Accepted Manuscript

Effect of annealing on the physico-chemical properties of rice starch and the quality of
rice noodles

Li Wang, Congnan Zhang, Zhengxing Chen, Xiaopei Wang, Kang Wang, Yongfu Li,
Ren Wang, Xiaohu Luo, Yanan Li, Juan Li

PII: S0733-5210(17)30925-6
DOI: 10.1016/j.jcs.2018.10.004
Reference: YJCRS 2651

To appear in: Journal of Cereal Science

Received Date: 15 November 2017

Revised Date: 30 August 2018
Accepted Date: 12 October 2018

Please cite this article as: Wang, L., Zhang, C., Chen, Z., Wang, X., Wang, K., Li, Y., Wang, R., Luo, X.,
Li, Y., Li, J., Effect of annealing on the physico-chemical properties of rice starch and the quality of rice
noodles, Journal of Cereal Science (2018), doi: https://doi.org/10.1016/j.jcs.2018.10.004.

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 ACCEPTED MANUSCRIPT

1 Effect of annealing on the physico-chemical properties of rice starch and the

2 quality of rice noodles

a,b,c
3 Li Wang *, Congnan Zhang a,b,c，Zhengxing Chen a,b,c
， Xiaopei Wang a,b,c
,

4 Kang Wang a,b,c, Yongfu Li a,b,c, Ren Wang a,b,c, Xiaohu Luo a,b,c, Yanan Li a,b,c,

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5 Juan Li a,b,c

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6 State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu

7 Road 1800, Wuxi 214122, China

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b
8 National Engineering Laboratory for Cereal Fermentation Technology, School of

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9 Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122,
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10 China

c
11 Jiangsu Provincial Research Center for Bioactive Product Processing Technology,
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12 Jiangnan University, Lihu Road 1800, Wuxi 214122, China

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*
13 Corresponding author: Li Wang
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14 Tel: +86-510-8591 7856;

15 Fax: +86-510-8591 7856;

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16 E-mail: [email protected]
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17
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18 Abstract

19 The effects of annealing treatment on the properties of rice starch and the quality of

20 rice starch noodles was studied. The results demonstrate that annealing did not change

21 the granule morphology or the crystalline pattern of the rice starch but the relative

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22 crystallinity increased from 19.18% to 23.93%. Compared to native rice starch, the

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23 solubility and swelling power of annealed rice starch decreased significantly (P<0.05)

24 to 14.35% and 10.09 g/g, respectively. In addition, annealed rice starch had

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25 remarkably (P<0.05) lower values of pasting viscosity, breakdown and setback.

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26 Apparent changes in the gel texture of rice starch were also observed, and these
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27 changes helped improve the qualities of the rice starch noodles. Furthermore, with

28 increasing annealed rice starch content in the blends, the sensory evaluation scores,
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29 cooking qualities and texture properties of rice starch noodles increased gradually.
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30 When 40% (w/w) of the native rice starch was substituted with annealed rice starch,
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31 the resulting noodles had the best overall qualities. Additionally, the properties of rice

32 starch showed good correlation with the qualities of rice starch noodles, so these
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33 properties could be practical indicator for suitability of a starch substrate for noodles.
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34 Keywords: Annealing treatment; Physico-chemical properties; Rice starch; Rice

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35 starch noodles

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36 1. Introduction

37 Rice noodles are a popular traditional style of noodles, and they are widely

38 consumed in Asian countries. With the increasing demand for low-protein food for

39 people with kidney disease or in other special groups (Metzger et al., 2018; Perrone,

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40 1994), the development of low-protein foods has become a research hotspot.

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41 Therefore, as a new kind of low-protein food, rice starch noodles, which are made

42 from rice starch, are being studied by the rice noodle industry. Compared to

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43 preexisting low-protein products, including powders, granules and cookies, rice starch

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44 noodles could not only meet the requirements of special customers but also be more
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45 accepted as a staple food.

46 Rice noodles primarily depend on the pasting and rheological properties of the
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47 starch to form their structural network (Sandhu et al., 2010). A number of studies have
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48 reported that rice starch with low swelling power, solubility and paste viscosity as
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49 well as elevated amylose content and gel hardness was more suitable for making rice

50 noodles (Ahmed et al., 2016; Bhattacharya et al., 1999). Furthermore, it has been
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51 reported that supplementation with other starches, emulsifiers or thickeners is

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52 commonly used to improve the overall qualities of the rice noodles (Seda and Arzu,
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53 2010; Wu et al., 2015). However, the rice noodle industry is facing problems with the

54 overuse of additives to enhance sensory and cooking qualities (Tan et al., 2009).

