Suitability of pigeon pea and rice starches and their blends for noodle making

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles.     

Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends

The properties of potato starch and their effect on the quality of Chinese‐style alkaline instant noodles made from wheat flour and potato starch blends were investigated. Starches were extracted from nine potato cultivars, and the phosphorus content of these starches was analyzed together with the median granule size and pasting and gelatinization properties. Instant noodles were manufactured using mixtures of wheat flour and these potato starches. A Rheoner instrument was used to evaluate three textural parameters, namely, the breaking force (BF), breaking energy (BE), and ratio of the breaking force to the breaking deformation (BF/BD), of instant noodles cooked by immersing into boiling water for 3 and 7 min. The phosphorus content, peak viscosity, and breakdown were significantly and positively correlated with the BF of the noodles cooked for 3 min and did not significantly correlate with that of those cooked for 7 min. Other quality parameters of potato starch did not affect the BF significantly. Other textural parameters of instant noodle quality, such as the BE and BF/BD, did not significantly correlate with any of the quality parameters of potato starch. The findings obtained with the use of wheat flour and potato starch blends suggest that phosphate, which is thought to enhance starch viscosity of potato starch, is important for making instant noodles with favorable texture in hardness.     

Morphological,thermal, rheological and noodle‐making properties of potato and corn starch

A comparison between the morphological, thermal, rheological and noodle‐making properties of corn starch and potato starches separated from five different potato cultivars was made. The granule size and shape of all starches differed significantly. Potato starch granules were comparatively larger than corn starch granules, while the transition temperatures were found to be higher for corn starch. Consistency coefficients and flow behaviour indices measured by back extrusion were higher for potato starches than for corn starch. Stickiness of cooked starch pastes was observed to depend upon their consistency coefficient. The gels made from all potato starches showed higher gel strength than those from corn starch. The gel strength of starches from both corn and potato increased during refrigerated storage. The amylose content, swelling power, solubility and light transmittance values of potato starches were significantly higher than those of corn starch. Noodles made from potato starches had higher cooked weight and cooking loss than corn starch noodles. Texture profile analysis revealed that potato starch noodles also had higher hardness and cohesiveness than corn starch noodles. Hardness of cooked noodles from all starches increased and cohesiveness decreased during storage. Noodles made from starches of higher viscosity exhibited higher hardness and cohesiveness. Textural differences among cooked starch noodles appeared to be associated with morphological, thermal and rheological properties of corn starch and potato starches. © 2002 Society of Chemical Industry     

Studies on suitability of wheat flour blends with sweet potato,colocasia and water chestnut flours for noodle making

Blends of refined wheat flour (RWF) with colocasia (CF), sweet potato (SPF) and water chestnut (WCF) flours respectively at replacement level of 25 g/100 g were assessed for their suitability for noodles making. All the native flours as well as their blends with RWF exhibited restricted swelling behavior. Incorporation of SPF or CF into RWF decreased the peak viscosity of flour blends. Noodles prepared from respective flour blends of SPF and CF with RWF showed lower cooking time, higher cooked weight, higher water uptake and higher gruel solid loss in comparison to control sample (RWF noodles). Among blend flours noodles, RWF and SPF blend noodles were rated superior for their organoleptic/eating characteristics of slipperiness, firmness, appearance but undesirable high value of tooth packing. Noodle with acceptable quality characteristics and decreased level of gluten, which may prove beneficial for celiac persons, can be developed using RWF blends with non-conventional flours like colocasia, sweet potato and water chestnut.     

Starch Noodle Quality as Related to Potato Genotypes

Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean-potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55-35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un-blended and blended Mainechip starch had the highest press and elasticity.     

