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 mechani-cal attributes of rice paper greatly contributed to the customer's ac-ceptance. 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 nu-merous functional properties, was used in the food industry to improve the physical strength of starch-based films. This research evaluated the incor-poration 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 in-creased moisture content and strained intensity while decreasing elonga-tion at disrupting and fracture hardness. 1.5% CMC was adequate to intensi-fy the mechanical attributes of the edible sticky rice paper.