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Influence of amylose content on cooking time and textural properties of white salted noodles

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Abstract

White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from <12. 4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.

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Authors and Affiliations

  1. Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea

    Byung-Kil Choo & Chul Soo Park

  2. Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT59717, USA

    Hwayoung Heo

  3. Department of Crop & Soil Science, Washington State University, Pullman, WA, 99164, USA

    Byung-Kee Baik

  4. National Institute of Crop Science, RDA, Iksan, Jeonbuk, 570-080, Korea

    Chon-Sik Kang

Authors
  1. Hwayoung Heo
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  2. Byung-Kee Baik
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  3. Chon-Sik Kang
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  4. Byung-Kil Choo
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  5. Chul Soo Park
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Correspondence to Chul Soo Park.

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Heo, H., Baik, BK., Kang, CS. et al. Influence of amylose content on cooking time and textural properties of white salted noodles. Food Sci Biotechnol 21, 345–353 (2012). https://doi.org/10.1007/s10068-012-0046-9

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  • DOI: https://doi.org/10.1007/s10068-012-0046-9

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