Characteristics of Starch Networks within Rice Flour Noodles and Mungbean Starch Vermicelli

Abstract

Starchy networks within mungbean starch vermicelli and rice flour noodles are characterized by differential scanning calorimetry, X-ray diffraction, mild acid hydrolysis, and gel permeation studies. In these products, native starch structures disappeared but new crystalline organizations were found. An amylopectin-based crystallinity was evident from its B-type diffraction pattern, melting endotherm at 50°C and high susceptibility towards mild acid hydrolysis. In addition, amylose-based structures were present either in the complexed form (Vtype) in rice flour noodles, or in the retrograded form (B-type) in both pasta-like products. These latter crystallites were highly resistant towards mild acid hydrolysis and melted at high temperatures. Both glutenfree pasta-like products exhibited good cooking behavior which can be attributed to these amylose networks.

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

“…Lowest CL of 2.0 % was reported for MBS noodles while different sweet potato starch noodles exhibited cooking loss varying from 2.2 to 5.0 % (Chen et al 2003a, b). It was found that SPS noodles made, exclusively from sweet potato starch, with 5 % starch in pregelatinized form (to serve as binder) had only 0.68 % CL, indicating that the heating of starch after extrusion followed by low temperature conditioning accelerated the retrogradation to set the structure of starch noodles as reported for MBS noodles (Mestres et al 1988;Lii and Chang 1981;Singh et al 1989). The noodle making properties of potato, corn and mung bean starches were compared by Kaur et al (2015) who found that the latter had the lowest CL and further reduction in CL was brought about by guar gum fortification, which corroborated with the present findings.…”

“…The cooked noodles were surface dried and weighed to estimate the swelling index (SI). Swelling index (SI) was computed using the formula of Mestres et al (1988) …”

“…have been a favorite food in China since 1400 years (Tan et al 2009). They are produced from purified starches of various plant sources and have become popular in several Asian countries as well (Mestres et al 1988;Collado et al 2001). Starch noodles differ in their quality and texture from Asian or Italian pasta/spaghetti, as the latter are made from wheat flour or semolina (Fu 2008), although many fortified pasta and noodle products have been attempted by subsequent researchers with a view to improving the quality (Gelencsér et al 2008;Padalino et al 2011).…”

A Rice Noodle Making Procedure for Evaluating Rice Flour Noodle-Making Potential

“…쌀국수는 대체적으로 인디카 계열의 아밀로오스 함량이 22% 이상인 쌀이 적합한 것으로 알려져 있다 (2). 또한 쌀가루의 수분 흡수력, paste 점성 및 gel의 안정성 등이 쌀가루의 제면성과 관련이 있다 (3)(4)(5). 국내에서도 국수에 적합한 고아미와 같은 쌀 품종을 육종하여 (6), 쌀국수를 생산하기 위한 다양한 연구가 이루어 지고 있다 (6)(7)(8)(9)(10)(11)(12)(13)(14).…”

“…밀의 제과 제빵 적성은 국제적으 로 인증된 표준 방법이 있어서 이에 따른 가공 적성을 시험 할 수 있다 (16,17). 그러나 제면 적성은 아직까지 공인된 실 험 방법이 없으며 특히 쌀을 이용한 제면 적성은 동남아 또 는 중국 등에서 연구 논문 (3,4,18,19) Within a row, p-value: Independent sample t-test. Within a column, values with different letters are significantly different (p<0.05) using Duncan's multiple range test.…”