Hydrothermal treatments of rice starch for improvement of rice noodle quality

Two types of hydrothermal treated rice starches were prepared by annealing and heat-moisture treatment (HMT). Annealing of starch slurry was conducted at 55 °C for 24 h and HMT was applied in starch with 20 g/100 g moisture at 110 °C for 1.5 h, based on the optimization of the treatment conditions. The apparent changes on gelatinization, swelling, RVA paste viscosities and gel hardness of starch were observed. The study on 50% substitution of rice flour with untreated (UR), annealed (AR) or heat-moisture treated (HR) rice starches proved that the cooking and texture quality of rice noodle was substantially affected by the treatments. The composite noodles of flour and hydrothermal treated rice starches exhibited quality parameters which were closer to those of commercial noodles. The results revealed the possibility of utilizing these starches with low quality rice flour so as to produce noodles of acceptable quality. The study also inferred that characterization of RVA paste viscosities and gel texture of flour could become a practical method for predicting the quality of the derived noodle.     

Effects of different crop starches on the cooking quality of Chinese dried noodles

To investigate the effects of seven starches made from different crop sources on noodle quality, Chinese dried noodles made from various reconstituted flours were prepared and analysed. Potato starch had better solubility and swelling power than the other starches, leading to higher water absorption, cooking loss and breakage ratio of the potato starch noodles. The correlation results unravelled that the cooking breakage ratio of noodles presented positive correlations with solubility, swelling power, peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) values of starches. Besides, the adhesiveness of noodles showed a positive correlation with conclusion temperature (T_c) and setback viscosity (SV) values of starches. Moreover, the peak temperature (T_p) value of starches was negatively correlated with cooking loss; the granule size of starches had a positive correlation with noodles water absorption; and the peak time (PkT) value of starches represented positive relationships with noodles chewiness, shearing force and breaking strength.     

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%。     

Influence of heat–moisture treatment and annealing on functional properties of sorghum starch

Sorghum starch was annealed in excess water at 50 °C for 24 h. Starch was also modified under heat–moisture treatment at 110 °C after adjusting various moisture contents (20, 30 and 40%) for 8 h. Significant decrease in chain lengths of amylose fraction in HMT starches was observed. Heat moisture treated (HMT) and annealed (ANN) starches showed lower granule sizes, swelling power, peak and setback viscosity but higher retrogradation as compared to native starch. HMT starch with addition of 40% moisture showed a decrease in relative crystallinity. HMT and ANN starch gels were observed to be harder than native starch gel.     

Development of oxidised and heat-moisture treated potato starch film

This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.     

Starch-based noodles: Current technologies,properties, and challenges

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.     

淀粉种类对鲜湿面色泽及品质影响的研究

将小麦淀粉、马铃薯淀粉、红薯淀粉、豌豆淀粉及玉米淀粉添加到面粉中制作面条,从鲜湿面色泽、质构及感官三方面,研究淀粉种类对面条的影响规律。结果表明：不同淀粉均能改善鲜湿面的色泽,玉米淀粉效果最佳;质构影响方面,除红薯淀粉外,其他淀粉的添加使得面条的硬度下降,黏附性、回复性、粘聚性升高,坚实度和拉断力随添加量的增加呈先升后降的趋势;感官评价方面,玉米淀粉、小麦淀粉、马铃薯淀粉显著增大了面条的色泽得分,豌豆淀粉和红薯淀粉显著影响了韧性和粘性得分。     

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%木薯淀粉对发酵挂面品质的改善最佳。添加10%木薯淀粉后发酵挂面的蒸煮损失和最佳蒸煮时间显著降低（P<0.05）,蒸煮损失降低率和最佳蒸煮时间缩短率分别达到30.18%和18.73%,面条的煮后硬度、咀嚼性和回复性显著提高（P<0.05）,感官评价得分也得到提升（87.2分）。本研究对提升发酵挂面品质有一定的实际意义。     

