Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/69941
Title: Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates
Authors: Sutee Wangtueai
Yuthana Phimolsiripol
Chaluntorn Vichasilp
Joe M. Regenstein
Regine Schöenlechner
Keywords: Agricultural and Biological Sciences
Issue Date: 1-Nov-2020
Abstract: © 2020 Elsevier Ltd The optimal formulation of gluten-free functional noodles (GFN) based on rice (70%) and cassava (30%) flour enriched with gelatin hydrolysates was studied. The effect of pregelatinized flour (rice: cassava, 70:30) (X1, 10–30%), fish gelatin hydrolysates (X2, 1–5%) and transglutaminase (X3, 0.1–1.0%) on physiochemical, functional and sensory properties of GFN were evaluated by using a response surface methodology (RSM) with Box-Behnken design. The results showed that a quadratic equation was appropriate for all models with high R2 values (0.90–0.98). Optimum conditions for X1, X2 and X3 were 20.5, 5.0 and 0.25%, respectively. The optimized GFN had a 1.16 mm thickness, 24% cooking loss, 279% cooking weigth, 179% water absorption, and 0.19 N tensile strength. Antioxidative activities of GFN (IC50) were 0.57 g/mL for DPPH scavenging activity, 0.87 g/mL for ABTS scavenging activity and 0.01 mmol FeSO4/g for FRAP assay. Addition of fish gelatin hydrolysates resulted in GFN noodles with slightly rougher surface. Sensory properties lay in the range of like slightly to like moderately (6–7).
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089436821&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/69941
ISSN: 00236438
Appears in Collections:CMUL: Journal Articles

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