Physicochemical Properties Related to Quality of Rice Noodles

Eleven rice genotypes with diverse Rapid Visco Analyzer (RVA) pasting characteristics were evaluated for their physicochemical and gel textural characteristics relative to their suitability for making rice noodles. Apparent amylose content (AC) was highly correlated with swelling power (r = -0.65, P < 0.05), flour swelling volume (FSV) (r = -0.67, P < 0.05), noodle hardness (r = 0.74, P < 0.01), gumminess (r = 0.82, P < 0.01), chewiness (r = 0.74, P < 0.01), and tensile strength (r = 0.72, P < 0.05). Solubility showed an inverse relationship with the pasting parameters and noodle rehydration, and a positive relationship with cooking loss, noodle hardness, and gumminess. FSV and most of the pasting parameters were negatively correlated with noodle hardness. RVA parameters and textural parameters of gels formed in the RVA canister were well correlated with actual noodle texture and may, therefore, be used for predicting rice noodle quality during early screening of genotypes in breeding programs.     

Noodle Quality as Related to Sorghum Starch Properties

Starch was extracted from 10 sorghum genotypes and physicochemical properties (amylose content and pasting, textural, and thermal properties) were evaluated. The amylose content was 24–30%. DC‐75 starch had the highest peak viscosity (380 Rapid Visco Analyser units). Gelatinization peak temperature occurred over a narrow range (67–69°C). Genotypes Kasvikisire and SV2 produced white starches. Starches from other genotypes were different shades of pink. The starch noodles prepared were, accordingly, either white or pink. Cooking enhanced the pink coloration of noodles. Cooking loss, noodle rehydration, and elasticity were evaluated. Cooking loss was low (mean 2.4%). Noodle elasticity was highly correlated with starch pasting properties of hot paste viscosity (HPV) (r = 0.81, P < 0.01) and cold paste viscosity (CPV) (r = 0.75, P < 0.01). Noodle rehydration was significantly correlated to the initial swelling temperature of starch (T_i) (r = ‐0.91, P < 0.001) and gelatinization peak temperature (T_p) (r = 0.69, P < 0.05). The findings suggest a potential area of food application for sorghum genotypes of different grain colors. Evaluation of starch properties could be a good starting point for selecting sorghum genotypes with superior noodle‐making properties.     

Starch Properties and Stability of Club and Soft White Winter Wheats from the Pacific Northwest of the United States

Based on examination of 192 club and soft white winter (SWW) wheat samples, club and SWW wheat flours showed comparable levels of starch damage and flour peak viscosity, while differing significantly in starch content. Varietal differences and growing conditions had strong influence on the characteristics of both classes of wheat flour. Club wheat flour exhibited better stability in starch content and starch damage than did SWW wheat flour. A significant correlation between starch damage and cookie diameter in both club and SWW wheat was observed (r = -0.480, P < 0.0001 for club wheat and r = -0.430, P < 0.0001 for SWW wheat). Sponge cake volume was positively correlated with starch content in both classes of wheat (r = 0.362, P < 0.01 for club wheat and r = 0.181, P < 0.05 for SWW wheat). When wheat samples were grown in one location over three years, club and SWW wheat flours had comparable starch content. However, flour and prime starch peak viscosities were significantly different in club than in SWW wheat. Club wheat flour had lower starch damage and amylose content, as measured by high-performance size-exclusion chromatography (HPSEC), than did SWW wheat flour. Crop year and varietal differences had significant effect on amylose content, starch damage, and flour and starch peak viscosities, but not on starch content, in both classes of wheat flour. When wheat samples were grown in one year over seven locations, club wheat flour was higher in starch content, lower in starch damage, and comparable in amylose to SWW wheat flour. Both flour and prime starch viscosities were significantly higher in club wheat than in SWW wheat. Varietal differences and growing location had strong influence on starch properties in both classes of wheat. Peak viscosity of the isolated starch did not correlate well with the corresponding flour, indicating that flour pasting property does not reflect the pasting property of starch. The fine structure of isoamylase-debranched amylopectins from club and SWW wheats had a similar tri-modal pattern, with maximum at ≈DP 15 and two valleys at ≈DP 20 and 45, respectively. Although wheat flour samples differed widely in their prime starch peak viscosity, no significant difference between debranching patterns was obtained. These results indicate that the fine structure of amylopectin might not be responsible for the large differences in prime starch pasting property.     

