Physicochemical properties related to quality of rice noodles

M. Bhattacharya; S. Y. Zee; H. Corke

doi:10.1094/CCHEM.1999.76.6.861

Physicochemical properties related to quality of rice noodles

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

222 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 language	English
Pages (from-to)	861-867
Number of pages	7
Journal	Cereal Chemistry
Volume	76
Issue number	6
DOIs	https://doi.org/10.1094/CCHEM.1999.76.6.861
State	Published - 1999
Externally published	Yes

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title = "Physicochemical properties related to quality of rice noodles",

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.",

author = "M. Bhattacharya and Zee, {S. Y.} and H. Corke",

year = "1999",

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T1 - Physicochemical properties related to quality of rice noodles

AU - Bhattacharya, M.

AU - Zee, S. Y.

AU - Corke, H.

PY - 1999

Y1 - 1999

N2 - 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.

AB - 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.

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DO - 10.1094/CCHEM.1999.76.6.861

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EP - 867

JO - Cereal Chemistry

JF - Cereal Chemistry

IS - 6

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Physicochemical properties related to quality of rice noodles

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