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.