添加淀粉对马铃薯米粉品质的影响

研究3种常用淀粉对马铃薯米粉品质的影响,为马铃薯米粉加工提供参考依据。分别将0%、5%、10%、15%、20%和25%的玉米、小麦和马铃薯淀粉添加到马铃薯全粉占比30%的米粉中,测定米粉蒸煮、色差、质构和拉伸性能指标的变化。结果:添加不同淀粉使得米粉的含水量显著减小(p<0.05);玉米、小麦以及5%~20%马铃薯淀粉可使米粉透射比显著增大(p<0.05);10%玉米淀粉能使碘蓝值显著增大(p<0.05);添加10%玉米、5%小麦以及5%~20%马铃薯淀粉,能使吐浆值显著减小(p<0.05);但3种淀粉对断条率影响均不显著。添加10%玉米、10%小麦和5%马铃薯淀粉能使米粉亮度L*显著减小(p<0.05),色度值a*和b*亦发生不同改变。5%~15%玉米淀粉可有效改善米粉硬度、峰值负载,但添加量达到20%时峰值负载形变量显著减小(p<0.05);小麦淀粉可改善弹性,添加10%~15%可有效改善硬度,15%和20%可改善峰值负载和咀嚼性;马铃薯淀粉可提高米粉硬度,但添加量达20%时米粉变得黏连。在实际生产中建议玉米和小麦淀粉添加量分别为5%和10%。     

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

The rheological and cooking properties of gluten-free noodles prepared with dry- and wet-milled rice flours were characterized. Dry-milled rice flour with a higher degree of starch damage exhibited greater water hydration properties than wet-milled rice flour at room temperature. However, the pasting results of rice flour suspensions demonstrated that wet-milled rice flour showed a higher value of peak viscosity due to its great swelling power upon starch gelatinization. The similar thermo-mechanical tendency was observed in a rice dough system by Mixolab. In the planar extensional test, the noodle dough sample prepared with dry-milled rice flour exhibited higher elongational viscosity which could be favorably correlated to more resistance of dry-milled rice noodle strands to extension. When rice noodles were cooked, increased cooking loss was observed in dry-milled rice noodles which was attributed to great water solubility derived from a higher degree of starch damage.     

Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

Starch noodles were produced using a medium grain rice starch in the presence of various gums, and physical properties of the noodles were compared with sweet potato starch noodle. Pasting viscosity of the rice starch was lower than that of sweet potato starch (830 vs. 1,618 cp as peak viscosity). The peak viscosity, however, was increased by the addition of gums (0.1% based on dispersion), and especially xanthan was the most effective in increasing the peak viscosity (1,478 cp). The cooking loss for the rice starch noodles (1.5 mg/mL), greater than that for the sweet potato starch noodle (0.2 mg/mL), was effectively reduced to 0.8 and 0.9 mg/mL, respectively, by the addition of locust bean gum (LBG) and curdlan. The addition of LBG or gellen gum also increased the hardness of the rice noodles. Aging (extended retrogradation) the noodles was effective in reducing the cooking loss and improving the textural properties of the rice starch noodles. The combination of the gum addition (like LBG) and aging of the rice starch noodle might be useful for utilizing rice starch as a substitute for sweet potato starch in Asian noodle preparation.     

Study on the water state,mobility and textural property of Chinese noodles during boiling

The water mobility, state and textural properties of Chinese fresh noodles (CFNs) and Chinese dried noodles (CDNs) made from same wheat cultivar were measured during boiling using low-field nuclear magnetic resonance (LF-NMR), low-field nuclear magnetic Imaging (LF-NMI) and a textural analyser. ‘The oil immersion method’ was applied to gain the clear images from LF-NMI measurement. The distributions of the three water states (T₂₁, T₂₂ and T₂₃) in the noodles were distinguished. The results indicated that water mobility in noodles was closely related to the gelatinisation of noodle starch. Compared with CFNs, CDNs need a longer cooking time for water mobility and starch gelatinisation. The results of the cooked noodle profiles showed that the cooked CDNs (8 min) had an undesirable textural properties compared with the cooked CFNs (2 min). The longer cooking time of CDNs is responsible for its undesirable texture since the textural properties change during the longer cooking time.     

