FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (1): 74-79.doi: 10.7506/spkx1002-6630-20181202-015

• Basic Research • Previous Articles     Next Articles

Quality Evaluation of and Raw Material Selection for Wet Rice Noodles

LEI Wanying, WU Weiguo, LIAO Luyan, NI Ting, ZHANG Yu   

  1. (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Key Laboratory for Food Science and Biotechnology of Hunan Province, Hunan Agricultural University, Changsha 410128, China)
  • Online:2020-01-15 Published:2020-01-19

Abstract: In order to identify the quality indicators of rice correlated with suitability for processing into wet rice noodles and to determine their thresholds, 18 cultivars of rice were used for evaluation of the effects of the main components of rice and the pasting properties of rice starch on the cooking quality, flavor permeability, sensory quality and texture of wet rice noodles. Principal component analysis was used to establish a quality evaluation model to calculate the overall score of fresh rice noodles. The indicators associated with the overall quality of rice noodles were selected by stepwise regression analysis, and their thresholds for rice suitability for processing into rice noodles were obtained by cluster analysis. The results showed that amylose content and starch pasting properties such as trough viscosity, final viscosity, breakdown and setback value had a significant (P < 0.05) correlation with the cooking, sensory and texture quality of rice noodles, while the major components of rice and starch pasting properties were not significantly (P > 0.05) correlated with the flavor permeability of rice noodles. Amylose content and final viscosity were found to be the indicators affecting the overall quality of rice noodles were, and their thresholds in raw rice suitable for processing into wet rice noodles were higher than 26% and 3 852 Pa·s, respectively.

Key words: rice, fresh rice noodles, main components, pasting properties, rice noodle quality

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