Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

LWT

Volumn 47, Issue 2, 2012, Pages 342-347

  Chung, Hyun Jung ^a   Cho, Ahra ^b   Lim, Seung Taik ^b  

^a Kyungil University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Cooking and textural properties; Germinated brown rice; Heat moisture treatment; Noodle

Indexed keywords

HARDNESS; MIXTURES; TENSILE STRENGTH; TEXTURES; VISCOSITY; WATER ABSORPTION;

COOKING AND TEXTURAL PROPERTIES; COOKING QUALITY; GERMINATED BROWN RICE; HEAT-MOISTURE TREATMENTS; NOODLE; PASTING VISCOSITIES; TEXTURAL PROPERTIES; THERMAL DISCOLORATION;

MOISTURE;

TRITICUM AESTIVUM;

EID: 84858702360     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.01.029     Document Type: Article

References (34)

1. Bhattacharya M., Zee S.Y., Corke H. Physicochemical properties related to quality of rice noodles. Cereal Chemistry 1999, 76:861-867.
2. Cham S., Suwannaporn P. Effect of hydrothermal treatment of rice flour on various rice noodles quality. Journal of Cereal Science 2010, 51:284-291.
3. Choi Y., Jeong H.S., Lee J. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chemistry 2007, 103:130-138.
4. Chung H.J., Liu Q., Hoover R. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydrate Polymers 2009, 75:436-447.
5. Collado L.S., Mabesa L.B., Oates C.G., Corke H. Bihon-type noodles from heat-moisture-treated sweet potato starch. Journal of Food Science 2001, 66:604-609.
6. Fincher G.B. Molecular and cellular biology associated with endosperm mobilization in germinating cereal grains. Annual Review of Plant Physiology and Plant Molecular Biology 1989, 40:305-346.
7. Hoover R., Vasanthan T. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydrate Research 1994, 252:33-53.
8. Hu X.Z., Wei Y.M., Wang C., Kovacs M.I.P. Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Food Research International 2007, 40:1-6.
9. Hunt J.R., Johnson L.K., Juliano B.O. Bioavailability of zinc from cooked Philippine milled, undermilled, and brown rice, as assessed in rats by using growth, bone zinc, and zinc-65 retention. Journal of Agricultural and Food Chemistry 2002, 50:5229-5235.
10. Jacobs H., Delcour J.A. Hydrothermal modifications of granular starch, with retention of the granular structure: a review. Journal of Agricultural and Food Chemistry 1998, 46:2895-2905.
11. Juhasz R., Gergely S., Gelencser T., Salgo A. Relationship between NIR spectra and RVA parameters during wheat germination. Cereal Chemistry 2005, 82:488-493.
12. Komatsuzaki N., Tsukahara K., Toyoshima H., Suzuki T., Shimizu N., Kimura T. Effect of soaking and gaseous treatment on GABA content in germinated brown rice. Journal of Food Engineering 2007, 78:556-560.
13. Kong S.K., Lee J. Quality characteristics and changes in GABA content and antioxidant activity of noodle prepared with germinated brown rice. Journal of Korean Society of Food Science and Nutrition 2010, 39:274-280.
14. Lee W.J., Jung J.K. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Korean Journal of Culinary Research 2002, 8:267-278.
15. Lee S.Y., Woo K.S., Lim J.K., Kim H.I., Lim S.T. Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process. Cereal Chemistry 2005, 82:475-478.
16. Lim S.T., Chang E.H., Chung H.J. Thermal transition characteristics of heat-moisture treated corn and potato starches. Carbohydrate Polymers 2001, 46:107-115.
17. Liu H., Corke H., Ramsden L. The effect of autoclaving on the acetylation of ae, wx and normal maize starches. Starch 2000, 52:353-360.
18. Lorlowhakarn K., Naivikul O. Modification of rice flour by heat moisture treatment (HMT) to produce rice noodles. Kasetsart Journal 2006, 40:135-143.
19. Mestres C., Colonna P., Buleon A. Characterization of starch network within rice flour noodle and mung bean starch vermicelli. Journal of Food Science 1988, 53:1809-1812.
20. Normdok R., Noomhorm A. Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT 2007, 40:1723-1731.
21. Oh N.H., Seib P.A., Finney K.F., Pomeranz Y. Noodles. V. Determination of optimum water absorption of flour to prepare oriental noodles. Cereal Chemistry 1986, 63:93-96.
22. Palmiano E.P., Juliano B.O. Biochemical changes in the rice grain during germination. Plant Physiology 1972, 49:751-756.
23. Palmiano E.P., Juliano B.O. Changes in the activity of some hydrolases, peroxidase, and catalase in the rice seed during germination. Plant Physiology 1973, 52:274-277.
24. Panlasigui L.N., Thomson L.U., Jenkins D.J.A., Juliano D.O., Perez C.O., Yiu S. Starch digestibility and glycemic response to extruded high amylose and rice noodles. Transactions of National Academy of Science and Technology 1990, 12:109-127.
25. Park S.J., Baik B.K. Quantitative and qualitative role of added gluten on white salted noodles. Cereal Chemistry 2009, 86:646-652.
26. Sandhu K.S., Kaur M., Mukesh Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties. LWT 2010, 43:1289-1293.
27. Stute R. Hydrothermal modification of starches: the difference between annealing and heat/moisture-treatment. Starch 1992, 44:205-214.
28. Takahashi S., Hirao K., Kawabata A. Effects of preparation methods of starches from mung beans and broad beans and preparation method of noodles on the physicochemical properties of harusame noodles. Journal of Japanese Society for Starch Science 1985, 32:257-266.
29. Takahashi T., Miura M., Ohisa N., Mori K., Kobayashi S. Heat treatments of milled rice and properties of the flours. Cereal Chemistry 2005, 82:228-232.
30. Tan H.Z., Li Z.G., Tan B. Starch noodle: history, classification, materials, processing, structure, nutrition, quality evaluating and improving. Food Research International 2009, 42:551-576.
31. Tian S., Nakamura K., Kayahara H. Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice. Journal of Agricultural and Food Chemistry 2004, 52:4808-4813.
32. Wang C., Kovacs M.I.P., Fowler D.B., Holley R. Effects of protein content and composition on white noodle making quality: color. Cereal Chemistry 2004, 81:777-784.
33. Yoenyongbuddhagal S., Noomhorm A. Effect of physicochemical properties of high-amylose Thai rice flours on vermicelli quality. Cereal Chemistry 2002, 79:481-485.
34. Yunt S.H., Quail K., Moss R. Physicochemical properties of Australian wheat flours for white salted noodles. Journal of Cereal Science 1996, 13:181-189.