Quality assessment of noodles made from blends of rice flour and canna starch

Wandee, Yuree; Uttapap, Dudsadee; Puncha‐arnon, Santhanee; Puttanlek, Chureerat; Rungsardthong, Vilai; Wetprasit, Nuanchawee

doi:10.1016/j.foodchem.2015.01.119

Cited by 46 publications

(25 citation statements)

References 23 publications

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“…This leads to accelerated gelatinization and breakage of starch granules, resulting in the lower T c and Δ H g ( p < 0.05). Accordingly, the shortest cooking time (3.05 min) (Table ) was found in noodle sample XG02 ( p < 0.05), which is an essectial property for rice noodles …”

Section: Resultsmentioning

confidence: 89%

“…This could be because the hydrophilic groups in hydrocolloids enhance the water absorption ability of the rice noodle . A higher percentage of rehydration is indication of larger amounts of water needed during cooking and higher stickiness of the noodle texture . The highest value of rehydration (195.75%) (shown in Table ) was found in noodle sample XG02 ( p < 0.05).…”

Section: Resultsmentioning

confidence: 93%

“…[11] A higher percentage of rehydration is indication of larger amounts of water needed during cooking and higher stickiness of the noodle texture. [20] The highest value of rehydration (195.75%) (shown in Table 3) was found in noodle sample XG02 (p < 0.05). This could be reinforced by highly branched chains and also higher molecular weight of the hydrocolloid, [12] specified by the greater peak viscosity (indicating a higher water absorbtion capacity) and swelling power (data not shown) in the rice flour (p < 0.05).…”

Section: Rehydrationmentioning

confidence: 87%

“…Accordingly, the shortest cooking time (3.05 min) ( Table 3) was found in noodle sample XG02 (p < 0.05), which is an essectial property for rice noodles. [20] All hydrocolloids used in this study (GG, CMC, and XG) showed to decline cooking loss (p < 0.05), owing to the interactions of hydrocolloids and starch molecules by hydrogen bonding and hydrophilic interactions. [6] A lower cooking loss Figure 1.…”

Section: Cooking Properties Of Rice Noodlementioning

confidence: 93%

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The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

2018

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In this study, organic red Jasmine rice flour (RJF) is mixed with guar gum (GG), with carboxymethyl cellulose (CMC), and with xanthan gum (XG) at 0.0% (control), 0.2%, and 0.4%, respectively. They are all subjected to noodle formation. The results showed that XG increased the peak and breakdown viscosities of RJF (p < 0.05), while GG and CMC improved the setback viscosity (p < 0.05). Final viscosity is induced by the use of hydrocolloids (p < 0.05). The conclusion temperature and gelatinization enthalpy of RJF increased remarkably by using GG and CMC (p < 0.05). The use of GG (0.2%) give the highest values with respect to the textural properties of the rice noodles, including the tensile strength (47.25 g) and extensibility (16.02 mm). In contrast, it notably decreased cooking loss (p < 0.05). These parameters are determined to have the highest acceptability (5.70) in the noodle (p < 0.05). The total phenolic content and anitioxidant activities of the rice noodle are not affected by using hydrocolloids (p > 0.05).

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Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 93%

Section: Rehydrationmentioning

confidence: 87%

Section: Cooking Properties Of Rice Noodlementioning

confidence: 93%

See 2 more Smart Citations

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

2018

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“…In addition, the assessment of environmental efficiency has become an important measure in agricultural production. However, the research on environmental efficiency in agriculture is limited in Vietnam, and the recent studies regarding edible canna mainly focused on analyzing physiological characteristics, molecular structure, and quality of starch from it [8,9].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Environmental Efficiency of Edible Canna Production in Vietnam

Peng

Chung

2019

Agriculture

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Increasing yield while minimizing environmental pollution in agricultural production is nowadays the primary concern in agriculture-based countries, including Vietnam. This study aims to assess the environmental efficiency and technical efficiency, as well as to determine the factors influencing efficiency of edible canna farms in Backan province, by using the stochastic frontier analysis and truncated regression, respectively. Data were collected from a face-to-face interview of 346 farmers in 2017/2018 production year. The findings revealed that the average environmental efficiency score was low, of 0.57 and 0.58 for Nari and Babe districts, respectively; while the technical efficiency was found to be higher than the environmental efficiency with 0.74 for Nari district and 0.72 for Babe district. In addition, the results of the inefficient effects and truncated regression model indicated that education, extension contact, and experience individually had a significant and positive effect on efficiency scores. Hence, the government should designate policies focused on the extension system to provide training and facilitate technology transfer for farmers.

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Functionality and Applications of Non‐Conventional Starches from Different Sources

et al. 2023

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Starch contributes 70 – 80% of calories in diets and is a key source of glucose and energy for humans; and also finds non‐food applications due to its abundance, renewability, and biodegradability. The conventional starch sources of cassava, potato, wheat, and maize have been widely studied and overexploited; thus, there is increasing interest in the utilization and applications of a great variety of underutilized, non‐conventional, and novel starch sources with singular characteristics, but their technological applications are still at infancy. Non‐conventional starches display comparable properties to conventional starches, and their exploitation is linked to regional availability, the social and cultural significance of the starch sources, by‐product valorization, and technological advantages over conventional starches. They can compete favorably with or complement conventional starches for domestic and industrial applications, but information on these starches is still limited to fundamental knowledge. The unification and standardization of research methods are vital for improving yield, purity, and appropriate data comparison. In‐depth studies are also necessary for a proper understanding of the structure‐function‐utilization relationships of the individual sources, in addition to modification strategies for expanding their range of functionalities and providing the framework for novel and extended applications. This review aims to present a comparative state of the art on the sources, characteristic compositions, properties, and techno‐functional applications of non‐conventional starches. Suggestions on future research interests are also proposed to further improve the understanding and expand the potential utilizations of non‐conventional starches .This article is protected by copyright. All rights reserved

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Quality assessment of noodles made from blends of rice flour and canna starch

Cited by 46 publications

References 23 publications

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

Evaluation of Environmental Efficiency of Edible Canna Production in Vietnam

Functionality and Applications of Non‐Conventional Starches from Different Sources

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