55 Currently, there is increasing interest in the use of annealing to modify the

56 physicochemical properties of starch because it is more natural than the use of

57 additives or supplements. In general, treatment of starch with excess (>60%) or

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58 intermediate (>40%) moisture contents at a temperature above the glass transition but

59 below the gelatinization temperature is referred to as annealing (Tester and Debon,

60 2000). Annealing treatment could not only decrease the swelling power and solubility

61 but also increase the heat and shear stability of the starch by quickly improving

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62 crystallinity and strengthening interactions between starch chains (Jacobs et al., 1995;

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63 Tester and Debon, 2000). Hormdok and Noomhorm (2007) showed that the texture

64 qualities of rice noodles prepared from a blend of annealed and native rice powders

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65 were comparable to those of commercial noodles. Cham and Suwannaporn (2010)

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66 optimized annealing conditions using RSM and found that annealed rice flour was
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67 suitable for fresh noodles. However, the effects of annealing treatment on the qualities

68 of rice starch noodles have not yet been explored.

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69 In this study, the effects of annealing treatment on the physicochemical

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70 properties of rice starch were examined. The applicability of substituting rice starch
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71 with annealed starch in the preparation of rice starch noodles was also evaluated.

72 Finally, the correlation between the physicochemical properties of rice starch and
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73 qualities of rice starch noodles was analyzed. This study explored a new kind of
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74 low-protein food and may generate new insight for further research into rice noodles
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75 prepared from alternative flours.

76 2. Materials and methods

77 2.1 Rice starch and annealing treatment

78 Rice starch containing 22.05 g amylose/100 g starch was obtained from Wuxi

79 Jinnong Biotechnology Co. Ltd., China. It contained a very low quantity of protein

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80 (1.02 g/100 g), and the damaged starch content was 1.90%.

81 In preliminary experiments the moisture content (50%-70%), treatment

82 temperature (40-60°C) and treatment time (8-24 h) were optimized using the

83 solubility, swelling power and gel hardness as indexes. The annealed rice starch was

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84 prepared under the optimum treatment conditions. The specific annealing procedure

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85 was as follows: the moisture content of rice starch was adjusted to 57.5% (w/w) and

86 then equilibrated at 4°C for 12 h. After that, the rice starch slurry was placed in a

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87 sealed bag and heated at 55°C for 16 h. Finally, the annealed rice starch was dried at

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88 35°C until the moisture content of rice starch fell below 12 g/100 g.
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89 2.2 Properties of rice starch

90 2.2.1 Granule morphology of rice starch

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91 The granule morphology of the rice starch was analyzed by SEM (Quanta-200
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92 scanning electron microscope, FEI, USA). First, the rice starch was uniformly
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93 dispersed on the sample table with conductive double-sided adhesive, and then,

94 samples were coated with platinum under vacuum. Second, the sample was put into a
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95 dryer for a short time. Finally, the rice starch samples were placed under a scanning
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96 electron microscope to observe and photograph the representative granule

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97 morphology.

98 2.2.2 Starch crystallinity of rice starch

99 X-ray diffraction data of rice starch were obtained using a Bruker-AXS D2

100 Discover XRD system (Bruker AXS Microanalysis Ltd., Germany) with a general

101 area detector diffraction system (GADDS), following the method described by Parada

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102 and Aguilera (2012) with modifications. The rice starch was placed in a dryer with

103 100% relative humidity to equilibrate for 48 h, the sample was pressed into the groove

104 of the Lucite sample plate, and the surface of the rice starch was leveled to that of the

105 plate surface. The measurement conditions were set as follows: Cu target, tube

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106 voltage of 40 kV, tube flow of 40 mA, scanning speed of 12°/min, scanning step size

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107 of 0.05°, and scanning range of 4°-50°. Measurements were repeated three times.

108 2.2.3 Thermal properties of rice starch

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109 The gelatinization properties of rice starch were determined by differential

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110 scanning calorimetry (DSC 8500, Perkin Elmer, USA). Rice starch (3 mg) was
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111 weighed accurately in an aluminum crucible, and twice the mass of deionized water (6

112 mg) was added. After that, the aluminum crucible was sealed and equilibrated at room
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113 temperature for 24 h. The DSC program was set to heat in the range of 30-110°C and
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114 increase at 10°C/min. Measurements were repeated three times.

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115 2.2.4 Swelling power and solubility of rice starch

116 Each sample of rice starch (0.8 g dry starch, W0) was mixed with 25 mL of
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117 distilled water in a pre-weighed centrifuge tube following the method described by
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118 Collado and Corke (1997) with modifications. First, the starch suspensions were
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119 equilibrated at 25°C for 5 min, heated, shaken at 95°C for 30 min, cooled to room

120 temperature and centrifuged at 4000 r/min for 20 min. After centrifugation, the

121 supernatant was transferred to an aluminum box and dried at 105°C to until a constant

122 weight (W1) was reached, and the sediment in the centrifuge tube was weighed (W2).

123 The solubility (S) and swelling power (SP) of rice starch were calculated according to

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124 the following formulas. Measurements were repeated three times.

