Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles
| Autor: | Jingwen Cai, Yunyun Xu, Marilyn Yi Pei Tan, Mann Na Ngan-Loong, Lin Kiat Saw, Jie Hong Chiang |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
chemistry.chemical_classification
Chemistry Starch Rheometer fungi food and beverages 04 agricultural and veterinary sciences Polysaccharide 040401 food science Viscosity chemistry.chemical_compound 0404 agricultural biotechnology Chewiness Ultimate tensile strength medicine Gluten free Food science Xanthan gum Food Science medicine.drug |
| Zdroj: | Journal of Food Engineering. 186:1-9 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2016.03.033 |
| Popis: | This study reported a quality improver of gluten-free food formulated using hydrothermally treated polysaccharide mixtures (HTT-PSM) of glutinous rice flour and xanthan gum at different concentrations. The pasting and viscoelastic properties were determined by rapid visco analyser and rheometer respectively. The results showed that HTT-PSM had a lower gelatinisation temperature, higher peak viscosity and weaker gel strength than native glutinous rice flour. The incorporation of HTT-PSM into rice dough decreased the dough development time and stability significantly; and increased its extensibility from 2.8 mm to 11.9 mm. Its high extensibility attribute enabled the dough to make gluten-free noodles with higher tensile strength and similar texture profile as compared to wheat noodles. Sensory evaluation showed that the overall texture of the gluten-free noodles was acceptable, but not as comparable to wheat noodles. Positive correlations were observed between xanthan gum content and peak viscosity, gel strength, noodle tensile strength, hardness and chewiness. |
| Databáze: | OpenAIRE |
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