Advertisement

Food Science and Biotechnology

, 20:1277 | Cite as

Processing properties of Korean rice varieties in relation to rice noodle quality

  • Hye Min Han
  • Jun Hyeon Cho
  • Bong Kyung KohEmail author
Research Article

Abstract

The purpose of this study was to investigate the physicochemical and pasting properties of rice developed in Korea in relation to noodle quality. Two indica lines (Hanareumbyeo and Chenmaai) and 7 japonica lines (Jinsumi, Goamibyeo, Manmibyeo, Milyang261, Seolgaeng, Suweon517, and YR24088 Acp9) were wet milled followed by lyophilized and passed through a 115 mesh sieve. The amylose contents were varied from 10.1 to 32.1%. Among them, Milyang261 showed unique paste viscosity although its amylose content was very high as 32.1% with poor cooking properties. Except Milyang261 and Suweon517, the high amylose content lines of Chenmaai, Goamibyeo, and YR24088 Acp9 showed desirable cooking properties in cooking loss, tensile strength, and texture profile. No item was selected as a key factor for rice noodles. However, amylose content, paste viscosity, and damaged starch could be positive components for improvement of rice noodle quality. The high amylose line of Chenmaai, YR24088 Acp9, and Goamibyeo showed the most appropriate properties for making extruded rice noodles with good cooking and textural properties. The paste properties, damaged starch, and high amylose content of the flour can be used as indicators of the rice noodle quality.

Keywords

rice noodle paste property amylose content cooking property texture property 

References

  1. 1.
    Kim CH. Breeding rice for sustainable agriculture. Food and Fertilizer Technology Center for the Asian and Pacific region. Taipei, Taiwan. Available from: http://www.agnet.org/library/bc/44008. Accessed Dec. 1, 2010.
  2. 2.
    Lee KI, Kim MJ. An analysis of rice consumption behavior in Korea. Research report, R456. pp. 8–14. Korea Rural Economic Institute, Seoul, Korea (2003)Google Scholar
  3. 3.
    Ministry for Food, Agriculture, Forestry and Fisheries, Food, agriculture, forestry and fisheries key statistics, 2009. 11-1541000-0003140-10. Available from: http://library.mifaff.go.kr. Accessed Dec. 1, 2010.
  4. 4.
    Kohlwey DE, Kendall JH, Mohindra RB. Using the physical properties of rice as a guide to formulation. Cereal Food. World 40: 728–732 (1995)Google Scholar
  5. 5.
    Mestres C, Colonna P, Buleon A. Characteristics of starch networks within rice flour noodles and mungbean starch vermicelli. J. Food Sci. 53: 1809–1812 (1988)CrossRefGoogle Scholar
  6. 6.
    Bhattacharya M, Zee SY, Corke H. Physicochemical properties related to quality of rice noodles. Cereal Chem. 76: 861–867 (1999)CrossRefGoogle Scholar
  7. 7.
    Cameron DK, Wang YJ. Better understanding of factors that affect the hardness and stickiness of long-grain rice. Cereal Chem. 82: 113–119 (2005)CrossRefGoogle Scholar
  8. 8.
    Yoenyongbuddhagal S, Noomhorm A. Effect of physicochemical properties of high-amylose Thai rice flours on vermicelli quality. Cereal Chem. 79: 481–485 (2002)CrossRefGoogle Scholar
  9. 9.
    Bhattacharya M, Jafari-Shabestari J, Qualset CO, Corke H. Diversity of starch pasting properties in Iranian hexaploid wheat landraces. Cereal Chem. 74: 417–423 (1997)CrossRefGoogle Scholar
  10. 10.
    AACC International. Approved Methods of the AACC. 10th ed. Method 08-03, 30–26, 46–10, and 61–02. American Association of Cereal Chemists, St. Paul, MN, USA (2000)Google Scholar
  11. 11.
    SAS Institute, Inc. SAS User’s Guide. Statistical Analysis System Institute, Cary, NC, USA (2005)Google Scholar
  12. 12.
    Juliano BO. A simplified assay for milled-rice amylose. Cereal Sci Today 16: 334–340, 360 (1971)Google Scholar
  13. 13.
    Maniñgat CC, Juliano BO. Starch lipids and their effect on rice starch properties. Starch/Starke 32: 76–82 (1980)CrossRefGoogle Scholar
  14. 14.
    Juliano BO, Perez CM, Kaosa-Ard M. Grain quality characteristics of export rices in selected markets. Cereal Chem. 67: 192–197 (1990)Google Scholar
  15. 15.
    Olkku J, Rha C. Gelatinization of starch and wheat flour starch-A review. Food Chem. 3: 293–317 (1978)CrossRefGoogle Scholar
  16. 16.
    Shin SY, Kim SK. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Korean J. Food Sci. Technol. 25: 232–237 (1993)Google Scholar
  17. 17.
    Jobling S. Improving starch for food and industrial applications. Curr. Opin. Plant Biol. 7: 210–218 (2004)CrossRefGoogle Scholar
  18. 18.
    Jayakody L, Hoover R. Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins-A review. Carbohyd. Polym. 74: 691–703 (2008)CrossRefGoogle Scholar
  19. 19.
    Oh NH, Seib PA, Deyoe CW, Ward AB. Noodles. I. Measuring the textural characteristics of cooked noodles. Cereal Chem. 60: 433–438 (1983)Google Scholar
  20. 20.
    Oh NH, Seib PA, Deyoe CW, Ward AB. Noodles. II. The surface firmness of cooked noodles from soft and hard wheat flours. Cereal Chem. 62: 431–436 (1985)Google Scholar
  21. 21.
    Lee CH, Gore PJ, Lee HD, Yoo BS, Hong SH. Utilisation of Australian wheat for Korean style dried noodle making. J. Cereal Sci. 6: 283–297 (1987)CrossRefGoogle Scholar
  22. 22.
    Oh NH, Seib PA, Finney KF, Pomeranz Y. Noodles. V. Determination of optimum water absorption of flour to prepare oriental noodles. Cereal Chem. 63: 93–96 (1986)Google Scholar
  23. 23.
    Baik BK, Czuchajowska Z, Pomeranz Y. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chem. 71: 315–320 (1994)Google Scholar
  24. 24.
    Beasley HL, Uthayakumaran S, Stoddard FL, Partridge SJ, Daqiq L, Chong P, Békés F. Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. 79: 301–307 (2002)CrossRefGoogle Scholar
  25. 25.
    Park CS, Hong BH, Baik BK. Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles. Cereal Chem. 80: 297–303 (2003)CrossRefGoogle Scholar
  26. 26.
    Hu XZ, Wei YM, Wang C, Kovacs MIP. Quantitative assessment of protein factions of Chinese wheat flours and their contribution to white salted noodle quality. Food Res. Int. 40: 1–6Google Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011

Authors and Affiliations

  1. 1.Department of Foods and NutritionKeimyung UniversityDaeguKorea
  2. 2.Department of Functional Crop, National Institute of Crop ScienceRural Development AdministrationMilyang, GyeongnamKorea

Personalised recommendations