Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer t...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1321 |
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| author | Kenjiro Sugiyama Daichi Matsumoto Yasuhiro Sakai Tomoro Inui Chikako Tarukawa Masaharu Yamada |
| author_facet | Kenjiro Sugiyama Daichi Matsumoto Yasuhiro Sakai Tomoro Inui Chikako Tarukawa Masaharu Yamada |
| author_sort | Kenjiro Sugiyama |
| collection | DOAJ |
| description | Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer the chewy texture of wheat flour “Udon” noodles, first, the stress−strain characteristics of “Udon” noodles in Japan were quantified, using a mechanical test. Next, different formulations of rice noodles were prepared by changing the amount of PS blended into the noodles. The mechanical tests on wheat and rice noodles show that rice noodles made from 85% rice flour and 15% PS have a texture similar to that of “Udon” noodles. Brown rice noodles containing roasted brown rice flour were also developed. Since brown rice flour hinders the binding of the dough, it was necessary to increase the amount of PS to increase the binding of roasted brown rice flour. Finally, noodles with 70% white rice flour, 10% brown rice flour, and 20% PS were produced. The gas chromatography−mass spectrometry analysis of the volatile compounds contained in white rice noodles and brown rice noodles identified the volatile compounds characteristic each of type. |
| first_indexed | 2024-03-10T04:10:05Z |
| format | Article |
| id | doaj.art-4ea25e29ec5741d9b75690af12c9f0fd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:10:05Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4ea25e29ec5741d9b75690af12c9f0fd2023-11-23T08:13:48ZengMDPI AGFoods2304-81582022-04-01119132110.3390/foods11091321Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese PeopleKenjiro Sugiyama0Daichi Matsumoto1Yasuhiro Sakai2Tomoro Inui3Chikako Tarukawa4Masaharu Yamada5School of Advanced Engineering, Kogakuin University, 2665-1 Nakano-machi, Hachioji 192-0015, JapanSchool of Advanced Engineering, Kogakuin University, 2665-1 Nakano-machi, Hachioji 192-0015, JapanAlpha Electronic Co., Ltd., 60-2 Iitoyo-Mukaihara, Tenei-mura 962-0512, JapanAlpha Electronic Co., Ltd., 60-2 Iitoyo-Mukaihara, Tenei-mura 962-0512, JapanAlpha Electronic Co., Ltd., 60-2 Iitoyo-Mukaihara, Tenei-mura 962-0512, JapanSchool of Advanced Engineering, Kogakuin University, 2665-1 Nakano-machi, Hachioji 192-0015, JapanGluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer the chewy texture of wheat flour “Udon” noodles, first, the stress−strain characteristics of “Udon” noodles in Japan were quantified, using a mechanical test. Next, different formulations of rice noodles were prepared by changing the amount of PS blended into the noodles. The mechanical tests on wheat and rice noodles show that rice noodles made from 85% rice flour and 15% PS have a texture similar to that of “Udon” noodles. Brown rice noodles containing roasted brown rice flour were also developed. Since brown rice flour hinders the binding of the dough, it was necessary to increase the amount of PS to increase the binding of roasted brown rice flour. Finally, noodles with 70% white rice flour, 10% brown rice flour, and 20% PS were produced. The gas chromatography−mass spectrometry analysis of the volatile compounds contained in white rice noodles and brown rice noodles identified the volatile compounds characteristic each of type.https://www.mdpi.com/2304-8158/11/9/1321rice noodlesgluten-freepotato starch |
| spellingShingle | Kenjiro Sugiyama Daichi Matsumoto Yasuhiro Sakai Tomoro Inui Chikako Tarukawa Masaharu Yamada Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People Foods rice noodles gluten-free potato starch |
| title | Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People |
| title_full | Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People |
| title_fullStr | Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People |
| title_full_unstemmed | Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People |
| title_short | Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People |
| title_sort | development of gluten free rice flour noodles that suit the tastes of japanese people |
| topic | rice noodles gluten-free potato starch |
| url | https://www.mdpi.com/2304-8158/11/9/1321 |
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