International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science 2377-0619Ommega Online PublishersNew Jersey, USA127910.15436/2377-0619.17.1279Research ArticleThe Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant RetentionThe Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retentionnuramalahayati 1Department of Agricultural Technology Faculty of Agriculture Sriwijaya University Indonesia 2UPM-BERNAS Research Laboratory Faculty of Food Science and Technology Universiti Putra Malaysia Malaysia 3Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Malaysia Editor* E-mail: nura_malahayati@yahoo.com
The authors have declared that no competing interests exist.
20172703201742IJFNS-16-RA-127920122016230320172017Creative Commons Attribution LicenseThis is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. nbsp emsp emsp Rice noodle a widely consumed rice product in Southeast Asia is potentially carrier for fortification with vitamin A folic acid and iron However processing method is one of the main factors that may affect the quality of fortified rice noodle and retention of fortified micronutrients or fortificants in the noodle The aims of this study were to examine chemical properties quality microstructure and sensory characteristics of fortified rice noodle which was prepared by two different processing methods boiling and steaming The retention of vitamin A folic acid and iron at each stage of rice noodle processing was also investigated Steaming enhanced the chemical properties quality microstructure and panelists preferences of rice noodle The patterns of vitamin A folic acid and iron retentions in rice noodle prepared by the two different processing methods were very similar at each stages of processing However vitamin A folic acid and iron retentions at each stage of processing were significantly higher p lt 0 05 in rice noodle prepared by steaming than those in rice noodle prepared by boiling Boiling retained 16 12 vitamin A 35 08 folic acid and 86 46 iron while steaming retained 23 51 vitamin A 48 75 folic acid and 99 34 iron 10