Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
2016
Loubes, María A. | Flores, Silvia K. | Tolaba, Marcela P.
The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn starch; xanthan gum; and guar gum provided a satisfactory mechanical behavior. Pasta formulation was optimized by mixture design, which included seven combinations of gelatinized corn starch, xanthan gum and guar gum. Each combination (8.5%) was blended with modified rice starch (86.7%) and gelatinized rice flour (4.8%) as dry ingredients. Synergistic effects between gums could be detected. Optimum mixture (7.8% gelatinized corn starch, 0.7% guar gum without xanthan gum) obtained by maximizing strain at break (17.9%) and simultaneously minimizing cooking loss (13%) also showed satisfactory values of water absorption (58.7%) and stress at break (31.5 kPa). The capacity of gelatinized rice flour and gelatinized corn starch to induce starch network formation was enhanced by the pre-gelatinized character of modified rice flour. The use of gums in pasta formulated with thermo-mechanical modified rice flour could be significantly reduced by substituting them partially with gelatinized corn starch, without reduction of noodle quality.
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