Modification of Rice Noodle Physical, Cooking Properties and Microstructure through Xanthan Gum and Moisture Control
Journal Title: International Journal of Current Science Research and Review - Year 2024, Vol 7, Issue 09
Abstract
Noodles have been a staple dish in Asia since ancient times, taking numerous shapes and forms. Presentation, texture, eating quality, and cooking qualities are all factors that influence its quality. Noodles can be made using either traditional or extrusion methods. Pasta extruders are modern machines that create pasta in a variety of shapes. Xanthan gum is a hydrocolloid that enhances the physical properties of rice. Its functions include enhancing texture quality, increasing air binding ability, and stabilizing dough structure. The amount of xanthan gum used influences not just the physical properties of rice, but also the feed composition. The air feed content is a crucial factor influencing the flavor of noodles. Using a pasta extrusion machine, this study investigated the influence of xanthan gum (0%, 1%, 1.5%, and 2%) and feed moisture (35%, 40%, and 45%) on rice noodle characteristics. This study found that the optimum treatment was xanthan gum 1.5% and feed moisture 40%. This treatment has the following values: cooking time 5.83 minutes, cooking loss 5.95%, water absorption 274.12%, hardness 0.3887, adhesiveness = -0,0027 L = 75.51, a = -0.53 and b = 8.92.
Authors and Affiliations
Nur Aulia Ramadhani, Simon Bambang Widjanarko, Shao-Yang Hu, Jenshinn Lin,
Keywords
Related Articles
- EP ID EP743929
- DOI 10.47191/ijcsrr/V7-i9-09
- Views 48
- Downloads 0
Measuring the Level of Regional Government Financial Efficiency in Aceh
This research aims to analyze the process and strategy of utilizing Regional Government expenditure inputs in producing public service outputs, and their influence on community welfare. Practically, it is hoped that the...
A Case Study of Air Quality in Kabul, Afghanistan
The air quality in Afghanistan is severely affected by various pollutant sources, the impacts of which often cause acute health problems, particularly among the old, young and those suffering from poor health. The impact...
Enhancing Learning Performance of students in Tourism major at Ba Ria - Vung Tau University
Ba Ria – Vung Tau University, a tourism education institution in Vietnam, has implemented a multifaceted approach to optimize the learning performance of its tourism management students. This article examines the univers...
Gender Equality: The Socio-Economic Status of Women in The Galo Community, Arunachal Pradesh
Gender equality is “women, men, girls and boys must enjoy equal rights, resources, opportunities and protections. It means that women, men, girls and boys have equal conditions, treatment and opportunities for realizing...
Driving Business Growth through Data Decision Making: The Role of Marketing Automation
The business landscape has transformed significantly with the abundance of information and rapid technological advances, creating numerous opportunities for data-driven decision-making to foster company growth. This rese...