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Effects of xanthan gum on the quality of gluten-free bora rice and corn flour noodles using D-optimal mixture design approach
Corresponding Author(s) : Subhajit Ray
Carpathian Journal of Food Science and Technology,
Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology
Abstract
Bora rice found in Assam contains a significant amylopectin concentration (i.e., > 95%) and has a waxy, branched polymer, indicating physical durability and resistance to enzymatic action. This category of rice starch hydrates and expands when exposed to cold water, generating sols that contribute to its bio-adhesive characteristics. Due to glutinous nature, it poses a challenge in making extruded products. Now, xanthan gum has the ability to replace the gluten network of bora rice and blended with corn flour to develop noodles by using extrusion technology. The study was based upon the experiments for three independent variables using a Doptimal mixture design (DOMD). Different responses viz. cooking time, cooking loss, swelling power and solubility were studied. Numerical optimization was done and the optimum values were found to be rice flour (82.3%), corn flour (15%), and xanthan gum (2.6%). The developed noodle product was then analyzed for physiochemical, sensory, and storage properties. The recorded readings were swelling index (37gg−1), solubility (36.5%), cooking loss (27%) and cooking time (209 s). The moisture, protein and ash content were found as approximately 2.5%, 30% and 0.213% respectively. Therefore, based on DOMD optimization technique, a good balance between the bora rice, corn flour and xanthan gum led to the development of extruded noodle with characteristic physicochemical property, storage stability and satisfactory sensory quality.
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- AOAC. (2000). Official Method of Analysis. Association of Official Analytical Chemists, 17th edn. Maryland: Gaithersburg.
- Barbiroli, A., Bonomi, F., Casiraghi, M. C., Iametti S., Pagani M. A., Marti A.(2013). Process conditions affect starch structure and its interactions with proteins in rice pasta. Carbohydrate polymers, 92(2), 1865-1872.https://doi.org/10.1016/j.carbpol.2012.11.047.
- Belitz, H.D., Grosch, W. and Schieberle, P. (2009). Food Chemistry. 4th revised and extended edn. Berlin Heidelberg: SpringerVerlag.
- BIS 1485 (1993). Macaroni, Spaghetti, Vermicelli and Egg Noodles-Specifications.
- Crosbie, B. G., Lambe, W. J., Tsutsui, H., & Gilmour, R. F. (1992). Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles. Journal of Cereal Science, 15(3), 271-280. https://doi.org/10.1016/S0733-5210(09)80125-2.
- Devi, P., Kalita, S., Barooah, M. S., Borah A. S. A., Ahmed, T. H., Purkayastha,M.D. (2020). Instant rice-based composite pasta requiring no cooking. Food Science and Technology International, 1082013220973807. https://doi.org/10.1177/1082013220973807.
- Dexter, J., Matsuo, R. (1979). Effect of starch on pasta dough rheology and spaghetti cooking quality. Cereal Chemistry, 56, 190e195.
- Huang, M., Xiao, Z., Chen, J., Cao,F. (2021). Yield and quality of brown rice noodles processed from early-season rice grains. Scientific Reports, 11(1), 18668. https://doi.org/10.1038/s41598-021-98352-7.
- ISO 7304-1,2 (2016). Durum wheat semolina and alimentary pasta -Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method. ISO n 7304–1, 2–7.
- Joglekar, A. M., May, A. T. (1987), Product Excellence through Design of Experiments. Cereal Foods World, 32, 857-868
- Kaur, A., Shevkani, K., Singh, N., Sharma, P., Kaur, S.(2015). Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of food science and technology, 52, 8113-8121. https://doi.org/10.1007/s13197-015-1954-5.
- Kohlwey, D., Kendall, Mohindra,R. (1995). Using the physical properties of rice as a guide to formulation. Cereal Foods World, 40, 728e732.
- Li, C., You, Y., Chen, D., Gu Z., Zhang Y., Holler, T., Ban, X., Hong,Y., Li, C., Li, Z. (2021). A systematic review of rice noodles: Raw material, processing method and quality improvement. Trends in food science & technology, 107, 389-400. https:// doi.org/ 10.1016/ j.tifs.2020.11.009.
- Marti, A., Seetharaman, K., Pagani, M.A.(2010). Rice-based pasta: A comparison between conventional pastamaking and extrusion-cooking. Journal of Cereal Science, 52(3), 404-409. https://doi.org/ 10.1016/ j.jcs. 2010.07.002.
- Marti, A., Caramanico, R., Bottega G., Pagani, M. A. (2013). Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions. LWT-Food Science and Technology, 54(1), 229-235. https://doi. org/ 10.1016/ j. lwt.2013.05.008.
- Marti, A., Pagani, M. A.(2013). What can play the role of gluten in gluten free pasta? Trends in Food Science & Technology, 31(1), 63-71.https://doi.org/10.1016/j.tifs.2013.03.001.
- Marti, A., Pagani, M. A., Seetharaman, K. (2011). Understanding starch organisation in gluten-free pasta from rice flour. Carbohydrate Polymers, 84(3), 1069-1074. https://doi.org/10.1016/j.carbpol.2010.12.070.
