Th3_PHYSICOCHEMICAL, SENSORY AND COOKING QUALITIES OF NOODLES PRODUCED FROM FIVE GHANAIAN RICE...

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PHYSICOCHEMICAL, SENSORY AND COOKING QUALITIES OF NOODLES PRODUCED FROM FIVE GHANAIAN RICE VARIETIES Presenter DORIS AWUDI

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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: Awudi

Transcript of Th3_PHYSICOCHEMICAL, SENSORY AND COOKING QUALITIES OF NOODLES PRODUCED FROM FIVE GHANAIAN RICE...

Page 1: Th3_PHYSICOCHEMICAL, SENSORY AND COOKING QUALITIES OF NOODLES PRODUCED FROM FIVE GHANAIAN RICE VARIETIES

PHYSICOCHEMICAL, SENSORY AND COOKING QUALITIES OF NOODLES PRODUCED FROM FIVE GHANAIAN

RICE VARIETIES

PresenterDORIS AWUDI

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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.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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.

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THANK YOU

I AM LOOKING FOR A JOB!

DORIS AWUDI (from Ghana)

Thank You