A swelling power test for selecting potential noodle quality wheats

1991 ◽  
Vol 42 (3) ◽  
pp. 317 ◽  
Author(s):  
KM McCormick ◽  
JF Panozzo ◽  
SH Hong
Keyword(s):  
Breeding Programme ◽  
Eating Quality ◽  
Power Test ◽  
Swelling Power ◽  
Early Stages ◽  
Predictive Method ◽  
Rapid Visco Analyser ◽  
Paste Viscosity ◽  
Noodle Quality

A swelling power test was developed for selecting wheats suitable for the manufacture of Japanese white noodles. The test is rapid, uses less than 0.4 g of sample and is applicable to starch, flour, wholemeal or Quadrumat Junior flour samples. Swelling power values correlated significantly (P < 0.01) with peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality. Paste viscosity of flour or starch is considered an important characteristic governing noodle quality. The swelling power test provides a suitable predictive method for identifying noodle quality wheats in the early stages of a breeding programme.

Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality

1997 ◽  
Vol 74 (4) ◽  
pp. 497-501 ◽  
Author(s):  
I. L. Batey ◽  
B. M. Curtin ◽  
S. A. Moore
Keyword(s):  
Test Conditions ◽  
Rapid Visco Analyser ◽  
Noodle Quality

scholarly journals Efficient processing of cassava starch: physicochemical characterization at different processing parameters

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 143-151
Author(s):  
A.G. Ma'aruf ◽  
Abdul Hakim Ramli
Keyword(s):  
Mineral Water ◽  
Food Products ◽  
Processing Parameters ◽  
Cassava Starch ◽  
Gel Strength ◽  
Gelling Agent ◽  
Drying Temperature ◽  
Swelling Power ◽  
Significant Difference ◽  
Paste Viscosity

The aim of this study was to evaluate the physicochemical properties of cassava starch that was processed using different parameters (types of water, drying temperatures and milling sizes) to be added into the food products as an ingredient. Selected commercial cassava starch was used as a reference. Mineral water showed a significantly higher value (p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but indicated no significant difference (p>0.05) with tap water for the swelling power, solubility and gel strength of cassava starch. The increase in the drying temperature significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of cassava starch but significantly increased (p<0.05) its solubility. The increase in the milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity and gel strength of cassava starch. For industrial benefits, the use of mineral water for starch processing, the lowest drying temperature of 70°C and the largest milling size of 63 μm shall be the best processing parameters to produce cassava starch with the highest swelling power which could act as a reliable expansion aid in food products. These parameters shall also be the best processing parameters to produce cassava starch with the highest paste viscosity which could function as a desirable food thickening or gelling agent, as well as the highest gel strength that could be applied as an excellent texture enhancer, binder, or coating for food products.

Evaluation of wheat endosperm protein fingerprints as indices of Udon-noodle making quality

2001 ◽  
Vol 52 (9) ◽  
pp. 919
Author(s):  
H. Nakamura
Keyword(s):  
Molecular Weight ◽  
Gel Electrophoresis ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Composition ◽  
Protein Band ◽  
Eating Quality ◽  
Endosperm Protein ◽  
Wheat Lines ◽  
Noodle Quality

Hexaploid wheat (Triticum aestivum) endosperm protein fingerprints were used to determine the indices of Japanese soft Udon-noodle quality. The endosperm proteins of Japanese Udon wheat lines were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis to determine differences between them in protein composition in two soil environments. The differences between the lines included differences in the composition of the endosperm with regard to the 53 kDa protein band or high-molecular-weight glutenin subunit (HMW-GS) 2* and in the sensory viscoelasticity score of cooked noodles, which is related to eating-quality in Japanese Udon wheats. One line (Kanto 107) showed variation for the presence of the 53 kDa and HMW-GS 2* bands between environments.

Detection of quantitative trait loci for paste viscosity characteristics based on the doubled haploid progeny from a cross between two Chinese wheat varieties

2009 ◽  
Vol 89 (5) ◽  
pp. 837-844 ◽  
Author(s):  
L Zhao ◽  
K Zhang ◽  
B Liu ◽  
J Tian
Keyword(s):  
Quantitative Trait Loci ◽  
Doubled Haploid ◽  
Quantitative Trait ◽  
Additive Effect ◽  
Doubled Haploid Population ◽  
Phenotypic Variance ◽  
Wheat Varieties ◽  
Rapid Visco Analyser ◽  
Trait Loci ◽  
Paste Viscosity

In order to understand the genetic basis of starch pasting viscosity characteristics (the RVA profile, which is produced by the Rapid Visco Analyser) of wheat grain samples, a doubled haploid (DH) population (Huapei 3 × Yumai 57; Yumai 57 is superior to Huapei 3 for RVA profile parameters) and a linkage map consisting of 324 marker loci were used to search QTL. This program was based on mixed linear models and allowed simultaneous mapping of additive effect QTL, epistatic QTL, and QTL × environment interactions (QE). Mapping analysis produced a total of 35 QTL for 6 RVA profile parameters with a single QTL explaining 0.91-21.34% of phenotypic variations. The 35 QTL were distributed on 15 chromosomes. The QBd-4A had the most significant additive effect, accounting for 21.34% of the phenotypic variance. Two QTL clusters for RVA profile parameters were located on chromosomes 2A and 4A, respectively. The information obtained in this study should be useful for manipulating the QTL for RVA profiles parameters by molecular assisted selection (MAS) in wheat breeding programs.Key words: Doubled haploid population, paste viscosity characteristics, rapid visco analyser, quantitative trait loci, wheat (Triticum aestivum L.)

