Use of microwave heating to control the degree of starch gelatinization in noodles

Xue, Changfeng; Sakai, Noboru; Fukuoka, Mika

doi:10.1016/j.jfoodeng.2007.12.017

Cited by 46 publications

(27 citation statements)

References 10 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It was thought that the starch partially gelatinized because of limited water condition. In our previous paper (Xue et al, 2008), using a polarizing microscope, it was confirmed that the starch granules of the dough which was intermittently microwave heated gelatinized with loss of birefringence. Starch gelatinization related to loss of birefringence is observed by the differential scanning calorimeter (DSC) method.…”

Section: Introductionmentioning

confidence: 77%

“…The microwave frequency was 2450 MHz. The details of the system were shown in the previous paper (Xue et al, 2008).…”

Section: Heating Experimentsmentioning

confidence: 99%

“…Recently, we developed a new method to reduce the cooking time of noodles by which degree of gelatinization in the noodle can be easily controlled by using microwave heating (Xue et al, 2008). The outline of our procedure is as follows: before making noodle strain, the sample dough was pre-heated using microwave heating to allow partially gelatinization of the starch.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating

Xue

Fukuoka

Sakai

2010

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 77%

“…The microwave frequency was 2450 MHz. The details of the system were shown in the previous paper (Xue et al, 2008).…”

Section: Heating Experimentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating

Xue

Fukuoka

Sakai

2010

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

“…First, moisture migration is limited from the exterior to interior of the starch granule during conductive boiling whereas, microwave irradiation uses both internal and external water to induce gelatinisation. Secondly, heat conduction is very slow compared to microwave irradiation (Xue, Sakai, & Fukuoka, 2008). Lastly, the lack of continuous agitation in the test-tube during conductive boiling may have limited gelatinisation and even more so, solubilisation (Sakonidou, Karapantsios, & Raphaelides, 2003;Xue et al, 2008;Zylema, Grider, Gordon, & Davis, 1985).…”

Section: Heating Effects Of Microwave and Conventional Boilingmentioning

confidence: 99%

“…Secondly, heat conduction is very slow compared to microwave irradiation (Xue, Sakai, & Fukuoka, 2008). Lastly, the lack of continuous agitation in the test-tube during conductive boiling may have limited gelatinisation and even more so, solubilisation (Sakonidou, Karapantsios, & Raphaelides, 2003;Xue et al, 2008;Zylema, Grider, Gordon, & Davis, 1985). Since the 20,000 ppm starch dispersion appeared heterogenous and still contained insoluble, precipitated granules at the bottom of the test-tube after either microwaving or conductively boiling (Fig.…”

Section: Heating Effects Of Microwave and Conventional Boilingmentioning

confidence: 99%

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

et al. 2016

View full text Add to dashboard Cite

Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating

Han

et al. 2014

Starch Stärke

View full text Add to dashboard Cite

This study was aimed at evaluating the effect of two cooking methods on in vitro digestibility of starch and the change in its microstructure. Rice was cooked by microwave and conductive heating (CH), then stored at −18, 4, 25°C, the in vitro digestibility of starch was measured by in vitro simulative digestion method and the micromorphology was obtained by SEM. Rice starch heated by microwave had greater swell and smaller gaps between starch granules when compared with that heated in a conductive way. The concentrations of reducing sugar and glucose of in vitro digestibility of the rice starch cooked by microwave heating (MH) are higher than that by CH (p≤0.01). After storage, the in vitro digestibility of starch lowered, namely, the content of rapidly digestible starch (RDS) decreased, however, the content of slowly digestible starch (SDS) and resistant starch (RS) increased. After 72 h of storage the in vitro digestibility of rice starch cooked by MH was inferior to that by CH. The higher the storage temperature was, the worse the in vitro digestibility of starch was. This applied to both heating methods. The best digestibility effect was achieved when the rice was cooked by MH and stored at −18°C. Meanwhile, the kinetic model of in vitro digestibility of starch demonstrated that the equilibrium percentage and kinetic constant of the reducing sugar and glucose declined as the storage time increased.

show abstract

Use of microwave heating to control the degree of starch gelatinization in noodles

Cited by 46 publications

References 10 publications

Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating

Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating

Contact Info

Product

Resources

About