The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy

The physicochemical properties and starch fine structure change during paddy storage, which may be beneficial for the qualities of rice-based products such as fresh rice noodles (FRN). In this study, the textural properties of FRN prepared from polished rice of six indica paddy cultivars after different storage period at 36 +/- 2 degrees C and 85% +/- 5% relative humidity were investigated. The pasting properties, solubility (S), swelling power (SP) of rice flour and morphology of the starch granules, chain length distribution of amylopectin were analyzed to determine factors that impact the texture of FRN. The chewiness and springiness of FRN increased, and the adhesiveness decreased with increase in storage duration. The setback (SB) and pasting temperature (PT) increased while the S and SP decreased with extension of storage duration (0-90 days). Chain length distributions of amylopectin also changed. Pearson correlation analysis revealed that cool paste viscosity (CPV) of indica rice flour, short chain (DP 6-12) and long chain (DP 37-60) of amylopectin were the most correlated parameters with adhesiveness of FRN. Our results may provide insights for selecting raw materials for production of high-quality FRN.