Role of xanthan gum in wheat‐highland barley dough and noodle quality

Abstract

Xanthan gum (XG) (0.5%, 1.0%, 1.5%) has been added to wheat-highland barley noodle (WHBN, 50:50) for improving noodle texture and quality. The structural, rheological, gelatinization, cooking, and textural properties of WHBN were studied. XRD results showed increased addition of XG reduced the relative crystallinity of WHBN. Increased XG in WHBN enhanced the peak viscosity, trough viscosity, breakdown value, final viscosity, and setback, whereas decreased the pasting temperature of WHBN. Rheological studies showed the addition of XG increased the storage modulus (G′) and loss modulus (G″) of WHBN dough. Water uptake of noodles was increased from 140.42% (WHBN) to 154.10% (WHBN-1.5%XG), whereas, cooking loss was reduced from 8.84% to 7.45% correspondingly. Textural profile analysis exhibited 1.5%XG addition increased the hardness of WHBN from 365.43 to 1063.29 g. Overall, 1.5%XG addition to WHBN appeared to be the most viable for improving structural, rheological, pasting, textural, and cooking qualities of WHBN. Practical applications This study showed the improving effect of xanthan gum on wheat-highland barley noodle regarding to structural, rheological, gelatinization, cooking, and textural properties.