Quality evaluation of rice noodles made from different rice varieties
2007
Li, Y.(Tsukuba Univ., Ibaraki (Japan)) | Suzuki, K. | Kohyama, K. | Hu, Y. | Ohtsubo, K. | Intabon, K. | Satake, T.
In this study, rice noodles were made from a mixture of gelatinized dough and raw dough by using 6 varieties rice flours with different amylose content produced in Japan and China. Correlations between the physicochemical properties of rice flours and physical properties of cooked noodles as well as the correlations between the physical properties of cooked noodles and sensory evaluations were determined. Furthermore, the rice noodle qualities are discussed. Results showed that the amylose content was the main factor affecting the physical properties of cooked rice noodles. Amylose content was positively correlated to the maximum tensile stress, apparent elasticity and storage modulus of rice noodles, but negatively correlated to the loss tangent. Furthermore, all the theological properties of rice noodles were significantly correlated to the setback of pasting properties obtained by RVA. The setback appears to be the main parameter for evaluating the physical properties of the rice noodles. The results of sensory evaluation of the rice noodles showed that the total score was positively correlated to the maximum tensile stress, maximum tensile strain, apparent elasticity and storage modulus of rice noodles, but negatively correlated to the loss tangent. The Yumetoiro variety form Japan and the Zhongzao22hao variety form China showed higher scores in sensory evaluation for producing rice noodles than the other varieties.
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