Abstract
Alkaline salt confers unique characteristics to noodles. Polyols and emulsifiers can be used to improve noodle quality and prolong their shelf life. However, there is no information regarding the effect of alkali in combination with polyols and emulsifiers on the properties of noodle dough. This research aimed to study the effects of emulsifiers [lecithin and distilled monoglycerides (DMG)] and polyols (glycerol and sorbitol) with or without sodium carbonate on the thermal properties of gluten-free noodle dough during gelatinisation and retrogradation analysed by DSC. Results showed that the addition of alkali increased the gelatinisation temperature of noodle dough (pH ~10). The effect of incorporating either emulsifiers or polyols on gelatinization temperature was significant in a neutral system compared to an alkaline system. The control presented the lowest onset temperature to melt the retrograded sample, indicating a less crystalline arrangement. Noodle dough in neutral pH had both type I and II ALCs, while alkaline noodle dough presented only type I ALCs. All retrograded samples presented only type I ALC. Polyol significantly decreased ALC formation. In conclusion, alkali had a significant effect on gelatinisation properties and proved effective in preventing the formation of crystals in starch containing DMG after cold storage.
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