Maize starch on the quality of fresh rice noodles

Authors

TAO Zui, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
XIE Lan, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
BAO Jinsong, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, Zhejiang 310029, China
LUO Keda, Liuyanghe Group Corporation Limited, Changsha, Hunan 410100
ZHU Hong, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YI Cuiping, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

The effects of adding different content of maize starch on the cooking, texture and sensory quality of fresh rice noodles (FRN) were studied. The results showed that the addition of maize starch increased the broken rate and cooking loss of FRN, and when added amount was 15%～60%, which was significantly higher than 3%～5% (P＜0.05), without influences on its flavor. 3% to 5% of maize starch could significantly increase the water absorption of FRN (P＜0.05), and the whiteness value also increased, with the higher sensory evaluation score; 15%～60% of maize starch could increase the hardness of the FRN and other indicators, but the broken rate and other quality indicators had a tendency to deteriorate. Therefore, it was more suitable to add 3% to 5% of corn starch, and this made it shown the similar quality of pure indica rice noodles and could reduce the cost.

Publication Date

1-28-2019

First Page

181

Last Page

185

DOI

10.13652/j.issn.1003-5788.2019.01.032

Recommended Citation

Zui, TAO; Lan, XIE; Jinsong, BAO; Keda, LUO; Hong, ZHU; and Cuiping, YI (2019) "Maize starch on the quality of fresh rice noodles," Food and Machinery: Vol. 35: Iss. 1, Article 32.
DOI: 10.13652/j.issn.1003-5788.2019.01.032
Available at: https://www.ifoodmm.cn/journal/vol35/iss1/32

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