W1
125 S% = × 100
W0

W2
126 SP% =
W0 × (100% − S % ) (1)

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127 2.2.5 Pasting properties of rice starch
128 The pasting properties of the rice starch were determined using an RVA-3D rapid

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129 viscosity analyzer (Newport Scientific, Australia) following the method described by

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130 Charutigon et al. (2008) with modifications. Each suspension of rice starch was

131 prepared on a 14 g/100 g moisture basis by mixing 3 g of rice starch sample with 25

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132 mL of distilled water in an aluminum canister. The total time for the temperature
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133 profile was 13 min. The profile started at 50°C for 1 min; then, the temperature was

134 raised to 95°C at 12°C/min and held for 2.5 min. Finally, the sample was cooled to
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135 50°C at 12°C/min and held for 2 min. Measurements were repeated three times.
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136 2.2.6 Gel texture of rice starch

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137 Each suspension of rice starch with a 20 g/100 mL moisture content was stirred

and heated at 95°C for 20 min. Samples were then transferred to petri dishes,
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139 evaporated for 5 min, cooled to room temperature and aged at 4°C for 12 h. The gel
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140 obtained had a dimension of 20 mm diameter. The texture properties of the rice starch
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141 gels were determined according to Han et al. (2011) with modifications using a

142 TA-XT2i texture analyzer (Stable Micro Systems Ltd, UK). Each gel was compressed

143 with a cylindrical probe (25 mm diameter) until reaching a compression ratio of 50%

144 at 1.0 mm/s. Measurements were replicated nine times.

145 2.2.7 Whiteness of rice starch

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146 The whiteness of the rice starch was determined by a digital display whiteness

147 meter (HY-BDY, Hua-yang Instrument Company, China). Rice starch was pressed

148 into the groove of a sample plate. Once the apparatus was calibrated using a white

149 board and a black board, the rice starch sample was measured. Measurements were

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150 repeated three times.

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151 2.3 Rice starch noodles

152 2.3.1 Preparation of rice starch noodles

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153 Rice starch noodles were prepared using a twin-screw extrusion process (Thermo

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154 Fisher Scientific, America). The extruder barrel consisted of 4 heating zones, with
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155 temperatures set to 50, 70, 92.5, and 85°C (zone 1, zone 2, zone 3, and zone 4,

156 respectively), and screws were operated at 95 rpm. Before extrusion, the moisture
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157 content of the rice starch was adjusted to 38 g/100 g, and the samples were passed
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158 through a 50-mesh sieve before being equilibrated at 4°C. After extrusion, the rice
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159 starch noodles were put in an incubator for 2 h under 85% humidity at 50°C to make

160 the starch undergo retrogradation. Then, the noodles were steamed for 10 min to
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161 complete gelatinization and returned to the incubator for 1 h under the same
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162 conditions. Finally, the rice noodles were taken out and dried at room temperature for
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163 12 h to reduce the moisture content to below 15%.

164 2.3.2 Cooking qualities of rice starch noodles

165 The cooking qualities were determined according to Wang et al. (2012) with

166 modifications. To determine the cooking loss, 5 g of dried rice starch noodles (5 cm

167 length) were boiled in 500 mL of distilled water for 6 min. After cooking, the noodles

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168 were rinsed with distilled water (50 mL). Cooking loss was measured by evaporating

169 the cooking and rinsing water to dryness in a drying oven at 105°C for 12 h, and the

170 ratio of residue to dry weight of the uncooked noodles was reported as the cooking

171 loss. The broken rate was the percentage increase in broken cooked starch noodle

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172 strands compared to dried starch noodles.

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173 2.3.3 Sensory evaluation of rice starch noodles

174 The sensory properties of rice starch noodles were evaluated on a percentage

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175 point system (< 60 means poor, 61~80 means intermediate level, > 80 means

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176 excellent) according to Guo et al. (2016) and Sung et al. (2004) with some
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177 modifications. The sensory panel was composed of 10 trained members who were

178 20-25 years old (including 4 males and 6 females). The panelists were not
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179 professional, but they were trained by commercial rice noodle companies to acquaint
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180 them with the skills needed for this evaluation method. All the cooked rice starch
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181 noodles were coded with random three-digit numbers. Meanwhile, water was

182 provided for the panelist to gargle before testing different rice starch noodles. The
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183 samples were evaluated using a 100 point scale and the sensory characteristics include
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184 color (0~15 points), odor (0~10 points), tissue shape (0~15 points), firmness (0~20
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185 points), smoothness (0~20 points), and elasticity (0~20 points), then the total points

186 were expressed as the sum of these scores.

187 2.3.4 Texture properties of rice starch noodles

188 Texture profile analysis (TPA) of the rice starch noodles was determined

189 according to the method described in section 2.2.6. After cooking, the noodles should

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190 be measured in 15min. Three cooked noodle strands were placed on the table and

191 pressed by a cylindrical probe (25 mm diameter) until reaching a compression ratio of

192 50% at a speed of 1.0 mm/s. All the measurements were repeated nine times. The

193 probe used to determine the shear properties was an A/LKB-F. In the same manner,

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194 three cooked noodle strands were placed on the table and pressed until reaching a

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195 compression ratio of 90% at a speed of 0.5 mm/s. All the measurements were repeated

196 nine times.

