Design of a Premix for Making Gluten Free Noodles

Silvana Beatriz Sabbatini; Hugo Diego Sanchez; Maria Adela de la Torre; Carlos Alberto Osella

doi:doi:10.11648/j.ijnfs.20140305.29

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Design of a Premix for Making Gluten Free Noodles

Silvana Beatriz Sabbatini, Hugo Diego Sanchez, Maria Adela de la Torre, Carlos Alberto Osella

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)

Received: 22 September 2014 Accepted: 8 October 2014 Published: 20 October 2014

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Abstract

The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)
DOI	10.11648/j.ijnfs.20140305.29
Page(s)	488-492
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Noodles, Starches, Hydrocolloids, Guar Gum

References

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APA Style

Silvana Beatriz Sabbatini, Hugo Diego Sanchez, Maria Adela de la Torre, Carlos Alberto Osella. (2014). Design of a Premix for Making Gluten Free Noodles. International Journal of Nutrition and Food Sciences, 3(5), 488-492. https://doi.org/10.11648/j.ijnfs.20140305.29

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ACS Style

Silvana Beatriz Sabbatini; Hugo Diego Sanchez; Maria Adela de la Torre; Carlos Alberto Osella. Design of a Premix for Making Gluten Free Noodles. Int. J. Nutr. Food Sci. 2014, 3(5), 488-492. doi: 10.11648/j.ijnfs.20140305.29

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AMA Style

Silvana Beatriz Sabbatini, Hugo Diego Sanchez, Maria Adela de la Torre, Carlos Alberto Osella. Design of a Premix for Making Gluten Free Noodles. Int J Nutr Food Sci. 2014;3(5):488-492. doi: 10.11648/j.ijnfs.20140305.29

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@article{10.11648/j.ijnfs.20140305.29,
  author = {Silvana Beatriz Sabbatini and Hugo Diego Sanchez and Maria Adela de la Torre and Carlos Alberto Osella},
  title = {Design of a Premix for Making Gluten Free Noodles},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {488-492},
  doi = {10.11648/j.ijnfs.20140305.29},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.29},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.29},
  abstract = {The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".},
 year = {2014}
}

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TY  - JOUR
T1  - Design of a Premix for Making Gluten Free Noodles
AU  - Silvana Beatriz Sabbatini
AU  - Hugo Diego Sanchez
AU  - Maria Adela de la Torre
AU  - Carlos Alberto Osella
Y1  - 2014/10/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.29
DO  - 10.11648/j.ijnfs.20140305.29
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 488
EP  - 492
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.29
AB  - The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".
VL  - 3
IS  - 5
ER  -

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Author Information

Silvana Beatriz Sabbatini

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina
Hugo Diego Sanchez

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina
Maria Adela de la Torre

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina
Carlos Alberto Osella

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

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Plain Text BibTeX RIS

APA Style

Silvana Beatriz Sabbatini, Hugo Diego Sanchez, Maria Adela de la Torre, Carlos Alberto Osella. (2014). Design of a Premix for Making Gluten Free Noodles. International Journal of Nutrition and Food Sciences, 3(5), 488-492. https://doi.org/10.11648/j.ijnfs.20140305.29

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ACS Style

Silvana Beatriz Sabbatini; Hugo Diego Sanchez; Maria Adela de la Torre; Carlos Alberto Osella. Design of a Premix for Making Gluten Free Noodles. Int. J. Nutr. Food Sci. 2014, 3(5), 488-492. doi: 10.11648/j.ijnfs.20140305.29

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AMA Style

Silvana Beatriz Sabbatini, Hugo Diego Sanchez, Maria Adela de la Torre, Carlos Alberto Osella. Design of a Premix for Making Gluten Free Noodles. Int J Nutr Food Sci. 2014;3(5):488-492. doi: 10.11648/j.ijnfs.20140305.29

Copy | Download

@article{10.11648/j.ijnfs.20140305.29,
  author = {Silvana Beatriz Sabbatini and Hugo Diego Sanchez and Maria Adela de la Torre and Carlos Alberto Osella},
  title = {Design of a Premix for Making Gluten Free Noodles},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {488-492},
  doi = {10.11648/j.ijnfs.20140305.29},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.29},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.29},
  abstract = {The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Design of a Premix for Making Gluten Free Noodles
AU  - Silvana Beatriz Sabbatini
AU  - Hugo Diego Sanchez
AU  - Maria Adela de la Torre
AU  - Carlos Alberto Osella
Y1  - 2014/10/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.29
DO  - 10.11648/j.ijnfs.20140305.29
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 488
EP  - 492
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.29
AB  - The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".
VL  - 3
IS  - 5
ER  -

Copy | Download