Effect of water requirement and alkali on wheat–rice noodle quality

Suwannaporn, Prisana; Wiwattanawanich, Kamonphan; Tester, Richard F.

doi:10.1002/star.201300124

Cited by 9 publications

(7 citation statements)

References 22 publications

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“…Remarkedly, the higher L* value and the lower b* and a* value were perceived for RD43 rice noodles, suggesting that incorporation of RD43 rice flour made the noodle brighter with a slightly lower yellowness and redness (Table 9). The findings are agreed with the results of Suwannaporn et al (2014) who reported that the replacement of wheat flour by rice flour decreased yellowness and redness with a concomitant increase in lightness of noodles. There are many factors affecting the quality of Asian noodles such as raw materials and food processing.…”

Section: Resultssupporting

confidence: 92%

Effect of RD43 rice (Oryza sativa L.) On starch digestibility, physicochemical properties, glycemic responses and food applications

Suklaew¹

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RD43 rice (Oryza sativa L.) is a cross-breed between Khao Jow Hawm Suphan Buri and Supan Buri1. It is characterized as a low amylose content, soft texture, and mild fragrance. However, its potential of metabolic health effect and food application remains unknown. In the present study, daily consumption of RD43 rice containing 14.10 g of undigestible starch for 12 weeks showed a significant reduction in fasting plasma glucose, insulin, HbA1c, and HOMA-IR in prediabetic participants. Furthermore, a significant decrease in body composition including body weight, body mass index, total body fat, and waist circumference was observed after the consumption of RD43 rice at 6th and 12th week. In comparison with conventional rice in Taiwan (Taiken9), ingestion of RD43 rice showed a significantly reduction in fasting plasma insulin and HOMA-IR at 12th week. In physicochemical and functional properties found that RD43 rice flour had higher amylose content (19.04%) than Hom Mali rice flour. It presented an irregular polyhedral shape and manifested a V-type crystalline structure and less crystallinity, which lead to a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Moreover, it had lower starch digestibility than Hom Mali rice flour due to a lower content of rapidly digestible starch (RDS) and higher content of undigestible starch. RD43 rice flour also exhibited a greater ability to disrupt cholesterol micellization and bind bile acids. In food application, steamed muffin made from RD43 rice flour showed lower starch digestibility than Hom Mali steamed muffin with no alterations of sensory attributes. Moreover, the substitution of wheat flour with RD43 rice flour (10-40% w/w) into noodles decreased starch digestibility, hydrolysis index, and RDS content together with increasing undigestible starch content. Comparing to the control noodles, 30% RD43 rice flour noodles slightly elevated WAI, swelling index (SI), cooking loss, and lightness (L*) as well as reduced redness (a*), yellowness (b*), and hardness with similar overall acceptability. In healthy men, consumption of 30% RD43 noodle caused a reduction in postprandial plasma glucose with increasing postprandial glucagon-like peptide-1 (GLP-1) and peptide tyrosine–tyrosine (PYY). In conclusion, RD43 rice has potential for food manufacturing and controlling glycemic, appetite as well as body composition in humans.

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Section: Resultssupporting

confidence: 92%

Effect of RD43 rice (Oryza sativa L.) On starch digestibility, physicochemical properties, glycemic responses and food applications

Suklaew¹

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“…However, the gluten network of M3 was more pronounced than that of M1 and M2 during kneading. This is due to the increasing amount of water addition in M1, M2 and M3 (31.6%, 35.4% and 39.1%, respectively), which promotes the hydration and extension of the gluten network (Suwannaporn et al ., 2014). Otherwise, starch granules are considered as fillers in the proteinaceous gluten; the BS with higher adhesion (relative to AS) can be packed tightly by the gluten network, which can be observed in SEM images (Fig.…”

Section: Resultsmentioning

confidence: 99%

Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

Hong

Wang

et al. 2021

Int J of Food Sci Tech

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Summary This study explored the effects of adding A‐type starch (AS), B‐type wheat starch (BS) on the physicochemical or edible quality of dough sheet and noodle samples at different stages of the noodle‐making process, which included 1‐mixing, 2‐kneading, 3‐resting, 4‐sheeting and cutting and 5‐drying. The swelling power and pasting viscosities of samples in noodle‐making process were decreased compared with mixed flour, indicating gluten network during noodle‐making inhibits these properties of starch. Adding 20% BS enhanced the formation and aggregation of gluten network during kneading and drying compared by adding AS. The drying process increased cooking yield and cooking loss and decreased hardness and springiness, and the effect was weakened when adding BS. The correlation results show the increased solubility and decreased setback during drying are the main reason for the changes of cooking and texture quality of noodles. The increase of swelling power resulted in the increased cooking yield.

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“…Kruger et al ( 12 ) and Shiauet et al ( 13 ) reported that the cutting force and tensile strength of extruded noodles increased after adding “Kansui” or a mixture of sodium carbonate and potassium carbonate. Suwannaporn et al ( 14 ) reported that the addition of appropriate amounts of potassium carbonate improved the viscosity, toughness and sensory qualities of noodles. Tao et al ( 15 ) reported that the addition of appropriate amounts of sodium carbonate improved the gluten network and had a significant impact on dough structure, and these changes made the cooking loss and rehydration greater of alkaline noodles.…”

Section: Introductionmentioning

confidence: 99%

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles

et al. 2023

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Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by adding sodium bicarbonate, and improve the quality of fermented rice noodles. The physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles were investigated in this study in relation to the addition of sodium bicarbonate (0∼0.5%, w/w). With the increase of sodium bicarbonate addition, the pH value was increased, and lipid and protein content were decreased in rice flour. Meanwhile, thermal properties and farinograph properties showed that the pasting temperature, dough water absorption, dough development time and dough stability time of rice flour increased with the addition of sodium bicarbonate. Pasting properties and rheological properties results showed that a small amount of sodium bicarbonate (0∼0.1%) could increase the pasting viscosity, storage modulus (G’), and loss modulus (G″) of rice flour. Additionally, the hardness and chewiness of semi-dried rice noodles increased with the addition of sodium bicarbonate from 0 to 0.1%. With the addition of a small amount of sodium bicarbonate (0∼0.1%), x-ray diffraction showed that it could increase the crystallinity of semi-dried rice noodles. Low-field nuclear magnetic resonance showed that A21 increased, and A22 and A23 decreased in semi-dried rice noodles. Scanning electron microscope showed that it could enhance the starch-protein interaction and starch-protein formed an ordered and stable network structure. Finally, the principal component analysis showed that the chewiness, texture and eating quality of semi-dried rice noodles were the best with the addition of sodium bicarbonate at 0.1%. This study provides practical value for the application of alkali treatment in rice products and provides a reference for the improvement of related rice noodles products.

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Effect of water requirement and alkali on wheat–rice noodle quality

Cited by 9 publications

References 22 publications

Effect of RD43 rice (Oryza sativa L.) On starch digestibility, physicochemical properties, glycemic responses and food applications

Effect of RD43 rice (Oryza sativa L.) On starch digestibility, physicochemical properties, glycemic responses and food applications

Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles

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