Relationships Between Some Structures and Functionalities of Starches from Wheat Cultivars Grown in East China

Starches separated from 30 wheat cultivars grown in East China were studied for granule size, amylose content, degree of crystallinity, thermal, pasting, and gel textural properties. Average granule size and amylose content of wheat starches were 15.08–20.8 μm and 29.43–34.19%, respectively. The degree of crystallinity and enthalpy of gelatinization of samples was 29.54–42.12% and 5.2–9.95 J/g, respectively. The gelatinization temperature and pasting temperature were 59.45–62.2°C and 75.40–83.95°C, respectively. There was a wide range of gel hardness values (208.5–426 g). Various significant correlations between functionality and structural parameters were observed. Highly positive correlations were found between the gelatinization temperatures. Gelatinization peak temperature was significantly correlated to hardness of starch gels (r = –0.374, P < 0.05). Significant correlations were observed between amylose content and breakdown viscosity (r = –0.483, P < 0.01), hardness (r = 0.373, P < 0.05), and cohesiveness (r = 0.378, P < 0.05). Many significant correlations between the various pasting parameters were observed. The average granule size was positively correlated to peak viscosity, trough viscosity, and final viscosity (r = 0.369, 0.381, and 0.398, respectively, P < 0.05).     

不同品种甘薯淀粉组分、物化及粉条品质的比较研究

为探讨不同品种甘薯淀粉特性与其粉条品质的关系,本研究选用济薯25、济薯26以及商薯19共3个品种于丘陵山地进行试验,收获后进行块根干物质含量、产量测定以及淀粉分离,分析淀粉组分、老化和糊化特性,并对粉条品质进行测定.结果表明,济薯25的薯千产量显著高于其他2个品种(P＜0.05),且3个品种的淀粉结晶结构、形态相似.3...     

Physicochemical Properties of Flours that Relate to Sorghum Couscous Quality

Flours from eight sorghum cultivars were evaluated for their couscous-making ability with the objective of finding predictive relationships between flour physicochemical properties and couscous quality. Chemical composition, physical characteristics, and pasting and gelatinization properties of the flours were determined. A laboratory procedure was used to prepare couscous. Couscous properties were evaluated and compared to a laboratory-prepared and a commercial durum wheat couscous. Hard grain produced flours containing a high proportion of coarse particles with low ash and high damaged starch content and yielded a higher proportion of desirable sorghum couscous granules. A variety of colors ranging from brown to yellow were obtained when flours were processed into couscous. Cooked sorghum couscous stickiness was positively correlated (r = 0.89, P < 0.01) with the amount of damaged starch in flour. Cooked couscous hardness correlated positively (r = 0.79, P < 0.05) with apparent amylose content of flour and correlated negatively (r = -0.75, P < 0.05) with flour peak viscosity. Durum wheat couscous was lighter and had more yellow color than sorghum couscous. Sorghum couscous was stickier and harder than durum wheat couscous. Addition of 2% oil to the cooking water considerably improved the texture of some sorghum couscous to a level comparable to that of durum wheat couscous.     

Prediction of Specific Japanese Sponge Cake Volume Using Pasting Properties of Flour

In Japanese soft wheat (Triticum aestivum L.) breeding programs, protein content (PC), and specific surface area (SSA) of flour have been used as important factors for the baking quality of Japanese sponge cake. We proposed batter pasting viscosity (BPV) as a parameter to predict the baking quality of Japanese sponge cake. BPV was measured using a Rapid Visco‐Analyser (RVA) with a modified heating profile. Twenty soft wheat samples from the 2006‐07 season and 22 from the 2007‐08 season, including Japanese soft wheat cultivars, advanced breeders' lines, and Western White (WW) imported from the United States, were milled and evaluated for solvent retention capacity (SRC) values of four solvents, batter pasting properties, flour pasting properties, PC, SSA, and specific cake volume (SCV) to investigate their relationships. BPV was the most strongly correlated of the parameters to SCV (r = –0.90, P < 0.001). Stepwise multiple regression analysis selected BPV and minimum viscosity (MV) of flour pasting as significant independent variables to predict SCV (corrected R² = 0.848). The variability in BPV related to cake batter expansion was highly explained by PC and sucrose SRC (corrected R² = 0.854, P < 0.001). MV was correlated to SSA (r = 0.56, P < 0.001) and might be related to the prevention of sponge cake shrinkage during baking.     

