Relationships Between Texture Profiles of Rice Noodles and Physicochemical Characteristics of Rice Grains

doi:10.16819/j.1001-7216.2024.231108

Abstract

Abstract:

【Objective】The objective of this study was to investigate the key physicochemical characteristics that determine the texture profiles of rice noodles from different noodle rice cultivars. This research aims to lay a theoretical basis for the breeding of high-quality noodle rice cultivars.【Methods】Field experiments were conducted with five noodle rice cultivars (Guanglu’ai 4, Zhongjiazao 17, Xiangzaoxian 24, Zhongzao 39, Zhuliangyou 729) in Liuyang, Hunan Province, during both the early and late seasons from 2020 to 2022.【Results】Significant differences in texture profiles were observed among noodle rice grown in different years and seasons (P < 0.01). The hardness, springiness, chewiness, cohesiveness, and resilience of rice noodles ranged from 1651 to 4083 g, 0.860 to 0.922, 1295 to 2685 g, 0.760 to 0.858, and 0.532 to 0.633, respectively. Correlation analysis indicated that the hardness and chewiness of rice noodles showed no significant correlation with the physicochemical characteristics of rice (P > 0.05). However, the springiness of rice noodles was positively correlated with the total starch and amylose content (P < 0.01) and negatively correlated with the setback viscosity (P < 0.05).【Conclusion】Suitable climatic conditions exist for growing noodle rice. The total starch content, amylose content, and setback viscosity were identified as critical factors affecting the texture profiles of rice noodles. Increasing the total starch and amylose content while decreasing setback viscosity can lead to improved springiness in rice noodles.

Key words: noodle rice, rice noodle quality, texture profile, amylose content, paste property

摘要：

【目的】探明决定米粉稻品种米粉质构特性的关键稻米理化性状指标，为优质米粉专用稻品种的选育提供理论依据。【方法】以5个米粉稻品种（广陆矮4号、中嘉早17、湘早籼24号、中早39、株两优729）为材料，于2020－2022年早季和晚季在湖南浏阳进行大田试验。【结果】米粉稻在不同年份和季节种植，加工出的米粉质构特性差异均达显著水平（P<0.01）。米粉硬度、弹性、咀嚼性、内聚性和回复性变化范围分别为1651~4083 g、0.860~0.922、1295~2685 g、0.760~0.858、0.532~0.633。相关分析表明，米粉硬度和咀嚼性与稻米理化性状相关不显著。米粉弹性与总淀粉和直链淀粉含量呈显著正相关（P<0.01），与消减值呈显著负相关（P<0.05）。【结论】米粉稻存在适宜种植的气候条件。总淀粉、直链淀粉含量和消减值是决定米粉稻品种米粉质构特性的关键指标。总淀粉和直链淀粉含量高，消减值低的米粉稻品种加工出的米粉弹性好。

关键词: 米粉稻, 米粉品质, 质构特性, 直链淀粉含量, RVA谱

XIAO Zhengwu, FANG Shengliang, CAO Wei, HU Liqin, LI Xing, XIE Jiaxin, LIAO Chengjing, KANG Yuling, HU Yuping, ZHANG Keqian, CAO Fangbo, CHEN Jiana, HUANG Min. Relationships Between Texture Profiles of Rice Noodles and Physicochemical Characteristics of Rice Grains[J]. Chinese Journal OF Rice Science, 2024, 38(3): 316-323.

肖正午, 方升亮, 曹威, 胡丽琴, 黎星, 解嘉鑫, 廖成静, 康玉灵, 胡玉萍, 张珂骞, 曹放波, 陈佳娜, 黄敏. 米粉质构特性与稻米理化性状的关系[J]. 中国水稻科学, 2024, 38(3): 316-323.

Figures/Tables 4

Fig. 1. Starch and protein contents of noodle rice in different years and growing seasons In the analysis of variation, C denotes cultivars, YS denotes the combination of different years and seasons, C×YS denotes the interaction between cultivars and the combination of different years and seasons. * and ** denotes significant difference at the 0.05 and 0.01 probability levels, respectively. The box-and-whisker plots show the 50% interquartile range (box), with the top and bottom of the box representing the upper and lower quartiles, respectively. The median (horizontal line with in the box), the mean (cross within the box) and the maximum and minimum values (the highest and lowest short lines) are shown without considering outliers of the data. Each hollow circle represents the mean of three replications of the noodle rice cultivars grown in the combination of different years and seasons (n=30). The same below.

