Physicochemical properties related to quality of rice noodles

M. Bhattacharya, S. Y. Zee, H. Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

184 Scopus citations

Abstract

Eleven rice genotypes with diverse Rapid Visco Analyzer (RVA) pasting characteristics were evaluated for their physicochemical and gel textural characteristics relative to their suitability for making rice noodles. Apparent amylose content (AC) was highly correlated with swelling power (r = -0.65, P < 0.05), flour swelling volume (FSV) (r = -0.67, P < 0.05), noodle hardness (r = 0.74, P < 0.01), gumminess (r = 0.82, P < 0.01), chewiness (r = 0.74, P < 0.01), and tensile strength (r = 0.72, P < 0.05). Solubility showed an inverse relationship with the pasting parameters and noodle rehydration, and a positive relationship with cooking loss, noodle hardness, and gumminess. FSV and most of the pasting parameters were negatively correlated with noodle hardness. RVA parameters and textural parameters of gels formed in the RVA canister were well correlated with actual noodle texture and may, therefore, be used for predicting rice noodle quality during early screening of genotypes in breeding programs.

Original languageEnglish
Pages (from-to)861-867
Number of pages7
JournalCereal Chemistry
Volume76
Issue number6
DOIs
StatePublished - 1999
Externally publishedYes

Fingerprint Dive into the research topics of 'Physicochemical properties related to quality of rice noodles'. Together they form a unique fingerprint.

Cite this