Suitability of early rice for the preparation of rice noodles by its starch properties analysis.

The research was conducted to explore the affiliation between the physicochemical properties of rice noodles and rice starch of early rice samples of varying amylose content. 3 various types of rice samples were analyzed to uncover how amylose content influences rice noodles' quality. Findings revealed that primarily sensory scores differ in palatability, while textural disparity lies in hardness and chewiness. The higher hardness and chewiness values were correlated with higher sensory scores. Rice with lower amylose content demonstrates elevated solubility, swelling power, and crystallinity along with poor retrogradation resulting in inferior-quality noodles. Sensory scores and textural properties were proved to be associated with the distribution of branched starch molecule chain lengths. Noodles of higher sensory scores had more stable gel structure and improved elasticity. These findings underscore the critical role of amylose content and starch molecular structure in determining the suitability of early rice for noodle preparation.