Influence of Annealing on Gel Properties of Mung Bean Starch

Mung bean starch gels (8% solids) were prepared after annealing at 45–60°C for 1–24 hr, and the relationship between the physical properties of gels and the swelling power (SP) and solubility of starch was investigated. The SP and solubility decreased with increasing annealing temperature and time, mostly in the first 6 hr. The solubles were mainly composed of amylose. Gel hardness at a 5 mm depth of annealed starch was larger than that of native starch, and gel hardness increased as SP decreased (r = ‐0.94). Upon continued compression, the yield force of gel showed a different function. Above SP of ≈12.5, the yield force of annealed starch gels decreased, but at <12.5 the yield force increased with increasing SP. Both granular rigidity and extent of packing appeared to determine the yield force. Although annealing increased the gel hardness, α‐amylase digestibility of gel was not affected. Pasting analysis in the Rapid Visco Analyser (RVA) revealed that annealing increased pasting temperature. A pasting peak was found only in 45 and 50°C annealed starches. Overall paste viscosities of the starches annealed at >55°C were lower than that of the control starch. Final viscosities in RVA were correlated with the yield force of gel (r = 0.99).     

Assessing Degree of Cook During Corn Nixtamalization: Impact of Processing Variables

Nixtamalization involves cooking and steeping corn in a lime solution, washing the corn (nixtamal), and stone grinding nixtamal to form a corn dough or masa. Masa is used to produce nixtamalized products (corn tortillas, tortilla chips, corn chips, taco shells, etc.) by forming and baking or deepfat frying. The degree of corn kernel cook determines the quality and texture of masa. Response surface methodology (RSM) was used as an experimental design to study the impact of process variables (cook temperature, cook time, initial steep temperature, and steep time) on the degree of cook measured using a Rapid Visco Analyser (RVA) and differential scanning calorimetry (DSC). RSM data exhibited significant (P < 0.005), although not predictive, linear models for RVA peak viscosity (r² = 0.63), setback (r² = 0.61), final viscosity (r² = 0.61), and peak time (r² = 0.57), indicating a dependence of these parameters on nixtamalization conditions. Peak viscosity, setback, and final viscosity increased linearly with steep time. DSC enthalpy (r² = 0.83) and peak temperature (r² = 0.89) of freezedried masa also exhibited significant (P < 0.0001) linear regression models with processing variables. DSC enthalpy increased with an increase in steep time, suggesting that starch is annealed during steeping. This study demonstrated that fundamental starch properties were altered on extended steeping during nixtamalization.     

Genetic variation in the physical properties of sweet potato starch.

Sweet potato starch, prepared from 44 genotypes adapted to Philippine conditions, showed wide variation and distinctly different pasting profiles in Rapid Visco-Analyzer (RVA) analysis at 11% and 7% starch concentration. At 11% starch concentration, the pasting profiles were type A, characterized by high to moderate peak with a major breakdown and low cold paste viscosity. At 7%, the pasting profile was generally type C, characterized by the absence of a distinct peak with none to very slight breakdown and high cold paste viscosity. However, differentiation among genotypes was better achieved from RVA pasting profiles at 11% starch concentration. Peak viscosity (PV) and hot paste viscosity (HPV) at 11% starch paste concentration had significant negative correlation with amylose content. PV, HPV, and setback ratio were significantly correlated to adhesiveness of the starch gel. Sweet potato starch generally had high swelling volume but low solubilities at 92.5 degrees C.     

Rice amylopectin fine structure variability affects starch digestion properties

The possibility to identify or develop new rice cultivars with low glycemic response was investigated. Twelve rice cultivars with a narrow range of amylose contents were selected based on their wide variation in rapid viscoanalyzer (RVA) pasting breakdown to study the relationship between starch digestibility and amylopectin fine structure and pasting properties. Rice flour samples were cooked for in vitro digestibility analysis using the standard Englyst assay. RVA was performed for pasting properties of starches. Results showed that rapidly digestible starch (RDS) was highly and negatively correlated (r = -0.86, p < 0.01; r = -0.81, p < 0.01) with FrI long and FrII intermediate/short debranched amylopectin linear chains, respectively, and positively correlated (r = 0.79; p < 0.01) with FrIII very short linear chains. Slowly digestible (SDS) starch was positively correlated (r = 0.80, p < 0.01; 0.76, p < 0.01) with FrI and FrII, respectively, and negatively correlated (r = -0.76, p < 0.01) with FrIII. RVA breakdown viscosity was positively correlated (r = 0.88, p < 0.01) with RDS and negatively correlated (r = -0.89, p < 0.01) with SDS. Thus, the RVA method potentially could be used as a screening tool for starch digestion properties. This study reveals a molecular basis in amylopectin fine structure variability for starch digestion properties in rice cultivars and could have value in identifying slowly digesting cultivars as well as developing a breeding strategy to produce low glycemic rice cultivars. Keywords: Rice; starch; RVA; amylopectin; digestibility.     