Influence of amylose content on cooking time and textural properties of white salted noodles

White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from <12. 4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.     

米饭添加量对大米粉性质及粉条品质的影响

以早籼米为原料制成米饭并将其干燥研磨成粉末分别以5、10、15、20、25、30、35%的比例与生大米粉末混合,通过对大米粉的糊化和凝胶等理化特性以及粉条的蒸煮损失和拉伸性能进行分析,并结合感官评分,研究米饭添加量对大米粉性质及粉条品质的影响。结果表明：不同的米饭添加量糊化特性指标存在显著差异(P<0.05),主要是大米粉的糊化温度与米饭添加量成正比,峰值黏度、衰减值与米饭添加量成反比;其中添加量为15%的大米粉凝胶硬度、弹性、咀嚼性和回弹性最大,均显著(P<0.05)高于其他样品;溶解度和膨胀力则受米饭添加量的影响不显著。在粉条品质方面,米饭添加量≦15%时,随着米饭的添加,粉条的断条率、吐浆值降低,抗拉伸阻力、延伸度增大,感官品质提升;米饭添加量>15%时,则相反。因此,当米饭添加量为15%时,粉条的综合品质最佳。     

小麦粉中蛋白质和淀粉含量对面条品质的影响

对小麦粉中的蛋白质和淀粉组分进行了分离,将淀粉含量不同的混合粉制作成面条,分析其质构特性和食用品质。将面条煮制后,对熟面条进行了质构分析,测定了熟面条的硬拉伸性能、剪切性能和蒸煮损失,并进行了感官品质评价。研究结果表明:随着小麦粉中的淀粉含量的增加(蛋白质含量的降低),面条的质构特性、拉伸性能、剪切性能都呈现显著下降的变化趋势(P<0.05),而面条的蒸煮损失显著增加(P<0.05)。此外,面条的感官评价与质构分析的结果相一致。     

Effect of pre-gelatinised high-amylose maize starch combined with Ca2+ -induced setting of alginate on the physicochemical and sensory properties of rice flour noodles

This study explored the effect of pre-gelatinised high-amylose maize starch combined with Ca²⁺ -induced setting of alginate on the physicochemical and sensory properties of rice flour noodles. Rice flour noodles were prepared by partially substituting rice flour with pre-gelatinised high-amylose maize starch in ratios of 5, 10 and 15% (wt/wt), combined with sodium alginate at 1% (wt/wt). The noodles were then immersed in a calcium chloride solution to set the alginate. Results indicated that the hydrocolloids significantly (P < 0.05) increased noodle tensile strength, hardness, water absorption and optimum cooking time while cooking loss was significantly (P < 0.05) reduced. SEM micrographs showed a denser, compact noodle structure with an increase in the matrix's continuity as a result of hydrocolloids addition. Formulated noodles also scored above average (5.91) sensory acceptability on the 7 points hedonic scale. Overall, results proved promising for the preparation of rice flour noodles with enhanced properties.     

天然马铃薯、木薯和玉米淀粉添加对发酵挂面品质的影响

为解决市售发酵挂面存在爽滑性差、粘弹性差、蒸煮时间长的问题,本文以单因素实验的方法,研究了马铃薯淀粉、木薯淀粉和玉米淀粉对发酵挂面蒸煮特性、质构特性以及感官评价的影响.结果表明:添加天然薯类和谷物淀粉均可以改善发酵挂面的蒸煮及质构品质,提高感官评价得分,尤其能够缩短最佳蒸煮时间,同时结合质构和感官实验数据分析,添加10...     

