Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches |
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| Institution: | 1. Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea;2. National Institute of Crop Science, Rural Development Administration, Suwon, South Korea;1. Industry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina;2. National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Institute of Agro-food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China;2. The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;3. Hunan Jinjian Cereals Industry Co., Ltd., Changde City, Hunan Province 415001, China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;2. National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;3. Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China |
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| Abstract: | The physicochemical properties and in-vitro digestibility of extruded rice noodles with different amylose contents were characterized from a rheological point of view. Thermo-mechanical measurements showed that the rice flour with higher amylose contents exhibited greater stability to dual-mixing and higher degrees of starch gelatinization and retrogradation. In addition, greater elastic properties were clearly observed in the high amylose rice samples. The use of high amylose rice flour produced noodles with a harder texture, consequently contributing to reduced cooking loss. Furthermore, the rheological changes of extruded rice noodles were monitored in real time during the in-vitro starch digestion. The rice noodle digesta with higher amylose contents exhibited greater viscosities throughout the simulated oral-gastric-intestinal digestion steps. The flow behaviors of the rice noodle digesta consisted of the Power-law region and infinite shear plateau that were satisfactorily characterized by the Sisko model (R2 > 0.99). |
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| Keywords: | Rice noodle Amylose content Rheology |
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