Fig. 2. Paste properties of noodle rice in different years and growing seasons

Fig. 3. Rice noodle texture profiles of noodle rice in different years and growing seasons

Fig. 4. Correlation between rice noodles texture profiles and physicochemical characteristics of noodle rice The data used in the analysis are from Fig. 1, Fig. 2 and Fig. 3 (n=30). * and ** denotes significant correlation coefficients at the P<0.05 and P<0.01 probability levels, respectively.

References 23

[1]	郭利利, 周显青, 熊宁, 刘利, 倪姗姗, 孟欢, 孙婷琳, 彭志兵. 压榨型鲜湿米粉条制作方法的研究[J]. 中国粮油学报, 2017, 32(5): 110-116.
	Guo L L, Zhou X Q, Xiong N, Liu L, Ni S S, Meng H, Sun T L, Peng Z B. The processing procedure of the pressed and fresh rice noodles[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(5): 110-116. (in Chinese with English abstract)
[2]	王学华, 李合松, 青先国. 米粉稻品质特性及加工研究进展[J]. 作物研究, 2004(S1): 304-307.
	Wang X H, Li H S, Qing X G. Research progress on quality characteristics and processing of noodle rice[J]. Crop Research, 2004(S1): 304-307. (in Chinese)
[3]	Afifah N, Ratnawati L. Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour[J]. IOP Conference Series: Earth and Environmental Science, 2017, 101(1): 12021.
[4]	Xuan Y, Yi Y, Liang H, Wei S Q, Chen N P, Jiang L G, Ali I, Ullah S. Amylose content and RVA profile characteristics of noodle rice under different conditions[J]. Agronomy Journal, 2020, 112(1): 117-129.
[5]	高晓旭, 佟立涛, 钟葵, 刘丽娅, 周闲容, 王立, 周素梅. 鲜米粉品质评价指标的研究[J]. 核农学报, 2014, 28(9): 1656-1663.
	Gao X X, Tong L T, Zhong K, Liu L Y, Zhou X R, Wang L, Zhou S M. Research on quality evaluation of fresh rice noodles[J]. Journal of Nuclear Agricultural Sciences, 2014, 28(9): 1656-1663. (in Chinese with English abstract)
[6]	Wei P, Fang F, Liu G M, Zhang Y Y, Wei L Y, Zhou K, You X R, Li M J, Wang Y, Sun J, Deng S L. Effects of composition, thermal, and theological properties of rice raw material on rice noodle quality[J]. Frontiers in Nutrition, 2022, 9: 1003657.
[7]	Sandhu K S, Kaur M. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties[J]. LWT-Food Science and Technology, 2010, 43(8): 1289-1293.
[8]	王永辉, 张业辉, 张名位, 魏振承, 唐小俊, 张瑞芬, 邓袁元, 张雁. 不同水稻品种大米直链淀粉含量对加工米粉丝品质的影响[J]. 中国农业科学, 2013, 46(1): 109-120.
	Wang Y H, Zhang Y G, Zhang M W, Wei Z C, Tang X J, Zhang R F, Deng Y Y, Zhang Y. Effect of amylose content of different rice varieties on the qualities of rice vermicelli[J]. Scientia Agricultura Sinica, 2013, 46(1): 109-120. (in Chinese with English abstract)
[9]	高晓旭, 佟立涛, 钟葵, 刘丽娅, 周闲容, 周素梅, 王立. 鲜米粉加工专用原料的选择[J]. 中国粮油学报, 2015, 30(2): 1-5.
	Gao X X, Tong L T, Zhong K, Liu L Y, Zhou X R, Zhou S M, Wang L. Raw material selection for fresh rice noodles[J]. Journal of the Chinese Cereals and Oils Association, 2015, 30(2): 1-5. (in Chinese with English abstract)
[10]	Bhattacharya M, Zee S Y, Corke H. Physicochemical properties related to quality of rice noodles[J]. Cereal Chemistry, 1999, 76(6): 861-867.
[11]	Han H M, Cho J H, Koh B K. Processing properties of Korean rice varieties in relation to rice noodle quality[J]. Food Science and Biotechnology, 2011, 20(5): 1277-1282.
