The effects of partial replacement (0%-20%, w/w) of rice flour by potato starch (PS) on the physicochemical properties, microstructures, texture and in vitro digestibility of indica rice flour (IRF) and instant rice noodles (IRN) were systematically investigated. Accordingly, the addition of PS significantly increased the peak viscosity (2876.00-3221.00mPa.s) and tan δ values (0.14-0.22) but lowered the setback values (2169.00-1036.50mPa) of the pastes. Rice noodles with 5%-15% PS (PS and IRF at the mixing ratios of 5:95, 10:90, 15:85 and 20:80, respectively) addition exhibited modulated appearance and textural properties. The mutually exclusive phosphate groups of PS facilitated the expansion of starch granules, contributing to the formation of more compact microstructure and higher-ordered crystalline structures (confirmed by scanning electron microscope and X-ray diffraction), endowing rice noodles with better cooking and digestive attributes, and visibly increased slowly digestible starches content (26.09%-31.34%). The quality attributes of rice noodles could be accurately predicted by the...
Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles.
Zhigang Chen, Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing, 210095, China. E-mail email@example.com
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Jin Chen, Sha Yang, Mengna Zhang, Changsong Shan, Zhigang Chen; Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles.. IFIS Food and Health Sciences Database 2022; doi:
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