Browse > Article
http://dx.doi.org/10.9799/ksfan.2017.30.5.1025

Effects of Gum on Quality Characteristics of Gluten-free Noodles prepared with Eragrostis tef Flour  

Joung, Ki Youeng (Dept. of Food and Nutrition, Korea University)
Song, Ka-Young (Dept. of Food and Nutrition, Korea University)
O, Hyeonbin (Dept. of Food and Nutrition, Korea University)
Shin, So Yeon (Dept. of Food and Nutrition, Korea University)
Kim, Young-Soon (Dept. of Food and Nutrition, Korea University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.5, 2017 , pp. 1025-1034 More about this Journal
Abstract
As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at $3.42kg/cm^2$, TFX had considerable tensile strength at $2.30kg/cm^2$. This study demonstrated the processability of gluten-free noodles using teff flour.
Keywords
gluten-free; gum; noodle; teff; texture properties;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Choi SN, Chun NY. 2007. The quality characteristics of bread with added buckwheat powder. Korean J Food Cook Sci 23:664-670
2 Cummins AG, Roberts-Thomson IC. 2009. Prevalence of celiac disease in the Asia-Pacific region. J Gastroenterol Hepatol 24:1347-1351   DOI
3 Gebremariam MM, Zarnkow M, Becker T. 2014. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages a review. J Food Sci Technol 51:2881-2895   DOI
4 Hager AS, Wolter A, Jacob F, Zannini E, Arendt EK. 2012. Nutritional properties and ultrastructure of commercial gluten free flours from different botanical sources compared to wheat flours. J Cereal Sci 56:239-247   DOI
5 Heny K, Noer Abyor H, Herry S. 2015. Swelling power and water solubility of cassava and sweet potatoes flour. Procedia Environ Sci 23:164-167   DOI
6 Hormdok R, Noomhorm A. 2007. Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT 40:1723-1731   DOI
7 Jeltema MA, Zabik ME, Thiel LJ. 1983. Prediction of cookie quality from dietary fiber components. Cereal Chem 60:227-230
8 Jeong CH, Shim KH, Bae YI, Choi JS. 2008. Quality characteristics of wet noodle added with freeze dried garlic powder. J Korean Soc Food Sci Nutr 37:1369-1374   DOI
9 Lee JK, Lim JK. 2013. Effects of pregelatinized rice flour on the textural properties of gluten-free rice cookies. J Korean Soc Food Sci Nutr 42:1277-1282   DOI
10 Ju HW, Lee KS. 2016. Quality characteristics of white pan bread with Haenaru rice flour. Culi Sci & Hos Res 22:44-56
11 Jung HB, Pan CH, Yoon WB. 2015. Effect of high hydrostatic pressure on tensile and texture properties of gluten-free buckwheat dough and noodle. Food Eng Prog 19:269-274   DOI
12 Sebecic BL, Sebecic B. 1995. Wheat flour starch granule-size distribution and rheological properties of dough. Part 1. Granulometric analysis of starch. Nahrung 39:106-116   DOI
13 Park MS. 2015. Quality characteristics of dried noodles and cookies prepared with different ratios of Cedrela sinensis powder. MS Thesis, Chodang University, Jeonnam, Korea
14 Ranhortra G, Celroth J. 1988. Soluble and insoluble fiber in soda crackers. Cereal Chem 65:159-160
15 Sanguinetti AM, Secchi N, Del Caro A, Fadda C, Fenu PAM, Catzeddu P, Piga A. 2015. Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage. LWT 64:678-684   DOI
16 Seol HN, Sim KH. 2017. Quality characteristics of noodles with added germinated black quinoa powder. Korean J Food & Nutr 30:19-30   DOI
17 Shewry PR, Tatham AS, Barro F, Barcelo P, P L. 1995. Biotechnology of breadmaking: Unraveling and manipulating the multi-protein gluten complex. Bio/Tech 13:1185- 1190
18 Bultosa G. 2016. Encyclopedia of Food Grains (second edition). pp. 209-220, Elsevier
19 Jung JH, Yoon HH. 2017. Textural properties of gluten-free rice pasta prepared employing various starches. Korean J Food Cook Sci 33:28-36   DOI
20 Abebe Y, Bogale A, Hambidge KM, Stoecker BJ, Bailey K, Gibson RS. 2007. 2007. Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural sidama, southern ethiopia, and implications for bioavailability. J Food Comp Anal 20:161-168   DOI
21 Bultosa G, Hall AN, Taylor J. 2002. Physico-chemical characterization of grain tef [Eragrostis tef (Zucc.) Trotter] starch. Starch-Starke 54:461-648   DOI
22 Cai JW, Chiang JH, Tan MYP, Saw LK, Xu YY, Ngan-Loong MN. 2016. Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles. J Food Eng 186:1-9   DOI
23 Korea Agro-Fisheries & Food Trade Corporation. 2015. Processed food submarket market - Noodle market. pp. 1-157, Korea Agro-Fisheries & Food Trade Corporation
24 AOAC. 1995. Official Method of Analysis of Aoac Intl. Arlinton, Association of Official Analytical Chemists Publishing.
