Effects of rice starch addition on quality of instant fried noodles

Yong Hwa Cho, Seung Taik Lim, Young Tack Lee

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropylated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.

Original languageEnglish
Pages (from-to)1264-1269
Number of pages6
JournalJournal of the Korean Society of Food Science and Nutrition
Volume43
Issue number8
DOIs
Publication statusPublished - 2014 Jan 1

ASJC Scopus subject areas

  • Nutrition and Dietetics
  • Food Science

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