Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles

Javaid, Allah Bakhsh; Xiong, Hanguo; Xiong, Zhouyi; Soomro, Aijaz Hussain; Ziauddin, .; Ahmad, Ishtiaq; Nawaz, Asad; Ullah, Ikram

doi:10.1007/s11694-018-9862-9

Cited by 30 publications

(23 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pasting properties of noodles were calculated using the method of Zhou, Xiong, Cai, and Xiong () with a Rapid Visco Analyser (RVA)‐4 series (Newport Scientific Pvt., Ltd., Narrabeen, NSW, Australia). Briefly, about 3.5 g of dried noodle (same as described in section 2.1) and 25 ml of distilled water were mixed to make a paste as stated in previous studies (Javaid et al, ; Zhou et al, ). The paste was first mixed at 960 rpm for 10 s, and then again at 160 rpm during testing.…”

Section: Methodsmentioning

confidence: 99%

“…These are traditionally manufactured using wheat flour and in Asia, about 20%–50% of the total wheat is used for making noodles (Pu et al, ). Wheat flour noodles are being fortified with different functional ingredients to increase the variety and quality of noodles (Javaid et al, ). Starch in wheat flour, which is slowly assimilate in the small intestine results in low insulin responses in humans due to the low glycemic index (Liu et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Due to its compositional characteristics, potato can be a good substitute for cereal crops and is gluten‐free. Potatoes have been widely used in many products such as instant dried noodle (Javaid et al, ), potato chips (Mariotti et al, ), French fries (Yang, Achaerandio, & Pujolà, ), and snacks (Raigond, Singh, Dhulia, Chopra, & Dutt, ). These studies have shown that the addition of potato makes a significant contribution to maintain the quality characteristics of products due to its starch content, structural protein differences, and type of protein (Bártová et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Due to its compositional characteristics, potato can be a good substitute for cereal crops and is gluten-free. Potatoes have been widely used in many products such as instant dried noodle (Javaid et al, 2018), potato chips (Mariotti et al, 2015), French fries (Yang, Achaerandio, & Pujolà, 2016), and snacks (Raigond, Singh, Dhulia, Chopra, & Dutt, 2015).…”

mentioning

confidence: 99%

See 3 more Smart Citations

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Nawaz

Xiong

et al. 2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

Wheat flour was replaced with potato powder (P.P) at 5 levels of 20%, 30%, 40%, 50%, and 60% w/w to make instant noodles. The results showed that storage modulus (Gʹ) and loss modulus (Gʺ) decreased when P.P was part of the dough. The addition of P.P inhibited the formation of gluten network. The redness (a*) and yellowness (b*) of dough were increased with the increasing amount of P.P. Moreover, the gelatinization properties such as peak viscosity, trough, breakdown, and final viscosity decreased while pasting temperature fluctuated when >40% P.P was added. Moreover, moisture content, cooking loss, and water absorption increased significantly (p < 0.0.5) when 40% P.P was added. Furthermore, scanning electron microscopy showed that the gluten network became weak, with uneven voids, and more starch granules were observed when P.P was added. The findings suggested the feasibility of adding 40% P.P in noodles for acceptable physiochemical and functional properties. Practical applications Potato is the third most cultivated crop in the world having balanced nutrients and good source of carbohydrates. It is mostly used at domestic scale and application of its processing products (potato powder) is limited especially in noodles (consumed all over the world). The addition of potato powder in noodles can be an alternative to the wheat flour (replacement of gluten protein). The results of present study can provide insights for making noodles especially the optimum level of potato powder is very important for the quality production of noodles.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Nawaz

Xiong

et al. 2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

show abstract

“…Many efforts have been devoted to improve the edible quality of potato noodles by using food additives, such as xanthan gum, guar gum, apple fiber, oat fiber, and so on (Javaid et al, 2018; Kaur et al, 2015). The addition of alkali in buckwheat flour was reported to induce protein cross‐linking, therefore improving rheological properties of dough and qualities of noodles (Guo, Wei, & Zhu, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Zhao

Deng

et al. 2020

Cereal Chem

View full text Add to dashboard Cite

Background and objectives:The effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat formulated flour blends were investigated with the objective of developing and optimizing formulation. Findings: Using a formulated flour with potato mass ratio of 30% as the base flour and varying gluten addition, it was shown that addition of wheat gluten at levels of 7.0%-9.0% not only improved rheological properties of the formulated flour, but also improved the textural properties of noodles. The effects of the water and salt on the qualities of noodles were also investigated. The L9(34) orthogonal design results showed that the optimal noodle formulation was wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%, giving a cooked broken rate of 2.10% and sensory score of 88.6. Conclusions: For the base flour of potato/wheat 30:70, wheat gluten addition of 7.0%-9.0% improved farinograph and extensograph properties as well as textural properties.The optimal formulation of noodles was potato flour level of 30%, wheat flour level of 70%, wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%. Significance and novelty: Gluten has been used to improve rheological properties of dough and qualities of noodles with potato-wheat flour blends. K E Y W O R D S gluten, noodles, potato, wheat flour blending 602 | ZHAO et Al. How to cite this article: Zhao B, Deng J, Li M, et al. Effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat flour blends. Cereal Chem. 2020;97:601-611. https://doi.

show abstract

Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact

et al. 2022

View full text Add to dashboard Cite

Potatoes play an important role in ensuring food security. During the COVID-19 epidemic, consumption of processed potato products decreased, and consumption of fresh potatoes increased. China is the world’s largest potato producer with more than 4.81 million hectares of area under potato production and 90.32 million metric tonnes of potatoes produced in 2018. This accounts for 27.36% of the world’s planting area and 24.53% of the world’s potato production. The proportion of potatoes processed in China was about 12% in 2017, mostly dominated by starch production. However, the recent policy of the Chinese government to popularise potato as a staple food has created new markets for processed potato products other than starch. A very few reports have analysed these future trends of the rapidly growing Chinese potato processing industry and its impact within and outside China. This paper provides an overview of the latest developments with a focus on processed potato products such as potato chips, French fries and dehydrated potatoes, and also, due to the unique Chinese diet culture, it highlights the need for more scientific research dedicated towards the development of novel potato-based healthy foods.

show abstract

Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles

Cited by 30 publications

References 27 publications

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact

Contact Info

Product

Resources

About