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     

三种马铃薯复合变性淀粉对马铃薯面条的物性及品质的影响

将马铃薯全粉与面粉按不同比例配成混合粉以制作面条,并用马铃薯复合变性淀粉提升面条的品质;通过对不同比例混合粉糊化特性,面条断条率、烹调损耗、物性、烹调特性和感官评定的研究,得出制作面条的最优马铃薯全粉:面粉质量比和预糊化交联淀粉、氧化交联淀粉、酯化交联淀粉的添加量。结果表明,最优的质量比为20:80 (w/w);添加马铃薯复合变性淀粉对马铃薯面条的弹性、黏着性等都有显著影响(p<0.05);在烹调实验中,随着预糊化交联淀粉、氧化交联淀粉、酯化交联淀粉的增加,吸水率升高,当三者的添加量分别为5%、4%、5%时,浊度最低;感官评定实验中,当添加5%预糊化交联淀粉、4%氧化交联淀粉、6%酯化交联淀粉时,马铃薯面条的各指标评分之和最高,且分别为:31.2、33.1、34.6。从质构,烹调特性,感官特性等方面综合对比三种马铃薯复合变性淀粉对马铃薯面条的影响,得出6%酯化交联淀粉最适宜。     

Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

Mung bean starch was subjected to a range of heat-moisture treatments (HMT) based on different moisture contents (15%, 20%, 25%, 30%, and 35%) all heated at 120 °C for 12 h. The impact on the yields of resistant starch (RS), and the microstructure, physicochemical and functional properties of RS was investigated. Compared to raw starch, the RS content of HMT starch increased significantly, with the starch treated at 20% moisture having the highest RS content. After HMT, birefringence remained at the periphery of the granules and was absent at the center of some granules. The shape and integrity of HMT starch granules did not change but concavity was observed under scanning electronic microscopy. Apparent amylose contents of HMT starch increased and the HMT starch was dominated by high molecular weight fraction. Both the native and HMT starches showed A-type X-ray diffraction pattern. Relative crystallinity increased after HMT. The gelatinization temperatures (To, Tp, and Tc), gelatinization temperature range (Tc–To) and enthalpies of gelatinization (ΔH) increased significantly in HMT starch compared to native starch. The solubility increased but swelling power decreased in HMT starches. This study clearly shows that the HMT exhibited thermal stability and resistance to enzymatic hydrolysis owing to stronger interactions of starch chains in granule.     

颗粒态绿豆抗性淀粉的制备及性质研究

以绿豆淀粉为原料,采用湿热处理制备颗粒态抗性淀粉,并研究其颗粒形貌、直链淀粉含量、溶胀度、黏度及结晶性质等。试验表明:淀粉经过湿热处理后,抗性淀粉含量显著提高;湿热处理淀粉仍保持完整的颗粒外观,属于颗粒态抗性淀粉,部分淀粉颗粒表面出现了裂纹和凹坑,偏光十字强度有所减弱;湿热处理淀粉的直链淀粉含量明显增加,而溶解度、膨胀度和峰值黏度下降,淀粉糊化变得困难;X-射线衍射图谱表明原淀粉和湿热处理淀粉都为"A"型结晶,且湿热处理淀粉在15.2°、17.4°、22.9°左右的衍射峰强度有所加强。     

Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker

The effect of hypochlorite oxidation on the Brabendar pasting properties of field pea starch and the suitability of native and oxidized starch for noodle making by extrusion cooking were investigated. Field pea starch was oxidized with sodium hypochlorite at a level of active chlorine ranging from 0.89 to 3.28% (starch db). The degree of oxidation was determined and expressed in terms of percentage of carboxyl and carbonyl groups, which ranged from 0.02 to 0.38% and 0.06 to 0.19%, respectively. Starch recovery and peak viscosity, hot paste viscosity, cool paste viscosity, and setback of oxidized starches decreased with increasing degree of oxidation. The cooking quality attributes of noodles prepared from native field pea starches were acceptable but were negatively influenced by hypochlorite oxidation. Substitution of potato starch (40%, db) for field pea starch yielded more glossy noodles with better cooking quality. It was also observed that Brabendar pasting properties had high correlations with noodle quality characteristics.     

Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches

Starches from normal rice (21.72% amylose), waxy rice (1.64% amylose), normal corn (25.19% amylose), waxy corn (2.06% amylose), normal potato (28.97% amylose) and waxy potato (3.92% amylose) were heat-treated at 100 °C for 16 h at a moisture content of 25%. The effect of heat-moisture treatment (HMT) on morphology, structure, and physicochemical properties of those starches was investigated. The HMT did not change the size, shape, and surface characteristics of corn and potato starch granules, while surface change/partial gelatinization was found on the granules of rice starches. The X-ray diffraction pattern of normal and waxy potato starches was shifted from B- to C-type by HMT. The crystallinity of the starch samples, except waxy potato starch decreased on HMT. The viscosity profiles changed significantly with HMT. The treated starches, except the waxy potato starch, had higher pasting temperature and lower viscosity. The differences in viscosity values before and after HMT were more pronounced in normal starches than in waxy starches, whereas changes in the pasting temperature showed the reverse (waxy > normal). Shifts of the gelatinization temperature to higher values and gelatinization enthalpy to lower values as well as biphasic endotherms were found in treated starches. HMT increased enzyme digestibility of treated starches (except waxy corn starch); i.e., rapidly and slowly digestible starches increased, but resistant starch decreased. Although there was no absolute consistency on the data obtained from the three pairs of waxy and normal starches, in most cases the effects of HMT on normal starches were more pronounced than the corresponding waxy starches.     

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.     

淀粉和食用胶对油炸面制品油脂含量和油脂分布的影响

研究了淀粉种类及配比和食用胶种类及添加量对油炸面制品油脂含量和油脂分布的影响。采用索氏抽提法测定油炸面制品中的油脂含量,采用激光共聚焦扫描显微镜测定其断面的油脂分布。结果表明:以20%的木薯淀粉与80%的A4小麦淀粉为原料,加入0.5%酪朊酸钠、1%食用盐、0.5%Na HCO3、0.5%KHCO3、40%水,制作出的油炸面制品不仅油脂含量低而且油脂分布均匀。     

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.     

慈姑淀粉添加量对鲜面条品质的影响

目的:探究慈姑淀粉对鲜面条品质的影响,将不同比例的慈姑淀粉添加入麦芯粉中制得鲜面条。方法:对所制鲜面条蒸煮特性、色泽、感官品质、质构特性及挥发性风味成分等进行测定。结果:随着慈姑淀粉添加量增多,鲜面条的吸水率、断条率、蒸煮损失率整体呈上升趋势,风味物质、硬度和弹性增大,但咀嚼性、胶黏性、感官品质降低;慈姑淀粉添加量为5%时鲜面条感官品质最佳,其最佳蒸煮时间为4.5 min,面条断条率为0%,蒸煮损失率为5.28%,吸水率为70.09%,色差△E^*为2.31,GC-MS检测表明慈姑淀粉鲜面条中富含烃类、醇类等风味物质。结论:添加适量的慈姑淀粉可以改善鲜面条品质。     

Amylopectin structure of heat–moisture treated starches

The effects of heat–moisture treatment (HMT; moisture content of 25%, at 100°C for 24 h) on starch chain distribution and unit chain distribution of amylopectin in normal rice, waxy rice, normal corn, waxy corn, normal potato, and waxy potato starches were investigated. After HMT, starch chain distribution (amylose and amylopectin responses) of waxy corn and potato starches were identical to those of untreated starches, whereas the chromatographic response of waxy rice starch showed a slight decrease, but with a slight increase in peak tailing. This result indicated that HMT had no (or very limited) effect on the degradation of amylopectins. Analysis of unit chain distribution of amylopectins revealed that waxy characteristics affected the molecular structure of amylopectin in untreated starches, i.e., the CL of normal‐type starches was greater than that of waxy‐type starches. After HMT, the CL and unit chain distribution of all starches were no different than those of untreated starches. The results implied that changes in the physico‐chemical properties of HMT starches would be due to other phenomena rather than the degradation of amylopectin molecular structure. However, the thermal degradation of amylopectin molecules of waxy starches could occur by HMT at higher treatment temperatures (120 and 140°C).