Browse > Article
http://dx.doi.org/10.20878/cshr.2017.23.4.012

A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum  

Song, Ka-Young (Dept. of Food and Nutrition, Korea University)
O, Hyeonbin (Dept. of Food and Nutrition, Korea University)
Joung, Ki Youeng (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
Culinary science and hospitality research / v.23, no.4, 2017 , pp. 116-124 More about this Journal
Abstract
This study was investigated quality characteristics of gluten-free noodles added guar gum and basil seed gum (BSG). Gluten-free noodles were prepared using corn flour and corn starch and added 1% and 2% of guar gum and basil seed gum. Water binding capacity was measured by centrifuge, and moisture content was obtained by moisture analyzer. Color of noodles was measured from the midsection of noodles. Water absorption of noodles was calculated by weight of uncooked and cooked noodles. pH of noodles was measured by pH meter. Texture and tensile strength were obtained by rheometer. SPSS 12.0 program was used for significant differences by Duncan's multiple range test. Water binding capacity of noodles was the highest in 2% basil seed gum but 1% guar gum was the lowest. Moisture content was not different in uncooked noodles, but 1% guar had the highest moisture content in cooked noodles. Water absorption of noodles was high in basil seed gum group. pH of noodles was more increased in guar gum additions than basil seed gum additions. For hardness, control had the lowest as 16.09 N, but 2% guar gum showed the highest as 28.40 N. Tensile strength of noodles was increased by adding gums. These results suggested that 1% basil seed gum could be good materials for manufacturing gluten-free noodles in order to improve quality characteristics.
Keywords
Guar gum; Basil seed gum (BSG); Gluten-free; Noodles; Quality characteristics;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Kang, T. Y., Choi, E., Jo, Y. J., Yoon, M. R., Lee, J. S., & Ko, S. (2014). Effect of rice flour particle size on quality of gluten- free rice bread. Food Engineering Progress, 18(4), 319-324.   DOI
2 Kim, H. R., Lee, J. H., Kim, Y. S., & Kim, K. M. (2007). Physical and sensory characteristics of wet noodles prepared by adding Ge-Geol radish powder. Korean Journal of Food Science and Technology, 39(3), 283-288.
3 Kim, H. Y., Ko, J. Y., Kim, J. I., Jung, T. W., Yun, H. T., Oh, I. S., Jeong, H. S., & Woo, K. S. (2013). Quality and antioxidant activity of wet noodles supplemented with nonglutinous sorghum powder. Korean Journal of Food Science and Technology, 45(4), 521-525.   DOI
4 Kim, K. H., Park, B. H., Kim, D. H., & Cho, H. S. (2008). Quality characteristics of noodles supplemented with Skate (Raja kenojei) skin and bone powder. Journal of the East Asian Society of Dietary Life, 18(3), 353-360.
5 Kwak, D. Y., Kim, J. H., Choi, M. S., Shin, S. R., & Moon, K. D. (2002). Effect of hot water extract powder from Safflower (Carthamus tinctorius L.) seed on quality of noodle. Journal of the Korean Society of Food Science and Nutrition, 31(3), 460-464.   DOI
6 Kwon, Y. H., Park, E. S., Kim, J. K., Dhakal, K. H., Jeong, Y. S., & Hwang, Y. H. (2010). Quality characteristics of noodles added with soybean and gastrodine rhisoma powder. Journal of the East Asian Society of Dietary Life, 28, 69-78.
7 Lee, K. H., & Kim, K. T. (2000). Properties of wet noodles changed by the addition of whey powder. Korean Journal of Food Science and Technology, 32(5), 1073-1078.
8 Anjaneyalu, Y. V., & Channe, G. D. (1979). Structural studies of an acidic polysaccharide from Ocimum basilicum seeds. Carbohydrate Research, 75, 251-256.   DOI
9 Akesowan, A. (2007). Effect of a konjac flour/soy protein isolate mixture on reduced-fat, added water chiffon cakes. Assumption University Journal of Technology, 11(1), 23-27.