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197 2.4 Statistical analysis

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198 Analysis of variance (ANOVA) was performed to compare treatment means. The
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199 results were statistically evaluated by statistical Duncan’s analysis using the SPSS

200 19.0 software and P < 0.05 was considered significant difference. Pearson’s
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201 correlation coefficients among parameters were calculated using SPSS v.19 software.
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202 3. Results and discussion

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203 3.1 Effect of annealing treatment on the properties of rice starch

204 3.1.1 Effect of annealing treatment on the morphology of rice starch granules
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205 As shown in Fig. 1, there were slight changes to the granule morphology after
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206 annealing. The surfaces of some granules were concave and blurred. Zavareze et al.
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207 (2010) observed that annealing slightly affected the morphology of medium- and

208 low-amylose rice starches, and the granules were more agglomerated compared to the

209 native starches. The overall structure of the rice starch granules was not destroyed.

210 This indicated that the degree of damage to the rice starch was low, which was

211 beneficial for the production of starch noodles.

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212 3.1.2 Effect of annealing treatment on the properties of rice starch crystallinity

213 The crystallinities of untreated and annealed rice starches were measured. As

214 shown in Table 1, four typical peaks were observed at 15°, 17°, 18° and 23.5° in both

215 untreated rice starch and annealed starch, and the presence of these peaks illustrates

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216 that crystalline pattern of rice starch did not change and was still type A after

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217 annealing. Additionally, the degree of crystallinity of the rice starch increased from

218 19.18% to 23.93%. Waduge et al. (2006) and others have also observed a similar

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219 increase in wheat starch and high-amylose barley starch after annealing. Meanwhile,

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220 they reported that annealing was used to make the starch assume a more stable
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221 configuration than that of untreated starch. The increase in crystallinity was due to

222 realignment of the polymer chains within the non-crystalline and crystalline regions
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223 of the granules. Another explanation for the rise in crystallinity following annealing is
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224 the interplay of several factors, such as a decrease in imperfections in the crystal
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225 structure, the formation of new crystallites, and the increased in crystalline size and

226 reorientation (Zavareze and Dias, 2011).

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227 3.1.3 Effect of annealing treatment on thermal properties of rice starch

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228 As shown in Table 1, compared with untreated rice starches, To, TP, Tc and ∆H of
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229 annealed starch increased by 3.85°C, 0.43°C, 1.87°C and 4.49 J/g, respectively.

230 Meanwhile, the range of gelatinization temperatures decreased significantly from

231 22.03°C to 20.04°C (P<0.05). This was consistent with that observed by Zavareze and

232 Dias (2011). According to Adebowale et al. (2005), these changes were due to the

233 melting of crystallites formed as a result of amylose-amylose and

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234 amylose-amylopectin interactions during annealing. Moreover, these interactions

235 limited the swelling power of starch, leading to delayed gelatinization and higher

236 gelatinization temperature. Waduge et al. (2006) attributed these changes to a

237 reduction in imperfections in the crystalline structure and the formation of new double

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238 helices.

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239 3.1.4 Effect of annealing treatment on swelling power and solubility

240 As shown in Table 2, the swelling power and solubility of rice starch decreased

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241 significantly (P<0.05) after annealing (from 19.08±0.16 g/g to 10.09±0.2 g/g and from

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242 23.96±1.32% to 14.35±0.14%, respectively). This was attributed to increases in the
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243 crystalline perfection and amylose-chain interactions, which limited the hydration of

244 the amorphous regions of starch and therefore also limited swelling capacity (Alimi et
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245 al., 2016; Jacobs et al., 1995). Amm et al. (2005) found that the solubility of cassava
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246 starch after annealing was lower because the strengthening of the bonds between
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247 amylose and amylopectin prevented leaching from the granules.

248 Solubility was related to the degree of rice starch dispersion at high temperature.
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249 It was reported that the lower solubility, the smaller the cooking loss of rice noodles
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250 (Qazi et al., 2014). Swelling power is a measure of water absorption by the starch
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251 after gelatinization, which is related to the taste quality of the cooked noodles. As

252 shown in Table 2, as the amount of annealed rice starch increased, the solubility and

253 swelling power of the rice starch significantly decreased (P<0.05).

254 The swelling power and the solubility decreased significantly (P<0.05) when the

255 annealed rice starch content was 10% (w/w), 20% (w/w) or 40 (w/w). However, when

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256 the content of annealed starch reached 60% (w/w), there was no significant (P>0.05)

257 decrease. These changes were beneficial and improved the quality of rice starch

258 noodles (Bhattacharya et al., 1999; Fari et al., 2011).

259 3.1.5 Effect of annealing treatment on the pasting properties of rice starch

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260 The pasting properties of unmodified rice starch and annealed rice starch are

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261 presented in Table 2. The pasting properties of starch were altered significantly by

262 annealing treatment. However, the results published to date have reported different

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263 effects of annealing treatment on pasting properties. The effects are dependent on the

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264 treatment conditions and starch sources. In this research, annealed starch exhibited a
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265 lower paste viscosity than the native rice starch. These changes may be caused by the

266 increase in amylose content and degree of crystallinity, as well as the decrease in
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267 swelling power and solubility. Gomes et al. (2004) and others also reported that
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268 annealing treatment tended to increase the region of crystallinity as a result of the
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269 reorientation of starch granules.

