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


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.


rice noodle paste property amylose content cooking property texture property 


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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

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