|
KMID : 1011620210370030238
|
|
Korean Journal of Food and Cookey Science
2021 Volume.37 No. 3 p.238 ~ p.244
|
|
|
Quality Characteristics of Rice Noodles Depends on the Particle Size of Dry Milled Rice Flour using Palbangmi
|
|
Kwak Ji-Eun
Kim Mi-Jung
Park Hye-Young
Sim Eun-Yeong
Chun A-Reum
Choi In-Duck
Oh You-Geun
Lee Choon-Ki
Jeon Yong-Hee
Koo Bon-Cheol
Lee Jeom-Sig
|
|
|
Abstract
|
|
|
Purpose: This study investigated the quality characteristics of extruded rice noodles, by comparing the different particle size of the high-amylose rice cultivar (range, <75 μm, 75∼150 μm, >150 μm).
Methods: We analyzed the main physicochemical, hydration, and starch gelatinization properties of rice flours based on the particle size. Furthermore, the cooking quality and textural profiles of rice noodles were also compared by particle size.
Results: The smaller particle size rice flour showed lower starch gelatinization temperature, but higher breakdown, peak, trough, final viscosity, and water hydration properties. In addition, the cooking loss rate and the cooked water turbidity of rice noodles were both significantly lower when smaller size rice flour was used.
Conclusion: This study compares the quality characteristics of rice noodles according to the particle size of the high- amylose rice cultivar. Water absorption index, water solubility, and swelling power of rice flour showed a distinct negative correlation with the cooking loss rate of noodles.
|
|
|
KEYWORD
|
|
|
high-amylose rice cultivar, rice flour, rice noodle, particle size, cooking characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|