Breadfruit flour was subjected to treatment using either microwave radiation (1000 W, 16 min) or ultrasonic waves (20 kHz, 750 W, 16 min) before being combined with rice flour to produce dried rice–breadfruit noodles. Scanning electron microscopy and FT-IR spectroscopy were used to study alterations in the macrostructures and amylose/amylopectin arrangement of the treated flours, leading to changes in water adsorption and swelling power compared to originated flour. Noodles fortified with either microwave (M)- or ultrasound (U)-treated flour exhibited improved firmness and reduced cooking loss compared to those made with intact flour (Nf noodle), while noodles made from Nf combined with xanthan gum (Nf+X) demonstrated sufficient hardness and the lowest cooking loss. The addition of xanthan gum enhanced sensory scores, whereas scores for M, U, and Nf noodles were comparatively lower. Although M treatment potentially enhanced the noodle texture and cooking properties, it also resulted in darkening due to pigment formation at high temperatures.
Key words: breadfruit flour, microwave, ultrasound, pasting properties, noodles
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