Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied reduce quantity noodle. In this research, pre-treatment temperature effect on quality subjected hot air drying, heat pump freeze drying investigated. Texture, color, content, starch gelatinization dried further evaluated. Results revealed that there were significant differences (p < 0.05%) texture, pre-treatment. Furthermore, demonstrated difference rather than drying. The findings indicate qualitative features dehydrated are synergistic pretreatment temperature. Despite superior shown by hierarchical scoring proven undergoing at 30 °C produce comparable attributes. can be useful tool determination for food industry.