A Comparative Study on Pasting and Hydration Properties of Native Rice Starches and Their Mixtures

Four rice starches were isolated from waxy and nonwaxy rice cultivars collected from different places in China. Individual rice starches were examined, along with their corresponding mixtures in different ratios, in terms of pasting and hydration properties. Analysis by micro‐viscoamylography (MVAG) showed that waxy rice starch and its blends had higher peak viscosity (PV), breakdown (BD), and setback (SB) than the remaining starches and mixtures. Apparent amylose content (AC) was 16.95–29.85% in nonwaxy individual rice starches and 13.69–25.07% in rice starch blends. Incorporating waxy rice starch (25%) significantly decreased the AC. AC correlated negatively with swelling power (SP) (r = ‐0.925, P < 0.01). SP exhibited nonlinear relationship (r² = 0.8204) with water solubility (WS) and both increased with temperature. The correlation showed that WS is also an index of starch characteristics and the granules rigidity affected the granule swelling potential. The results show that turbidity of gelatinized starch suspensions stored at 4 ± 0.5°C generally increased during storage up to five days.     

Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces

Wheat landraces possess a wide diversity in starch physical properties that could be useful in breeding for improved quality of specific products, such as various types of Asian noodles. The pasting properties (using a Rapid Visco-Analyser [RVA]) and flour swelling volume (FSV, using silver nitrate to inactivate α-amylase activity) of wholemeal, were measured for 242 hexaploid accessions of Iranian landrace wheat. FSV values and the peak viscosities were positively correlated (r = 0.73***). FSV values in the landraces ranged from 8.3 to 15.9 mL/g and peak viscosities ranged from 139 to 305 RVA units (RVU). In comparison, FSV of cvs. Eradu and Klasic were 18.6 and 15.0 mL/g, and peak viscosities were 355 and 303 RVU, respectively. Of the landraces, Iranian Wheat Accession (IWA) 8602488 had the highest peak viscosity (305 RVU) and exceptionally high hot- and cool-paste viscosities. Two accessions, IWA 8602430 and 8600544, displayed pasting characteristics considered desirable for high-quality Japanese white-salted noodles. Four landraces were identified that had starch with unusually high resistance to shearthinning. Texture profile analysis was done on the wholemeal gels formed in the RVA canister. The variation in parameters such as hardness, chewiness, and adhesiveness in the landraces greatly exceeded that in the cultivars. The hot-paste viscosity, breakdown, setback, and final viscosity values, but not the peak viscosity or FSV, were highly significantly correlated with the hardness, chewiness, and adhesiveness of the gel. The Iranian landraces appear to present useful genetic variation for developing wheats for special uses.     

Genetic Diversity in Properties of Starch from Zimbabwean Sorghum Landraces

Starch was isolated from 95 sorghum landraces from Zimbabwe using an alkali steep and wet‐milling procedure. The physicochemical properties of sorghum starch were examined for potential use in Southern Africa. All the landraces evaluated had a normal endosperm indicated by the amylose content of the starches. Starch properties were not correlated to most of the physical grain quality traits evaluated. Grain hardness was weakly correlated to starch gel adhesiveness (r = 0.36) and amylose content (r = 0.38) (P < 0.001). The mean peak viscosity (PV) of the sorghum starches was 324 Rapid Visco Analyser units (RVU) compared with 238 RVU in a commercial corn starch sample; PV was 244–377 RVU. Some landraces had low shear‐thinning starches, implying good paste stability under hot conditions. Pasting properties were highly correlated among the sorghum starches. The starch gel hardness showed considerable variation (44–71 g) among the landraces. Gelatinization peak temperatures were 66–70°C. The thermal properties of starches were not correlated with starch swelling and pasting properties. Genotype grouping by highest and lowest values in each category would allow selection of sorghums based on a specific attribute depending on the desired end use.     

