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Abstract:

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.

Registro:

Documento: Artículo
Título:Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
Autor:Loubes, M.A.; Flores, S.K.; Tolaba, M.P.
Filiación:Industry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
Palabras clave: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
Año:2016
Volumen:69
Página de inicio:280
Página de fin:286
DOI: http://dx.doi.org/10.1016/j.lwt.2016.01.055
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v69_n_p280_Loubes

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Citas:

---------- APA ----------
Loubes, M.A., Flores, S.K. & Tolaba, M.P. (2016) . Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design. LWT - Food Science and Technology, 69, 280-286.
http://dx.doi.org/10.1016/j.lwt.2016.01.055
---------- CHICAGO ----------
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" . LWT - Food Science and Technology 69 (2016) : 280-286.
http://dx.doi.org/10.1016/j.lwt.2016.01.055
---------- MLA ----------
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" . LWT - Food Science and Technology, vol. 69, 2016, pp. 280-286.
http://dx.doi.org/10.1016/j.lwt.2016.01.055
---------- VANCOUVER ----------
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. LWT - Food Sci. Technol. 2016;69:280-286.
http://dx.doi.org/10.1016/j.lwt.2016.01.055