Quality Characteristics of Corn Noodles Containing Gelatinized Starch, Transglutaminase and Gum (original) (raw)
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International Journal of Food Science & Technology, 2008
The aim of the present study was to investigate the effects of gelatinisation level, gum (locust bean gum, xanthan gum, 3%) and ⁄ or transglutaminase (TG, 0.5%) on quality characteristics of rice noodle. In order to improve the dough forming ability, rice flour was gelatinised at levels of 15%, 20%, 25% and 30%. Noodle samples were evaluated in terms of cooking loss, total organic matter (TOM), water absorption, swelling volume, maximum force, colour, sensory properties, pasting properties. Noodle sample with a gelatinisation level of 25% had better cooking and sensory properties. Gum and ⁄ or TG were added to this noodle formula. The noodle samples including xanthan gum had better cooking and sensory properties. TG caused a significant decrease in TOM. The samples including locust bean gum had significantly higher maximum force values. Xanthan gum caused decreases in some Rapid ViscoAnalyzer viscosity values of the noodle samples, while locust bean gum caused increases.
Journal of Food Processing and Preservation
The effects of three independent variables; corn flour, millet flour and egg content on the pasting properties and color of the dough were studied using response surface methodology (RSM). The optimized dough mixture for gluten free noodles preparation was comprised of 98.77 g of corn flour, 60 g of millet flour and 50 g of egg. The effect of xanthan gum (XG) and guar gum (GG) on the water holding capacity (WHC) and textural properties of the gluten free noodles was evaluated. The optimized condition obtained were 1.5 g of XG and 1.47 g of GG, which resulted in WHC, adhesiveness and tensile strength of gluten free noodles as 59 % (w/w), 53.96 g.s and 18.97 g respectively. The addition of hydrocolloids improved the textural quality of gluten free noodles. Corn and millet-based noodles with added hydrocolloids can serve as an alternate for consumers with gluten allergy.
Journal of Food Science and Technology, 2015
The effect of xanthan and guar-gum on pasting and noodle-making properties of potato, corn and mung bean starches was studied. Mung bean starch showed the highest amylose content (43.4 %) followed by potato (23.2 %) and corn starch (15.5 %). Potato starch showed the highest swelling power (19.0 g/g) and solubility index (17.5 %) and exhibited the highest paste viscosities. Addition of both gums improved peak viscosity, hot paste viscosity and final viscosity for mung and corn starches; while for potato starch, guar gum increased peak and final viscosities and decreased hot paste viscosity while xanthan gum increased hot paste and final viscosities and decreased peak viscosity. The noodles made from mung bean starch showed the most desirable characteristics in terms of the lowest-cooking loss and adhesiveness. The gums increased noodle cooking time and decreased cooking loss, firmness and cohesiveness.
Characteristics of White Corn Noodle Substitued by Tempeh Flour
Jurnal Teknologi dan Industri Pangan, 2013
Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences.
Italian Journal of Food Science, 2020
The physico-chemical properties of gluten-free (GF) instant noodles prepared from rice flour and mung bean starch containing hydrocolloids that were carboxymethyl cellulose (CMC), hydroxypropylmethyl cellulose (HPMC), guar gum (GG) and xanthan gum (XG) had been investigated. The results were found that the sample that contained CMC had the least fat uptake and cooking time. Different hydrocolloids had no effect on the gelatinization parameters of the noodle dough. The addition of GG improved the textural properties and cooking yields of the GF instant noodles. The samples that were enriched with HPMC showed a significantly lower cooking loss than the others did. An undesirable characteristic was found in the GF noodles that incorporated XG. Microstructural image of sample containing XG revealed a non-continuous matrix. The addition of either GG or HPMC improved the sensory properties of the GF instant noodles.
SAGA: Journal of Technology and Information System
Dry noodles are widely commercialized thanks to their durability and practicality for consumption as side dishes or staples to replace rice. The development of dry noodles is robustly conducted, mainly by substituting its main ingredient of wheat flour to local staple flour with similar or better nutritional value and characteristics compared to wheat flour and gluten-free as well. Some alternatives are sorghum (Sorgum bicolor) flour and mocaf (Modified cassava flour). Applying the correct drying temperature to produce dry noodles with good chemical and organoleptic quality. This research utilized a factorially formulated Completely Randomized Design with three levels for each actor. The first factor is the sorghum flour and MOCAF proportions with levels of 40:60, 60:40, and 80:20, and the second factor is the noodle drying temperature with levels of 500C, 600C, and 700C. Each treatment is repeated three times. Chemical quality aspects that would be analyzed are water, ash, fiber, a...
Food Science & Nutrition, 2018
Mixture experiment was applied to optimize the canned cross‐linked high‐amylose starch yellow alkaline noodle formula. Processing factors of canned yellow alkaline noodle (YAN) cross‐linked by MTGase at different levels of Hylon VII were surveyed. The factors were wheat flour, Hylon VII starch (HAS) as a high‐amylose starch, and water in the mixture to achieve reduction in cooking loss, water uptake, swelling index, and thickness. Due to the effect of retort processing on YAN, pH, color, and texture were also examined. Analysis of variance showed that the linear mixture had a significant effect on the noodle properties. Optimum conditions were as follows: wheat flour of 75 g, HAS of 15 g, and water 67 ml. Results showed the suitable effect of Hylon in improving texture of canned YAN as well as high gel strength, neutral pH, lowest cooking loss, water uptake, swelling index, and color after retort processing. Therefore, high‐amylose decreased swelling of starch, cooking yield, and improved hardness which obtain a strong gel and better stability in canned noodle. The pH fall and the attainment of yellow color in the YAN containing Hylon can be explained by the availability of two important amino acids, lysine and glutamine which were involved in both cross‐linking reactions. The synergistic effect of low amount of flour and Hylon produced more tensile and hardness properties in canned noodle. Overall, the canned YAN prepared by adding Hylon developed the stronger gel which can withstand at high thermal retort processing and finally improve the shelf life of the final product.
AS, HMT-AS and CS starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS starches. Noodles prepared from native amaranth starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornstarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15 g/100 g in comparison to AS noodles (22.20 g/100 g). The HMT-AS based starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.
Production of Bihon-type Noodles from Maize Starch Differing in Amylose Content
Cereal Chemistry Journal, 2004
Cereal Chem. 81(4):475-480 Maize starches extracted from selected maize cultivars with 0.2-60.8% amylose contents were used to produce bihon-type noodles. Starch dough using a pregelatinized starch binder was prepared and extruded through a laboratory-scale extruder simulating the traditional process of making bihon in the Philippines. The normal maize starches with amylose content of ≈28% were successfully used for bihon-type noodle production, but waxy maize starches with 0.2-3.8% amylose content and high-amylose maize starches with 40.0-60.8% amylose content failed to produce bihontype noodles. Viscoamylograph profile parameters and swelling volume are significantly correlated to amylose content of maize starch samples evaluated. These physicochemical properties may be used to indicate that the starch samples at normal amylose levels may be used for bihon-type noodles. Starch noodles produced in the laboratory were not significantly different in terms of either cooking quality or textural properties from two commercially produced maize noodle samples, except for adhesiveness. The laboratory process and fabricated extruder can be used to produce bihon-type noodles.