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Physicochemical Properties Related to Quality of Rice Noodles

November 1999 Volume 76 Number 6
Pages 861 — 867
M. Bhattacharya , 1 , 2 S. Y. Zee , 1 and H. Corke 1 , 3

Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong. Present address: Dept. Cereal Science, North Dakota State University, Fargo, ND. Corresponding author. Fax: +852 2858 3477. E-mail: hcorke@yahoo.com

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Accepted July 12, 1999.

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.

© 1999 American Association of Cereal Chemists, Inc.