The role of indica starch in the mechanism of formation of fresh rice noodles

Chen, Yi; Zhu, Hong; Zhang, Yu; Wu, Su-xi; Bao, Jinsong

doi:10.1016/j.jcs.2021.103212

Cited by 13 publications

(7 citation statements)

References 20 publications

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“…The gelatinized samples described in Section 2.3 were placed between a pair of parallel plates with a diameter of 20 mm, and the gap between the plates was set at 1 mm. The evolutions of storage modulus (G′), loss modulus (G″), loss tangent (Tan δ), and dynamic viscosity (η*) in the angular frequencies between 0.63 and 66 rad/s were monitored using a rheometer (Haake Mars 60, Thermo Fisher Scientific, Waltham, MA, USA) at a strain of 1% [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

The Role of Amylose in Gel Forming of Rice Flour

Tian

Qin

Zeng

et al. 2023

Foods

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In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. The strength and elasticity of the associated gels were found in an ascendant order with the increase in amylose content. For the retrograded gels (at 4 °C for 7 days), the peak temperature (Trp) was positively related to the amylose content. In general, Trp of IR increased to 63.21 ± 0.13 °C, and the relative crystallinities of IR were in the top ranking at 10.67 ± 0.16%, followed by those of JR and GR. The relative amounts of short-range ordered structures to amorphous regions in JR and IR were also higher than that of GR, and the number of compact network structure were positively related to the amylose content. These results indicated that amylose can enhance the strength and elasticity of gels by facilitating the formation of crystalline, short-range ordered, and compact network structures. These results can provide a reference for the development of rice products.

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Section: Methodsmentioning

confidence: 99%

The Role of Amylose in Gel Forming of Rice Flour

Tian

Qin

Zeng

et al. 2023

Foods

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“…Yi, Zhu, Zhang, Wu, and Bao (2021) developed rice noodles from different rice cultivars ("GM03", "Zao 87", "Zhongzao 35", "BX02,"…”

Section: Morphological Propertymentioning

confidence: 99%

“…where F 0 is the initial force and Ft20 is the "force at 20 s after the initial strain was attained." Yi et al (2021) developed fresh rice noodles from rice grains cultivars: "GM03", "Zao 87", "Zhongzao 35", "BX02," and "NR." They found the textural properties of the cooked noodles as H (1,032-1,137 g), CW (618-616), SG (0.91-0.96), RL (0.31-0.40), and CV (0.57-0.63), where they concluded that the noodles developed from the "GM03 cultivar" exhibited higher hardness and lower resilience, springiness, and cohesiveness.…”

Section: Textural Propertiesmentioning

confidence: 99%

“…Yi, Zhu, Zhang, Wu, and Bao (2021) developed rice noodles from different rice cultivars (“GM03”, “Zao 87”, “Zhongzao 35”, “BX02,” and “NR”) and reported that the noodles from the “NR” cultivar were the longest and exhibiting the smoothest and densest edges among the cultivars. Srikaeo, Laothongsan, and Lerdluksamee (2018) developed polished and aged rice noodles by incorporating carboxymethyl‐cellulose, xanthan gum, and guar gum (0.05–0.10%, wb) and revealed that the gums promoted the porous structure in all samples where carboxymethyl cellulose produced the uniform and similar pore sizes.…”

Section: Starch Noodles Preparationmentioning

confidence: 99%

“…Yi et al (2021) developed fresh rice noodles from rice grains cultivars: “GM03”, “Zao 87”, “Zhongzao 35”, “BX02,” and “NR.” They found the textural properties of the cooked noodles as H (1,032–1,137 g), CW (618–616), SG (0.91–0.96), RL (0.31–0.40), and CV (0.57–0.63), where they concluded that the noodles developed from the “GM03 cultivar” exhibited higher hardness and lower resilience, springiness, and cohesiveness. Jiao et al (2020) reported that the addition of pea starch (10–30%) addition to the rice‐based noodles showed an increase in the hardness texture from 705.877 to 1,216.353 N. The increase of H (1.46–2.59 N), AV (0.058–0.100 N), and SG (0.52–0.64 mm) of the noodles developed by the incorporation of potato starch (0–30%) and the wheat flour has been reported (Tao et al, 2020).…”

Section: Starch Noodles Preparationmentioning

confidence: 99%

See 2 more Smart Citations

Starch‐based noodles: Current technologies, properties, and challenges

Punia

Ali

Olagunju

et al. 2022

Journal of Texture Studies

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Starch noodles are gaining interest due to the massive popularity of gluten‐free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

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