Quality of the sticky rice paper affected by carboxymethyl cellulose supplementation

Authors

  • Nguyen Phuoc Minh Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam

DOI:

https://doi.org/10.14719/pst.1782

Keywords:

Polysaccharide, Edible glutinous wrapper, Elongation at disrupting, Fracture hardness, Incorporation, Moisture, Strained intensity

Abstract

Rice paper or wrapper was a common product in Asian cuisine. This product was usually processed from starch-based materials like wheat flour, rice flour, mung bean flour, cassava starch, and other ingredients. The mechanical attributes of rice paper greatly contributed to the customer's acceptance. In Vietnam, rice flour was used as the main material for rice paper making. Rice flour had poor resistance to shear force and low elastic gel-forming capability; therefore, reinforcement of mechanical properties was very important. Carboxymethyl cellulose (CMC), a polysaccharide with numerous functional properties, was used in the food industry to improve the physical strength of starch-based films. This research evaluated the incorporation of CMC in different proportions (0-2%) on the moisture content, strained intensity, elongation at disrupting, and fracture hardness of the edible glutinous rice paper. Results showed that CMC supplementation increased moisture content and strained intensity while decreasing elongation at disrupting and fracture hardness. 1.5% CMC was adequate to intensify the mechanical attributes of the edible sticky rice paper.

Downloads

Download data is not yet available.

References

Harsono C, Trisnawati CY, Srianta I, Nugerahani I, Marsono Y. Effect of carboxymethyl cellulose on the physicochemical and sensory properties of bread enriched with rice bran. Food Research. 2021;5(4):322-28. https://doi.org/10.26656/fr.2017.5(4).712 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_39__fr-2020-712_harsono_1.pdf

Nie H, Liu M, Zhan F, Guo M. Factors on the preparation of carboxymethycellulose hydrogel and its degradation behaviour in soil. Carbohydrate Polymer. 2004;58:185-89. https://doi.org/10.1016/j.carbpol.2004.06.035

Ma X, Chang PR, Yu J. Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites. Carbohydrate Polymer. 2008;72:369-75. https://doi.org/10.1016/j.carbpol.2007.09.002

Nagano H, Shoji Z, Tamura A, Kato M, Omori M, To K. Some characteristics of rice paper of Vietnamese traditional food (Vietnamese spring rolls)- a note. Food Science and Technology Research. 2000;6(2):102-05. https://doi.org/10.3136/fstr.6.102

Phothiset S, Charoenrein S. Morphology and physicochemical changes in rice flour during rice paper production. Food Research International. 2007;40:266-72. https://doi.org/10.1016/j.foodres.2006.06.002

Cameron SJ, Hosseinian F. Potential of flaxseed in the development of omega-3 rice paper with antioxidant activity. LWT - Food Science and Technology. 2013;53:170-75. https://doi.org/10.1016/j.lwt.2012.12.004

Widjajaseputra AI. Role of formula and rice varieties on the characteristics of rice-based spring roll wrappers. Food Research. 2020;4(6):2132-38. https://doi.org/10.26656/fr.2017.4(6).456

Rosell CM, Barro F, Sousa C, Mena MC. Cereals for developing gluten-free products and analytical tools for gluten detection. Journal of Cereal Science. 2014;59:354-64. https://doi.org/10.1016/j.jcs.2013.10.001

Kim M, Yun Y, Jeong Y. Effect of corn, potato and tapioca starches on the quality of glutenfree rice bread. Food Science and Biotechnology. 2015;24(3):913-19. https://doi.org/10.1007/s10068-015- 0118-8

Loubes MA, Flores SK, Tolaba MP. Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design. LWT - Food Science and Technology. 2016;69:280-86. https://doi.org/10.1016/j.lwt.2016.01.055

Abdel-Haleem AMH. Production of gluten-free rolled paper from broken rice by using different hydrothermal treatments. International Journal of Nutrition and Food Sciences. 2016;5(4):255-63. https://doi.org/10.11648/j.ijnfs.20160504.14

Charoenthaikij P, Prommin A, Suratananun A, Itthisophonkul T, Naknaen P. Physicochemical properties and sensory quality of gluten-free brown rice pasta enriched with egg white protein. The Journal of King Mokut's University of Technology North Bangkok. 2018;28(3):627-38. https:// doi.org/10.14416/j.kmutnb.2018.04.004

Jobling S. Improving starch for food and industrial applications. Current Opinion in Plant Biology. 2004;7:210-18. https://doi.org/10.1016/j.pbi.2003.12.001

Chinachoti P. Carbohydrates: functionality in foods. The American Journal of Clinical Nutrition. 1995;61(4):922-29. https://doi.org/10.1093/ ajcn/61.4.922S

Jamilah B, Mohamed A, Abbas KA, Rahman RA, Karim R, Hashim DM. Protein-starch interaction and their effect on thermal and rheological characteristics of a food system: A review. Journal of Food, Agriculture and Environment. 2009;7(2):169-74.

Guilbert S, Gontard N, Cuq B. Technology and applications of edible protective films. Packaging Technology and Science. 1995;8:339-46. https://doi.org/10.1002/pts.2770080607

Chayapham O, Uttapap D, Puttarnlek CH, Rungsardthong V. Improvement of rice paper quality by mixing rice flour with canna starch. Kmutt Research and Development Journal. 2008;31:245-60.

