Elucidation of fermentation effect on rice noodles using combined dynamic viscoelasticity and thermal analyses

Cereal Chemistry

Volumn 86, Issue 1, 2009, Pages 70-75

  Lu, Zhan Hui ^a   Sasaki, Tomoko ^b   Kobayashi, Naoki ^b,c   Li, Li Te ^a   Kohyama, Kaoru ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c CHUO UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GRANULATION; STARCH; THERMAL CONDUCTIVITY; THERMOANALYSIS; VISCOELASTICITY;

DYNAMIC VISCOELASTICITY; POLISHED RICE; PROCESSING METHOD; RHEOLOGICAL MEASUREMENTS; RICE FLOUR; RICE GRAINS; SOUTH ASIA; STARCH GRANULES; THERMAL; TRADITIONAL PROCESSING;

FERMENTATION;

EID: 62449287714     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-1-0070     Document Type: Article

References (31)

1. Baxter, G., Blanchard, C., and Zhao, J. 2004. Effects of prolamin on the textural and pasting properties of rice flour and starch. J. Cereal Sci. 40:205-211.
2. Biliaderis, C. G., and Juliano, B. O. 1993. Thermal and mechanical-properties of concentrated rice starch gels of varying composition. Food Chem. 48:243-250.
3. Chen, Z., Schols, H. A., and Voragen, A. G. J. 2003. Starch granule size strongly determines starch noodle processing and noodle quality. J. Food Sci. 68:1584-1589.
4. Gibson, T. S., Solah, V. A., and McCleary, B. V. 1997. A procedure to measure amylose in cereal starches and flours with concanavalin A. J. Cereal Sci. 25:111-119.
5. Han, X.-Z., and Hamaker, B. R. 2001. Amylopectin fine structure and rice starch paste breakdown. J. Cereal Sci. 34:279-284.
6. Harwalker, V. R., and Ma, C.-Y. 1990. Thermal Analysis of Foods. Elsevier Science Publishers Ltd.: New York.
7. Ikeda, M., Katoh, M., Nagano, H., Akuzawa, S., and Omori, M. 2003. Characterization of the composition and bacteria in "Mohingar" fermented rice noodle from Myanmar. J. Home Econ. Jpn. 54:263-269. (In Japanese)
8. Kaur, L., Singh, J., and Singh, N. 2005. Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloid. 19:839-849.
9. Kohyama, K., and Nishinari, K. 1991. Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch. J. Agric. Food Chem. 39:1406-1410.
10. Kohyama, K., Matsuki, J., Yasui, T., and Sasaki, T. 2004. A differential thermal analysis of the gelatinization and retrogradation of wheat starches with different amylopectin chain lengths. Carbohyd. Polym. 58:71-77.
11. Li, J.-Y., and Yeh, A.-I. 2001. Relationships between thermal, rheological characteristics and swelling power for various starches. J. Food Eng. 50:141-148.
12. Lii, C. Y., Tsai, M. L., and Tseng, K. H. 1996. Effect of amylose content on the rheological property of rice starch. Cereal Chem. 73:415-420.
13. Liu, X.-X. 2007. Renaissance and scientific innovation of Chinese rice noodle industry. Cereal Food Ind. 14:1-3. (In Chinese)
14. Lu, Z.-H., Li, L.-T., Cao, W., Li, Z.-G., and Tatsumi, E. 2003. Influence of natural fermentation on physico-chemical characteristics of rice noodles. Int. J. Food Sci. Technol. 38:505-510.
15. Lu, Z.-H., Li, L.-T., Min, W.-H., Wang, F., and Tatsumi, E. 2005. The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles. Int. J. Food Sci. Technol. 40:985-992.
16. Lu, Z.-H., Yuan, M.-L., Sasaki, T., Li, L.-T., and Kohyama, K. 2007. Rheological properties of fermented rice flour gel. Cereal Chem. 84:620-625.
17. Lu, Z.-H., Cao, W., Peng, H.-H., Wang, F., Tatsumi, E., Kohyama, K., and Li, L.-T. 2008. Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles. J. Sci. Food Agric. 88:2134-2142.
18. McCleary, B. V., Gibson, T. S., and Mugford, D. C. 1997. Measurement of total starch in cereal products by amyloglucosidase-α-amylase method: Collaborative study. J. Assoc. Off. Anal. Chem. 80:571-579.
19. Miles, M. J., Morris, V. J., Orford, P. D., and Ring, S. G. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohyd. Res. 135:271-281.
20. Mita, T. 1992. Structure of potato starch pastes in the ageing process by the measurement of their dynamic moduli. Carbohyd. Polym. 17:269-276.
21. Ohwada, N., Ishibashi, K., and Hironaka, K. 2002. Effect of holding temperature on the structures of mung bean starch gels and noodles. Cereal Chem. 79:732-736.
22. Richardson, R. K., Robinson, G., Ross-Murphy, S. B., and Todd, S. 1981. Mechanical spectroscopy of filled gelatin gels. Polym. Bull. 4:541-546.
23. Ring, S., and Stainsby, G. 1982. Filler reinforcement of gels. Prog. Food Nutr. Sci. 6:323-329.
24. Sasaki, T., Yasui, T., Matsuki, J., and Satake, T. 2002. Comparison of physical properties of wheat starch gels with different amylose content. Cereal Chem. 79:861-866.
25. Singh, N., Singh, J., Kaur, L., Sodhi, N. S., and Gill, B. S. 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem. 81:219-231.
26. Sodhi, N. S., and Singh, N. 2003. Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India. Food Chem. 80:99-108.
27. Tester, R. F., and Morrison, W. R. 1990. Swelling and gelatinization of cereal starches. 1. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67:551-557.
28. Tsai, M. L., Li, C. F., and Lii, C. Y. 1997. Effects of granular structures on the pasting behaviors of starches. Cereal Chem. 74:750-757.
29. Uchimura, T., Takao, T., Kikuchi, K., Niimura, Y., Okada, S., Ohara, N., Daengsubha, W., and Kozaki, M. 1991. Identification of lactic acid bacteria isolated from fermented rice noodle "Khanom Jeen" of Thailand. J. Jpn. Soc. Food Sci. Technol. 38:465-475. (In Japanese)
30. Wang, L., and Wang, Y.-J. 2004. Rice starch isolation by neutral protease and high-intensity ultrasound. J. Cereal Sci. 39:291-296.
31. Xie, F., Yu, L., Chen, L., and Li, L. 2008. A new study of starch gelatinization under shear stress using dynamic mechanical analysis. Carbohyd. Polym. 72:229-234.