Therefore, the purpose of this study was to utilize starch blending technique in improving textural quality of rice flour (RF) gel at high concentration for frozen rice flour-based noodles.
In this work, tapioca starch (TS) was selected for blending with RF because of its favorable properties, i.e. lower pasting temperature and higher swelling and solubility, which may improve texture of the unfrozen RF gel and delay texture hardening of the frozen gel.Blending of RF and TS was formulated at various starch ratios of 100:0–0:100 to achieve the final gel concentration of 40% w/w that is of typical concentration in rice flour-based noodles and many starch-based frozen products.