10 Akhtar, M., Dickinson, E., Mazoyer, J., & Langendorff, V. (2002). Emulsion stabilizing properties of depolymerized pectin. Food Hydrocolloids, 16(3), 249-256.   DOI
11 Min, A. Y., Son, A. Y., Kim, H. J., Shin, S. K., & Kim, M. R. (2015). Quality characteristics and antioxidant activities of noodles added with rehmanniae radix preparate powder. Journal of the Korean Society of Food Science and Nutrition, 44(3), 386-392.   DOI
12 Lee, M. K., Shin, M. J., & Yoon, H. H. (2014). Effects of starches on the quality characteristics of raw and cooked noodles. Korean Journal of Culinary Research, 20(4), 310-321.
13 Lee, S. E., & Lee, J. H. (2013). Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean Journal of Food Science and Technology, 45(1), 53-58.   DOI
14 Medcalf, D. G., & Gilles, K. A. (1965). Wheat starches. I. Comparison of physicochemical properties. Cereal Chemistry, 42, 558-568.
15 Nam, S. W., Kim, E., & Kim, M. (2015). Physicochemical quality of functional gluten-free noodles added with nondigestible maltodextrin. Journal of the East Asian Society of Dietary Life, 25(4), 681-690.   DOI
16 Sumnu, G., Koksel, F., Sahin, S., Basman, A., & Meda, V. (2010). The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens. International of Food Science and Technology, 45(1), 87-93.
17 Oh, B. Y., Lee, Y. S., Kim, Y. O., Kang, J. H., Jung, K. J., & Park, J. H. (2010). Quality characteristics of dried noodles prepared by adding Hericium erinaceum powder and extract. Korean Journal of Food Science and Technology, 42(6), 714-720.
18 Sim, J. H., Kim, K. M., & Bae, D. H. (2003). Comparisons of physicochemical and sensory properties in noodles containing spinach juice, beetroot juice and cuttlefish ink. Journal of Food Engineering, 7(1), 37-43.
19 Simon, J. E., Morales, M. R., Phippene, W. B., Vieira, R. F., & Hao, Z. (1999). Basil: a source of aroma compounds and popular culinary and ornamental herb. Perspectives on nEw Crops and New Uses, 16, 499-505.
20 Yalcin, S., & Basman, A. (2008). Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum. Journal of Food Quality, 31(4), 465-479.   DOI
21 Yun, H. R., Kim, J. M., & Shin, M. (2015). Quality and storage characteristics of gluten-free rice pound cakes with different ratios of germinated brown rice flour. Korean Journal of Food and Cookery Science, 31(6), 781-790.   DOI
22 Huang, X., Kakuda, Y., & Cui, W. (2001). Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids, 15(4-6), 533-542.   DOI
23 Cai, J., Chiang, J. H., Tan, M. Y. P., Saw, L. K., & Xu, Y. (2016). Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles. Journal of Food Engineering, 186, 1-9.   DOI
24 Cheon, S. Y., Kim, K. H., & Yook, H. S. (2016). Quality characteristics of wet noodles with Allium hookeri powder. Journal of the Korean Society of Food Science and Nutrition, 45(1), 84-90.   DOI
25 Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173.   DOI
26 Heo, S., Lee, S. M., Shim, J. H., Yoo, S. H., & Lee, S. (2013). Effect of dry- and wet milled rice flours on the quality attributes of gluten-free dough and noodles. Journal of Food Engineering, 116(1), 213-217.   DOI
27 Hosseini-Parvar, S. H., Matia-Merino, L., Goh, K. K. T., Razavi, S. M. A., & Mortazavi, S. A. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101(3), 236-243.   DOI
28 Jae, H. P., Bog, M. R., & Chang, S. K. (2016). Quality characteristics of naengmyeon noodle containing citric acid and guar gum. Korean Journal of Food and Cookery Science, 32(4), 426-432.   DOI