270 Replacement with annealed starch significantly affected paste viscosities (Table
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271 2). With an increase in the modified rice starch content, the viscosity values gradually
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272 decreased. When the annealed rice starch content reached 10% (w/w), there was a
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273 remarkable decrease in the paste viscosity (P<0.05) and a moderate decrease in the

274 setback value. However, the decrease in the setback value was noteworthy once the

275 modified rice starch content reached 20% (w/w). The lower viscosity could enhance

276 the smoothness of the rice noodles, and the lower breakdown value indicated that the

277 starch was stable to heat and shear. Therefore, the decrease in the paste viscosities was

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278 advantageous for the qualities of the rice starch noodles (Hormdok and Noomhorm,

279 2007).

280 3.1.6 Effect of annealing treatment on gel texture properties of rice starch

281 The gel properties of starch are important factors in controlling the texture of rice

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282 starch noodles (Bhattacharya et al., 1999). The gel texture properties of native rice

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283 starch and annealed starch are summarized in Table 2. There were obvious increases

284 in hardness, springiness and chewiness (P<0.05). Compared to the native rice starch

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285 (hardness, 516.71 g, and chewiness, 475.34 g), the hardness and chewiness of starch

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286 blends containing 10% (w/w) annealed starch increased significantly (P<0.05) to
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287 703.89 g and 655.90 g, respectively. Furthermore, the springiness increased to its

288 highest level (0.98) when the annealed rice starch content reached 40% (w/w).
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289 Hormdok and Noomhorm (2007) also observed an increase in the gel hardness of
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290 annealed rice starch. According to Cham and Suwannaporn (2010), gel texture
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291 properties were affected by the higher in crystalline perfection of annealed starch

292 granules. It is recognized that annealing could initiate a rearrangement of starch

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293 molecules, causing the decline of swelling power and solubility. This decline would
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294 promote gel hardness.

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295 3.1.7 Effect of annealing treatment on the whiteness properties of rice starch

296 As shown in Fig. 1, the whiteness of the rice starch decreased markedly from

297 90.20 to 84.95 with an increase in the amount of annealed rice starch (P<0.05). When

298 starch is treated with heat and moisture, dehydration and degradation might occur. In

299 addition, under high temperature, the rate of the Maillard reaction increased, which

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300 led to a decrease in the rice starch whiteness. For that reason, the color of the rice

301 starch noodles became obviously worse with an increase in the content of annealed

302 starch; therefore, the amount of annealed starch should be moderate.

303 3.2 Effect of annealing treatment on qualities of rice starch noodles

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304 3.2.1 Effect of annealing treatment on cooking and sensory qualities of rice starch

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305 noodles

306 The broken rate and cooking loss were two important indexes of the cooking

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307 qualities of rice starch noodles. As shown in Table 3, the broken rate and cooking loss

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308 of noodles made from annealed starch (0.52% and 8.06%, respectively) was
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309 significantly lower (P<0.05) than that of noodles made from native starch (8.67% and

310 18.27%, respectively). When the amount of annealed starch reached 40% (w/w), the
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311 broken rate (3.23%) and cooking loss (8.89%) of the noodles met the local standard
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312 requirements (broken rate<5%, cooking loss<10%). In addition, there was no

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313 significant difference between noodles prepared in this study and that of commercial

314 rice noodles (broken rate, 2.22%; cooking loss, 9.34%) (P>0.05).
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315 The results of sensory evaluation are summarized in Table 4. As observed from
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316 the results, the color points of the rice noodles decreased markedly (P<0.05) from
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317 13.50 to 9.50 with an increase in the amount of annealed rice starch (from 0% to 80%)

318 and there were no significant difference (P>0.05) in odor points and elasticity points.

319 While compared with noodles made from untreated starch, there were obvious

320 increases in the firmness and smoothness of noodles added annealed starch. In

321 addition, the total sensory evaluation were obviously improved with adding increasing

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322 amounts of annealed starch, reaching a maximum at 40% (w/w) (92.00 points) and

323 decreasing above 40% (w/w). Furthermore, the total sensory evaluation were slightly

324 higher than that of commercial rice noodles (90.50 points) (P>0.05).

325 Briefly, as the annealed starch content in blends reached to 40% (w/w), rice

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326 starch noodles showed excellent sensory and cooking qualities, which were most

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327 comparable to commercial rice noodles.

328 3.2.2 Effect of annealing treatment on the texture properties of rice starch noodles

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329 The texture of cooked noodles was the most important property in determining

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330 consumer acceptance of the products. In this study, aspects of noodle texture were
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331 measured using two methods, namely, TPA test and the shearing test; the results of

332 these tests are summarized in Table 3. As we can see, the hardness, springiness,
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333 chewiness, firmness and work of shear all increased with increasing annealed rice
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334 starch contents, which indicated that the texture properties of annealed rice starch
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335 noodles were better than that of noodles made from untreated starch. However,

336 Hormdok and Noomhorm (2007) found that the hardness of rice starch noodles was
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337 significantly increased after annealing at 55°C for 24 h; however, the difference in
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338 chewiness was not significant and the tensile properties were only slightly decreased.
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339 This may be due to the different processing time of the annealing treatment.

