Studies On Rice Starch Noodles

Rice noodle is one of the traditional foods in South China. It tastes elastic, fine andsmooth. Conversion of Indica rice and broken rice into hypoallergenic rice protein and ricestarch noodles was an innovation project.Extracting rice protein by alkali was characterized by high extraction efficiency and lowstarch loss. The optimum process of extracting protein from rice kernel by alkali weredetermined, 87.46% of the endosperm protein was extracted from milled rice flour in 0.3%NaOH solution at room temperature for 4h with stock-to-solvent of 1:6. The concentration ofrice protein isolates obtained was 80.7%, and starch loss was 2.77%.In the research on quality evaluation of rice starch noodles, two methods of instrumentaltest and sensory evaluation were used. The significant correlation results indicate that it waspractical to use mechanical test instead of sensory test. Shearing stress and the area of strainpeak in shearing test could express the hardness of rice starch noodle, and the elasticity couldbe represented by springiness index.In processing of rice starch noodles, there were many key points that should becontrolled included the size of rice starch particle, moisture content, retrogradation time,water content after first drying. Starch particle was 80-mesh that could improve starchnoodles quality. Starch moisture content was 40% that was depended on starch gelatinizationand shaping. The second steam braising time was about 4 minutes, and then cooled for 6-10hours. The rice starch noodles were finally dried that water content of the product was less13%.The qualities of rice starch noodles depended on raw material rice starch. Applicable ricestarch could keep product quality stable and excellent. In some experiments of rice flour andrice starch flour, Physicochemical indexes, swell power,DSC and dynamic rheometry weresimple, rapid and accurate method that could be used by the manufacture in predicting thetexture and cooking quality of rice starch noodles.Some human illness was close with the digestibility of starch. In the experiment of thevitro starch digestibility, the process of heating and extruding raised rapidly digestible starchcontent (RDS). But resistant starch content (RS) rapidly rised during storage while longertimes increased slowly digestible starch (SDS). It was attributed to the re-crystallization ofamylopectin.