Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles  

作　　者：Xudong Yan Weirong Wen Meng Li Shunjing Luo Jiangping Ye Chengmei Liu 

机构地区：[1]State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China [2]Jiangxi Wufeng Food Co.,Ltd.,Ganzhou 342600,China [3]Jiangsu Yiming Biological Co.,Ltd.,Shanghai 201203,China

出　　处：《Grain & Oil Science and Technology》2025年第1期13-20,共8页粮油科技(英文版)

基　　金：funded by the fund of national natural science foundation of China(32101996,32160530);the training plan for academic and technical leaders of major disciplines in Jiangxi province(20232BCJ23024);the key research and development program of Jiangxi province(20232BBF60023);“Shuangqian Project”of Jiangxi Province(jxsq2023201042)。

摘　　要：Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage.Loss of water content,migration of water,and increase in relative crystallinity,retrogradation enthalpy,and hardness could be retarded by adding chemically modified starches,especially hydroxypropyl starches.The effect of hydroxypropyl starch addition levels(2%,4%,6%,8%,and 10%)on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated.The water solubility index of rice flour decreased with the addition of hydroxypropyl starch,while the swelling power showed the opposite trend.The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch.Compared to the control,semi-dried rice noodles with 8%hydroxypropyl starch possessed superior properties,i.e.lower cooking loss(decreasing from 12.89%to 6.62%),lower adhesiveness(decreasing from 5.40 to 4.31 g·s),and higher hardness(rising from 10.89 to 13.81 N).These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.

关 键 词：Semi-dry noodles Modified starch RETROGRADATION Edible quality 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]