340 Hardness is often regarded as an indicator of the overall texture quality. When

341 the content of annealed starch was 40%, the hardness and springiness of the rice

342 starch noodles (848.10±17.08 g and 0.98±0.01 g, respectively) were remarkably

343 higher (P<0.05) than that of noodles made from untreated rice starch (760.74±22.86 g

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344 and 0.96±0.01 g, respectively). In addition, when the content of annealed starch was

345 below 80% (w/w), the chewiness of rice starch noodles made from mixed starch was

346 the same as that of commercial rice noodles.

347 The firmness of native starch noodles (153.79±9.53 g) was lower than that of

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348 commercial rice noodles (168.60±5.83 g). However, after the amount of annealed

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349 starch reached 10% (w/w), the firmness (163.44±9.25 g) was the same as that of

350 commercial rice noodles. When the amount of annealed starch increased to 20%

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351 (w/w), work of shearing (302.17±10.24) had increased significantly compared to that

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352 of rice starch noodles (283.10±11.57) made from untreated starch (P<0.05).
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353 Those changes might be attributable to the changes in the rice starch properties

354 which resulted in more starch retrogradation during gel formation and consequently
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355 strengthened the gel structure (Kawaljitsingh et al., 2010). In short, as the addition of
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356 annealed starch increased to 40%, the texture qualities of rice starch noodles were
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357 close to or better than that of commercial rice noodles.

358 3.3 Correlations between physicochemical properties of rice starch and qualities of
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359 rice starch noodles

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360 Correlations between physicochemical properties of rice starch and the qualities
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361 of rice starch noodles were analyzed. Pearson’s correlation coefficients are presented

362 in Table 5. They illustrated that the physicochemical properties of rice starch had a

363 significant influence on the qualities of rice noodles. Solubilities and swelling powers

364 of the rice starches showed a significant highly positive correlation with cooking

365 qualities of rice starch noodles (P<0.01) and a highly negative correlation with

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366 hardness, firmness and work of shearing (P<0.01). Similar results were reported by.

367 Fari et al. (2011). In addition, there were also significant positive correlations between

368 RVA paste viscosities and cooking qualities of rice starch noodles (P<0.01). This was

369 also consistent with what was observed by Ahmed et al. (2016). The correlations

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370 between RVA paste viscosities and sensory evaluation score and the texture properties

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371 of rice starch noodles were negative. Meanwhile, the setback values correlated well

372 with the cooking qualities of rice starch noodles (P<0.01), and they were positively

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373 correlated with the texture properties of the rice starch noodles.

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374 The rice starch noodle properties, including the sensory evaluation score,
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375 cooking qualities and texture properties, correlated well with rice starch gel hardness,

376 springiness and chewiness. Additionally, the whiteness showed a highly significant
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377 positive correlation with the cooking qualities of the rice starch noodles (P<0.01), and
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378 a highly negative correlation with hardness, firmness and work of shearing (P<0.01).
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379 In summary, rice starch with lower swelling power, solubility and paste viscosity, as

380 well as higher gel hardness, springiness and chewiness was more suitable for making
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381 rice starch noodles.

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382 4. Conclusions
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383 As a new kind of low-protein food, rice starch noodles could be more suitable for

384 consumers with special dietary needs. This study demonstrated that annealing

385 treatment is an effective method for improving the qualities of rice starch, including

386 significant improvements in swelling power, solubility, and gel texture. As observed

387 from the results, when the amount of annealed starch was 40%, the qualities of rice

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388 starch noodles were better than that of noodles made from pure native rice starch, and

389 there was no significant difference with that of commercial rice noodles. In addition,

390 the properties of rice starch were well correlated with the qualities of the rice starch

391 noodles, meaning that starch properties could be used to predict suitability for noodles.

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392 In conclusion, annealing treatment is a potentially effective physical starch

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393 modification technique desirable for some special food end uses such as noodles.

394 Acknowledgements

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395 Financial support for this research was provided by National Key R&D Program

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396 of China (2017YFD0401100), National Natural Science Foundation of China (NO.
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397 31471616), National Top Youth Talent for Grain Industry of China No. LQ2016301]

398 and national first-class discipline program of Food Science and Technology
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399 (JUFSTR20180203)。
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400
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457 structure, nutrition, quality evaluating and improving. Food Research International 42, 551-576.
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461 physicochemical properties of barley starches of varying amylose content. Food Research
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462 International 39, 59-77.
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466 noodles made by direct dry flour extrusion. LWT - Food Science and Technology 63, 1199-1205.
467 Zavareze, E.D.R., Dias, A.R.G., 2011. Impact of heat-moisture treatment and annealing in starches: A
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468 review. Carbohydrate Polymers 83, 317-328.

469 Zavareze, E.D.R., Storck, C.R., Castro, L.A.S.D., Schirmer, M.A., Dias, A.R.G., 2010. Effect of
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470 heat-moisture treatment on rice starch of varying amylose content. Food Chemistry 121, 358-365.
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472 Table 1.

