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Acta Agronomica Sinica ›› 2025, Vol. 51 ›› Issue (4): 1102-1109.doi: 10.3724/SP.J.1006.2025.42041

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Relationships between cooking and eating quality of brown rice noodles and starch component contents and pasting properties of brown rice grains

XIAO Zheng-Wu(), ZHANG Ke-Qian, CAO Fang-Bo, CHEN Jia-Na, ZHENG Hua-Bin, WANG Wei-Qin, HUANG Min()   

  1. Key Laboratory of Crop Physiology and Molecular Biology / National Engineering Research Center of Rice / Hunan Agricultural University, Changsha 410128, Hunan, China
  • Received:2024-08-27 Accepted:2024-12-12 Online:2025-04-12 Published:2024-12-16
  • Contact: E-mail: mhuang@hunau.edu.cn
  • Supported by:
    National Key Research and Development Program of China(2023YFD2301401);China Agriculture Research System of MOF and MARA(CARS-01-33)

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Abstract:

The key factors influencing the cooking and eating quality of brown rice noodles were investigated in this study. Field experiments were conducted in Liuyang, Hunan province, in 2021 and 2022, using five noodle rice cultivars: Guanglu’ai 4, Zhongjiazao 17, Xiangzaoxian 24, Zhongzao 39, and Zhuliangyou 729. The cooking and eating qualities of brown rice noodles, starch component contents, and pasting properties of brown rice grains were analyzed. The results showed that brown rice noodles processed from Guanglu’ai 4 and Zhongjiazao 17 exhibited lower cooked break rates and cooking loss rates, along with higher chewiness and springiness, compared to those made from Xiangzaoxian 24, Zhongzao 39, and Zhuliangyou 729. Correlation analysis revealed that the cooking loss rate of brown rice noodles was negatively correlated with amylose content but positively correlated with time to peak viscosity and pasting temperature. Chewiness was negatively correlated with trough viscosity, while springiness was positively correlated with the amylose-to-amylopectin ratio and negatively correlated with time to peak viscosity. These findings indicate that amylose content, amylose-to-amylopectin ratio, trough viscosity, time to peak viscosity, and pasting temperature of brown rice grains are critical factors influencing the cooking and eating quality of brown rice noodles.

Key words: noodle rice, brown rice noodles, rice noodle quality, starch component content, pasting property

Table 1

Cooking quality of brown rice noodles processed from different cultivars (%)"

品种
Cultivar		 2021 2022
断条率
Cooked break rate		 损失率
Cooking loss rate		 断条率
Cooked break rate		 损失率
Cooking loss rate
广陆矮4号 Guanglu’ai 4 1.11 ± 1.11 a 13.40 ± 1.09 bc 4.44 ± 1.11 b 7.92 ± 0.60 c
中嘉早17 Zhongjiazao 17 6.67 ± 6.67 a 10.50 ± 2.83 c 0 ± 0 b 9.52 ± 0.92 bc
湘早籼24号 Xiangzaoxian 24 4.44 ± 4.44 a 16.31 ± 1.73 ab 5.56 ± 1.11 b 13.31 ± 1.23 ab
中早39 Zhongzao 39 3.33 ± 3.33 a 14.51 ± 0.34 abc 12.22 ± 2.94 a 16.34 ± 0.84 a
株两优729 Zhuliangyou 729 5.56 ± 4.01 a 18.10 ± 1.82 a 3.33 ± 1.92 b 13.88 ± 1.65 a

Table 2

Eating quality of cooked brown rice noodles processed from different cultivars"

