2.1. Rice starch and hydrothermal treatments
Commercial rice starch containing 27.1 g/100 g amylose was obtained from Cho-Heng Co. Ltd, Thailand.
Rice starch was high in purity as it contained a very low quantity of protein (0.04 g/100 g) and lipids (0.02 g/100 g).
The starch sample was initially subjected to varying conditions of annealing and HMT. Further, the optimal condition of each treatment was determined based on the highest gel hardness which is the main criteria affecting the noodle quality.