Tongdeesoontorn W, Mauer LJ, Wongruong S, Sriburi P, Rachtanapun P. Effect of carboxymethyl cellulose concentration on physical properties of biodegradable cassava starch-based films. Chemistry Central Journal. 2011;5:6. https://doi.org/10.1186/1752-153X-5-6

Li Y, Shoemaker CF, Ma J, Shen X, Zhong F. Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films. Food Chemistry. 2008;109:616-23. https://doi.org/10.1016/j.foodchem.2008.01.023

Almasi H, Ghanbarzadeh B, Entezami AA. Physicochemical properties of starch-CMC-nanoclay biodegradable films. Biology Macromology. 2010;46:1-5. https://doi.org/10.1016/j.ijbiomac.2009.10.001

Narender KC, Sunil KK, Sukhcharn S, Saxena DC, Navdeep J, Venus B, Nitin W. Tensile strength and solubility studies of edible biodegradable films developed from pseudo-cereal starches: An inclusive comparison with commercial corn starch. Asian Journal of Dairy and Food Research. 2020;39(2):139-46. http://dx.doi.org/10.18805/ajdfr.DR-1522

Kohajdova Z, Karovicova J. Review: application of hydrocolloids as baking improvers. Chemical Papers. 2009;63(1):26–38. https:// doi.org/10.2478/s11696-008-0085-0

Gennadios A, Weller CL, Testin RF. Property modification of edible wheat gluten films. Transaction ASAE. 1993;36:465-70. https://core.ac.uk/download/pdf/188122164.pdf

Rachtanapun P. Blended films of carboxymethyl cellulose from papaya peel (CMCp) and corn starch. Kasetsart Journal (Natural Science). 2009;43(5):259-66. https://www.thaiscience.info/journals/Article/TKJN/10974393.pdf

Asl SA, Mousavi M, Labbafi M. Synthesis and characterization of carboxymethyl cellulose from sugarcane bagasse. Journal of Food Processing Technology. 2017;8:687. https://doi.org/10.4172/2157-7110.1000687.

Sciarini LS, Perez GT, de Lamballerie M, Leon AE, Ribotta PD. Partial-baking process on gluten-free bread: impact of hydrocolloid addition. Food and Bioprocess Technology. 2012;5(5):1724-32. https://doi.org/10.1007/s11947-011- 0529-3

Xu YX, Kim KM, Hanna MA, Nag D. Chitosan-starch composite film: preparation and characterization. Industrial Crop Production. 2005;21:185-92. https://doi.org/10.1016/j.indcrop.2004.03.002

Pitiphunpong S, Suwannaporn P. Physicochemical properties of KDML 105 rice cultivar from different cultivated location in Thailand. Journal of the Science of Food and Agriculture. 2009;89:2186-90. https://doi.org/10.1002/jsfa.3701

Cham S, Suwannaporn P. Effect of hydrothermal treatment of rice flour noodles quality. Journal of Cereal Science. 2010;51(3):284-91. https://doi.org/10.1016/j.jcs.2010.01.002

Colussi R, Pintoa VZ, El Halal SLM. Structural, morphological and physicochemical properties of acetylated high-, medium- and low-amylose rice starches. Carbohydrate Polymers. 2014;103:405-13. https://doi.org/10.1016/j.carbpol.2013.12.070

Onyango C, Mutungi C, Unbenhend GM, Lindhauer MG. Modification of gluten-free sorghumbatter and bread using maize, potato, cassava or rice starch. LWT-Food Science and Technology. 2010;44(3):681-86. https://doi.org/10.1016/ j.lwt.2010.09.006

Mukprasirt A, Herald TJ, Flores RA. Rheological characterization of rice flour-based batters. Journal of Food Science. 2000;65(7):1194-99. https://doi.org/10.1111/j.1365-2621.2000.tb10264.x

Widjajaseputra AI, Harijono, Yunianta, Estiasih T. Effect of flour to water ratio on characteristics of fresh rice-based spring rolls wrappers. Journal of Technology and Food Industry. 2011;22(3):184-89. http://repository.wima.ac.id/id/eprint/18384

Han A, Romero HM, Nishijima N, Ichimura T, Handa A, Xu C, Zhang Y. Effect of egg white solids on the rheological properties and bread-making performance of gluten-free batter. Food Hydrocolloids. 2019;87:287-96. https:// doi.org/10.1016/j.foodhyd.2018.08.022

Kerdsrilek A, Garnjanagoonchorn W. Effect of duck egg white addition on textural properties and microstructure of rice noodles. International Food Research Journal. 2014;21(6):2155-59. http://www.ifrj.upm.edu.my/21%20(06)%202014/14%20IFRJ%2021%20(06)%202014%20Wonwiboon%20093.pdf

Published

22-06-2022 — Updated on 01-07-2022

Versions

How to Cite

1.
Minh NP. Quality of the sticky rice paper affected by carboxymethyl cellulose supplementation. Plant Sci. Today [Internet]. 2022 Jul. 1 [cited 2024 Nov. 4];9(3):728-32. Available from: https://horizonepublishing.com/journals/index.php/PST/article/view/1782

Issue

Section

Research Articles

Most read articles by the same author(s)