Gluten-free Noodles Research Articles

Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow

Kuey teow is one of the delicacies of Guangdong, China and is a gluten-free noodle dish made from rice. It has a short storage period and extending the shelf life by quick freezing induces quality deterioration due to temperature fluctuations. To improve its freeze-thaw frozen storage quality, this paper examined the effects of hydroxypropyl corn starch (HCS), guar gum (GG), and compound phosphates (CP) on the quality of quick-frozen kuey teow during freeze-thaw cycles. The mechanism was investigated by identifying changes in the moisture status, aging degree of the starch, and textural and cooking characteristics. The results showed that all three additions improved the toughness, chewiness and steaming characteristics of the kuey teow, with CP significantly enhancing chewiness. XRD and FTIR results revealed that GG more significantly inhibited the decrease of starch crystallinity, while HCS inhibited starch aging. GG, HCS and CP all improved the hydration characteristics and water holding capacity of rice starch. GG enhances the ability of starch to bind more tightly with water, resulting in a more uniform water distribution and a more continuous and tight structure of the kuey teow. This study will provide a theoretical basis for compounding and optimizing the quick-freezing of kuey teow.

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glucomannan content, and calories. However, no discernible effect was observed on the crude fiber and carbohydrate content. In comparison to the 25% NaCl, the 20% NaCl had lesser yam flour with lower moisture, ash, protein, total sugar, and reducing sugar content, but higher fat, glucomannan, and calories. The 25% NaCl soaked lesser yam flour was selected for the production of gluten-free dry noodles. Dry noodles were prepared with various proportions of lesser yam flour and mocaf flour, including 0:100 (TG0), 50:50 (TG1), 50:40 (TG2), 70:30 (TG3), 80:20 (TG4), and 90:10 (TG5). An increase in the proportions of lesser yam flour resulted in increased hardness and chewiness, along with decreased springiness and cohesiveness. Therefore, lesser yam could be processed into flour by soaking in NaCl solutions to produce better flour, with the optimal flour composition being 80% lesser yam flour and 20% mocaf flour for gluten-free noodles production. This suggested the potential for further development of lesser yam flour as a raw material for the production of gluten-free noodles.

Assessment the Effects of Psyllium and Hydrocolloids in Gluten-free Noodle

This study was performed to examine the effects of individual and combined usage of psyllium with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no statistically significant difference in b* and saturation index values. Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered statistically significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product.

Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle.

The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle production, but chicken breast meat (CBM) has not been the subject of such studies. Thus, we aimed to create protein-fortified gluten-free noodles using economical and nutritious CBM and compare their quality attributes with commonly used wheat flour noodles (WN). Among the CBM noodles (CN), CN with tapioca starch (CN-T) showed the highest sensory and textural similarity to WN. The color values of cooked noodles were not considerably different. The water absorption capacity and volume expansion ratio of CN-T were not significantly different from those of WN. In CNs, an ungelatinized microstructure was observed, and CN-T displayed well-formed structural bonds related to adhesiveness, similar to WN. The CN-T had a protein content about 2% higher than WN. This finding is informative for the development of gluten-free noodles using CBM.

Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality

One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional quality. This study used corn flour with 10.33 % protein and 1.57 % fiber and commercial hemp flour with 23.57 % protein and 28.75 % fiber. The pastas were made by extrusion by adding pregelatinized starch, ovalbumin and salt to obtain the control, then substitutions were made with 5 %, 10 % and 15 % hemp flour. The addition of hemp flour did not significantly affect the most important quality indicators, such as optimum cooking time and cooking residue, and even increased the firmness of the cooked pasta. Protein and fiber content increased significantly. It can be concluded that the addition of these percentages of hemp flour does not produce a deterioration of the technological quality of gluten-free pasta and allows for an increase in fiber and protein content, generating a significant improvement of nutritional quality.

Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour

The development of gluten-free noodles has become an option for those with gluten intolerance or aiming to reduce their gluten intake. Mocaf (Modified Cassava Flour), rich in starch and porang flour with glucomannan content, can be used as the base ingredient for making gluten-free noodles. This research aims to determine the optimal proportions of gluten-free noodles based on mocaf and porang flour. This research used a completely randomized design (CRD) with 1 factor, namely the proportion of mocaf flour and porang flour in 3 levels (60:40, 50:50, and 40:60). Observation data were analyzed using analysis of variance (ANOVA) and Tukey's further test at the 5% level. The results showed that the lowest water content of the noodles was found in treatment 60: 40 mocaf and porang flour, with a moisture content of 7.52%. The highest starch content was found in the treatment of 60:40 mocaf and porang flour, with a starch content of 44.04%. The highest crude fibre content was found in the 40:60 mocaf and porang flour treatment, with 6.52% crude fibre content.

Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder

Gluten-free noodles are a processed food that has become an alternative food for gluten-intolerant patients. This study investigated the effect of gluten-free wet noodles made from potato flour and tapioca starch (T1 = 40:60%, T2 = 50:50% and T3 = 60:40%) and its addition of kersen leaves powder (K1 = 5%, K2 = 10% and K3 = 15%) on consumer acceptability using hedonic and descriptive tests with color, aroma, taste and texture attributes involved 25 semi-trained panelists. The results showed that there was a significant difference (p < 0.05) in the level of consumer preference for color and texture and no significant difference (p > 0.05) in aroma and taste. The preferred formulations in terms of color were T1K3, which contained 40% potato flour and 60% tapioca starch with 15% kersen leaves powder, and T2K3, which included 50% potato flour and 50% tapioca starch with 15% kersen leaves powder. T2K3 was also preferred for aroma attributes, while T1K1, for taste attributes, contained 40% potato flour and 60% tapioca starch with 5% kersen leaves powder. T1K2 was preferred for texture attributes, which included 40% potato flour and 60% tapioca starch with 10% kersen leaves powder. Hedonic descriptive testing results showed significant differences for all formulations for each attribute. The current study’s findings indicated that the T1K2 formulation consisting of 40% potato flour and about 60% tapioca starch with 10% kersen leaves powder got the highest score on hedonic tests based on the results from all attributes.

DSC STUDIES OF THE EFFECT OF SODIUM CARBONATE, POLYOLS, AND EMULSIFIERS ON THERMAL PROPERTIES OF GLUTEN-FREE NOODLE DOUGH

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.

Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

Optimization and Marketing Analysis of Low-Oxalate Beneng Taro Flour (Xanthosoma undipes K. Koch) in Gluten-Free Noodles

Optimization and Marketing Analysis of Low-Oxalate Beneng Taro Flour (Xanthosoma undipes K. Koch) in Gluten-Free Noodles

A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds.

The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles' nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (15.6%), ash (5.68%), TDF (40.48%), TPC (25.5 mg GAE/100 g), and ABTS (70%) values were obtained for the noodles. Consequently, the valorization of the cold oil press industry's byproducts may be used as ingredients that add high value to gluten-free protein and fiber-rich noodle production, and they may gain interest from both processors and consumers.

Physicochemical and sensory evaluation of shirataki noodles prepared from porang and tapioca flours

Shirataki noodles are gluten-free noodles that gained popularity as a healthy food. To produce this product, the formulation becomes the main factors that must be considered carefully. The aim of this study was to determine the chemical, physical and organoleptic characteristics of shirataki noodles. The formulations used in this study was porang and tapioca flours with different ratio (100:0, 80:20, and 70:30). The results of the data obtained showed that the reduction of porang flour in shirataki noodles could decrease the elasticity and rehydration properties. The best formulation of shirataki noodle was made from 70% of porang flour. with a value of 11.98% water content, 2.26%, ash content, 0.02% fat content, 0.23% protein content, 85.50% carbohydrate content, 22.44% L* value, 72.22% rehydration power and 15.94% for elasticity.

Retrogradation behavior of starch dough prepared from damaged cassava starch and its application in functional gluten-free noodles

A novel starch-based model dough used to exploit staple foods was demonstrated to be feasible, which was based on damaged cassava starch (DCS) obtained by mechanical activation (MA). This study focused on the retrogradation behavior of starch dough and the feasibility of its application in functional gluten-free noodles. Starch retrogradation behavior was investigated by low field-nuclear magnetic resonance (LF-NMR), X-ray diffraction (XRD), scanning electron microscope (SEM), texture profile and resistant starch (RS) content analysis. During starch retrogradation, water migration, starch recrystallization and microstructure changes were observed. Short-term retrogradation could significantly alter the texture properties of starch dough, and long-term retrogradation promoted the formation of RS. The damage level influenced starch retrogradation, and damaged starch with the increasing damage level was beneficial to facilitate the starch retrogradation. Gluten-free noodles made from the retrograded starch had acceptable sensory quality, with darker color and better viscoelasticity than Udon noodles. This work provides a novel strategy for the proper utilization of starch retrogradation for the development of functional foods.

