Abstract
Gluten free noodles have been made from a variety of ingredients, but very often without applying ingredients and process knowledge. Aim of this study was to build up gluten free noodles using tiger nut flour, a selection of hydrocolloids (guar gum, xanthan gum, inulin and carboxymethyl cellulose) and considering the impact of dough hydration in noodles making. Dough rheology, fresh noodles characteristics, cooking quality indicators and noodles quality after cooking were evaluated. Results showed that hydration level significantly affected dough rheology during mixing, heating and cooling, with a significant (P < 0.05) impact on hardness and firmness of fresh noodles and adhesiveness and firmness of cooked noodles. Hydrocolloids type significantly affected the characteristics of fresh and cooked noodles, but the extent of their effect was dependent on the hydration level applied during noodles making. In general, hydrocolloids increased dough consistency, resulting in fresh noodles with higher diameter, hardness and firmness, trend that was maintained after cooking, reducing cooking losses. In particular, gluten free tiger nut noodles made in the presence of 0.5% xanthan gum and adjusting the amount of water showed the best performance, with low cooking losses and high firmness.
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