The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles

Jia, Yunzhu; Zhang, Zhao; Li, Man; Ji, Na; Qin, Yang; Wang, Yanfei; Shi, Rui; Wang, Tao; Xiong, Liu; Sun, Qingjie

doi:10.1016/j.foodres.2022.111922

Cited by 24 publications

(3 citation statements)

References 54 publications

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“…The samples all had a peak at 19.6°, which was probably due to the combination of straight-chain starch and lipids forming a V-shaped crystal structure [ 1 ]. Furthermore, the intensity of the peaks gradually increased with white kidney bean flour content, indicating that the structure of the noodles was beginning to shift towards an amorphous structure [ 25 ]. The relative crystallinity of the noodles tended to increase and then decrease with increasing white kidney bean flour.…”

Section: Resultsmentioning

confidence: 99%

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

Han¹,

Pang²,

Bao³

et al. 2022

Foods

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The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour to make the noodles, after which the noodles were analysed for their physical and chemical properties. The statistical method of correlation analysis was used in this study. The results showed that the noodles’ sensory and textural characteristics significantly improved after adding white kidney bean flour (p < 0.05). Compared with the control, the noodles’ surface with white kidney bean flour was denser and smoother. Moreover, microstructural observations indicated that the noodles with white kidney bean flour showed a more continuous protein network. The in vitro digestion results showed that the addition of white kidney bean flour reduced the digestibility of the noodles. Low addition of the flour (10–20%) improved the quality of the noodles, whereas high amounts (30–40%) showed the opposite effect. In this study, the optimal amount of white kidney bean powder was found to be 20%.

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Section: Resultsmentioning

confidence: 99%

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

Han¹,

Pang²,

Bao³

et al. 2022

Foods

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“…A freeze‐drying machine (FD‐1A, Beijing Boyekang Experimental Instrument Co., Ltd.) was used to freeze‐dry FRNs using different freezing times. The tested sample area was sprayed with gold (Jia et al., 2022). Scanning electron microscopy (SEM; Mira 4, Tescan) was used to observe the microstructure of the FRN at a magnification of 2000×.…”

Section: Methodsmentioning

confidence: 99%

Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes

Hou,

Jia,

Zhao

et al. 2024

Journal of Food Science

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Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low‐field nuclear magnetic resonance characterization confirmed that the water‐holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier‐transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range.

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“…The fresh rice noodles were processed according to the flat noodle-making method described by Jia et al [32]. Briefly, 4 g of the powders of annealed rice kernels and rice flour were directly weighed into a beaker and then added to 6 g of deionized water.…”

Section: Preparation Of Fresh Rice Noodlesmentioning

confidence: 99%

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

Zhang

Shang

Chen

et al. 2023

Foods

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In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.

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The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles

Cited by 24 publications

References 54 publications

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes

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

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