Effects Of Mung Bean Starch On Rice Noodles ' Quality

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Criticizing “Effects of Mung Bean Starch on Rice Noodles’ Quality” In “Effect of mung bean starch on quality of rice noodles made by direct dry flour extrusion” Wu, Meng, Yang et al. (2015) focus on developing a better understanding of the influences of mung bean starch (MS) on the physiochemical properties of rice flour (RF) and quality of rice noodles produced by the direct dry flour extrusion; as well as test possible corporation of rice flour (RF) and MS fractions into rice noodles to improve its quality. First of all, Wu et al. analyzed the substituted rice flour samples. The rice flour samples were prepared in four difference MS substitutions, 0%, 2%, 5% and 8% for experimentations. With increase MS content in the mixture, the results showed increase in amylose content, rate of retrogradation, pasting stability, and strength of the gel, but decline in swelling power and solubility. The authors pointed out corporation of MS and RF significantly influenced the physicochemical properties of rice noodle mixture, which desirable for rice noodle making. This phenomenon results rice noodles were positively affected by these changes as well, including decreased cooking time, loss rate and broken rate. Also, based on the texture properties and sensory evaluation, elevating MS content contributed to better texture and overall acceptance of rice noodles, but authors also point out, after 5% MS substitution, the rate of quality improvements were decreased. The authors also

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