473 Effects of ANN on Crystallinity Properties and Thermal Properties of Rice Starch

URS ARS
o
crystallinity 2θ ( ) 14.88, 16.93, 18.30, 23.42 14.81, 16.98, 18.02, 23.18
a
properties Crystallinity (%) 19.18±0.12 23.93±0.20b
To (°C) 62.40±0.47a 66.25±0.30b
TP (°C) 74.57±0.15a 75.00±0.11b

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Tc (°C) 84.42±0.21a 86.29±0.06b
properties
Tc-To (°C) 22.03±0.47b 20.04±0.06a
∆H (J/g) 9.43±0.13a 13.92±0.15b

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474 URS, untreated rice starch; ARS, annealed rice starch; To, the temperature at the onset of gelatinization;

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475 Tp, the temperature at peak; Tc, the temperature at the end of gelatinization; Tc-To, the range of

476 gelatinization; ∆H, gelatinization enthalpy.

477
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478 Table 2.

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479 Effects of annealing treatment on physicochemical properties of rice starch

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Solubility Swelling pasting properties gel texture properties
(%) power (g/g) PV (cP) HPV (cP) BD (cP) FV (cP) SB (cP) Hardness (g) Springiness Chewiness (g)

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f c d e c a a
URS 23.96±1.32 d
19.08±0.16 e
1822.00±21.21 869.50±10.41 952.50±1.62 1938.50±6.16 1119.00±4.14 516.71±3.02 0.95±0.01 475.34±7.15a
10%ARS 21.37±0.08cd 17.69±0.67d 1672.00±22.63e 777.50±10.41b 894.50±7.78c 1892.50±10.61d 1115.00±1.01c 703.89±9.69b 0.95±0.01a 655.90±8.15b
20%ARS 20.56±0.20c 16.05±0.11c 1575.00±7.07d 782.50±0.71b 792.50±6.36b 1813.00±5.41c 1030.50±0.71b 852.79±2.03c 0.96±0.02ab 714.68±8.44c

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40%ARS 16.27±0.64b 13.07±0.04b 1543.50±10.61c 762.00±6.42b 781.50±10.61b 1797.00±7.07c 1035.00±7.07b 885.91±11.32d 0.98±0.02b 731.80±4.24cd

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60%ARS 15.99±0.52ab 13.05±0.33b 1505.50±0.71b 746.50±4.95ab 759.00±4.24ab 1742.00±8.25b 995.50±4.95ab 900.50±8.61e 0.98±0.02b 743.82±8.32d
a a ab a a e b
80%ARS 15.62±1.88ab 10.95±0.05a 1462.00±4.24 719.50±2.12 742.50±2.12 1689.50±3.54 970.00±1.41 903.88±7.70 0.98±0.03 769.89±6.37e
14.35±0.14a 10.09±0.27a 1432.50±0.71a 706.50±2.12a 723.50±2.12a 1676.50±2.12a 955.00±2.83a 924.85±7.78f 0.98±0.02b 794.17±6.94f

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480 URS, untreated rice starch; ARS, annealed rice starch; 10%ARS, ARS : URS = 1 : 9 (w/w); 20%ARS, ARS : URS = 2 : 8 (w/w); 40%ARS, ARS : URS = 4 :

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481 6 (w/w); 60%ARS, ARS : URS = 6 : 4 (w/w); 80%ARS, ARS : URS = 8 : 2 (w/w); PV, peak viscosity; HPV, hot paste viscosity; BD, breakdown; FV, final

482 viscosity; SB, setback.

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483 Means followed by different letters in a column are significantly different at P<0.05.
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485 Table 3.

486 Effects of annealing treatment on qualities of rice starch noodles

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Cooking quality TPA Shearing

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Work of Shearing
Broken rate Cooking loss Hardness (g) Springiness Chewiness Firmness(g)
(g*sec)

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Commercial
2.22±0.00ab 9.34±0.16ab 830.20±14.10b 0.98±0.02b 639.96±14.88a 168.60±5.83b 307.00±19.80b
rice noodles
URS 8.67±0.14d 18.27±0.68c 760.74±22.86a 0.96±0.01a 635.72±17.48a 153.79±9.53a 283.10±11.57a

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10%ARS 6.67±0.20c 16.29±0.26c 797.72±26.37a 0.97±0.02b 640.23±19.93a 163.44±9.25ab 287.88±14.21a

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20%ARS 5.00±0.36c 10.12±0.69b 802.01±28.64a 0.98±0.02b 639.75±19.45a 183.44±10.91c 302.17±10.24b
40%ARS 3.23±0.14b 8.89±0.55a 848.10±17.08b 0.98±0.01b 640.79±19.54a 196.34±10.06d 329.87±10.35bc
60%ARS 2.38±0.31b 8.38±0.51a 866.50±24.41b 0.98±0.01b 642.43±15.01a 209.15±8.59e 337.32±13.63c

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80%ARS 1.85±0.14ab 8.51±0.56a 928.02±24.76c 0.98±0.02b 650.23±19.93ab 217.72±9.65e 350.54±9.79c
ARS 0.52±0.10a 8.06±0.42a 924.62±20.22c 0.98±0.03b 676.69±17.80b 221.09±14.33e 346.75±11.52c

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487 Means followed by different letters in a column are significantly different at P<0.05.

