Abstract: The purpose of this study was to explore the effect of curdlan on the processing and eating quality of rice noodles. Three curdlan products (CG-E, CG-01, and CG-02) were added at level of 0%–1.0% into rice flour, and the changes in the gelatinization, texture and cooking characteristics of rice noodles were analyzed. After the optimal type and amount of curdlan were determined, X-ray diffraction and scanning electron microscopy were used to study the effect of curdlan on the aging process and gel structure in rice noodles. The results showed that adding 0.2% curdlan enhanced the water absorption and swelling of rice noodles during processing and cooking, thereby reducing the hardness, elasticity and chewiness and increasing the gap in the gel structure. However, addition of 0.4%–0.6% curdlan could significantly improve the texture and cooking quality of rice noodles without affecting the short-term aging; furthermore, it could slow down the long-term aging and make the gel network more compact. This study may provide a reference for the application of curdlan in rice noodles and even other rice products.

Key words: rice noodles; curdlan; gelatinization; texture; cooking quality; gel network