a, d
367.35±
1.65 b
Jet 3 7.81±
0.05 d
10.99±
0.21a
1.44±
0.00 c
0.09±
0.56b, c
3.09±
0.01b
76.59±
0.32 a, d
363.27±
0.48 b
Viwonor 5.06±
0.05 e
10.99±
0.21a
3.17±
0.08 a
0.09±
0.56b, c
3.08±
0.01b
77.31±
0.26 c
381.72±
0.56 d
a, b, c ,d, e. Varieties with the same superscript in a column are not significantly different at p≤0.05
3. Sensory evaluation of uncooked rice noodlesColour
SmoothnessAroma
0
5
10
Marshall Ex-hohoeJasmine 85Jet 3ViwonorControl
Fig 2: Intensity rating of sensory attributes of uncooked rice noodles by trained panelists
3. Sensory evaluation of cooked rice noodles
Colour
Smoothness
Aroma
Taste
Mouthfeel
Firmness
Stickiness
Elasticity
0
5
10
marshall Ex-hohoeJasmine 85Jet 3viwonorcontrol
Fig 8: Intensity rating of sensory attributes of cooked rice noodles by trained panelists
3. Table 4: Sensory characteristics of rice noodles- consumer preference test
Variety Colour Smoothness Taste Aroma Mouth-feel Overall
acceptability
Marshall 2.38±0.92 a 4.16±0.76 b 2.51±0.80 c 2.97±0.9
0 a
2.68±0.63 d 2.76±1.07 a
Ex-hohoe 2.24±0.90 a 4.22±0.79 b 2.54±0.80 c 3.14±0.9
2 a
3.41±0.73 c 3.08±0.80 a
Jasmine
85
2.19±0.97 a 4.30±0.70 b 2.49±0.99 c 3.03±0.9
3 a
2.92±0.72 d 2.78±1.16 a
Jet 3 2.22±0.67 a 4.16±0.76 b 3.41±0.86 b 3.24±0.9
0 a
2.92±0.98 d 2.03±0.76 b
Viwonor 5.08±1.28 b 3.73±0.73 c 2.65±0.72 c 3.97±0.8
0 b
3.03±1.04 d, c 4.78±0.75 c
a, b, c. d: Rice noodles with the same superscript in a column are not significantly different at p≤0.05 Scale: 1-like extremely, 2-like slightly, 3-like, 4-neither like nor dislike, 5-dislike, 6-dislike slightly, 7-dislike extremely
CONCLUSIONS Noodles developed from the composite flours of rice and wheat were
acceptable by panellists even though an imported commercial noodle (used as control) was rated higher with reference to key desirable sensory attributes like elasticity, smoothness and stickiness
Though noodle formulated with Viwonor used the least amount of wheat flour which will have been the most preferred for commercial use, unfortunately some of the panellists were put off with the brown/red colour of the products.
The cooking qualities including percent cooking loss, optimum cooking time and weight increase of the rice noodles were acceptable. Values obtained were within the reference points or limits.
This study showed the potential for commercial production of noodles from some rice varieties produced in Ghana.
THANK YOU
I AM LOOKING FOR A JOB!
DORIS AWUDI (from Ghana)
Thank You