Effects of Three Natural Starches Excipients on Quality Characteristics of Rice Vermicelli
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Abstract:
The effects of natural starches from mung bean, corn and potato as excipients on quality characteristics of rice vermicelli in cooking and texture were investigated. The results showed that adding appropriate amount of starches from mung bean, corn and potato could significantly improve cooking characteristics and textural properties of rice vermicelli. Rice vermicelli had higher cooking quality when adding 0.5~1.5% of bean starch and the textural properties obviously promoted when t adding 1% starch. Meanwhile, adding 6% of corn starch and 2% of potato starch resulted in better cooking quality ofrice vermicelli also . When the additive amounts were 4~6% and 2~3% respectively, the rice vermicelli texture was also improved. Therefore, the cooking characteristics and textural properties of rice vermicelli could all improved significantly when the starch of bean, corn and potato adding amount up to 1%, 6% and 2%.
