EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut

Rafiq, Syed Insha; Rafiq, Syed Mansha; Saxena, D.C.

doi:10.1051/matecconf/20165704005

Cited by 4 publications

(3 citation statements)

References 10 publications

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“…For instance, the addition of 2% guar gum to corn flour noodle formulation can increase water absorption capacity from 6 to 6.86 g/g (Udachan & Sahoo, 2017). Similarly, Rafiq et al (2016) reported that the addition of 2% guar gum to horse chestnut flour noodle formulations increased water absorption by 16%.…”

Section: Water Absorption Of Analog Ricementioning

confidence: 94%

“…The flour mixture was supplemented with STPP at 0.3% and 0.5% concentrations (Obadi et al, 2022;Zhao et al, 2022) as well as guar gum at 0.5% and 2% (Rafiq et al, 2016) after steaming. These concentrations can significantly reduce cooking loss in noodles.…”

Section: Analog Rice Makingmentioning

confidence: 99%

“…Guar gum, a hydrocolloid, is often added to nonwheat noodle production to improve cooking quality and sensory characteristics. The addition of 2% guar gum can reduce cooking loss by 3.53% in noodles made from horse chestnut flour (Rafiq et al, 2016). The cooking loss parameter in noodles is closely related to the amount of solids lost during cooking.…”

Section: Water Solubility Index Of Analog Ricementioning

confidence: 99%

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The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour

Puspitasari,

Pudjianto,

Darussalam

et al. 2024

agriTECH

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Gaplek flour is a processed product of cassava preservation abundant during the harvest season in Lampung Province. The high carbohydrate content in cassava facilitates the processing of gaplek flour into carbohydraterich food source, such as analog rice. Therefore, this study aimed to investigate the effect of adding STPP and guar gum on the formulation of analog rice made from 70% gaplek flour and 30% corn flour. Analog rice was produced using the extrusion method with a twin-screw extruder. The results showed that the addition of STPP did not affect water absorption characteristics. The solubility of rice in deep water also decreased with increasing amounts of STPP and guar gum. Meanwhile, guar gum significantly increased water absorption and reduced the solubility of rice in water. The degree of gelatinization decreased with the addition of both materials. The addition of 0.3-0.5% STPP and 0.5-2% guar gum had no significant effect on hardness, stickiness, elasticity, and cohesiveness of analog rice prepared using a cooker.

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Section: Water Absorption Of Analog Ricementioning

confidence: 94%

Section: Analog Rice Makingmentioning

confidence: 99%

Section: Water Solubility Index Of Analog Ricementioning

confidence: 99%

See 1 more Smart Citation

The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour

Puspitasari,

Pudjianto,

Darussalam

et al. 2024

agriTECH

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Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles

Hu,

Guo,

Liu

et al. 2024

LWT

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Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

Halim,

Kusuma,

Hardoko

et al. 2023

Food sci. technol. int.

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Noodle analog is a non-gluten-based noodle. Noodle analog made from rice flour is known to have less desirable physical characteristics, such as a harder and less chewy texture. The addition of guar gum as a hydrocolloid and egg in this research was done to improve the rice-flour-based noodle analog characteristics. The aim of this research was to determine the best guar gum and egg concentration to enhance the noodle analog characteristics. The guar gum was added in several concentrations (1.5%, 2%, 2.5%, and 3% w/w), and raw fresh chicken egg was also added in different concentrations (3%, 5%, and 7% w/w). The best noodle analog was obtained with the addition of 3% guar gum and 5% raw fresh chicken egg. This formulation has the lowest adhesiveness value, high elongation, cohesiveness and springiness, with better cooking quality, such as low cooking loss and moderate water absorption. The best noodle analog was then compared to the commercial noodle. The noodle analog had a lower cooking loss, but the wheat flour-based commercial noodle still had better textural properties, such as softer, less adhesive, and springier texture. However, the noodle analog had better cohesiveness and higher tensile strength with a similar elongation compared to wheat flour-based commercial noodle.

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EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut

Cited by 4 publications

References 10 publications

The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour

The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour

Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

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