Academic exercise (BSc.)-- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah 2022.

Includes bibliographical references.

The study was performed to develop dried rice noodles with added cauliflower powder to improve the nutrient content of rice noodles. Six formulations were developed from different percentages of cauliflower powder (10%, 20%, and 30%) and potato starch (0%, and 20%). The best formulation was selected based on the cooking properties and hedonic test. Formulation F5 was chosen as the best formulation out of the six formulations. F5 is produced from 20% cauliflower powder and 20% potato starch calculated based on flour weight. Determination of noodle quality based on cooking properties shows that F5 requires 3.15 ± 0.00 minutes to cook, the cooking yield is 207.9 ± 1.97% and the cooking loss for the noodle is 0.66 ± 0.01%. The colour analysis showed that the L*, a* and b* values for F5 are 55.21 ± 0.02, 6.9 ± 0.04, and 15.57 ± 0.03 respectively. The hardness, adhesiveness and springiness of F5 were 758.89 ± 9.52 g, -13.85 ± 0.46 g.sec, and 0.92 ± 0.00, respectively. Proximate analysis shows that the best formulation contained 6.47 ± 0.01% moisture, 2.96 ± 0.01% ash, 9.43 ± 0.09% protein, 2.42 ± 0.07% fat, 3.38 ± 0.16% crude fiber and 75.34 ± 0.13% carbohydrate. For storage quality study, the sample F5 was stored in a polypropylene (PP) plastic bag at room temperature for eight weeks. Storage quality study showed that there were slight changes in the moisture content and colour during the storage period. In conclusion, nutrient content (ash, protein, crude fiber, fat and carbohydrate) and physical properties (colour, texture) of rice noodle were significantly (<0.05) with control rice noodles.