A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum

송가영,; 김영순,; 신소연,; 오현빈,; 정기영,

doi:10.20878/cshr.2017.23.4.012012012

culinarysciencehospitalityresearch

2017

DOI: 10.20878/cshr.2017.23.4.012012012

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A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum

송가영 송가영¹,

김영순 김영순²,

신소연 신소연³

et al.

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Cited by 3 publications

References 11 publications

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Preparation and Quality Characteristics of Noodles Added With Baromi 2 Floury Rice

Jeong,

Park,

Kwak

et al. 2023

Food Engineering Progress

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This study investigated the quality characteristics and optimal conditions of noodles produced by adding Baromi 2 Garu floury rice to wheat flour. The lightness of samples with floury rice increased, while the lightness (L*), redness (a*), and yellowness (b*) decreased after cooking compared to before cooking. The weight, volume, and moisture absorption rate of cooked noodles decreased compared to wheat, but turbidity increased as the amount of rice flour increased. In addition, compared to the control with 20% rice flour, GR-20 (flour replacement by 20% Garu floury rice) with floury rice had lower turbidity, showing less cooking loss. The hardness, gumminess, and chewiness of noodles with floury rice decreased as the floury rice content increased, while springiness, cohesiveness, and adhesiveness increased. The elongation force and distance decreased as the amount of floury rice increased. Therefore, the optimal amount of floury rice to replace wheat flour would be 20%. Adding excessive amounts of floury rice to processed foods requires additional processes, such as adding food additives or changing the processing method to control physical properties.

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Preparation and Quality Characteristics of Noodles Added With Baromi 2 Floury Rice

Jeong,

Park,

Kwak

et al. 2023

Food Engineering Progress

View full text Add to dashboard Cite

show abstract

Quality Characteristics and Sensory Properties of Gluten-free Noodles added Pumpkin Leaf Powder

송가영¹,

김영순²,

김종희³

2018

culinarysciencehospitalityresearch

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호박잎 분말을 첨가한 Gluten-free 면의 품질 특성 및 소비자 기호도 조사

송가영¹,

김영순²,

김종희³

2018

culinarysciencehospitalityresearch

View full text Add to dashboard Cite

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A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum

Cited by 3 publications

References 11 publications

Preparation and Quality Characteristics of Noodles Added With Baromi 2 Floury Rice

Preparation and Quality Characteristics of Noodles Added With Baromi 2 Floury Rice

Quality Characteristics and Sensory Properties of Gluten-free Noodles added Pumpkin Leaf Powder

호박잎 분말을 첨가한 Gluten-free 면의 품질 특성 및 소비자 기호도 조사

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