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

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), re...

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Autores principales: Kraithong, Supaluck, Rawdkuen, Saroat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7648449/
https://www.ncbi.nlm.nih.gov/pubmed/33194418
http://dx.doi.org/10.7717/peerj.10235
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author Kraithong, Supaluck
Rawdkuen, Saroat
author_facet Kraithong, Supaluck
Rawdkuen, Saroat
author_sort Kraithong, Supaluck
collection PubMed
description 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.
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spelling pubmed-76484492020-11-12 Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle Kraithong, Supaluck Rawdkuen, Saroat PeerJ Agricultural Science 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. PeerJ Inc. 2020-11-04 /pmc/articles/PMC7648449/ /pubmed/33194418 http://dx.doi.org/10.7717/peerj.10235 Text en ©2020 Kraithong and Rawdkuen https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ) and either DOI or URL of the article must be cited.
spellingShingle Agricultural Science
Kraithong, Supaluck
Rawdkuen, Saroat
Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
title Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
title_full Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
title_fullStr Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
title_full_unstemmed Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
title_short Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
title_sort effects of food hydrocolloids on quality attributes of extruded red jasmine rice noodle
topic Agricultural Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7648449/
https://www.ncbi.nlm.nih.gov/pubmed/33194418
http://dx.doi.org/10.7717/peerj.10235
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