25 Song JC, Lee SY, Park NK, Hur HS, JH N. 1998. Comparison of flour quality between domestic and imported wheat flour. Korean J Breed 30:156-161
26 Temel K, Idil D. 2008. Color stability of different denture teeth materials against various staining agents. Dent Mater J 21:139-144
27 Kang TY, Choi EH, Jo HY, Yoon MR, Lee JS, Ko SH. 2014. Effects of rice flour particle size on quality of gluten-free rice bread. Food Eng Prog 18:319-324   DOI
28 Katzbauer B. 1997. Properties and applications of xanthan gum. Polym Degrad Stab 59:81-84
29 Kim BR, Choi YS, Kim JD, Lee SY. 1999. Noodle making characteristics of buckwheat composite flours. J Korean Soc Food Sci Nutr 28:383-389
30 Knispel G. 1991. Factors affecting the process of color matching restorative materials to natural teeth. Quintessence Int 22:525-531
31 Korea Centers for Disease Control and Prevention. 2016. National Health & Nutrition Survey. pp. 1-739, Korea Centers for Disease Control and Prevention
32 Lee EJ, Jin SY. 2015. Antioxidant activity and quality characteristics of rice cookies added Kalopanax pictus leaf powder. J East Asian Soc Diet Life 25:672-680   DOI
33 Lopez-Ahumada GA, Ramirez-Wong B, Torres-Chavez PI, Bello-Perez LA, de Dios Figueroa-Cardenas J, Garzon-Tiznado JA, Gomez-Aldapa CA. 2010. Physicochemical characteristics of starch from bread wheat (Triticum aestivum) with "yellow berry". Starch-Starke 62:517-523   DOI
34 Medcalf DG, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42:558-568
35 Nam SW, Kim E, Kim MR. 2015. Physicochemical quality of functional gluten-free noodles added with nondigestible maltodextrin. J East Asian Soc Diet Life 25:681   DOI
36 Mekonnen MG, Martin Z, Thomas B. 2014. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods an beverages a review. J Food Sci Technol 51:2881-2895   DOI
37 Ministry of Food and Drug Safety. 2011. Food Standards Code 2011-67, Ministry of Food and Drug Safety
38 Ministry of Food and Drug Safety. 2016. Food Code, Ministry of Food and Drug Safety
39 Moore MM, Heinbockel M, Dockery P, Ulmer HM, EK A. 2006. Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83:28-36   DOI
40 Mudgil D, Barak S, Khatkar BS. 2011. Guar gum: Processing, properties and food applicants- a review. J Food Sci Technol 51:409-418
41 Niu M, Hou GG, Wang L, Chen ZX. 2014. Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product. J Cereal Sci 60:382-388   DOI
42 Oh YA, Kim MH, Kim SD. 2001. Fermentation of dough and quality of bread with Korean pigmented rice. J East Asian Soc Diet Life 11:498-505
43 Park BH, Cho HS. 2006. Quality charateristics of dried noodle made with Dioscorea japonica flour. Korean J Food Cook Sci 22:173-180
44 Cheon SY, Kim KH, Yook HS. 2016. Quality characteristics of wet noodles with Allium hookeri powder. J Korean Soc Food Sci Nutr 45:84-90   DOI
45 Choi OJ, Jung HN, Shin SH, Kim YD, Shim JH, Shim KH. 2015. Quality characteristics of gluten-free rice bread formulated with soft-type rice flour mixed with black-rice flour. Korean Soc Community Living Sci 26:447-456   DOI