Quality of the sticky rice paper affected by carboxymethyl cellulose supplementation

Abstract

Rice paper or wrapper was a common product in Asian cuisine. This product was usually processed from starch-based materials like wheat flour, rice flour, mung bean flour, cassava starch, and other ingredients. The mechanical attributes of rice paper greatly contributed to the customer's acceptance. In Vietnam, rice flour was used as the main material for rice paper making. Rice flour had poor resistance to shear force and low elastic gel-forming capability; therefore, reinforcement of mechanical properties was very important. Carboxymethyl cellulose (CMC), a polysaccharide with numerous functional properties, was used in the food industry to improve the physical strength of starch-based films. This research evaluated the incorporation of CMC in different proportions (0-2%) on the moisture content, strained intensity, elongation at disrupting, and fracture hardness of the edible glutinous rice paper. Results showed that CMC supplementation increased moisture content and strained intensity while decreasing elongation at disrupting and fracture hardness. 1.5% CMC was adequate to intensify the mechanical attributes of the edible sticky rice paper.