After more than a year of research, a group of 5 female students from the University of Industry in Ho Chi Minh City has launched the first instant rice noodle product enriched with prebiotics.
Introducing the product, team leader Duong Thi Thu Huong stated that users only need to soak the noodles in warm water for about 2-3 minutes or heat them in a microwave to enjoy a delicious, nutritious meal. This rice noodle product contains resistant starch, which helps supplement beneficial bacteria for the digestive system.
Resistant starch has properties similar to soluble fiber and ferments in the large intestine, producing many beneficial bacteria that enhance overall gut health. “The resistant starch in the product also helps stabilize blood sugar levels. Therefore, this product is completely suitable for those who are on a diet or have diabetes,” Huong shared.
Another team member, Tu Phuong Hong, mentioned that the ingredients for the noodles include IR 504 rice, red dragon rice, and black glutinous rice – safe food sources for people with diabetes.
Regarding the production process, Phuong Hong explained that the rice, after being harvested, is brought to the laboratory to remove the husk, mill the bran, and grind it into rice flour. The rice flour is then mixed with other components according to the researched ratios, followed by shaping the noodles. After cooking, the noodles are packaged and sterilized to ensure that all microorganisms are eliminated.
The team of 5 female students from the University of Industry in Ho Chi Minh City researching rice noodles for dieters.
Team leader Duong Thi Thu Huong recounted that in the early stages, the group faced many challenges in determining the mixing ratios, resulting in a final product that lacked the desired chewiness and flavor. “Due to the different class schedules of the members, we could only research together every evening. It took more than 3 months for the team to find the right noodle mixing ratio,” Huong recalled, proudly noting that these practical lessons are the most valuable “trophies.”
Huong also mentioned that despite receiving many positive feedbacks, the group continues to improve the product. The team leader revealed that they are working on ideas to replace the original plastic packaging with multi-layer paper packaging.
According to MSc Nguyen Hoang Anh, a lecturer at the Food Technology Department of the University of Industry in Ho Chi Minh City, consumers today are very concerned about the nutritional components in food products, especially those who need to adhere to strict diets due to health issues. Therefore, the idea of maximizing the content of resistant starch along with natural compounds such as flavonoids and anthocyanins found in red dragon rice and black glutinous rice is a significant advantage of the project.
Good news for the student group is that the project has attracted interest from several businesses for potential investment. However, to commercialize the product, the group needs to continue researching to further improve the flavor quality, expansion, and extend the shelf life to 6-9 months.
