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Article: Physicochemical properties related to quality of rice noodles

TitlePhysicochemical properties related to quality of rice noodles
Authors
Issue Date1999
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1999, v. 76 n. 6, p. 861-867 How to Cite?
AbstractEleven 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.
Persistent Identifierhttp://hdl.handle.net/10722/68366
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorBhattacharya, Men_HK
dc.contributor.authorZee, SYen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:03:59Z-
dc.date.available2010-09-06T06:03:59Z-
dc.date.issued1999en_HK
dc.identifier.citationCereal Chemistry, 1999, v. 76 n. 6, p. 861-867en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68366-
dc.description.abstractEleven 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.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titlePhysicochemical properties related to quality of rice noodlesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=76&issue=6&spage=861&epage=867&date=1999&atitle=Physicochemical+Properties+Related+to+Quality+of+Rice+Noodlesen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0032702442en_HK
dc.identifier.hkuros47226en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032702442&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume76en_HK
dc.identifier.issue6en_HK
dc.identifier.spage861en_HK
dc.identifier.epage867en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridBhattacharya, M=7102111602en_HK
dc.identifier.scopusauthoridZee, SY=7004001733en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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