Abstract:

Canna edulis Ker starch (CS) has unique characteristics. In this paper, physicochemical properties of mixed
powder from indica rice flour and CS were investigated by the measurement of amylose content, solubility, swelling
power, thermal properties, pasting properties and rheological properties. Rice noodles with the addition of CS were studied
by quality evaluation including textural properties, cooking quality and sensory evaluation. The results showed that the
physicochemical properties of rice flour and the quality of rice noodles were changed significantly due to the addition of CS
(P < 0.05). When compared with pure rice noodles, the firmness and chewiness of the noodles with the addition of CS were
increased significantly (P < 0.05), whereas the slipperiness was decreased a lot. Rice noodles with the addition of 2%–5% of
CS had good acceptability after overall consideration.

Key words: indica rice flour, Canna edulis Ker starch, physicochemical properties, rice noodles quality