TY - JOUR
T1 - Effects of rice starch addition on quality of instant fried noodles
AU - Cho, Yong Hwa
AU - Lim, Seung Taik
AU - Lee, Young Tack
PY - 2014/1/1
Y1 - 2014/1/1
N2 - This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropylated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.
AB - This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropylated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.
KW - Cooking properties
KW - Instant fried noodle
KW - Modified rice starch
KW - Rice starch
UR - http://www.scopus.com/inward/record.url?scp=84906856699&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84906856699&partnerID=8YFLogxK
U2 - 10.3746/jkfn.2014.43.8.1264
DO - 10.3746/jkfn.2014.43.8.1264
M3 - Article
AN - SCOPUS:84906856699
SN - 1226-3311
VL - 43
SP - 1264
EP - 1269
JO - Journal of the Korean Society of Food Science and Nutrition
JF - Journal of the Korean Society of Food Science and Nutrition
IS - 8
ER -