Influence of amylose content on cooking time and textural properties of white salted noodles

2012 ◽  
Vol 21 (2) ◽  
pp. 345-353 ◽  
Author(s):  
Hwayoung Heo ◽  
Byung-Kee Baik ◽  
Chon-Sik Kang ◽  
Byung-Kil Choo ◽  
Chul Soo Park
Keyword(s):  
Amylose Content ◽  
Textural Properties ◽  
Cooking Time

scholarly journals Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

2014 ◽  
Vol 3 (2) ◽  
pp. 82 ◽  
Author(s):  
Amaka M. Odenigbo ◽  
Michael Ngadi ◽  
Chijioke Ejebe ◽  
Noe Woin ◽  
Sali A. Ndindeng
Keyword(s):  
Elastic Modulus ◽  
Water Uptake ◽  
Physicochemical Parameters ◽  
Amylose Content ◽  
Rice Variety ◽  
Textural Properties ◽  
Cooking Time ◽  
Important Criterion ◽  
Milled Rice

Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).

Resistant starch and thermal, morphological and textural properties of heat-moisture treated rice starches with high-, medium- and low-amylose content

2011 ◽  
Vol 64 (1) ◽  
pp. 45-54 ◽  
Author(s):  
Elessandra da Rosa Zavareze ◽  
Shanise L. Mello El Halal ◽  
Diego G. de los Santos ◽  
Elizabete Helbig ◽  
Juliane Mascarenhas Pereira ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Textural Properties

Melting the secrets of gelatinisation temperature in rice

2010 ◽  
Vol 37 (5) ◽  
pp. 439 ◽  
Author(s):  
Rosa P. Cuevas ◽  
Venea D. Daygon ◽  
Henry M. Corpuz ◽  
Leilani Nora ◽  
Russell F. Reinke ◽  
...  
Keyword(s):  
Amylose Content ◽  
Oryza Sativa L ◽  
Length Distribution ◽  
Cooking Time ◽  
Scanning Calorimetry ◽  
Rice Varieties ◽  
Chain Length Distribution ◽  
Chain Lengths ◽  
Major Grouping ◽  
Upper Boundary

Gelatinisation temperature (GT) is one of the key traits measured in programs for breeding rice (Oryza sativa L.). It is commonly estimated by the alkali spreading value (ASV), and less commonly by differential scanning calorimetry (DSC). Using a diverse set of germplasm, it was determined that DSC values associate poorly with ASV, are not correlated with amylose content but correlate with cooking time. Rice varieties are traditionally grouped into three classes of GT based on ASV: high, intermediate and low. However, the distribution of DSC values of 4000 samples shows only two classes: high and low. Large differences in the distributions of chain lengths synthesised by starch synthase IIa (SSIIa) support the two classes as the major grouping, two haplotypes associating with each peak. Each peak of DSC values spanned 10°C. The chain length distribution of the amylopectin molecules from varieties at the upper boundary of each peak showed significantly more chains that span both the crystalline and amorphous lamellae of a cluster than varieties at the other end of that distribution. Improved varieties, classified as intermediate GT by ASV, belong to both of the classes defined by DSC, implying that some enzyme, other than SSIIa is involved in intermediate GT.

scholarly journals Instrumental measurements of the hardness of textured soy protein

2010 ◽  
Vol 58 (2) ◽  
pp. 111-118
Author(s):  
Šárka Hanzelková ◽  
Jana Simeonovová
Keyword(s):  
Soy Protein ◽  
Shear Test ◽  
Textural Properties ◽  
Cooking Time ◽  
Brand Name ◽  
Shear Cell ◽  
The Public ◽  
Test Compression ◽  
Cooking Times ◽  
Post Hoc

The public knows the soy meat analog as extrusion-texturized spongy pieces resembling meat. The texture of cooked textured soy protein is important for consumers. In the study a range of commercialy sold textured soy protein (cubes, slices, granulated products) was measured to describe the textural properties. Textural properties were measured by three objective methods: Warner-Bratz­ler (WB) shear test, compression test and Kramer shear cell on a device Tira test 27025. The effects of cooking time and the influence of salt during cooking were examinated. To determine the significant differences between the results a statistical method ANOVA and post-hoc tests were used. We can conclude that there were significant (p ≤ 0.05) differences in the hardness of the samples. The most significant was the effect of brand name and addition of salt. The differences between different cooking times were noticeable but undefined.

scholarly journals A comparative study on chemical and cooking properties of abiotic stress tolerant and other high yielding rice varieties in Bangladesh

2018 ◽  
Vol 42 (4) ◽  
pp. 673-679
Author(s):  
A Matin ◽  
MA Siddiquee ◽  
S Akther ◽  
MK Alam ◽  
MS Ali
Keyword(s):  
Abiotic Stress ◽  
Comparative Study ◽  
Normal Condition ◽  
Amylose Content ◽  
Cooking Time ◽  
Elongation Ratio ◽  
Rice Varieties ◽  
Cooking Properties

The experiment was conducted to know the chemical and cooking properties of nineteen BRRI released high yielding rice varieties (HYVs) including salinity, drought and submergence tolerant varieties. All the rice varities were grown in normal condition. Among the HYVs, amylose content of the varieties range from 19 to 27.0% and BRRI dhan47 contained the highest amylose content (27%). The highest amount of protein (9.3%) was found in BRRI dhan56 followed by BRRI dhan42 (9%) and BRRI dhan43 (8.8%). Alkali spreading value ranged from 3.0 to 7.0. Maximum cooking time (20.5 min.) was required in the variety of BRRI dhan40. Alkali spreading value was found significantly and negatively correlated with cooking time. The kernel elongation ratio was greater than 1.1 in all the varieties except BRRI dhan62. The imbibition ratio was greater than 3.0 in all the varieties except BRRI dhan43 and BRRI dhan61. There were no significant differences between non-abiotic and abiotic stress tolerant varities in respect of chemical and cooking properties because all varities were grown in normal condition.Bangladesh J. Agril. Res. 42(4): 673-679, December 2017

Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Opeolu M. Ogundele ◽  
Sefia T. Muazu ◽  
Ajibola B. Oyedeji ◽  
Eugénie Kayitesi ◽  
Patrick B. Njobeh ◽  
...  
Keyword(s):  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Industrial Applications ◽  
Sensory Properties ◽  
Content Type ◽  
Minimal Impact ◽  
Cassava Root ◽  
Food Applications

PurposeCassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.Design/methodology/approachFreshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.FindingsAmylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.Originality/valueIn a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.

scholarly journals Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 61 ◽  
Author(s):  
Ali Saleh ◽  
Abdellatif A. Mohamed ◽  
Mohammed S. Alamri ◽  
Shahzad Hussain ◽  
Akram A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Granule Structure ◽  
And Storage ◽  
Period Duration

This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.

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