Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles

Kraithong, Supaluck; Theppawong, Atiruj; Lee, Suyong; Huang, Riming

doi:10.1016/j.foodhyd.2023.108821

Cited by 11 publications

(3 citation statements)

References 106 publications

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“…Emulsification entails reducing surface activity at the oil-water interface followed by the stabilization of tiny particles before and post-emulsification (Maity et al, 2018). The inclusion of edible gums in novel food products for instance, the incorporation of gum arabic in milled rice noodles, a gluten-free formulation relatively reduced the rigidity and robustness of the extruded noodles (Kraithong et al, 2023). Certain edible gums possess healthpromoting attributes that assist in the recovery from ulcers, whooping cough, asthma, kidney disorders, and urinary diseases as well as speed up the healing process while minimizing potential after effects.…”

Section: Functional Characteristics Of Edible Gumsmentioning

confidence: 99%

Edible gums—An extensive review on its diverse applications in various food sectors

Kadirvel,

Narayana

2023

Food Bioengineering

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In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

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Section: Functional Characteristics Of Edible Gumsmentioning

confidence: 99%

Edible gums—An extensive review on its diverse applications in various food sectors

Kadirvel,

Narayana

2023

Food Bioengineering

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“…At this time, the gluten network could no longer wrap the starch particles well, and most of the starch particles were exposed. This was primarily due to the fact that KGM competed to absorb water in the dough, causing the inadequate hydration of wheat protein and blocking the formation of the gluten protein network structure [14,37]. Compared with KGM noodles, CK noodles displayed less flat cross-sections.…”

Section: Microstructure Analysismentioning

confidence: 99%

Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles

Wang,

He,

Huang

et al. 2023

Foods

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To improve the quality of the characteristics of yellow alkaline noodles and enrich their nutritional value, konjac glucomannan (KGM) with or without chitosan coating were added to noodles, and their application effects were investigated in terms of color, texture, water absorption, starch digestion, total plate count (TPC) and microstructure. Chitosan–konjac glucomannan (CK) complex was firstly prepared by embedding konjac powder with chitosan sol. After embedding, the hydrophilicity of KGM decreased significantly. Then, either CK or native KGM were mixed evenly with flour before saline water, and soda was subsequently added to produce noodles. Compared with native KGM, CK provided the noodles with a higher brightness and a lighter yellow color. In terms of texture properties, although the firmness of CK noodles was weaker than that of KGM noodles, the tensile properties were enhanced. After embedding, the water absorption of CK noodles decreased and the content of resistant starch (RS) in the noodles increased. During storage, the TPC in CK noodles was significantly lower than that in KGM noodles. At a CK content of 5%, the noodles presented a lightness of 87.41, a b value of 17.75, a shear work of 39.9 g·cm, a tensile distance of 84.28 cm, a water absorption of 69.48%, a RS content of 17.97% and a TPC of 2.74 lg CFU/g at 10 days. In general, KGM with chitosan coating could improve the physicochemical qualities of noodles and extend their shelf life to a certain extent.

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“…Indica rice is the most widely planted variety with wider applications, and rice noodles are usually prepared from rice flour with amylose content of over 20% (Kraithong et al ., 2023). Unlike extruded noodles, conventionally sheeted noodles with high‐level substitution of rice flour often show looser gel structure (Zhang et al ., 2024).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

Li,

Wang,

Ren

et al. 2024

Int J of Food Sci Tech

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SummaryMaking noodles based on broken rice (BR) is a green approach to promote the utilisation of rice byproducts (the underutilised bio‐materials with vast annual production). In this study, BR of Indica, Japonica and Glutinous varieties were semi‐dry milled to yield flour (BRI, BRJ and BRG). They were substituted for wheat flour at the level of 10% to prepare W‐BRI, W‐BRJ and W‐BRG noodles respectively. Among three varieties, BRG showed greatest whiteness, highest relative crystallinity and lowest pasting viscosities. Substitution of all BR flours decreased percentage of α‐helix but increased β‐sheet in fresh noodles. BRG substitution markedly enhanced the binding tightness of water to gluten or starch. Owing to the strongest swelling power and lowest pasting temperature (59.1 °C) of BRG, W‐BRG noodles showed shortest cooking time and highest cooking yield (190.64%). All noodles were sensorily acceptable, among which W‐BRG noodles had the greatest softness and least stickiness. W‐BRJ noodles presented more uniform and tightly packed microstructure, which might explain their lowest cooking loss (6.65%) and greater springiness. W‐BRI dough sheet had the most viscoelastic, and its noodles had the highest cohesiveness (0.65). Selective utilisation of rice variety is crucial for producing noodles with characteristic quality.

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Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles

Cited by 11 publications

References 106 publications

Edible gums—An extensive review on its diverse applications in various food sectors

Edible gums—An extensive review on its diverse applications in various food sectors

Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

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