Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties
Summary Effects of starch and non‐starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qu...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2021-07, Vol.56 (7), p.3344-3354 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 3354 |
|---|---|
| container_issue | 7 |
| container_start_page | 3344 |
| container_title | International journal of food science & technology |
| container_volume | 56 |
| creator | Puhin, Kiattisak Fukuoka, Mika Ratanasumawong, Savitree |
| description | Summary
Effects of starch and non‐starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non‐starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non‐starch components that interrupted the starch network. Non‐starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non‐starch components.
Five rice varieties (PSL2, AY1, CNT1, JYC1, and PPRC2) with similar amylose content: Amylose content was not sufficient to select a suitable rice variety. Qualities of rice noodles were mainly controlled by the properties of starch. |
| doi_str_mv | 10.1111/ijfs.14957 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2549088805</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2549088805</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3017-488d64c3839ce8c0ba3e776021cbe04a80aedf5a0e3403b5cfd1b5d52f86cecf3</originalsourceid><addsrcrecordid>eNp9kU1O5DAQhS3ESDQMG05giR0ijR3HiXuJED-NkFjMzDpy22VwqxM3ZTc_O44w55hjcRKcDmzHm7JKX71XpUfIEWdTnt-ZX7o45dVMNjtkwkUti7Iu-S6ZsJlkhaxKsUf2Y1wyxkrRVBPy79I5MIkGR2PSaB6p7i3tQ__x_verYUK3Dj30KdLQ0xedAGnnH1AnH_rT_DUYYsKNSRuE028ZhIQhQ3aLbVUTvA7I4OVWOlH0BrJVsCuItNMWqMPQUevzSpj9RuBZo4fkIf4kP5xeRTj8qgfkz9Xl74ub4u7-en5xflcYwXhTVErZujJCiZkBZdhCC2iampXcLIBVWjEN1knNQFRMLKRxli-klaVTtQHjxAE5HnXXGJ42EFO7DBvss2VbymrGlFJMZupkpIbrI4Jr1-g7jW8tZ-2QRTtk0W6zyDAf4Re_grf_kO389urXOPMJB_GSPQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2549088805</pqid></control><display><type>article</type><title>Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties</title><source>Oxford Journals Open Access Collection</source><source>Wiley Online Library All Journals</source><creator>Puhin, Kiattisak ; Fukuoka, Mika ; Ratanasumawong, Savitree</creator><creatorcontrib>Puhin, Kiattisak ; Fukuoka, Mika ; Ratanasumawong, Savitree</creatorcontrib><description>Summary
Effects of starch and non‐starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non‐starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non‐starch components that interrupted the starch network. Non‐starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non‐starch components.
Five rice varieties (PSL2, AY1, CNT1, JYC1, and PPRC2) with similar amylose content: Amylose content was not sufficient to select a suitable rice variety. Qualities of rice noodles were mainly controlled by the properties of starch.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14957</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Agricultural production ; Amylose ; Cooking ; Elongation ; Flour ; gluten‐free ; Magnetic resonance imaging ; Microstructure ; NMR ; Noodles ; Nuclear magnetic resonance ; Pasta ; Rehydration ; Rice ; rice noodles ; Starch ; Texture ; water migration ; Water quality</subject><ispartof>International journal of food science & technology, 2021-07, Vol.56 (7), p.3344-3354</ispartof><rights>2021 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3017-488d64c3839ce8c0ba3e776021cbe04a80aedf5a0e3403b5cfd1b5d52f86cecf3</citedby><cites>FETCH-LOGICAL-c3017-488d64c3839ce8c0ba3e776021cbe04a80aedf5a0e3403b5cfd1b5d52f86cecf3</cites><orcidid>0000-0001-9140-3144</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14957$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14957$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Puhin, Kiattisak</creatorcontrib><creatorcontrib>Fukuoka, Mika</creatorcontrib><creatorcontrib>Ratanasumawong, Savitree</creatorcontrib><title>Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties</title><title>International journal of food science & technology</title><description>Summary
Effects of starch and non‐starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non‐starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non‐starch components that interrupted the starch network. Non‐starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non‐starch components.
