Noodle Quality as Related to Sorghum Starch Properties

2001 ◽  
Vol 78 (4) ◽  
pp. 417-420 ◽  
Author(s):  
Trust Beta ◽  
Harold Corke
Keyword(s):  
Starch Properties ◽  
Noodle Quality

Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends

2006 ◽  
Vol 58 (1) ◽  
pp. 18-24 ◽  
Author(s):  
Takahiro Noda ◽  
Shogo Tsuda ◽  
Motoyuki Mori ◽  
Shigenobu Takigawa ◽  
Chie Matsuura-Endo ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Starch ◽  
Starch Properties ◽  
Starch Blends ◽  
Noodle Quality ◽  
Instant Noodle

Relationships between Physical Starch Properties and Yellow Alkaline Noodle Quality

1994 ◽  
Vol 46 (8) ◽  
pp. 292-299 ◽  
Author(s):  
Christine M. Konik ◽  
Lene M. Mikkelsen ◽  
Ray Moss ◽  
Peter J. Gore
Keyword(s):  
Starch Properties ◽  
Yellow Alkaline Noodle ◽  
Noodle Quality

Noodle Quality Evaluation of New Wheat Cultivars from Northern China Winter Wheat Regions

2016 ◽  
Vol 42 (8) ◽  
pp. 1143 ◽  
Author(s):  
Xin-Xin KONG ◽  
Yan ZHANG ◽  
De-Hui ZHAO ◽  
Xian-Chun XIA ◽  
Chun-Ping WANG ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Quality Evaluation ◽  
Northern China ◽  
Wheat Cultivars ◽  
Noodle Quality

scholarly journals Breeding of Buckwheat for Usage of Sprout and Pre-Harvest Sprouting Resistance

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 997
Author(s):  
Tatsuro Suzuki ◽  
Takahiro Hara ◽  
Kenjiro Katsu
Keyword(s):  
Subsequent Growth ◽  
Local Economies ◽  
Cereal Grain ◽  
The World ◽  
New Varieties ◽  
Sprouting Resistance ◽  
Sprout Growth ◽  
Noodle Quality ◽  
Buckwheat Flour

Buckwheat is recognized as an important traditional crop and supports local economies in several regions around the world. Buckwheat is used, for example, as a cereal grain, noodle and bread. In addition, buckwheat is also used as a sprout or a young seedling. For these foods, sprouting is an important characteristic that affects food quality. For foods made from buckwheat flour, pre-harvest sprouting may decrease yield, which also leads to the deterioration of noodle quality. Breeding buckwheat that is resistant to pre-harvest sprouting is therefore required. Germination and subsequent growth are also important characteristics of the quality of sprouts. Although buckwheat sprouts are the focus because they contain many functional compounds, such as rutin, several problems have been noted, such as thin hypocotyls and husks remaining on sprouts. To date, several new varieties have been developed to resolve these quality issues. In this review, we summarize and introduce research on the breeding of buckwheat related to quality, sprouting and subsequent sprout growth.

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

2021 ◽  
Author(s):  
Matthew C. Allan ◽  
Nicholas Marinos ◽  
Suzanne D. Johanningsmeier ◽  
Ai Sato ◽  
Van‐Den Truong
Keyword(s):  
French Fries ◽  
Starch Properties ◽  
Textural Attributes

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

Noodle quality affected by different cereal starches

2010 ◽  
Vol 97 (2) ◽  
pp. 135-143 ◽  
Author(s):  
Yu-Chan Huang ◽  
Hsi-Mei Lai
Keyword(s):  
Noodle Quality

Natural variation in rice starch synthase IIa affects enzyme and starch properties

2004 ◽  
Vol 31 (7) ◽  
pp. 671 ◽  
Author(s):  
Takayuki Umemoto ◽  
Noriaki Aoki ◽  
Hongxuan Lin ◽  
Yasunori Nakamura ◽  
Naoyoshi Inouchi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Natural Variation ◽  
Oryza Sativa L ◽  
Length Distribution ◽  
Starch Synthase ◽  
Rice Starch ◽  
Nucleotide Polymorphisms ◽  
Cultivated Rice ◽  
Chain Length Distribution ◽  
Starch Properties

The natural variation in starch synthase IIa (SSIIa) of rice (Oryza sativa L.) was characterised using near-isogenic lines (NILs). SSIIa is a candidate for the alk gene regulating the alkali disintegration of rice grains, since both genes are genetically mapped at the same position on chromosome 6 and related to starch properties. In this study, we report that the alkali-susceptible cultivar Nipponbare lacked SSIIa activity in endosperm. However, the activity was detected with NILs having the alk allele of alkali-tolerant Kasalath. SSIIa protein was present even in Nipponbare endosperm, but it was not associated with starch granules at the milky stage of endosperm. Three single-nucleotide polymorphisms (SNPs) predicting amino acid substitutions existed between the cDNA sequences of SSIIa of Nipponbare and Kasalath were genotyped with 65 rice cultivars and four wild relatives of cultivated rice. The results obtained explain the potential importance of two of the amino acid residues for starch association of rice SSIIa. An analysis of the chain-length distribution of β-limit dextrin of amylopectin showed that without SSIIa activity, the relative number of A-chains (the short chains without branches) increased and that of B1-chains (the short chains with branches) decreased. This suggests that, given the SSIIa defect, short A-chains could not reach a sufficient length for branching enzymes to act on them to produce B1-chains.

Effect of the Enzymatic Hydrolysis on Starch Properties

2015 ◽  
Vol 723 ◽  
pp. 701-704
Author(s):  
Jing Li
Keyword(s):  
Tensile Strength ◽  
Enzymatic Hydrolysis ◽  
Corn Starch ◽  
Modified Starch ◽  
Starch Granules ◽  
Compound Structure ◽  
Starch Properties ◽  
Better Than

In this article, corn starch was modified by α-amylase with different hydrolytic time (30, 60, 90 and 120 min) and the effects of modification technology on its properties of viscosity, compound structure and mechanical were studied. The result showed that structure of modified starch was conserved with hydrolytic time increased, whereas tensile strength were increased and viscosity was decreased. The performance of modified starch that hydrolyzed by 30 min was better than others and pinholes were generated in the surface of starch granules

Sign in / Sign up

Export Citation Format

Share Document