Influence of isolated flaxseed mucilage as a non‐starch polysaccharide on noodle quality

Abstract

Physicochemical, cooking quality and sensory characteristics of noodles enriched by extracted flaxseed mucilage were evaluated. Noodles were prepared with replacement wheat flour with different mucilage concentrations and drying at different temperatures. Generally, physicochemical and noodle quality characteristics improved with adding flaxseed mucilage compared to control sample. The correlation between optimum cooking time with mucilage concentrations and drying temperatures established by nonlinear regression. The obtained data of cooking yield, swelling index, cooking loss and nitrogen loss were analysed using the two-dimension response surface method. The mucilage concentration of 3% and drying temperature ranging between 68.2 and 70°C were the best condition to prepare the noodle with high cooking quality compared to the control sample. The received scores from sensory evaluation showed that replacement of wheat flour by flaxseed mucilage improved the texture and overall acceptability of prepared noodle.

Improvement of microwave-dried, protein-enriched, instant noodles by using hydrocolloids

“…The lowest cooking loss was found with the addition of CMC (Fig. 1d) because an electrostatic complex with gluten proteins was formed by the addition of CMC that increased the gluten network strength and reduced the cooking loss (Kishk et al 2011).…”

Effects of dough mixing time before adding konjac glucomannan on the quality of noodles

“…The T 4 KGM noodle samples showed the least cooking loss. During the cooking of noodle in water, some soluble components including amylose (the principle component), non-starch polysaccharides and protein escape from the network during starch granule gelatinization, due to a weak or discontinuous gluten matrix (Kishk et al 2011). It showed that large KGM substitution of wheat flour at the start of dough mixing increased the cooking loss of noodle samples, suggesting that a greater amount of exudates escaped from the dough system during starch granule gelatinization.…”

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

“…bread, noodles, muffin, biscuits, cookies, dairy products) as ground axseed, axseed oil, axseed mucilage or as axseed hulls to improve the nutritional quality of foods. [14][15][16][17][18][19][20][21][22] Flaxseed affects the quality characteristics of these products. 14,23,24 Previous studies have reported effect of axseed addition on the avor prole, antioxidant, nutritional and other characteristics of different food products.…”