AI Article Synopsis
- The study examined the impact of hydrocolloids like Sodium polyacrylate, xanthan gum, and sodium alginate on the energy use and quality of frozen cooked noodles.
- Results indicated that adding these hydrocolloids significantly lowered the gelatinization temperature and improved the texture properties of the noodles.
- Among the tested additives, xanthan gum was the most effective, and the optimal ratios for the hydrocolloids were determined for enhanced sensory quality.
Article Abstract
Effects of hydrocolloids such as Sodium polyacrylate, xanthan gum and sodium alginate on the energy consumption and quality of frozen cooked noodles were investigated. Results showed that gelatinization temperature (GT) shortened significantly and texture properties (hardness, firmness, break strength) of frozen cooked noodle were significantly improved by adding different hydrocolloid additives (P < 0.05). Nevertheless, there were no significant differences of glass-transition temperature between hydrocolloid fortified and non fortified frozen cooked noodles. Moreover, the hydrocolloids improved quality of cooked noodle and increased energy consumption, however, xanthan gum showed the best results. The optimized constituents were: sodium polyacrylate 0.13 %, xanthan gum 0.86 %, sodium alginate 0.18 % with predicted sensory scores of 90.30. The study showed that hydrocolloids could be used as modifying agents in frozen cooked noodle process.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4921093 | PMC |
| http://dx.doi.org/10.1007/s13197-016-2217-9 | DOI Listing |
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