Abstract
In this study, gluten-free noodles were developed and the physicochemical quality of gluten-free noodles added with nondigestible maltodextrin (NMD) was also investigated. The gluten-free noodles were prepared by addition of 0, 5, 7, and 9% NMD of total ingredients except water. Inhibition activities for α-amylase and α-glucosidase according to the addition amounts of NMD were evaluated. As a result, activities of carbohydrate-digestive enzymes decreased with an increase of the added NMD amounts. Water binding capacity and solubility of raw noodles increased upon NMD addition. Swelling power also increased as temperature rose. L value of raw noodles decreased with the addition of NMD, but b value increased. Texture profile analysis of cooked noodles showed reduction of hardness, springiness, and chewiness of noodles with NMD. On the other hand, tensile strength of cooked noodles containing up to 7% NMD was not significantly different from that of noodle without NMD. In the sensory evaluation, elasticity of noodles with 9% NMD was lower than that of other noodles, whereas other characteristics of noodles were not significantly different among noodles. Therefore, it was confirmed that the addition of 5~7% NMD had little effect on the sensory quality of noodles.
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