Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

Abstract

The effect of xanthan and guar-gum on pasting and noodle-making properties of potato, corn and mung bean starches was studied. Mung bean starch showed the highest amylose content (43.4 %) followed by potato (23.2 %) and corn starch (15.5 %). Potato starch showed the highest swelling power (19.0 g/g) and solubility index (17.5 %) and exhibited the highest paste viscosities. Addition of both gums improved peak viscosity, hot paste viscosity and final viscosity for mung and corn starches; while for potato starch, guar gum increased peak and final viscosities and decreased hot paste viscosity while xanthan gum increased hot paste and final viscosities and decreased peak viscosity. The noodles made from mung bean starch showed the most desirable characteristics in terms of the lowest-cooking loss and adhesiveness. The gums increased noodle cooking time and decreased cooking loss, firmness and cohesiveness.

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

“…Flour suspensions (10 %) were held at 50°C for 1 min then heated from 50 to 95°C at a rate of 12.16°C/min, held at 95°C for 2.5 min, cooled from 95 to 50°C at a rate of 11.84°C/min, and held at 50°C for 2 min (Kaur et al 2015a). Parameters recorded were pasting temperature (PT), peak viscosity (PV), breakdown viscosity (BDV), final viscosity (FV), and setback viscosity (SBV).…”

“…Noodles were prepared following the method described earlier (Kaur et al 2015a). Cooking time (CT) was determined by cooking 5 g noodles in 100 ml boiling distilled water till the disappearance of white core as judged by squeezing between two glass slides.…”

“…These are popular on the account of sensory appeal, palatable taste, low cost, convenience of preparation and storage stability (Kaur et al 2015a). Noodles are indispensible in the diets of several Asian countries where around 20 to 50 % of the total wheat flour is consumed in this form (Hou 2010;Ma et al 2014).…”

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

“…Textural properties of starch noodles have been reported to be influenced with amylose content as well as the incorporation of hydrocolloids (soluble fiber such as gums). Kaur, Shevkani, Singh, Sharma, and Kaur (2015) reported that noodles prepared from flour containing starches high in amylose have higher values of firmness than the noodles made from flour containing low amylose.…”

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

“…Starch (3 g sample in 25 ml distill water) was weighed directly in the aluminium RVA sample canister and distilled water was added to a total constant sample weight 28 g. A programmed heating and cooling was used where samples were held at 50°C for 1 min, heated to 95°C in 7.5 min, held at 95°C for 5 min, cooling from 95°C to 50°C in 7.5 mins and holding at 50°C for 2 mins. Parameters recorded were pasting temperature, peak viscosity (PV), breakdown viscosity (BV), setback viscosity (SBV) and final viscosity (FV) (Kaur et al 2015).…”