DSC studies of the effect of sodium carbonate, polyols, and emulsifiers on thermal properties of gluten-free Noodle dough


Citation

Kongrueng, Athicha and Thirathumthavorn, Doungjai and Udomrati, Sunsanee and Chai-Uea, Piyachat and Wattanapairoj, Chatchai (2023) DSC studies of the effect of sodium carbonate, polyols, and emulsifiers on thermal properties of gluten-free Noodle dough. Journal of Sustainability Science and Management (Malaysia), 18 (9). pp. 111-122.

Abstract

Alkaline salt confers unique characteristics to noodles. Polyols and emulsifiers can be used to improve noodle quality and prolong their shelf life. However, there is no information regarding the effect of alkali in combination with polyols and emulsifiers on the properties of noodle dough. This research aimed to study the effects of emulsifiers [lecithin and distilled monoglycerides (DMG)] and polyols (glycerol and sorbitol) with or without sodium carbonate on the thermal properties of gluten-free noodle dough during gelatinisation and retrogradation analysed by DSC. Results showed that the addition of alkali increased the gelatinisation temperature of noodle dough (pH ~10). The effect of incorporating either emulsifiers or polyols on gelatinization temperature was significant in a neutral system compared to an alkaline system. The control presented the lowest onset temperature to melt the retrograded sample, indicating a less crystalline arrangement. Noodle dough in neutral pH had both type I and II ALCs, while alkaline noodle dough presented only type I ALCs. All retrograded samples presented only type I ALC. Polyol significantly decreased ALC formation. In conclusion, alkali had a significant effect on gelatinisation properties and proved effective in preventing the formation of crystals in starch containing DMG after cold storage.


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Abstract

Alkaline salt confers unique characteristics to noodles. Polyols and emulsifiers can be used to improve noodle quality and prolong their shelf life. However, there is no information regarding the effect of alkali in combination with polyols and emulsifiers on the properties of noodle dough. This research aimed to study the effects of emulsifiers [lecithin and distilled monoglycerides (DMG)] and polyols (glycerol and sorbitol) with or without sodium carbonate on the thermal properties of gluten-free noodle dough during gelatinisation and retrogradation analysed by DSC. Results showed that the addition of alkali increased the gelatinisation temperature of noodle dough (pH ~10). The effect of incorporating either emulsifiers or polyols on gelatinization temperature was significant in a neutral system compared to an alkaline system. The control presented the lowest onset temperature to melt the retrograded sample, indicating a less crystalline arrangement. Noodle dough in neutral pH had both type I and II ALCs, while alkaline noodle dough presented only type I ALCs. All retrograded samples presented only type I ALC. Polyol significantly decreased ALC formation. In conclusion, alkali had a significant effect on gelatinisation properties and proved effective in preventing the formation of crystals in starch containing DMG after cold storage.

Additional Metadata

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Item Type: Article
AGROVOC Term: alkaline
AGROVOC Term: polyols
AGROVOC Term: emulsifiers
AGROVOC Term: gluten-free foods
AGROVOC Term: amylose
AGROVOC Term: experimentation
AGROVOC Term: jellification
Geographical Term: Thailand
Uncontrolled Keywords: Amylose-lipid complex
Depositing User: Mr. Khoirul Asrimi Md Nor
Date Deposited: 06 Oct 2025 13:31
Last Modified: 06 Oct 2025 13:31
URI: http://webagris.upm.edu.my/id/eprint/2137

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