00000ctm a22000004a 4500 UP-99796217613057277 Buklod 20190702164912.0 a r |||| u| ta 190702s2019 xx d r |||| u| (iLib)UPD-00406564460 DCHE rda eng DMLUC LG 993.5 2019 F66 J57 Jim, Jamielou T. author. Quality properties of bihon-type cornstarch noodles blended with rice flour Jamielou T. Jim ; Ma. Patricia V. Azanza, adviser. Quezon City College of Home Economics, University of the Philippines Diliman 2019. xi, 122 leaves color illustrations 28 cm + 1 CD ROM (4 3/4 in.) text rdacontent unmediated rdamedia volume rdacarrier Thesis (B.S. Food Technology)--University of the Philippines Diliman May 2019. Not available to the general public. This study established the quality characteristics of cornstarch bihon-type noodles (CSN) and rice flour-blended cornstarch bihon-type noodles (CSN-RF) and its raw materials at the different material noodle stages of production. The analyses included proximate composition, physicochemical properties (pH, Aw, and amylose content), structural properties (Scanning Electron Microscopy (SEM) and Optical Microscopy), pasting properties (Rapid Visco-Analysis (RVA)), and thermal properties (Differential Scanning Calorimetry (DSC)). The CSN noodles were classified as both low acid (5.79±0.105) and with low Aw (0.38±0.016) with an amylose content of 31.27±0.25%. The CSN noodles were observed to have a smooth and dense structure as observed through SEM and optical microscope images. The CSN noodles had a similar pasting profiles with CSN-RF but obtained a lower final viscosity (1836.33cP) and setback viscosity (259cP) values as revealed by RVA analysis. The DSC curve of the CSN noodles was endothermic in all the material noodle stages. The CSN noodles had higher enthalpy values than CSN-RF during the gelatinized starch binder (41.70 J/g) and dough stages (210.01 J/g), but were lower during the dried (293.45 J/g) and cooked (457.75 J/g) stages. The peak temperatures obtained during the different material noodle stages were higher than 100°C, excluding the dried noodle material stage (< 75°C). The addition of RF to the base CSN noodle formulation at 40% w/w of total starch-flour mixture was observed to increase the protein (3.57±0.125%), fiber (0.27±0.205%) and ash (0.40±0.432%) content of CSN-RF relative to CSN noodles. The resulting CSN-RF noodles were also classified as both low acid (5.57±0.031) and with low Aw (0.47±0.028). The addition of RF to the base CSN noodles resulted in a less smooth surface and a more dense and complex structure due to the presence of extraneous plant matters as revealed by SEM and optical microscope images. An increase in setback viscosity (319.33cP) was obtained when RF was added to CSN as shown by its RVA pasting properties. All DSC curves were endothermic with increasing enthalpy as the level of processing increased. Higher peak temperatures were also obtained in the different material noodle stages relative to the raw materials. The information obtained from this study will benefit the different sectors involved in the noodle industry. Noodles Quality Philippines. Cornstarch Philippines. Rice flour Philippines. Bihon-type noodles. Azanza, Ma. Patricia V. adviser. UP FI UPD DCHE LG 993.5 2019 F66 J57 Thesis