Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

YALÇIN S. S., BAŞMAN A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.43, sa.9, ss.1637-1644, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 43 Sayı: 9
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1365-2621.2007.01674.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1637-1644
  • Anahtar Kelimeler: gluten-free, gum, noodle, quality, rice, starch gelatinisation, transglutaminase, RHEOLOGICAL PROPERTIES, INCREASING LEVELS, COOKING QUALITY, WHEAT, BARLEY, BREAD, SOY
  • Hacettepe Üniversitesi Adresli: Evet

Özet

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.