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489 Table 4.

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490 Effect of annealing treatment on sensory evaluation of rice starch noodles

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Color Odor Firmness Smoothness Elasticity Tissue shape Sensory evaluation

Commercial

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13.50 ± 1.71c 9.50 ± 0.41a 16.50 ± 3.47ab 18.70 ± 1.88b 16.50 ± 2.68a 14.30 ± 1.67b 90.00 ± 4.53b
rice noodles
URS 13.50 ± 2.41c 9.50 ± 0.71a 15.00 ± 2.63a 13.50 ± 3.78a 17.00 ± 3.63a 11.00 ± 2.55a 80.50 ± 3.63a

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10%ARS 13.00 ± 1.85c 9.50 ± 0.64a 15.00 ± 1.87a 16.50 ± 2.55b 17.50 ± 2.34a 13.50 ± 1.08ab 85.50 ± 5.19ab

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20%ARS 13.00 ± 1.71c 9.50 ± 0.42a 17.50 ± 3.22ab 17.00 ± 2.16b 19.00 ± 1.08a 11.00 ± 1.78a 87.00 ± 3.93b

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40%ARS 13.00 ± 2.16c 9.50 ± 0.37a 19.00 ± 1.41b 18.50 ± 1.47b 19.00 ± 1.41a 13.00 ± 2.94ab 92.00 ± 4.66b
60%ARS 12.00 ± 1.40b 9.30 ± 0.37a 18.00 ± 2.83ab 18.50 ± 1.78b 18.00 ± 2.16a 14.00 ± 1.41b 90.00 ± 3.59b

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80%ARS 9.50 ± 2.68a 9.00 ± 0.91a 18.00 ± 1.63ab 17.50 ± 2.86b 19.00 ± 1.41a 14.00 ± 1.32b 87.00 ± 3.10ab

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ARS 10.50 ± 2.55ab 9.00 ± 1.08a 19.50 ± 0.71b 18.50 ± 1.82b 18.50 ± 1.22a 13.50 ± 1.47ab 89.50 ± 4.16b
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491 Means followed by different letters in a column are significantly different at P<0.05.
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493 Table 5.

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494 Correlations between physicochemical properties of rice starch and rice starch noodles qualities

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Swelling Pasting properties Texture properties
Solubility Whiteness
power PV HPV BD FV SB Hardness Springiness Chewiness

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sensory
-0.841* -0.741 -0.815* -0.764* -0.818* -0.686 -0.666 0.891** 0.818* 0.854* 0.541
evaluation

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Broken rate 0.984** 0.985** 0.980** 0.941** 0.972** 0.980** 0.960** -0.932** -0.934** -0.928** 0.931**
Cooking loss 0.913** 0.900** 0.951** 0.945* 0.985** 0.915** 0.931** -0.972** -0.920** -0.920** 0.784*

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Hardness -0.937** -0.976** -0.915** -0.919** -0.882** -0.965** -0.922** 0.811* 0.876** 0.837* -0.970**
Springiness -0.841* -0.810* -0.936** -0.861* -0.949** -0.840* -0.839* 0.989** 0.806* 0.960** -0.691

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Chewiness -0.657 -0.734 -0.673 -0.703 -0.639 -0.733 -0.717 0.537 0.515 0.606 -0.814*
Firmness -0.969** -0.985** -0.964** -0.909** -0.966** -0.992** -0.981** 0.906** 0.944** 0.891** -0.945**

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Work of
-0.972** -0.984** -0.922** -0.870* -0.922** -0.963** -0.944** 0.858* 0.971** 0.835* -0.918**

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495 *, **significant at P<0.05, P<0.01, respectively.

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496 Figure captions

497 Fig 1. Effect of annealing treatment on granule morphology and whiteness of rice

498 starch. A and B were the scanning electron microscopy microphotographs of rice

499 starch before and after annealing treatment, respectively; C was the whiteness of

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500 untreated rice starch mixed with annealed rice starch at different proportions

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501 including 0:10 (w/w), 1: 9 (w/w), 2: 8 (w/w), 4: 6 (w/w), 6: 4 (w/w), 8: 2 (w/w), and

502 10:0 (w/w).

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503 Fig 1. Effect of annealing treatment on granule morphology and whiteness of rice

504 starch. A and B were the scanning electron microscopy microphotographs of rice

505 starch before and after annealing treatment, respectively; C was the whiteness of

506 untreated rice starch mixed with annealed rice starch at different proportions

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507 including 0:10 (w/w), 1: 9 (w/w), 2: 8 (w/w), 4: 6 (w/w), 6: 4 (w/w), 8: 2 (w/w), and

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508 10:0 (w/w).

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Highlights

►Annealing treatment reduces the swelling power and solubility of rice starch

►Annealing treatment reduces the paste viscosity of rice starch

►Annealing treatment improves the gel texture properties of rice starch

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►Annealing treatment improves the cooking and sensory qualities of rice starch noodles

►Annealing treatment improves the texture properties of rice starch noodles

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