- Scheffé,H. (1958). Experiments with mixtures. Journal of the Royal Statistical Society: Series B (Methodological), 20(2), 344-360.
- Schoch, T. J. (1964). Fatty substances in starch. Determination and removal. Methods in carbohydrate chemistry, 4, 56-61.
- Sozer, N. (2009). Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids, 23(3),849-855. https://doi.org/10.1016/j.foodhyd.2008.03.016.
- Sworn, G. (2021). Xanthan gum. In Handbook of hydrocolloids (pp. 833-853). Woodhead Publishing.
- Verma, D. K., Srivastav, P. P. (2020). Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health. Trends in Food Science & Technology, 97, 355-365.https://doi.org/10.1016/ j.tifs.2020.01.007.
References
AOAC. (2000). Official Method of Analysis. Association of Official Analytical Chemists, 17th edn. Maryland: Gaithersburg.
Barbiroli, A., Bonomi, F., Casiraghi, M. C., Iametti S., Pagani M. A., Marti A.(2013). Process conditions affect starch structure and its interactions with proteins in rice pasta. Carbohydrate polymers, 92(2), 1865-1872.https://doi.org/10.1016/j.carbpol.2012.11.047.
Belitz, H.D., Grosch, W. and Schieberle, P. (2009). Food Chemistry. 4th revised and extended edn. Berlin Heidelberg: SpringerVerlag.
BIS 1485 (1993). Macaroni, Spaghetti, Vermicelli and Egg Noodles-Specifications.
Crosbie, B. G., Lambe, W. J., Tsutsui, H., & Gilmour, R. F. (1992). Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles. Journal of Cereal Science, 15(3), 271-280. https://doi.org/10.1016/S0733-5210(09)80125-2.
Devi, P., Kalita, S., Barooah, M. S., Borah A. S. A., Ahmed, T. H., Purkayastha,M.D. (2020). Instant rice-based composite pasta requiring no cooking. Food Science and Technology International, 1082013220973807. https://doi.org/10.1177/1082013220973807.
Dexter, J., Matsuo, R. (1979). Effect of starch on pasta dough rheology and spaghetti cooking quality. Cereal Chemistry, 56, 190e195.
Huang, M., Xiao, Z., Chen, J., Cao,F. (2021). Yield and quality of brown rice noodles processed from early-season rice grains. Scientific Reports, 11(1), 18668. https://doi.org/10.1038/s41598-021-98352-7.
ISO 7304-1,2 (2016). Durum wheat semolina and alimentary pasta -Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method. ISO n 7304–1, 2–7.
Joglekar, A. M., May, A. T. (1987), Product Excellence through Design of Experiments. Cereal Foods World, 32, 857-868
Kaur, A., Shevkani, K., Singh, N., Sharma, P., Kaur, S.(2015). Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of food science and technology, 52, 8113-8121. https://doi.org/10.1007/s13197-015-1954-5.
Kohlwey, D., Kendall, Mohindra,R. (1995). Using the physical properties of rice as a guide to formulation. Cereal Foods World, 40, 728e732.
Li, C., You, Y., Chen, D., Gu Z., Zhang Y., Holler, T., Ban, X., Hong,Y., Li, C., Li, Z. (2021). A systematic review of rice noodles: Raw material, processing method and quality improvement. Trends in food science & technology, 107, 389-400. https:// doi.org/ 10.1016/ j.tifs.2020.11.009.
Marti, A., Seetharaman, K., Pagani, M.A.(2010). Rice-based pasta: A comparison between conventional pastamaking and extrusion-cooking. Journal of Cereal Science, 52(3), 404-409. https://doi.org/ 10.1016/ j.jcs. 2010.07.002.
Marti, A., Caramanico, R., Bottega G., Pagani, M. A. (2013). Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions. LWT-Food Science and Technology, 54(1), 229-235. https://doi. org/ 10.1016/ j. lwt.2013.05.008.
Marti, A., Pagani, M. A.(2013). What can play the role of gluten in gluten free pasta? Trends in Food Science & Technology, 31(1), 63-71.https://doi.org/10.1016/j.tifs.2013.03.001.
Marti, A., Pagani, M. A., Seetharaman, K. (2011). Understanding starch organisation in gluten-free pasta from rice flour. Carbohydrate Polymers, 84(3), 1069-1074. https://doi.org/10.1016/j.carbpol.2010.12.070.
Scheffé,H. (1958). Experiments with mixtures. Journal of the Royal Statistical Society: Series B (Methodological), 20(2), 344-360.
Schoch, T. J. (1964). Fatty substances in starch. Determination and removal. Methods in carbohydrate chemistry, 4, 56-61.
Sozer, N. (2009). Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids, 23(3),849-855. https://doi.org/10.1016/j.foodhyd.2008.03.016.
Sworn, G. (2021). Xanthan gum. In Handbook of hydrocolloids (pp. 833-853). Woodhead Publishing.
Verma, D. K., Srivastav, P. P. (2020). Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health. Trends in Food Science & Technology, 97, 355-365.https://doi.org/10.1016/ j.tifs.2020.01.007.