A systematic review of rice noodles: Raw material, processing method and quality improvement

Li, Caiming; You, Yuxian; Chen, Di; Gu, Zhengbiao; Zhang, Yuzhu; Holler, Tod P.; Ban, Xiaofeng; Yan, Hong; Cheng, Li; Li, Zhaofeng

doi:10.1016/j.tifs.2020.11.009

Cited by 67 publications

(31 citation statements)

References 115 publications

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“…There was a slight difference in the in vitro digestion of cooked rice with high amylose content, but the variation was signi cant after processing into rice noodles, which might be attributed to the changes in the molecular structure during processing rather than the high amylose content and pasting properties 24 . Although this study provides valuable results, further investigations are required to comprehensively understand the slowly digested rice products.…”

Section: Discussionmentioning

confidence: 95%

“…Moreover, the intake of rice noodles is a good choice for diabetic patients [17][18][19] . On the other hand, rice noodles have a smooth, soft and delicate taste and a certain elasticity and viscosity 20 and are the most consumed form of rice product next to cooked rice in Asia 21 . However, there is a limited literature comparing the starch digestibility between cooked rice and rice noodles made from high amylose content varieties.…”

Section: Introductionmentioning

confidence: 99%

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Texture and Digestion Properties of Cooked Rice and Rice Noodles

Hu¹,

Xiao²,

Chen³

et al. 2021

Preprint

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Rice varieties high in amylose content have low glycemic and insulin responses. Rice noodles are processed by extrusion from high amylose content rice, which may also have low glycemic and insulin responses. In this study, cooked rice and rice noodles processed from two high amylose content cultivars, Guangluai4 (GL4) and Zhenguiai (ZGA), were chosen for in vitro starch digestion evaluation. Apparent amylose content of cultivars (i.e., GL4-28.4% and ZGA-26.8%) and pasting properties except final viscosity were significantly different between the cultivars. In vitro starch digestion results showed that the glucose production rate in rice noodles was significantly slower than that in cooked rice by 65.7% and 42.0% in GL4 and ZGA, respectively. The main reason for low glucose production in rice noodles was active digestion duration longer in rice noodles than in cooked rice, which reflects the slow release of glucose during starch digestion. The texture of rice noodles in the GL4 and ZGA cultivars is 3 and 2.3 times harder than that of cooked rice, respectively. Thus digestive enzymes can hardly enter the interior of rice noodles for amylolysis. As a result, the digestion time of rice noodles is longer, and the release of glucose during digestion is slower than that of cooked rice. The slower release of glucose during rice noodle digestion may be beneficial for prolonging satiety and reducing food intake. Consequently, eating rice noodles may help in improving or preventing diabetes and obesity over time.

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Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Texture and Digestion Properties of Cooked Rice and Rice Noodles

Hu¹,

Xiao²,

Chen³

et al. 2021

Preprint

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“…Adding preservatives to starch foods can effectively inhibit the growth and reproduction of microorganisms, especially molds. 123 Bioactive peptides, as a natural food preservative, can be used in the preservation of starch foods (Table 2). Hou et al 124 found that the shelf life of fresh wet noodles was only 2 days when they were stored at 4 °C.…”

Section: ■ Applications Of Bioactive Peptides In Foodmentioning

confidence: 99%

“…Because of the high carbohydrate and moisture contents, fresh starch products provide ideal conditions for microbial spoilage. Adding preservatives to starch foods can effectively inhibit the growth and reproduction of microorganisms, especially molds . Bioactive peptides, as a natural food preservative, can be used in the preservation of starch foods (Table ).…”

Section: Applications Of Bioactive Peptides In Food Preservationmentioning

confidence: 99%

Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

Zhang

Luo

Sun

et al. 2021

J. Agric. Food Chem.

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Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure−activity relationship, there may be more bioactive peptides as food preservatives.

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“…Source: Tong et al, 2019. Reprinted with permission from Wiley such as Asia, Africa, and Latin America (Wani et al, 2012). With the seasonality of production and the continuity of demand, harvested fresh rice must be dried and stored for a long time, and then processed into milled rice and other foods for consumption (Li et al, 2021). In addition to dietary consumption and industrial processing, rice storage plays a crucial role in crop failure and relief supplies shortage (Tong et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

Liu

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Rice quality deterioration will cause grievous waste of stored grain and various food safety problems. Gas detection of volatile organic compounds (VOCs) produced by deterioration is a nondestructive detection method to judge rice quality and alleviate rice spoilage. This review discussed the research advance of VOCs detection in terms of nondestructive detection methods of rice quality deterioration, applications of VOCs in grain detection, inspection of characteristic gas produced during rice spoilage, rice deterioration prevention and control, and detection of VOCs released by rice mildew and insect attack. According to the main causes of rice quality deterioration and major sources of VOCs with off-odor generated during rice storage, deterioration can be divided into mold and insect infection. The results of literature manifested that researches mainly focused on the infection of Aspergillus in the mildew process and the attack of certain pests in recent years, thus the research scope was limited. In this paper, the gas detection methods combined with the chemometrics to qualitatively analyze the VOCs, as well as the correlation with the number of colonies and insects were further studied based on the common dominant strains during rice mildew, that is, Aspergillus and Penicillium fungi, and the common pests during storage, that is, Sitophilus oryzae and Rhyzopertha dominica. Furthermore, this paper pointed out that the quantitative determination of characteristic VOCs, the numeration relationship between VOCs and the degree of mildew and insect infestation, the further expansion of detection range, and the application of degraded rice should be the spotlight of future research.

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A systematic review of rice noodles: Raw material, processing method and quality improvement

Cited by 67 publications

References 115 publications

Texture and Digestion Properties of Cooked Rice and Rice Noodles

Texture and Digestion Properties of Cooked Rice and Rice Noodles

Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

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