Genomic analysis of maize lines introduced in the early stages of a breeding programme

2017 ◽  
Vol 136 (6) ◽  
pp. 845-860 ◽  
Author(s):  
Narjara Fonseca Cantelmo ◽  
Renzo Garcia Von Pinho ◽  
Marcio Balestre
Keyword(s):  
Genomic Analysis ◽  
Breeding Programme ◽  
Early Stages

scholarly journals PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG

AGROINTEK ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 199-212
Author(s):  
Krisna Kharisma Suga ◽  
Nur Aini ◽  
Retno Setyawati
Keyword(s):  
Moisture Content ◽  
Calcium Oxalate ◽  
Amylose Content ◽  
Starch Content ◽  
Block Design ◽  
Physical Characteristics ◽  
Soaking Time ◽  
Swelling Power ◽  
Randomized Block Design ◽  
Paste Viscosity

Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP

scholarly journals Effects of soluble starch synthase genes on eating and cooking quality in semi waxy japonica rice with Wxmp

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Shu Yao ◽  
Yadong Zhang ◽  
Yanqing Liu ◽  
Chunfang Zhao ◽  
Lihui Zhou ◽  
...  
Keyword(s):  
Allelic Variation ◽  
Amylose Content ◽  
Soluble Starch ◽  
Starch Synthase ◽  
Interactive Effects ◽  
Eating Quality ◽  
Japonica Rice ◽  
Positive Effects ◽  
Profile Characteristics ◽  
Paste Viscosity

Abstract The purpose of this study is to reveal the genetic mechanism of the variation of amylose content among different semi waxy or glutinous japonica rice in the background of Wxmp gene. Sixty-four semi waxy lines derived from the hybrid progenies of Wujing 13 and Milky Princess (Kantou 194) with polymorphism in soluble starch synthase gene SSIIa (SSII-3) and SSIIIa (SSIII-2) but no polymorphism in other starch synthase related genes were used as test materials. The genotypes of SSIIa and SSIIIa allele were identified by molecular markers, and the allelic effects of SSIIa and SSIIIa gene on amylose content (AC), gel consistency (GC), gelatinization temperature (GT) and rapid visco analyzer (RVA) profile characteristics were analyzed. The significant effects of SSIIa and SSIIIa alleles and the interactive effects between two genes on AC, GT, GC and RVA profile characteristics were found. The SSIIa and SSIIIa alleles from Wujing13 shown positive effects on AC with an average increase of 1.87 and 1.23% in 2 years respectively. There was no significant effect on GT for SSIIa or SSIIIa allele but remarkable influence on GT when the co-existence of the two genes. The genotype SSIIampSSIIIamp shown 1.34 °C higher GT than genotype SSIIawjSSIIIawj (mp and wj indicated that the gene was derived from Milky Princess and Wujing 13 respectively, the same as in the below). Different genes and alleles resulted in significant different GC. The genetic effect of SSIIawj and SSIIIamp on GC was 8.74 and 9.62 mm respectively. The GC of SSIIawjSSIIIamp was 10.64 and 16.95 mm higher than that of SSIIampSSIIIawj and SSIIawjSSIIIawj, respectively. The allele SSIIawj could increase the peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV) and breakdown viscosity (BDV), while decrease the consistency viscosity (CSV) and setback viscosity (SBV). However for the allele SSIIIawj the opposite was true. The genotype SSIIawjSSIIIamp had the largest PKV, HPV and CPV, the genotype SSIIawjSSIIIawj had the largest BDV and CSV, but the genotype SSIIawjSSIIIamp had the least SBV. According to the comprehensive effect of each trait, the genotype SSIIawjSSIIIamp was the best. The allelic variation and interaction effect of SSIIa and SSIIIa genes have important reference value for improving cooking and eating quality of semi waxy japonica rice.

Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization

2013 ◽  
Vol 781-784 ◽  
pp. 1765-1770
Author(s):  
Qiang Yang ◽  
Lin Wang ◽  
Chun Hong Zhang ◽  
Xin Hua Li
Keyword(s):  
Thermal Stability ◽  
Citric Acid ◽  
Deep Processing ◽  
Shearing Force ◽  
Starch Gelatinization ◽  
Rapid Visco Analyser ◽  
Paste Viscosity ◽  
Starch Paste ◽  
Starchy Foods

The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolong the gelatinization time. The result on the Gingko nut deep processing of starchy foods has great significance.

scholarly journals QTL Mapping for Paste Viscosity Characteristics Related to Eating Quality and QTL-NIL Development in Japonica Rice (Oryza sativa L.)

2013 ◽  
Vol 1 (4) ◽  
pp. 333-346 ◽  
Author(s):  
Young-Chan Cho ◽  
Jung-Pil Suh ◽  
Mi-Ra Yoon ◽  
Man-Ki Baek ◽  
Yong-Jae Won ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Qtl Mapping ◽  
Oryza Sativa L ◽  
Eating Quality ◽  
Japonica Rice ◽  
Paste Viscosity
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