年份
Year		 品种
Cultivar		 硬度
Hardness
(g)		 咀嚼性
Chewiness
(g)		 弹性
Springiness
(%)		 内聚性
Cohesiveness
(%)		 回复性
Resilience
(%)
2021 广陆矮4号 Guanglu’ai 4 1307 ± 147 ab 894 ± 117 ab 87.3 ± 0.5 a 78.0 ± 0.8 a 54.4 ± 0.6 b
中嘉早17 Zhongjiazao 17 1082 ± 140 b 734 ± 115 b 87.9 ± 0.9 a 76.5 ± 1.0 a 57.1 ± 0.4 a
湘早籼24号 Xiangzaoxian 24 1558 ± 344 a 1047 ± 238 a 86.8 ± 0.3 ab 77.5 ± 0.1 a 55.6 ± 0.2 ab
中早39 Zhongzao 39 1226 ± 127 ab 770 ± 73 b 84.7 ± 1.4 b 74.4 ± 3.0 a 55.1 ± 0.9 b
株两优729 Zhuliangyou 729 1198 ± 112 b 785 ± 84 ab 85.7 ± 0.3 ab 76.5 ± 0.8 a 54.4 ± 0.5 b
2022 广陆矮4号 Guanglu’ai 4 1334 ± 180 a 944 ± 142 a 89.5 ± 0.7 a 78.4 ± 0.8 a 54.0 ± 1.0 b
中嘉早17 Zhongjiazao 17 1263 ± 68 ab 880 ± 71 ab 88.8 ± 0.7 a 78.0 ± 1.7 a 57.3 ± 1.4 a
湘早籼24号 Xiangzaoxian 24 1121 ± 47 bc 730 ± 23 bc 87.7 ± 0.7 a 74.1 ± 0.3 b 53.0 ± 0.6 b
中早39 Zhongzao 39 902 ± 50 d 602 ± 41 c 87.4 ± 0.6 a 75.6 ± 0.9 ab 53.3 ± 0.1 b
株两优729 Zhuliangyou 729 950 ± 97 cd 647 ± 84 c 88.9 ± 0.8 a 75.8 ± 1.4 ab 54.5 ± 0.1 b

Table 3

Starch component contents in brown rice flour of different cultivars"

年份 Year 品种
Cultivar		 总淀粉
Total starch (%)		 直链淀粉
Amylose (%)		 支链淀粉
Amylopectin (%)		 直支比
Amylose-to-amylopectin ratio
2021 广陆矮4号 Guanglu’ai 4 69.2 ± 0.3 a 25.3 ± 0.6 b 43.9 ± 0.7 a 0.58 ± 0.02 b
中嘉早17 Zhongjiazao 17 69.2 ± 0.3 a 26.6 ± 0.1 a 42.5 ± 0.3 b 0.63 ± 0.01 a
湘早籼24号 Xiangzaoxian 24 65.9 ± 0.2 b 25.1 ± 0.2 b 40.9 ± 0.3 c 0.61 ± 0.01 ab
中早39 Zhongzao 39 69.0 ± 0.4 a 26.0 ± 0.2 ab 43.0 ± 0.5 ab 0.60 ± 0.01 ab
株两优729 Zhuliangyou 729 69.2 ± 0.4 a 25.7 ± 0.3 ab 43.5 ± 0.2 ab 0.59 ± 0.01 ab
2022 广陆矮4号 Guanglu’ai 4 67.2 ± 0.3 ab 27.1 ± 1.1 a 40.1 ± 1.2 ab 0.68 ± 0.05 ab
中嘉早17 Zhongjiazao 17 67.8 ± 1.1 a 27.8 ± 0.7 a 40.0 ± 0.5 ab 0.70 ± 0.01 a
湘早籼24号 Xiangzaoxian 24 65.3 ± 0.8 b 27.2 ± 0.8 a 38.1 ± 0.6 b 0.72 ± 0.03 a
中早39 Zhongzao 39 65.9 ± 0.6 ab 24.3 ± 0.3 b 41.5 ± 0.8 a 0.59 ± 0.02 b
株两优729 Zhuliangyou 729 66.5 ± 0.1 ab 26.6 ± 0.9 ab 40.0 ± 0.8 ab 0.67 ± 0.04 ab

Table 4

Pasting properties of brown rice flour of different cultivars"

