Acceleration of ageing in rice stick noodle sheets using low temperature

Abstract

The objectives of this research were to study the effects of temperature and time on ageing of rice stick noodle sheet retrogradation, and to estimate the effect of accelerated ageing on the eating qualities of the noodles. Hardness was used as a textural index due to a good correlation between instrumental and sensory evaluation. The hardness of aged sheets significantly increased as a function of time, except at 30°C ageing. Examination of cut surfaces of fresh sheets revealed a network formation, but the cut surfaces became smoother with ageing. Room-temperature ageing produced a rougher surface than did 0°C ageing. These results indicate that low-temperature ageing can accelerate retrogradation. Noodle sheets aged for 3 h at 0°C produced optimal hardening; moreover, noodles from accelerated ageing had a textural quality similar to that of traditionally aged noodles. This research indicates that ageing at 0°C allows the ageing period to be reduced from 12 to 3 h without a loss in noodle quality.

Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels

“…First, during cooling and undercooling which range in this sample from 10 to À7.5°C, the gel temperature fell slowly (0.3°C/min) which allowed amylose chains to retrograde to the highest extent as revealed by the presence of the thickest matrix around the ice crystals. In fact, several investigations have reported that low temperature accelerates retrogradation of starch gels or starch-based foods (Lin and Chein, 1995;Czuchajowska et al, 1998;Satmalee and Charoenrein, 2009). Second, although high undercooling is usually associated with a high nucleation rate (Reid, 1983) and consequently results in numerous small ice crystals (Miyawaki, 2001;Petzold and Aguilera, 2009), this phenomenon was not observed in this experiment.…”

The effect of sodium chloride on microstructure, water migration, and texture of rice noodle

“…Starch retrogradation is the re-organization of amylose and amylopectin macromolecules in the gelatinized starch to the new crystalline structure (Mestres et al, 1988). Generally, the rice noodle is kept at room temperature during the ageing step to let starch retrogradation occur (Satmalee & Charoenrein, 2009). …”

“…network in the noodle (Seib, Liang, Guan, Liang, & Yang, 2000). The hardness and tensile strength of rice noodle increases mainly during the ageing step due to starch retrogradation (Satmalee & Charoenrein, 2009). Furthermore, Yu, Ma, and Sun (2009) reported that the increase in starch retrogradation was positively correlated with the increase in the hardness of cooked rice.…”

“…Scanning electron micrographs of the cross-section of dried rice noodle revealed that the inner structure of the noodle was dense and compact (Kongkiattisak & Songsermpong, 2012). This structure gives the hard texture of rice noodle (Satmalee & Charoenrein, 2009). Since there is no gluten in rice noodle, the amylose network was reported to contribute the main structure of rice noodle (Mestres, Colonna, & Buleon, 1988).…”

Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature

“…Retrogradation can lead to an obvious increase in the firmness of stored baked goods [ 2 ] and frozen cooked rice [ 3 ], making them unattractive to consumers. However, in some products, retrogradation can provide a desirable quality such as in the manufacture of rice stick noodles [ 4 ], resistant starch type 3 [ 5 ] croutons, and bread crumb [ 6 ]. For this reason, numerous studies have been performed to examine the factors affecting the retrogradation of starch.…”