The physicochemical and thermal properties of unripe glutinous rice flour and application in gluten-free noodle

The physicochemical and thermal properties of unripe glutinous rice flour (UGRF) and its potential application in rice noodles were evaluated in this study. UGRF showed dramatically higher protein content (10.57%) compared to glutinous rice flour (GRF) but was lower in amylose content. The lower peak (1647.67 cP), breakdown (661.00 cP), final viscosity (1208.33 cP), and setback viscosity (218.67 cP) were observed in UGRF (p<0.05). Therefore, the solubility, swelling power, and water absorption capacity of UGRF were higher than in glutinous rice flour. The onset, peak, final temperature, and especially gelatinization enthalpy was significantly different (p<0.05) compared to glutinous rice flour. Flour formulas for gluten-free noodle preparation were made by substituting glutinous rice flour and tapioca flour with UGRF from 0-20% (by total flour weight). The pasting properties of flour mixtures were significantly decreased with increased UGRF content. The gluten-free noodle containing 5-20% of UGRF showed a low cooking loss, high cooking weight, high maximum load, reflection at yield, and also a green-yellow colour. The porous structure of dried gluten-free noodles was increased with an increase in UGRF content, which affects the stickiness and springiness of noodles. The addition of 5-10% of UGRF showed the most appropriate properties of making gluten-free noodles with good cooking and textural properties including overall acceptance from consumers and can be used as a healthy ingredient in a variety of noodles.

Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour

This work was aimed to investigate the physicochemical and microstructural properties of gluten-free noodles with dietary enriched pumpkin flour from canna or arrowroot starch which was enriched with pumpkin flour at different concentrations (0%, 5%, 10%, and 15%). The results showed that gluten-free noodles made from arrowroot starch exhibited higher cooking properties than that prepared from canna starch. The addition of pumpkin flour increased the chemical properties values (ash, protein, dietary fiber, beta-carotene) and the cooking properties values (cooking time, cooking loss, and water absorption). On the other hand, the lightness value, L*, was reduced and a* and b* values are chromaticity coordinates were raised when the percentages of pumpkin flour were increased. The microstructural analysis showed that all noodle samples exhibited no granular structures indicating fully gelatinized starch occurred during the noodle processing. The addition of pumpkin flour increased the small round rough surface particles that appeared on the noodle micro pictures.

Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat.

Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers.

Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value.

The study was aimed at obtaining a vermicelli formulation on a mixture of corn and rice flour, adding carrageenan and its economic analysis. The experiment applied a 2-factorial randomized block design, where factor 1 was a mixture of corn and rice flour (5 levels) and factor 2 was carrageenan concentration (5 levels), repeated three times. The data were analyzed using ANOVA provided in SPSS. When there were significant differences, the analysis proceeded with DMRT at a level of 5% to see differences among treatments. The results show that the higher the corn flour and carrageenan concentration, the higher the vermicelli's ash and fat content. The formulation produces wet vermicelli with a good appearance. The production of vermicelli uses an extruder method. The selected vermicelli formulation was a mixture of 25% corn flour with 75% rice flour and the addition of 0.6% carrageenan. The characteristics of the wet vermicelli are moisture content of 42.84%, ash content of 0.21% on a wet basis (wb), and fat content of 0.43% wb. The organoleptic test of vermicelli was color 3.9 (liked), aroma 3.6 (liked), texture 2.6 (quite soft), taste 3.7 (liked), and general appearance 3.5 (liked). Economically, making vermicelli made of corn and rice flour is profitable because the R/C ratio value is greater than one, which is 2.27. The resulting wet vermicelli resembles wet noodles, large in size and yellow in color, so it can be recommended as gluten-free noodles, suitable for consumption by people with gluten allergies.

