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The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles
Author(s) -
Tan HuiLing,
Tan ThuanChew,
Easa Azhar Mat
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13742
Subject(s) - locust bean gum , xanthan gum , food science , guar gum , chemistry , carrageenan , browning , materials science , rheology , composite material
Summary The effects of table salt ( TS ) and hydrocolloids on water‐holding capacity, optimum cooking time, cooking qualities, pH and textural properties of noodles were investigated. TS , xanthan gum ( XG ), carrageenan ( CRG ), Arabic gum ( AG ) and locust bean gum ( LBG ) were added at 0.5%, 1.0%, 1.5% and 2.0% of flour weight. XG , CRG and LBG contributed to significantly ( P < 0.05) higher water‐holding capacity of dough and firmer texture, but significantly ( P < 0.05) lower cooking loss than zero‐salt noodles ( ZSNs ) and white‐salted noodles ( WSNs ). Hydrocolloids contributed in shorter optimum cooking time than ZSNs . Springiness of noodles was not significantly ( P > 0.05) affected by increment of TS and hydrocolloids. TS 1.5, ZSN ‐ XG 1.5, ZSN ‐ XG 2.0 and ZSN ‐ CRG 1.5 had significantly ( P < 0.05) higher cooking yield than ZSNs . The increment of TS and hydrocolloids had significantly ( P < 0.05) increased the pH values of noodles. ZSN ‐ XG 2.0, ZSN ‐ CRG 1.5 and ZSN ‐ LBG 1.5 may be useful to enhance ZSNs due to the better noodles qualities than ZSNs.