Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose

Shin W. K., . and Huh H. J., . and Kim Y., . Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose. pp. 421-428. ISSN 2231-7546

To develop healthy gluten-free noodles soy flour was used as a raw material. Hydroxypropyl methylcellulose (HPMC) at different percentages was added to soy flour based on 10 tapioca as a gluten replacement: HPMC at 0 (S) 0.5 (SH1) 1.0 (SH2) and 1.5 (SH3). For soy suspension without any additive there was no peak viscosity. The addition of tapioca and HPMC increased its peak viscosity to 104 cP and 134 cP respectively. With the addition of HPMC the water absorption capacity of the soy noodle was increased from 202 for S to 208 for SH3 while the cooking loss rate was reduced from 24 for S to 22 for SH3. The hardness of the soy noodle was increased from 0.54 N for S to 0.77 N for SH3 which was similar to the hardness of soy noodle with gluten (SG) (0.73 N). SH3 had the highest tensile strength of 439 N/cm followed by SG (359 N/cm ) and S (188 N/cm ). Thus HPMC at 1.5 has potential to replace gluten to develop gluten-free soy-based noodles.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(07).p...

Abstract

To develop healthy gluten-free noodles soy flour was used as a raw material. Hydroxypropyl methylcellulose (HPMC) at different percentages was added to soy flour based on 10 tapioca as a gluten replacement: HPMC at 0 (S) 0.5 (SH1) 1.0 (SH2) and 1.5 (SH3). For soy suspension without any additive there was no peak viscosity. The addition of tapioca and HPMC increased its peak viscosity to 104 cP and 134 cP respectively. With the addition of HPMC the water absorption capacity of the soy noodle was increased from 202 for S to 208 for SH3 while the cooking loss rate was reduced from 24 for S to 22 for SH3. The hardness of the soy noodle was increased from 0.54 N for S to 0.77 N for SH3 which was similar to the hardness of soy noodle with gluten (SG) (0.73 N). SH3 had the highest tensile strength of 439 N/cm followed by SG (359 N/cm ) and S (188 N/cm ). Thus HPMC at 1.5 has potential to replace gluten to develop gluten-free soy-based noodles.

[error in script]

Item Type:	Article
AGROVOC Term:	Noodles
AGROVOC Term:	Soybean flour
AGROVOC Term:	Food processing
AGROVOC Term:	Tapioca
AGROVOC Term:	Hydroxypropyl cellulose
AGROVOC Term:	Mechanical properties
AGROVOC Term:	Physical properties
AGROVOC Term:	Hardness
AGROVOC Term:	Tensile strength
AGROVOC Term:	Texture
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8068

Actions (login required)

View Item