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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...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
PeerJ Inc.
2020
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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. |
format | Online Article Text |
id | pubmed-7648449 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | PeerJ Inc. |
record_format | MEDLINE/PubMed |
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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