Impact of processing stages and additives on the structural quality of cornstarch bihon-type noodles
2021
Azanza, M.P.V. | Alejandro, C.B.S. | Jim, J.T. | Katigbak, S.K.V.
The study evaluated the structural changes in cornstarch-based bihon-type noodles formulated with xanthan gum (XG), rice flour (RF), palm olein (PO), and salt as adjunct ingredients at different processing stages that included: pre-gelatinization of starch binder, dough formation, manual extrusion, cooking by boiling, cold-shocking, and drying. Scanning electron microscopy (SEM), light microscopy, and differential scanning calorimetry (DSC) were utilized to monitor the structural changes. SEM results showed denser, flakier binder of the cornstarch xanthan gum rice flour noodle (CSXRFN) compared to cornstarch noodle (CSN) and cornstarch xanthan gum noodle (CSXN). The formation of spherulites as dense, hard, and brittle structures in dried noodles was also documented in SEM. Light microscopy indicated that CSN was less dense in structure and more prone to breakage, forming a hollow center in its dried noodle form, which was not established in noodles with XG and RF. DSC results showed endothermic thermograms. The DSC results of cooked samples were explained based on rehydration uptake mechanisms of the cooked samples and not gelatinization.
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