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Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch
- Source :
- Food Science and Technology International. 24:476-486
- Publication Year :
- 2018
- Publisher :
- SAGE Publications, 2018.
-
Abstract
- This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.
- Subjects :
- Lightness
Absorption of water
Food Handling
Starch
General Chemical Engineering
Flour
Rice flour
Retort
Zea mays
Industrial and Manufacturing Engineering
Maize starch
law.invention
chemistry.chemical_compound
0404 agricultural biotechnology
Amylose
law
Food Quality
Food science
fungi
Water
food and beverages
Oryza
04 agricultural and veterinary sciences
040401 food science
chemistry
High amylose
Food Analysis
Food Science
Subjects
Details
- ISSN :
- 15321738 and 10820132
- Volume :
- 24
- Database :
- OpenAIRE
- Journal :
- Food Science and Technology International
- Accession number :
- edsair.doi.dedup.....cbca3da33533fbadd392d6500520b3a9
- Full Text :
- https://doi.org/10.1177/1082013218766984