Characteristics of Noodle Flours from Japan

The compositions and physical properties of Japanese salt and alkaline noodle flours were contrasted and compared to those of flours from U.S. hard white and soft white wheats (HWW and SWW) and from Australian SWW wheats often segregated for salt noodles. The alkaline noodle flours averaged 11.5% protein, which was 3% higher than the salt noodle flours, and they had lower ash content (0.35 vs. 0.41%). Granulation of the salt noodle flours showed the same proportion of small particles (<38 μm) as in soft wheat flours but different levels of intermediate and large particles. The level of small particles was ≈10% greater in salt noodle flours than in the alkaline noodle flours. The alkaline noodle flours had ≈8% more fine particles and 2.5% more damaged starch than the HWW flours, which is consistent with fine grinding of hard wheat flour in the noodle flour. Starch damage also was higher in the salt noodle flours (5.3%) than in the SWW flours. The salt noodle flours had a higher sodium dodecyl sulfate (SDS) sedimentation volume and a higher gluten index than the SWW flours from the United States. The SDS volume and gluten index were lower for the alkaline noodle flours than for the HWW flours, showing the preference for a mellow gluten of low-intermediate strength in alkaline noodle flour. Mixograph data also supported the conclusions of mellow gluten in alkaline noodle flour. The swelling powers (1.7% at 92.5°C) for Australian SWW, salt noodle, U.S. HWW, U.S. SWW, and alkaline noodle flours, were 19.4, 18.1, 17.0, 16.1, and 15.8 g/g, respectively, showing the preferences for high- and low-swelling starch, respectively, in the salt noodle and the alkaline noodle flour. A similar order of flour swelling was indicated by peak viscosity of flours heated at 12% solids in starch paste viscosity analysis. Water holding capacity of flour was correlated highly (r = 0.95, P < 0.01) with swelling power, both measured at 1.7% flour solids at 92.5°C.     

Pasting and Thermal Properties of Flours from Oat Lines with High and Typical Amounts of β‐Glucan

Experimental oat lines high in β‐glucan (6–7.8%) and traditional lines (3.9–5.7% β‐glucan) were used to evaluate the effect of β‐glucan on pasting (by rapid viscoanalysis) and thermal properties (by differential scanning calorimetry) of oat flours. Significant correlations established between β‐glucan concentration and the pasting parameters after amylolysis demonstrated the role of β‐glucans in oat pasting. The relative decrease of peak viscosity (PV) observed after enzymatic removal of β‐glucans was correlated with β‐glucan concentration (r = 0.880, P < 0.010) and reconfirmed their contribution to pasting. A significant increase of PV with β‐glucan concentration obtained under conditions of either autolysis (deionized water used for dispersion) (r = 0.89, P < 0.010) or inhibition (silver nitrate solution used for dispersion) (r = 0.91, P < 0.001) might be explained by an increase in water retention capacity caused by the β‐glucans. Predictive models of β‐glucan concentration based on the whole pasting profile or selected profile regions were developed using partial least squares (PLS) regression.Prediction of β‐glucan based on the whole profile obtained in the silver nitrate solution was the most effective (r = 0.93, correlation coefficient of predicted vs. analyzed β‐glucans, P < 0.050). No correlations were observed between the thermal properties of oat flours and the β‐glucan concentration.     

Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)

Studies on samples of 20 hard-grained wheat cultivars and a commercial flour that varied in starch and protein quality showed that both characteristics influenced the texture of Japanese alkaline noodles (ramen). Flour swelling volume (FSV) and flour pasting characteristics (peak viscosity and breakdown) determined with a Rapid-Visco Analyser (RVA) assessed independently of α-amylase effects, were negatively correlated with total texture score. Protein quality, as indicated by farinograph stability, was positively correlated with total texture score. RVA pasting characteristics were substantially affected by small levels of α-amylase, and inactivation by means of 1 mM AgNO₃ was a critical requirement in characterizing the quality of the starch component of flour.     

