Effect of duck egg white addition on textural properties and microstructure of rice noodles

Wunwiboon Garnjanagoonchorn, . and Sasipa Kerdsrilek, . Effect of duck egg white addition on textural properties and microstructure of rice noodles. pp. 2155-2159. ISSN 22317546

The textural properties and microstructure of freshly cooked rice noodles with different fractions of duck egg white (0-50 w/w) were investigated. The tensile strength and firmness of rice noodle increased with increasing egg white proportion. The addition of egg white 10-30 increased the breaking distance (extensibility) however higher proportion of egg white (40and50) decreased the extensibility of the noodles. The microstructure of noodle with 0 egg white revealed smooth and compact structure of gelatinized rice starch granules under scanning electron microscope. Addition of egg white resulted in rough and less compact structure of mixed rice starch-egg white protein gels. The continuity of protein matrix observed in noodles with 30 egg white indicated the net work of rice proteins and egg white proteins distinguished by FITC and Rhodamine B staining as illustrated under confocal laser scanning microscope. Protein matrix provides an explanation for increasing strength of rice noodles with added egg white.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/14%20IFRJ%...

Abstract

The textural properties and microstructure of freshly cooked rice noodles with different fractions of duck egg white (0-50 w/w) were investigated. The tensile strength and firmness of rice noodle increased with increasing egg white proportion. The addition of egg white 10-30 increased the breaking distance (extensibility) however higher proportion of egg white (40and50) decreased the extensibility of the noodles. The microstructure of noodle with 0 egg white revealed smooth and compact structure of gelatinized rice starch granules under scanning electron microscope. Addition of egg white resulted in rough and less compact structure of mixed rice starch-egg white protein gels. The continuity of protein matrix observed in noodles with 30 egg white indicated the net work of rice proteins and egg white proteins distinguished by FITC and Rhodamine B staining as illustrated under confocal laser scanning microscope. Protein matrix provides an explanation for increasing strength of rice noodles with added egg white.

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Item Type:	Article
AGROVOC Term:	Ducks
AGROVOC Term:	Egg white
AGROVOC Term:	Noodles
AGROVOC Term:	Texture
AGROVOC Term:	Tensile strength
AGROVOC Term:	Scanning microscopy
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21917

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