Noodles of rice are one of such diversified product that is made from rice flour. Its main ingredients are rice flour and water. On the other hand, some other ingredients such as tapioca or corn starch are also added for improving the transparency or increasing the gelatinous and chewy texture of the rice noodles. The goal of the present research project is to investigate the effects of different physical and chemical characteristics of rice noodles. That is why, three rice varieties of Beruin, Binni, Rata Lahaya Banshful were taken from Sylhet region. The rice flour, starch, salt was added to a mixing bowl. Then mix and dissolve everything in water well. Brush a light coating of oil on the bottom of the flat-bottom pan, put the pan on top of the boiled water, and add a 1/4 cup of the rice liquid to the pan. After 4-5 minutes, the noodle sheet was formed and later was cut into ⅓-inch wide pieces.
Cooking time ranges from 16.5 to 19.5 minutes, elongation ratio and volume expansion ration varies from 1.3 to 1.5 and 3.4 to 4.3 respectively. Noodles samples will be evaluated in terms of moisture, ash, fat, carbohydrate, protein, sensory properties. It is found that moisture and Ash content has profound effect on firmness and lightness of the finished product.
Final results shows that, no noodles sheet formed by the Biruin variety while Binni has given the best scores in terms of structure formation and sensory properties by expert panelist.
Keywords: Rice flour, Flat-bottom pan, Noodle sheet, Elongation ratio, Volume expansion ratio