Measuring Oxidative Gelation of Aqueous Flour Suspensions Using the Rapid Visco Analyzer

The Rapid Visco Analyzer (RVA) was investigated as a tool to measure oxidative gelation capacity (OGC) of aqueous wheat flour suspensions. One club wheat patent flour was used to determine optimal hydration time, and 33 straight‐grade flours (representing 12 hard and 21 soft varieties) were used to observe varietal differences in OGC. A 33.3% w/w flour–water suspension was tested in the RVA at 30°C and 160 rpm for 1 min to establish the flour–water baseline viscosity, and then 65 μL of 3% H₂O₂ was added and the viscosity of the suspension measured at 160 rpm for a further 5 min. Flour from the club wheat showed that 20 min of prehydration was needed to observe full OGC potential. For the 33 straight‐grade flours, final RVA water baseline viscosity was correlated with Bostwick Consistometer (BC) flow (r = −0.93, P ≤ 0.01), and RVA H₂O₂ peak viscosity was correlated with H₂O₂ BC flow (r = –0.81, P ≤ 0.01). The RVA was able to differentiate H₂O₂‐reactive from nonreactive flours. The RVA can observe phenomena not observable with the BC method (e.g., viscosity reduction over time at constant shear rate), which can provide potentially valuable additional information about the nature of OGC in wheat flour suspensions.     

Sources of Variation for Starch Gelatinization,Pasting, and Gelation Properties in Wheat

The starch of wheat (Triticum aestivum L.) flour affects food product quality due to the temperature-dependent interactions of starch with water during gelatinization, pasting, and gelation. The objective of this study was to determine the fundamental basis of variation in gelatinization, pasting, and gelation of prime starch derived from seven different wheat cultivars: Kanto 107, which is a partial waxy mutant line, and six near-isogenic lines (NILs) differing in hardness. Complete pasting curves with extended 16-min hold at 93°C were obtained using the Rapid Visco Analyser (RVA). Apparent amylose content ranged from 17.5 to 23.5%; total amylose content ranged from 22.8 to 28.2%. Starches exhibited significant variation in onset of gelatinization. However, none of the parameters measured consistently correlated with onset or other RVA curve parameters that preceded peak paste viscosity. Peak paste viscosity varied from 190 to 323 RVA units (RVU). Higher peak, greater breakdown, lower final viscosity, negative setback, and less total setback were associated with lower apparent and total amylose contents. Each 1% reduction in apparent or total amylose content corresponded to an increase in peak viscosity of about 22 and 25 RVU, respectively, at 12% starch concentration. Of the seven U.S. cultivars, the lower amylose cultivars Penawawa and Klasic were missing the granule-bound starch synthase (GBSS; ADPglucose starch glycosyl transferase, EC 2.4.4.21) protein associated with the Waxy gene locus on chromosome 4A (Wx-B1 locus). Kanto 107 was confirmed as missing both the 7A and 4A waxy proteins (Wx-A1 and Wx-B1 loci). The hardness NIL also were shown to be null at the 4A locus. Apparent and total amylose contents of prime starch generally corresponded well to the number of GBSS proteins; although the hardness NIL tended to have somewhat higher amylose contents than did the other GBSS 4A nulls. We concluded that reduced quantity of starch amylose due to decreased GBSS profoundly affects starch gelatinization, pasting, and gelation properties.     

Starch Pasting and Textural Attributes of Elbow Macaroni as Impacted by Dough Moisture,Dough Mixing Time,and Macaroni Cooking Time

The effects of dough moisture, mixing time, and cooking time on uncooked and cooked elbow macaroni by means of starch pasting and macaroni textural characteristics were investigated. In conventional elbow macaroni production, cooking time was found to have significant contributions to cooked macaroni starch pasting properties, indicating that degree of starch cook dependent on cooking time was the main influence on cooked macaroni starch pasting phenomena. Dough moisture also showed some significant (P < 0.05) relationships with cooked macaroni starch pasting properties; however, mixing time did not show significant effect. Cooked macaroni starch pasting properties showed significantly (P < 0.05) high correlations with cooked macaroni firmness and stickiness. Cooking time was the only major variable contributing to variations in cooked elbow macaroni starch and consequently in pasting and texture characteristics. Cooking time was highly related to firmness and stickiness of cooked elbow macaroni (P < 0.0001, R² = 0.8148; P < 0.0001, R² = 0.6215, respectively). In addition, dough moisture had a slight significant (P < 0.05) effect on cooked elbow macaroni firmness and stickiness. Cooked elbow macaroni firmness and stickiness were found to be highly correlated (P = 0.0001, R² = 0.8459). Increases in firmness increased cooked elbow macaroni stickiness. As a result, when elbow macaroni was cooked for shorter times, firmer and stickier macaroni was obtained.