Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ

article

Supaluck Kraithong¹  Saroat Rawdkuen¹ 

[1] Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University

关键词: Extruded noodle;    Quality characteristics;    Hydrocolloids;    Red Jasmine rice;    Hom Mali Dang;   

DOI  :  10.7717/peerj.10235

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

【 授权许可】

CC BY