T. H. Le

Effect of potato starch addition ratio on the physicochemical properties and sensory acceptance of rice noodles made from colored rice

The effects of potato starch addition were evaluated as a potential way to improve the quality of rice noodles made from Luc Do (LD) colored rice. LD rice flour was blended with 15% modified cassava starch and potato starch (PS) at ratios of 5%, 10%, 15%, and 20% (w/w of raw material). After film-forming, steaming, and...