International Journal of Nutrition and Food Sciences

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Design of a Premix for Making Gluten Free Noodles

Received: 22 September 2014    Accepted: 8 October 2014    Published: 20 October 2014
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Abstract

The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".

DOI 10.11648/j.ijnfs.20140305.29
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5, September 2014)
Page(s) 488-492
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Noodles, Starches, Hydrocolloids, Guar Gum

References
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[8] Granito, M. and Ascanio, V. (2009). Desarrollo transferencia tecnológica de pastas funcionales extendidas con leguminosas. Archivos Latinoamericanos de Nutrición. 59:71-77.
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Cite This Article
  • APA Style

    Silvana Beatriz Sabbatini, Hugo Diego Sanchez, Maria Adela de la Torre, Carlos Alberto Osella. (2014). Design of a Premix for Making Gluten Free Noodles. International Journal of Nutrition and Food Sciences, 3(5), 488-492. https://doi.org/10.11648/j.ijnfs.20140305.29

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    ACS Style

    Silvana Beatriz Sabbatini; Hugo Diego Sanchez; Maria Adela de la Torre; Carlos Alberto Osella. Design of a Premix for Making Gluten Free Noodles. Int. J. Nutr. Food Sci. 2014, 3(5), 488-492. doi: 10.11648/j.ijnfs.20140305.29

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    AMA Style

    Silvana Beatriz Sabbatini, Hugo Diego Sanchez, Maria Adela de la Torre, Carlos Alberto Osella. Design of a Premix for Making Gluten Free Noodles. Int J Nutr Food Sci. 2014;3(5):488-492. doi: 10.11648/j.ijnfs.20140305.29

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  • @article{10.11648/j.ijnfs.20140305.29,
      author = {Silvana Beatriz Sabbatini and Hugo Diego Sanchez and Maria Adela de la Torre and Carlos Alberto Osella},
      title = {Design of a Premix for Making Gluten Free Noodles},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {5},
      pages = {488-492},
      doi = {10.11648/j.ijnfs.20140305.29},
      url = {https://doi.org/10.11648/j.ijnfs.20140305.29},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.29},
      abstract = {The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Design of a Premix for Making Gluten Free Noodles
    AU  - Silvana Beatriz Sabbatini
    AU  - Hugo Diego Sanchez
    AU  - Maria Adela de la Torre
    AU  - Carlos Alberto Osella
    Y1  - 2014/10/20
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140305.29
    DO  - 10.11648/j.ijnfs.20140305.29
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 488
    EP  - 492
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140305.29
    AB  - The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".
    VL  - 3
    IS  - 5
    ER  - 

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Author Information
  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

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