Abstract: This study investigated the effects of the basic physicochemical indexes and rapid visco-analyze (RVA) pasting properties of rice flour, and the crystalline characteristics of rice starch on the sensory quality and texture characteristics of pressed type fresh rice noodles. The results showed that the amylose content of rice flour had a significantly (P < 0.05) or highly significantly (P < 0.01) positive correlation with the sensory quality and texture parameters except adhesiveness and springiness of rice noodles, and the amylopectin content of rice flour was significantly (P < 0.05) or highly significantly (P < 0.01) negatively correlated with the sensory quality and texture parameters except adhesiveness and springiness of rice noodles. However, both crude protein content of rice flour except for a significantly positive correlation with resilience and fat content of rice flour had no significant correlation (P > 0.05) with the gel texture and eating quality of rice noodles. The crystallinity RX and RI obtained by X-ray diffraction and Fourier transform infrared spectroscopy showed no significant correlation (P > 0.05) with the gel texture and eating quality of rice noodles. The peak viscosity, trough viscosity and final viscosity of RVA pasting parameters showed a significantly (P < 0.05) or highly significantly (P < 0.01) positive correlation with the sensory quality and partial texture parameters except springiness and adhesiveness of rice noodles. There was a negative but not significant correlation (P > 0.05) between breakdown and the sensory score and texture parameters except for a significant negative correlation with the adhesiveness of rice noodles. Setback showed a significantly positive correlation with the sensory score and texture parameters including hardness, gumminess and chewiness, resilience of rice noodles. Thus, amylose and amylopectin contents and RVA pasting properties parameters of rice can be used as key indicators to predict the eating quality of pressed type fresh rice noodles.

Key words: rice, amylase, amylopectin, crystallinity, rice noodles, gel quality