Moisture Distribution and Diffusion in Cooked Spaghetti Studied by NMR Imaging and Diffusion Model

Horigane, Akemi K.; Naito, Shigehiro; Kurimoto, Mamoru; Irie, Kentaro; Yamada, Masaharu; Motoi, Hirofumi; Yoshida, Mitsuru

doi:10.1094/cc-83-0235

Cited by 47 publications

(44 citation statements)

References 11 publications

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“…The same result was reported by Horigane et al (2006) This can be caused by difference in gelatinization characteristics of buckwheat starch from those of wheat starch as Table 2. Average values of estimated diffusion coefficients of water in noodles boiled for 15 min during holding for 30 to 120 min at room temperature (24 ℃).…”

Section: Diffusion Coefficients Of Water In Boiled Noodles During Holsupporting

confidence: 81%

“…As boiling time increased, water penetrated into the core of the noodles, and the moisture content at the center increased. Similar changes in moisture distribution have been observed for wheat noodles (Kojima et al, 2001) and spaghetti (Horigane et al, 2006). …”

supporting

confidence: 82%

“…Furthermore, Gomi et al (1998) reported that the dissolution of carbohydrate polymer progresses during gelatinization, and that it may increase the polymer concentration in the aqueous phase, resulting in a decrease in water diffusivity. The diffusion coefficients obtained in this study are similar to that of spaghetti (4.5 to 6.0 × 10 -6 cm 2 /s at 100℃; Horigane et al, 2006), slightly higher than that of lasagna (2.6 to 3.1 × 10 -6 cm 2 /s at 100℃; McCarthy et al, 2002), and lower than those of rice starch, wheat starch, and wheat flour (on the order of 2.0 × 10 -5 cm 2 /s at 100℃; Fukuoka et al, 2000). The higher diffusion coefficients described by Fukuoka et al may be the result of preparation methods; whereas the spaghetti, lasagna, and noodle samples were prepared using machines, the samples used by Fukuoka et al were kneaded by hand.…”

supporting

confidence: 80%

“…Table 2 shows the average diffusion coefficients of three types of noodles during holding for 30 to 120 min. Horigane et al (2006), however, reported that the diffusion coefficients of spaghetti decreased during a holding time of 4.5 h, which is longer than the holding time used in this experiment.Diffusion coefficients during holding are one order of magnitude (one digit) lower than those during boiling. The same result was reported by Horigane et al (2006) This can be caused by difference in gelatinization characteristics of buckwheat starch from those of wheat starch as Table 2.…”

mentioning

confidence: 53%

“…Relaxation times of water protons, which are determined by the surrounding environment and can provide information about the lattice, have been reported to correlate with concentration of sugar or starch in the cases of sugar solution or starch suspension (Richardson et al, 1986;Mora-Guitierrez and Baianu 1989;d'Avignon et al, 1990). Relaxation time mapping on MRI was adopted for the investigation of moisture content and distribution in cooked rice (Takeuchi et al, 1997;Kasai et al, 2005), udon (Kojima et al, 2001), pasta (Irie et al, 2004;Horigane et al, 2006) and other starchy samples (Fukuoka et al, 2000) during boiling and holding. Estimation of water content from relaxation time mapping is applicable to a sample with changing water distribution, and has an advantage in the quantification of water in samples with some void space.…”

Section: Introductionmentioning

confidence: 99%

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Water Diffusion in Buckwheat Noodles and Wheat Noodles during Boiling and Holding as Determined from MRI and Rectangular Cylinder Diffusion Model

Maeda

Horigane

Yoshida

et al. 2009

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Magnetic resonance imaging (MRI) was employed to observe water diffusion within two kinds of buckwheat noodles (marunuki, sarashina) and one kind of wheat noodle during boiling and holding. The apparent diffusion coefficients for water were statistically estimated with Fick's second law using a rectangular cylinder model, and the changes in moisture distribution in buckwheat and wheat noodles were compared quantitatively. Apparent diffusion coefficients of water in noodles during boiling were 4 to 7 × 10 -6 cm 2 /sec. The diffusion coefficients of water in buckwheat noodles during boiling were higher than those in wheat noodles. For each noodle, the diffusion coefficient during holding after boiling was 2 to 3 × 10 -7 cm 2 /sec and constant through the holding time, from 30 to 120 min. The diffusion coefficients in buckwheat noodles during holding were lower than those in wheat noodles. These results show that, as compared with wheat noodles, buckwheat noodles cooked more rapidly and lost favorable texture during holding.Keywords: buckwheat noodle, water diffusion, diffusion coefficient *To whom correspondence should be addressed. E-mail: ikukom@affrc.go.jp IntroductionSoba, noodles made from buckwheat flour, and udon, noodles made from wheat flour, are popular and traditional noodles in Japan. Soba is particularly favored for its flavor and texture and the nutritional advantages associated with its rich protein, mineral, and functional contents, including rutin (Yasuda, 2000). Buckwheat flour contains about 10% protein by weight. Compared to wheat flour, buckwheat flour has double or more the ash content (Kanetani, 2000). De-hulled buckwheat grains can be ground entirely into "marunuki" flour without discarding germ, which is necessary when grinding wheat grains (Shibata, 2000). Another way of grinding buckwheat grains is to separate flours into three types during the grinding process: the first flour, or "sarashina" flour, the second flour, and the third flour (Shibata, 2000). The first flour, which contains about 77.6 % carbohydrate, is derived from the inner part of de-hulled buckwheat grains, mainly endosperm, as endosperm is most easily ground into flour. The second and third flours are derived mainly from the intermediate and outer layers of de-hulled buckwheat grains, respectively. They contain more protein, fat, and ash than the first flour, and their carbohydrate contents are therefore lower (Kanetani, 2000).To serve a good dish of soba, the characteristic flavor of buckwheat and the texture of the boiled soba noodles are important factors, as in the case of other noodles such as udon (Kojima et al., 2001). The texture of noodles and pasta, such as lasagna (Gonzalez et al., 2000) and spaghetti (Irie et al., 2004), is significantly affected by moisture content and moisture distribution in the matrices. Starch in foods is gelatinized and becomes more digestible upon application of sufficient water and proper heating; for this reason, boiling in water is the most popular method for cooking noodles. During...

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Section: Diffusion Coefficients Of Water In Boiled Noodles During Holsupporting

confidence: 81%

supporting

confidence: 82%