年份
Year		 品种
Cultivar		 黏度 Viscosity (cP)
峰值黏度
Peak		 热浆黏度
Through		 最终黏度
Final		 崩解值
Breakdown
2021 广陆矮4号 Guanglu’ai 4 2560 ± 37.0 bc 1909 ± 14.3 c 3357 ± 61.5 d 658 ± 25.2 a
中嘉早17 Zhongjiazao 17 2704 ± 33.1 b 2003 ± 27.3 b 3532 ± 30.3 b 701 ± 7.0 a
湘早籼24号 Xiangzaoxian 24 2469 ± 60.6 c 1941 ± 53.3 bc 3515 ± 42.0 bc 528 ± 21.2 b
中早39 Zhongzao 39 2869 ± 37.5 a 2192 ± 18.6 a 3759 ± 5.5 a 677 ± 44.7 a
株两优729 Zhuliangyou 729 2601 ± 41.9 bc 1996 ± 14.8 bc 3374 ± 51.6 cd 605 ± 35.5 ab
2022 广陆矮4号 Guanglu’ai 4 2870 ± 77.8 a 2043 ± 29.5 a 3679 ± 29.0 bc 827 ± 96.2 a
中嘉早17 Zhongjiazao 17 2891 ± 83.8 a 2061 ± 15.9 a 3794 ± 119.8 ab 830 ± 98.0 a
湘早籼24号 Xiangzaoxian 24 2789 ± 91.7 a 2130 ± 80.6 a 3737 ± 71.0 abc 659 ± 119.8 a
中早39 Zhongzao 39 2979 ± 24.2 a 2161 ± 35.2 a 3915 ± 50.7 a 818 ± 11.9 a
株两优729 Zhuliangyou 729 2848 ± 48.1 a 2109 ± 20.1 a 3572 ± 4.2 c 739 ± 28.0 a
年份
Year		 品种
Cultivar		 黏度 Viscosity (cP) 峰值时间
Time to peak viscosity (min)		 糊化温度
Pasting temperature (℃)
消减值
Setback		 回复值
Consistency
2021 广陆矮4号 Guanglu’ai 4 797 ± 36.7 bc 1454 ± 56.0 ab 6.04 ± 0.059 bc 82.1 ± 0.29 bc
中嘉早17 Zhongjiazao 17 828 ± 19.9 bc 1529 ± 21.7 a 5.98 ± 0.023 c 81.5 ± 0.02 c
湘早籼24号 Xiangzaoxian 24 1046 ± 36.0 a 1574 ± 45.8 a 6.22 ± 0.023 a 83.4 ± 0.23 a
中早39 Zhongzao 39 890 ± 32.6 b 1567 ± 18.0 a 6.27 ± 0.067 a 82.9 ± 0.22 ab
株两优729 Zhuliangyou 729 773 ± 11.6 c 1378 ± 46.8 b 6.20 ± 0.040 ab 83.1 ± 0.43 a
2022 广陆矮4号 Guanglu’ai 4 809 ± 50.0 a 1636 ± 47.1 bc 5.98 ± 0.090 a 81.5 ± 0.02 b
中嘉早17 Zhongjiazao 17 903 ± 184.2 a 1733 ± 96.3 ab 5.98 ± 0.118 a 81.8 ± 0.71 ab
湘早籼24号 Xiangzaoxian 24 948 ± 132.3 a 1607 ± 39.4 c 6.27 ± 0.170 a 83.2 ± 0.76 a
中早39 Zhongzao 39 936 ± 28.9 a 1753 ± 25.7 a 6.20 ± 0.040 a 83.0 ± 0.12 a
株两优729 Zhuliangyou 729 724 ± 49.4 a 1463 ± 21.8 d 6.15 ± 0.023 a 82.6 ± 0.27 ab

Fig. 1

Correlations between cooking and eating quality of brown rice noodles and starch component contents and pasting properties of brown rice flour The data used in the analysis are from Tables 1-4 (n = 10). * and ** indicate significant correlation coefficients at the 0.05 and 0.01 probability levels, respectively."

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