Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design

The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn star...

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Detalles Bibliográficos
Autores principales: Loubes, M.A., Flores, S.K., Tolaba, M.P.
Formato: JOUR
Materias:
Hydrocolloids
Mixture design
Planetary ball milling
Rice pasta
Tensile strength test
Ball milling
Milling (machining)
Mixtures
Starch
Tensile strength
Water absorption
Functional ingredient
Mechanical behavior
Rice pastas
Synergistic effect
Thermo-mechanical
Xanthan gum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v69_n_p280_Loubes
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v69_n_p280_Loubes
record_format dspace
spelling todo:paper_00236438_v69_n_p280_Loubes2023-10-03T14:34:20Z Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design Loubes, M.A. Flores, S.K. Tolaba, M.P. Hydrocolloids Mixture design Planetary ball milling Rice pasta Tensile strength test Ball milling Milling (machining) Mixtures Starch Tensile strength Water absorption Functional ingredient Hydrocolloids Mechanical behavior Mixture design Planetary ball milling Rice pastas Synergistic effect Thermo-mechanical Xanthan gum The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn starch; xanthan gum; and guar gum provided a satisfactory mechanical behavior. Pasta formulation was optimized by mixture design, which included seven combinations of gelatinized corn starch, xanthan gum and guar gum. Each combination (8.5%) was blended with modified rice starch (86.7%) and gelatinized rice flour (4.8%) as dry ingredients. Synergistic effects between gums could be detected. Optimum mixture (7.8% gelatinized corn starch, 0.7% guar gum without xanthan gum) obtained by maximizing strain at break (17.9%) and simultaneously minimizing cooking loss (13%) also showed satisfactory values of water absorption (58.7%) and stress at break (31.5 kPa). The capacity of gelatinized rice flour and gelatinized corn starch to induce starch network formation was enhanced by the pre-gelatinized character of modified rice flour. The use of gums in pasta formulated with thermo-mechanical modified rice flour could be significantly reduced by substituting them partially with gelatinized corn starch, without reduction of noodle quality. © 2016 Elsevier Ltd. Fil:Flores, S.K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v69_n_p280_Loubes
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Hydrocolloids
Mixture design
Planetary ball milling
Rice pasta
Tensile strength test
Ball milling
Milling (machining)
Mixtures
Starch
Tensile strength
Water absorption
Functional ingredient
Hydrocolloids
Mechanical behavior
Mixture design
Planetary ball milling
Rice pastas
Synergistic effect
Thermo-mechanical
Xanthan gum
spellingShingle Hydrocolloids
Mixture design
Planetary ball milling
Rice pasta
Tensile strength test
Ball milling
Milling (machining)
Mixtures
Starch
Tensile strength
Water absorption
Functional ingredient
Hydrocolloids
Mechanical behavior
Mixture design
Planetary ball milling
Rice pastas
Synergistic effect
Thermo-mechanical
Xanthan gum
Loubes, M.A.
Flores, S.K.
Tolaba, M.P.
Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
topic_facet Hydrocolloids
Mixture design
Planetary ball milling
Rice pasta
Tensile strength test
Ball milling
Milling (machining)
Mixtures
Starch
Tensile strength
Water absorption
Functional ingredient
Hydrocolloids
Mechanical behavior
Mixture design
Planetary ball milling
Rice pastas
Synergistic effect
Thermo-mechanical
Xanthan gum
description The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn starch; xanthan gum; and guar gum provided a satisfactory mechanical behavior. Pasta formulation was optimized by mixture design, which included seven combinations of gelatinized corn starch, xanthan gum and guar gum. Each combination (8.5%) was blended with modified rice starch (86.7%) and gelatinized rice flour (4.8%) as dry ingredients. Synergistic effects between gums could be detected. Optimum mixture (7.8% gelatinized corn starch, 0.7% guar gum without xanthan gum) obtained by maximizing strain at break (17.9%) and simultaneously minimizing cooking loss (13%) also showed satisfactory values of water absorption (58.7%) and stress at break (31.5 kPa). The capacity of gelatinized rice flour and gelatinized corn starch to induce starch network formation was enhanced by the pre-gelatinized character of modified rice flour. The use of gums in pasta formulated with thermo-mechanical modified rice flour could be significantly reduced by substituting them partially with gelatinized corn starch, without reduction of noodle quality. © 2016 Elsevier Ltd.
format JOUR
author Loubes, M.A.
Flores, S.K.
Tolaba, M.P.
author_facet Loubes, M.A.
Flores, S.K.
Tolaba, M.P.
author_sort Loubes, M.A.
title Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_short Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_full Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_fullStr Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_full_unstemmed Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_sort effect of formulation on rice noodle quality: selection of functional ingredients and optimization by mixture design
url http://hdl.handle.net/20.500.12110/paper_00236438_v69_n_p280_Loubes
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AT floressk effectofformulationonricenoodlequalityselectionoffunctionalingredientsandoptimizationbymixturedesign
AT tolabamp effectofformulationonricenoodlequalityselectionoffunctionalingredientsandoptimizationbymixturedesign
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