Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Abstract

Summary The effects of partial replacement (0%–20%, w/w) of rice flour by potato starch (PS) on the physicochemical properties, microstructures, texture and in vitro digestibility of indica rice flour (IRF) and instant rice noodles (IRN) were systematically investigated. Accordingly, the addition of PS significantly increased the peak viscosity (2876.00–3221.00 mPa·s) and tan δ values (0.14–0.22) but lowered the setback values (2169.00–1036.50 mPa) of the pastes. Rice noodles with 5%–15% PS (PS and IRF at the mixing ratios of 5:95, 10:90, 15:85 and 20:80, respectively) addition exhibited modulated appearance and textural properties. The mutually exclusive phosphate groups of PS facilitated the expansion of starch granules, contributing to the formation of more compact microstructure and higher‐ordered crystalline structures (confirmed by scanning electron microscope and X‐ray diffraction), endowing rice noodles with better cooking and digestive attributes, and visibly increased slowly digestible starches content (26.09%–31.34%). The quality attributes of rice noodles could be accurately predicted by the physicochemical properties of rice flour referring to Pearson’s correlation analysis. The study demonstrates that the blending of PS is both an effective and economical pathway in improving the nutritional and textural properties of IRN.

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

“…It was observed that formulations 6, 7 and 8 with high percentages of starch showed higher expansion index (Table 3), but with a significant difference between them (p < 0.05), due to higher fat content. This behavior could be attributed to the fact that the lower the fat content, the higher the expansion rate (Saeleaw and Schleining, 2010;Cueto et al, 2015;Tiga et al, 2021;Chen et al, 2022). However, in formulations 4 and 8 showed high expansion indexes (17.24 ± 1.29 and 35.40 ± 2.90, respectively), the same behavior was observed, but it could also be explained from the point of view of the synergistic interaction between the crude fat and starch content in the formulation, which shows that there is a close dependence in the relationship between these two components that affect the increase or decrease in the expansion index, showing a trend depending on this relationship.…”

Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

“…The quality properties of rice noodles are mainly dependent on the textural characteristics of rice flour [5]. However, rice noodles made from native indica rice are less resistant to shear force and exhibit lower tensile strength and extensibility; thus, native indica rice cannot usually meet the requirements for processing [6][7][8]. To obtain high-quality rice noodles, food additives are commonly used, such as modified starches, hydrocolloids, emulsifiers, proteins, and enzymes [9][10][11][12][13][14].…”