Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles

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 st...

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Autores principales:	Ah-Hyun Lee, Seon-Min Oh, Sang-Jin Ye, Hui-Yun Kim, Ji-Eun Bae, Jong-Hyun Choi, Byung-Yong Kim, Moo-Yeol Baik
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	rice noodles bending test stress–relaxation failure stress modulus of elasticity sensory test Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/130e33043caa402aaf71844a0e01b8fe
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spelling	oai:doaj.org-article:130e33043caa402aaf71844a0e01b8fe2021-11-25T17:36:56ZInstrumental and Sensory Characteristics of Commercial Korean Rice Noodles10.3390/foods101128852304-8158https://doaj.org/article/130e33043caa402aaf71844a0e01b8fe2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2885https://doaj.org/toc/2304-8158In 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.Ah-Hyun LeeSeon-Min OhSang-Jin YeHui-Yun KimJi-Eun BaeJong-Hyun ChoiByung-Yong KimMoo-Yeol BaikMDPI AGarticlerice noodlesbending teststress–relaxationfailure stressmodulus of elasticitysensory testChemical technologyTP1-1185ENFoods, Vol 10, Iss 2885, p 2885 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	rice noodles bending test stress–relaxation failure stress modulus of elasticity sensory test Chemical technology TP1-1185
spellingShingle	rice noodles bending test stress–relaxation failure stress modulus of elasticity sensory test Chemical technology TP1-1185 Ah-Hyun Lee Seon-Min Oh Sang-Jin Ye Hui-Yun Kim Ji-Eun Bae Jong-Hyun Choi Byung-Yong Kim Moo-Yeol Baik Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
description	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.
format	article
author	Ah-Hyun Lee Seon-Min Oh Sang-Jin Ye Hui-Yun Kim Ji-Eun Bae Jong-Hyun Choi Byung-Yong Kim Moo-Yeol Baik
author_facet	Ah-Hyun Lee Seon-Min Oh Sang-Jin Ye Hui-Yun Kim Ji-Eun Bae Jong-Hyun Choi Byung-Yong Kim Moo-Yeol Baik
author_sort	Ah-Hyun Lee
title	Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
title_short	Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
title_full	Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
title_fullStr	Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
title_full_unstemmed	Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
title_sort	instrumental and sensory characteristics of commercial korean rice noodles
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/130e33043caa402aaf71844a0e01b8fe
work_keys_str_mv	AT ahhyunlee instrumentalandsensorycharacteristicsofcommercialkoreanricenoodles AT seonminoh instrumentalandsensorycharacteristicsofcommercialkoreanricenoodles AT sangjinye instrumentalandsensorycharacteristicsofcommercialkoreanricenoodles AT huiyunkim instrumentalandsensorycharacteristicsofcommercialkoreanricenoodles AT jieunbae instrumentalandsensorycharacteristicsofcommercialkoreanricenoodles AT jonghyunchoi instrumentalandsensorycharacteristicsofcommercialkoreanricenoodles AT byungyongkim instrumentalandsensorycharacteristicsofcommercialkoreanricenoodles AT mooyeolbaik instrumentalandsensorycharacteristicsofcommercialkoreanricenoodles
_version_	1718412150014214144

Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles

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