Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

The effects of partial replacement (0%-20%, w/w) of rice flour by potato starch (PS) on the physicochemical properties, microstructures, texture and in vitro digestibility of indica rice flour (IRF) and instant rice noodles (IRN) were systematically investigated. Accordingly, the addition of PS significantly increased the peak viscosity (2876.00-3221.00 mPa center dot s) and tan delta values (0.14-0.22) but lowered the setback values (2169.00-1036.50 mPa) of the pastes. Rice noodles with 5%-15% PS (PS and IRF at the mixing ratios of 5:95, 10:90, 15:85 and 20:80, respectively) addition exhibited modulated appearance and textural properties. The mutually exclusive phosphate groups of PS facilitated the expansion of starch granules, contributing to the formation of more compact microstructure and higher-ordered crystalline structures (confirmed by scanning electron microscope and X-ray diffraction), endowing rice noodles with better cooking and digestive attributes, and visibly increased slowly digestible starches content (26.09%-31.34%). The quality attributes of rice noodles could be accurately predicted by the physicochemical properties of rice flour referring to Pearson's correlation analysis. The study demonstrates that the blending of PS is both an effective and economical pathway in improving the nutritional and textural properties of IRN.

Automated summary

The study investigated the effects of partial replacement of rice flour by potato starch on the properties of rice flour and instant rice noodles. The results showed that the addition of potato starch improved the viscosity and texture of the pastes, and enhanced the cooking and digestive attributes of the rice noodles.