PRODUCTION PROCESS OF RICE PASTA CONTAINING RESISTANT STARCH

Abstract

A useful solution for standardizing the production of resistant starch rice noodles includes the following steps: (i) preparing rice starch containing 10.5% - 18% resistant starch by weight; (ii) creating a base mixture by mixing the following components by weight: 73 parts resistant starch rice starch from step (i) with 24 parts flour mixture, 1 part salt, and 2 parts vegetable oil; in which, the flour mixture is selected from a group including: tapioca flour, wheat flour, mung bean flour, green banana flour, jackfruit seed flour, sago flour, sweet potato flour, konjac flour, and combinations thereof; (iii) creating a dough by mixing the following components by weight: 100 parts base mixture from step (ii) with 60 parts water for 15 minutes; (iv) extruding the dough to form tubular noodles with a wall thickness of 1 min; (v) steam at 100°C for 10 minutes; and (because) dry at 45°C for 15 minutes to obtain resistant starch rice noodles.