复配粉理化性质与米线质构性质关系的研究

将粳米粉与绿豆淀粉按照一定比例进行混合,得到粳米粉和绿豆淀粉的复配粉体系,并测定了复配粉体系的溶胀性质、糊化性质、凝胶质构性质和拉伸性质,研究了复配米粉体系的拉伸性质与米线质构性质的关系。结果表明:随着绿豆淀粉添加量比例的增加,复配米粉体系的总直链淀粉含量、可溶性直链淀粉含量和不溶性直链淀粉含量明显增加,峰值黏度、谷值黏度、末值黏度、硬度也显著性增加,咀嚼性、拉伸强度和表观弹性模量显著增加,85℃下的溶解度和膨润力显著上升;糊化温度显著降低;衰减值和回生值分别比粳米粉高了33.73 RVU和50.60 RVU;与单一体系相比,由复配粉体系制成的米线呈现较好的硬度、弹性、韧性、蒸煮性和物理性质。当绿豆淀粉∶粳米粉为1∶1时,其制得的米粉的质构性质最好。     

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Noodles of constant protein content and flour‐to‐egg protein ratio were made with whole egg, egg white, or egg yolk. The optimal cooking time, water absorption, and cooking loss of salted whole egg noodles was respectively lower and higher than of egg white and egg yolk noodles. However, cooked whole egg noodles showed the best Kieffer‐rig extensibility. Differences in noodle properties were linked to protein network formation. Disulfide bonds in whole egg noodles developed faster and to a larger extent during cooking than in egg yolk noodles but slower and to a lower extent than in egg white noodles. The balance between the rate of protein cross‐linking and starch swelling determines cooked noodle properties. Ionic and hydrophobic protein interactions increase the optimum cooking time and total work in Kieffer‐rig extensibility testing of fresh noodles. Hydrogen bonds and covalent cross‐links are probably the main determinants of the extensibility of cooked noodles.     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

This study characterised the textural and rheological behaviour of blends of rice (waxy, low- and high-amylose) and potato (waxy and normal) starch. Blends of potato starch with rice starch in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 were tested. Addition of rice starch (except high-amylose rice starch) greatly increased the swelling of rice–potato starch mixtures. Addition of rice starch decreased gel firmness for most starch mixtures and increased gel adhesiveness for blends containing waxy potato starch. For rheological measurements, storage modulus was much higher than loss modulus of blends, indicating solid-like behaviour. Starch blends with 20%/40% proportion of rice starch showed a greater thickening effect, whereas with further increase in rice starch proportion, a pseudoplastic, shear-thinning behaviour was observed. This study may provide a basis to develop blends of potato and rice starch for potato noodle production without use of chemical additives.     

粒度对马铃薯泥面条品质的影响

本研究通过磨浆时间和磨浆强度控制马铃薯泥的粒度,探讨粒度对马铃薯面条的外观色泽、蒸煮品质、质构品质的影响,为马铃薯泥面条的生产提供数据支持。结果表明:随着磨浆强度的增加,时间的延长,马铃薯泥的粒度逐渐变小;马铃薯泥具有明显的双峰粒度分布,大颗粒所占比例比小颗粒所占比例高;马铃薯泥在扫描电镜下,呈片状结构,片与片镶嵌在一起,随着马铃薯粒度的降低,片的厚度不断变薄,片的尺寸也不断变小;随着粒度的降低,马铃薯面条的L*值降低,a*值和b*值升高,面条A的L*、a*、b*值与面条B、C、D、小麦粉面条的对应L*、a*、b*值具有显著性差异(p<0.05),而面条B、C、D的L*值之间没有显著性差异(p>0.05)。随着粒度的降低,马铃薯面条的烹调损失率均呈上升趋势,从9.38%增加至10.16%;马铃薯面条的断裂距离显著高于小麦粉面条(p<0.05),不同粒度的马铃薯面条断裂距离没有显著性差异(p>0.05);马铃薯面条煮后黏度随着粒度的减小而减小;总体来说,马铃薯泥的粒度对其面条的品质显著的影响,粒度中位径d(0.5)为130 μm的马铃薯面条品质好。     

Effect of starch and non-starch components on water migration,microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

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.