Abstract
Rice noodles were produced in order to expand the use of Japonica rice and to promote its consumption. To unpolished rice noodles was then added tamarind to improve the texture and preservation. Mechanical measurements were conducted by a Rheoner and the noodles tested by a sensory evaluation. The water retentivity of the noodles with added tamarind was higher than that of the unpolished rice noodles. Consequently, the hardness of the noodles was slightly changed by adding tamarind. There was no difference in hardness between the cryopreserved noodles and non-frozen noodles by adding tamarind. The radical scavenging activity of the noodles with added tamarind was higher than that of the unpolished rice noodles. The sensory evaluation disclosed no significant difference between the preference for the unpolished rice noodles and the noodles with added tamarind. The texture, preservation, and functionality of rice noodles could be improved by adding tamarind.
