Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles

• Published in: International journal of food properties 2020-01, Vol.23 (1), p.809-819
• Main Authors: Jiao, Aiquan, Yang, Yueyue, Li, Yan, Chen, Yuan, Xu, Xueming, Jin, Zhengyu
• Format: Article
• Language: English
• Subjects: Amylose; Cooking; Extrusion; Flour; Hydrogen bonding; Noodles; Pasta; pea starch; physicochemical properties; Rheology; Rice; rice flour; Solubility; Starch; texture
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2020.1761830

The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated. Both storage modulus (G') and loss modulus (G") increased gradually as pea starch increased. The rheological properties of modified starch suggested that the formation of hydrogen bonds and better cross-linked networks were responsible for the structural changes. However, the swelling power and water solubility were significantly reduced with increasing levels of pea starch, consequently reducing the pasting viscosities of rice flour. The results of swelling power and pasting viscosity might be due to high amylose content in samples. Rice noodles with the addition of pea starch had harder texture. Pea starch played a positive role in improving the cooking qualities of rice noodles by significantly reducing their cooking loss. The results revealed the possibility of blending rice flour with pea starch up to 25 g/100 g to produce rice noodles of acceptable textural properties and cooking quality.