Five rice varieties (PSL2, AY1, CNT1, JYC1, and PPRC2) with similar amylose content: Amylose content was not sufficient to select a suitable rice variety. Qualities of rice noodles were mainly controlled by the properties of starch.</description><subject>Agricultural production</subject><subject>Amylose</subject><subject>Cooking</subject><subject>Elongation</subject><subject>Flour</subject><subject>gluten‐free</subject><subject>Magnetic resonance imaging</subject><subject>Microstructure</subject><subject>NMR</subject><subject>Noodles</subject><subject>Nuclear magnetic resonance</subject><subject>Pasta</subject><subject>Rehydration</subject><subject>Rice</subject><subject>rice noodles</subject><subject>Starch</subject><subject>Texture</subject><subject>water migration</subject><subject>Water quality</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kU1O5DAQhS3ESDQMG05giR0ijR3HiXuJED-NkFjMzDpy22VwqxM3ZTc_O44w55hjcRKcDmzHm7JKX71XpUfIEWdTnt-ZX7o45dVMNjtkwkUti7Iu-S6ZsJlkhaxKsUf2Y1wyxkrRVBPy79I5MIkGR2PSaB6p7i3tQ__x_verYUK3Dj30KdLQ0xedAGnnH1AnH_rT_DUYYsKNSRuE028ZhIQhQ3aLbVUTvA7I4OVWOlH0BrJVsCuItNMWqMPQUevzSpj9RuBZo4fkIf4kP5xeRTj8qgfkz9Xl74ub4u7-en5xflcYwXhTVErZujJCiZkBZdhCC2iampXcLIBVWjEN1knNQFRMLKRxli-klaVTtQHjxAE5HnXXGJ42EFO7DBvss2VbymrGlFJMZupkpIbrI4Jr1-g7jW8tZ-2QRTtk0W6zyDAf4Re_grf_kO389urXOPMJB_GSPQ</recordid><startdate>202107</startdate><enddate>202107</enddate><creator>Puhin, Kiattisak</creator><creator>Fukuoka, Mika</creator><creator>Ratanasumawong, Savitree</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-9140-3144</orcidid></search><sort><creationdate>202107</creationdate><title>Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties</title><author>Puhin, Kiattisak ; Fukuoka, Mika ; Ratanasumawong, Savitree</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3017-488d64c3839ce8c0ba3e776021cbe04a80aedf5a0e3403b5cfd1b5d52f86cecf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agricultural production</topic><topic>Amylose</topic><topic>Cooking</topic><topic>Elongation</topic><topic>Flour</topic><topic>gluten‐free</topic><topic>Magnetic resonance imaging</topic><topic>Microstructure</topic><topic>NMR</topic><topic>Noodles</topic><topic>Nuclear magnetic resonance</topic><topic>Pasta</topic><topic>Rehydration</topic><topic>Rice</topic><topic>rice noodles</topic><topic>Starch</topic><topic>Texture</topic><topic>water migration</topic><topic>Water quality</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Puhin, Kiattisak</creatorcontrib><creatorcontrib>Fukuoka, Mika</creatorcontrib><creatorcontrib>Ratanasumawong, Savitree</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Puhin, Kiattisak</au><au>Fukuoka, Mika</au><au>Ratanasumawong, Savitree</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-07</date><risdate>2021</risdate><volume>56</volume><issue>7</issue><spage>3344</spage><epage>3354</epage><pages>3344-3354</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Effects of starch and non‐starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non‐starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non‐starch components that interrupted the starch network. Non‐starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non‐starch components.
Five rice varieties (PSL2, AY1, CNT1, JYC1, and PPRC2) with similar amylose content: Amylose content was not sufficient to select a suitable rice variety. Qualities of rice noodles were mainly controlled by the properties of starch.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14957</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0001-9140-3144</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2021-07, Vol.56 (7), p.3344-3354 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_journals_2549088805 |
| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Agricultural production Amylose Cooking Elongation Flour gluten‐free Magnetic resonance imaging Microstructure NMR Noodles Nuclear magnetic resonance Pasta Rehydration Rice rice noodles Starch Texture water migration Water quality |
| title | Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-26T06%3A52%3A42IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20starch%20and%20non%E2%80%90starch%20components%20on%20water%20migration,%20microstructure,%20starch%20retrogradation%20and%20texture%20of%20flat%20rice%20noodles%20made%20from%20different%20rice%20varieties&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Puhin,%20Kiattisak&rft.date=2021-07&rft.volume=56&rft.issue=7&rft.spage=3344&rft.epage=3354&rft.pages=3344-3354&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.14957&rft_dat=%3Cproquest_cross%3E2549088805%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2549088805&rft_id=info:pmid/&rfr_iscdi=true |