Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
| Autor: | Moo-Yeol Baik, Byung-Yong Kim, Jong-Hyun Choi, Sang-Jin Ye, Seon-Min Oh, Ji-Eun Bae, Hui-yun Kim, Ah-Hyun Lee |
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| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Materials science Young's modulus TP1-1185 Plant Science Bending Health Professions (miscellaneous) Microbiology bending test Stress (mechanics) symbols.namesake stress–relaxation Rheology Sensory tests Stress relaxation Composite material sensory test Chemical technology Communication food and beverages modulus of elasticity rice noodles Correlation analysis symbols failure stress Stress relaxation test Food Science |
| Zdroj: | Foods Foods, Vol 10, Iss 2885, p 2885 (2021) |
| ISSN: | 2304-8158 |
| Popis: | In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 min for higher rice content noodles (>60%). The stress–relaxation test and sensory tests were carried out with bundles of noodles to investigate correlations with the bending test. The modulus of elasticity was higher at 80 than 90 °C. However, no correlation was found between cooking temperature and the rheological properties of lower rice content noodles. In the stress relaxation test, the deviation was larger due to the empty space in the bundle. In the correlation analysis, sensory stickiness was correlated with a modulus of elasticity in the bending test. Comparing the bending and stress–relaxation tests, each instrumental variable showed differences in the rheological properties of rice noodles in strands and bundles. However, the bending test measured with noodle strands seemed to be most suitable as a method of measuring the rheological properties of rice noodles. |
| Databáze: | OpenAIRE |
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