EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut

Syed Insha Rafiq,D.C Saxena,Syed Mansha Rafiq,T Srivastava,S Rani,S Kakkar

doi:10.1051/matecconf/20165704005

Syed Insha Rafiq, D.C Saxena + Show 4 more

Open Access

https://doi.org/10.1051/matecconf/20165704005

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Abstract

The present study was focused to investigate the effects of hydrocolloids (guar gum and xanthan gum) at additional levels (1%, 2% and 3%) on the noodle characteristics prepared from horse chestnut flour. The qualities of noodles prepared from horse chestnut flour were compared with wheat flour based noodles in terms of cooking characteristics, textural and sensory properties. The hydrocolloid addition in noodles resulted in improvement of cooking and textural qualities in consistent to control sample. The incorporation of 3% gum significantly increased cooking properties and the firmness of cooked noodles. The results of the sensory evaluation based on a nine point hedonic scale revealed that apart from the control, noodles with 3% gum were acceptable to the panellists.

Highlights

Noodles, a traditional staple food in many Asian countries, have been consumed for thousands of years
The analysis indicates the amount of water absorbed by the noodle during cooking process
Cooking characteristics of noodles Noodles were prepared from horse chestnut flour using hydrocolloids viz. xanthan gum and guar gum in different proportions and were tagged as: HCNO: Native Horse Chestnut flour noodles XG1: Noodles with 1% xanthan gum XG2: Noodles with 2% xanthan gum XG3: Noodles with 3% xanthan gum GG1: Noodles with 1% guar gum GG2: Noodles with 2% guar gum GG3: Noodles with 3% guar gum

Summary

Introduction

A traditional staple food in many Asian countries, have been consumed for thousands of years. It is becoming increasingly popular worldwide for its convenience, low cost, availability of various products with desirable sensory attributes having varied taste and texture, beneficial nutrition, and long shelf-life. It is considered as one of the main carbohydrate-based foods generally prepared from wheat flour. Noodles are generally prepared by mixing raw materials, dough sheeting, and cutting [5]. Noodles can be made from various cereal and non-cereal flours like wheat, rice, buckwheat, millets, etc

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