Abstract
Partially hydrolyzed guar gum was prepared via enzymatic hydrolysis of native guar gum. Partially hydrolyzed guar gum (PHGG) thus obtained after enzymatic hydrolysis contained 80.04% soluble dietary fiber and 83.1% total dietary fiber. In present study, the effect of process variables such as PHGG level (1–5%), water level (30–40%) and mixing time (2–6 min) on response variables i.e. cooking yield, cooking loss and overall acceptability of noodles were studied using response surface methodology. The second order model obtained for cooking yield, cooking loss and overall acceptability of noodles revealed coefficient of determination of 0.9796, 0.9446 and 0.7787, respectively. The optimum values for independent variables i.e. PHGG level, water level and mixing time were 2.23, 32.03% and 2.81 min, respectively. Results showed that noodles with reduced cooking yield, increased cooking loss and improved sensory and textural characteristics were prepared with fortification of 2.23% partially hydrolyzed guar gum as soluble fibre.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
