Effects of immature persimmon (diospyros kaki linn. f.) juice on the pasting, textural, sensory and color properties of rice noodles

Abstract

Pasting, textural, sensory and color properties of rice noodles were studied in the presence of immature persimmon juice. The addition of persimmon juice was found to cause a significant (P<0.05) increase in rapid visco-analyser setback, peak viscosity and final viscosity, but a decrease in pasting temperature of rice flour. The maximum breaking stress, breaking strain and breaking work of the obtained noodle samples formulated with pure immature persimmon juice (the volume fraction of 100%) increased from 35.0 to 69.6kPa, from 21.1 to 36.3% and from 0.07 to 0.26J, respectively, compared with that of the control. Chromatic investigation exhibited that juice-containing noodle samples had enhanced red and yellow hues and improved color stability during storage. Microstructural observation from both scanning electron microscopy and laser scanning confocal microscopy showed that cooked juice-containing noodles has a more compact and homogeneous microstructure.© 2011 Wiley Periodicals, Inc.