Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates. (November 2020)

• Record Type: Journal Article
• Authors: Wangtueai, Sutee; Phimolsiripol, Yuthana; Vichasilp, Chaluntorn; Regenstein, Joe M.; Schöenlechner, Regine
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 133(2020)
• Publication Date: 2020-11
• Subjects: Gluten-free noodles -- Functional noodles -- Fish gelatin hydrolysate -- Transglutaminase -- Antioxidant properties; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109977
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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 R 2 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). Highlights: Optimization of gluten-free functional noodles formulation was studied. Gluten-free noodles enriched with fish gelatin hydrolysates. Improving functional and textural properties of gluten-free noodle. Gluten-free noodle increased antioxidant activity and preferred by consumer.