[12]	周显青, 彭超, 张玉荣, 郭利利, 熊宁. 压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素[J]. 食品科学, 2017, 38(21): 93-99.
	Zhou X Q, Peng C, Zhang Y R, Guo L L, Xiong N. Factors influencing gel texture and eating quality of pressed type fresh rice noodles[J]. Food Science, 2017, 38(21): 93-99. (in Chinese with English abstract)
[13]	Yi C P, Zhu H, Bao J S, Quan K, Yang R H. The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy[J]. LWT-Food Science and Technology, 2020, 130: 109610.
[14]	吴伟斌, 李佳雨, 张震邦, 凌彩金, 林贤柯, 常星亮. 基于高光谱图像的茶树LAI与氮含量反演[J]. 农业工程学报, 2018, 34(3): 195-201.
	Wu W B, Li J Y, Zhang Z B, Ling C J, Lin X K, Chang X L. Estimation model of LAI and nitrogen content in tea tree based on hyperspectral image[J]. Transactions of the Chinese Society of Agricultural Engineering, 2018, 34(3): 195-201. (in Chinese with English abstract)
[15]	Tsukaguchi T, Taniguchi Y, Ito R. The effects of nitrogen uptake before and after heading on grain protein content and the occurrence of basal- and back-white grains in rice (Oryza sativa L.)[J]. Plant Production Science, 2016, 19(4): 508-517.
[16]	廖卢艳, 吴卫国. 不同淀粉糊化及凝胶特性与粉条品质的关系[J]. 农业工程学报, 2014, 30(15): 332-338.
	Liao L Y, Wu W G. Relationship between gelatinization and gel properties of different starch and their noodles[J]. Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(15): 332-338. (in Chinese with English abstract)
[17]	Li H, Prakash S, Nicholson T M, Fitzgerald M A, Gilbert R G. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains[J]. Food Chemistry, 2016, 196: 702-711.
[18]	谢黎虹, 杨仕华, 陈能, 段彬伍, 朱智伟, 廖西元. 不同生态条件下籼稻米饭质地和淀粉RVA谱的特性[J]. 作物学报, 2006, 32(10): 1479-1484.
	Xie L H, Yang S H, Chen N, Duan B W, Zhu Z W, Liao X Y. Cooked rice texture and starch RVA properties for Indica rice under different ecological conditions[J]. Acta Agronomic Sinica, 2006, 32(10): 1479-1484. (in Chinese with English abstract)
[19]	Kang T Y, Yoon M R, Lee J S, Choi K O. Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles[J]. Journal of Food Processing and Preservation, 2022(4): 46.
[20]	Reddy K R, Ali S Z, Bhattacharya K R. The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice[J]. Carbohydrate Polymers, 1993, 22(4): 267-275.
[21]	孟岳成, 刘鑫, 陈杰. 原料组分及应力松弛与方便米线品质的关系[J]. 农业工程学报, 2011, 27(10): 375-382.
	Meng Y C, Liu X, Chen J. Relationship between rice components, stress-relaxation and instant rice noodles quality[J]. Transactions of the Chinese Society of Agricultural Engineering, 2011, 27(10): 375-382. (in Chinese with English abstract)
[22]	Lu Z H, Cao W, Peng H H, Wang F, Tatsumi E, Kohyama K, Li L T. Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles[J]. Journal of the Science of Food and Agriculture, 2008, 88(12): 2134-2141.
[23]	李刚, 邓其明, 李双成, 王世全, 李平. 稻米淀粉RVA谱特征与品质性状的相关性[J]. 中国水稻科学, 2009, 23(1): 99-102.
	Li G, Deng Q M, Li S C, Wang S Q, Li P. Correlation analysis between RVA profile characteristics and quality in rice[J]. Chinese Journal of Rice Science, 2009, 23(1): 99-102. (in Chinese with English abstract)