EFFECT OF BLENDING SELECTED TROPICAL STARCHES ON PASTING PROPERTIES OF RICE FLOUR

Pure rice flour (RF), canna (CaS), cassava (CS), mung bean (MS), sago (SS) and sweet potato (SPS) starches were compared for color, swelling power and solubility. Blends of RF with CaS, CS, MS, SS and SPS in different proportions (0, 20, 40, 60, 80 and 100 % pure starches) were studied separately for pasting properties. Mung bean starch had high lightness (whiteness) value than RF and the remaining starches. Mean solubility values of RF, CaS, CS, MS, SS and SPS were in the range of 6.2 % (RF) to 22.85 % (CaS), while swelling power of RF and selected starches was in the range of 11.12 g/g (SS) to 26.23 g/g (CaS). Maximum PV, TV and RBD were observed for CaS as compared to RF and rest of the starches. Highest FV and RSB was observed for MS than that of RF and rest of tropical starches. On the other hand RF had higher peak time, pasting temperature and pasting time 6.47 minutes, 80.22 °C and 3.48 minutes, respectively. Blending CaS, CS, MS, SS and SPS in various ratio had significantly (p 0.05) modified pasting properties of RF. Type of the starch source, concentration of starch and starch granule size in the blends of RF and selected starches had influenced on the pasting properties. This study indicates that using RF, selected starches and various blends of RF with these starches would produce noodles with wide range of texture to satisfy consumer demands.