Pemanfaatan Tepung Pisang-Singkong Sebagai Alternatif Pengganti Tepung Terigu Pada Pembuatan Mie Dengan Penambahan Putih Telur atau Isolat Kedelai

In general, wheat flour noodles have a chewy and elastic texture, due to the presence of amylose, amylopectin and gluten proteins. People with celiac disease are gluten intolerant, so to enjoy noodles like people in general, an alternative gluten-free flour is needed to replace wheat flour, one of which is banana-cassava flour. To increase the nutritional value and texture of noodles, such as using wheat flour, egg white protein or soybean isolate and xanthan gum or ash water are added. This study aims to determine the effect of adding egg white protein or soybean isolate and the effect of xanthan gum or water ash on banana-cassava flour noodles on the physicochemical and sensory profiles. The research stages are the production of banana-cassava flour noodles, physicochemical profile analysis includes chemical profiles (moisture content, ash content and protein content), physical profile (optimum cooking time, swelling index, cooking loss and water absorption) and gluten content and sensory testing. The results of the analysis showed that the chemical profile of banana-cassava flour noodles met the wet noodle quality standard set by SNI 2987-2015, while the ash content was higher than the quality standard. Some good formulas, the water and ash content in the addition of egg white and xanthan gum (PTX) were around 4.95% and 1.80%, respectively, while the protein content in the addition of soybean isolate and water ash (PKA) was 12.89%. . Physical profiles for cooking time and swelling index on the addition of soybean isolate and water ash (PKA) were 2.50 minutes and 186.10%, respectively, cooking loss on the addition of egg white and xanthan gum (PTX) was 5.85%, while the water absorption in the addition of egg white and water ash (PTA) was 73.95%. Gluten levels in the addition of soybean isolates and water ash (PKA) ranged from 1.10%. The physicochemical profile of banana-cassava flour noodles was influenced by the type of protein and the best formula for gluten-free noodles was the addition of soy isolate. While the ash content, swelling index, water absorption, and gluten content are influenced by the type of agglomerate, and the best formulation for gluten-free noodles is the addition of ash water. The results of the organoleptic test obtained an average score of 4 (out of a scale of 5) on the attributes of color, aroma, taste, texture, and overall preference for the banana-cassava flour noodle sample.

Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles

Gluten-free noodles, e.g. potato starch noodles, are getting popular due to the increasing population with gluten sensitivity and celiac disease. However, due to the lack of gluten network, the solid loss of potato starch noodles during cooking leads to lower textural and sensory attributes. The starch modification provides the opportunity to address these shortcomings. Here, we report the application of heat-moisture treated (HMT) potato starch with added salt as a binder to improve the cooking and textural properties of potato starch noodles. In the presence of sodium tripolyphosphate (STPP) and sodium chloride (SC), starch granules exhibited irregular shapes and deformed crystalline growth rings, agglomerated due to partial gelatinization, and lost double-helical structures and the perfection of crystallites after being subjected to HMT. As affected by the starch-ions interactions and changed water structure, HMT-modified starch with added SC and STPP had higher pasting temperatures, less amylose leaching, and lower gelatinization enthalpies and pasting viscosities than HMT starch without salts. Meanwhile, higher cross-over temperatures and lower G’ values were found in HMT starch with added STPP and SC compared to HMT starch. Iodine-staining micrographs also confirmed the delay in the disintegrating process of starch granules in HMT-modified starch with added SC and STPP. Furthermore, when HMT-modified starch with added SC was applied as binder paste, starch dough owned higher hardness and starch noodles exhibited less solid loss and broken noodles, firmer texture, and better elasticity. The results thus provide the opportunity to improve the textural attributes of potato starch noodles with the application of HMT potato starch and salt as the binder. • Structural changes of starch before and after HMT as affected by salts are studied. • Adding sodium chloride induces the losses of ordered structure of starch during HMT. • Adding salts delays the disintegrating of starch granules during gelatinization. • HMT starch with added sodium chloride (HPS-SC) has better heat and shear stability. • HPS-SC as a binder improves cooking performance and texture of starch noodles.

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles.

The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour. As a result, the damaged starch content, water solubility index, water absorption index and swelling power of buckwheat flour all increased. It was worth noting that moderately ground buckwheat flour powder (D50 = 65.86 μm) had the highest pasting viscosity and gel hardness. The breaking rate and cooking loss of extruded whole buckwheat noodles made from the above powder were reduced by 33% and 16%, respectively. Meanwhile, they possessed the highest lightness and firmest network structure. Jet milling increased the soluble dietary fiber (SDF) content from 3.45% to 4.39%, and SDF further increased to 5.28% after noodle extrusion. This study was expected to provide a reference for exploiting high-quality gluten-free noodles from the perspective of milling.