Improvement of Rice Paper Quality by Mixing Rice Flour with Canna Starch

Abstract

Effect of mixing ratios of canna starch and rice flour (10:90, 20:80, 30:70 and 40:60) on quality ofrice paper was investigated. Rice papers produced were analyzed for their morphology, physicochemicaland textural properties, as well as sensory evaluation, using rice papers made from rice flour as areference. In addition, changes in chemical composition and pasting behavior of canna starch and riceflour after soaking in salt water were also studied. Mixing rice flour with canna starch resulted in theincrease of smoothness of rice paper, decrease of cracks found on surface and solubility of rice paper inwater. Water activities of all rice papers were in the range of 0.50-0.51. Data of the texture analysesshowed that the tensile strength and elongation increased with increasing proportion of canna starch,while the cutting force was decreased. Brittleness of rice papers was not significantly different from thecontrol. However, upon observation for 10 months, rice papers made from rice flour were found morecracks and more numbers of broken rice papers. The sensory tests indicated that the acceptance of ricepapers made from rice flour mixed with canna starch was comparable to the control. Soaking milled riceflour in salt water for 18 h resulted in the decrease of protein, lipid and amylose contents. as well aspasting viscosity. Pasting viscosity of rice flour and canna starch slightly decreased after soaking in saltwater.

Keywords : Canna Starch / Rice Paper / Rice Flour