|
KMID : 0380620210530060739
|
|
Korean Journal of Food Science and Technology
2021 Volume.53 No. 6 p.739 ~ p.748
|
|
|
Optimization of mixing ratio in preparation of gluten-free rice udon through response surface methodology
|
|
Park Se-Jin
Eun Jong-Bang
|
|
|
Abstract
|
|
|
|
This study focuses on the use of rice in the production of gluten-free rice udon (GFU) through an optimized mixing ratio, using the Box-Behnken response surface methodology (RSM). Different additional levels of rice flour (A, 40-60 g), acetylated distarch adipate (B, 10-20 g), and trehalose (C, 0-3 g) were used as variables, while water absorption level, volume, cooking loss, solid yield, lightness, texture properties, proximate compositions of GFU and turbidity of cooking water were set as responses in the RSM design model. The optimum mixing ratio for the preparation of gluten-free rice udon was obtained for 60.00 g of rice flour, 18.81 g of acetylated distarch adipate without the addition of trehalose. The response values of the optimized samples were water absorption (60.94%), volume (34.94%), turbidity of the cooking water (0.37), cooking loss (4.77%), solid yield (1.55 g), lightness value (70.04), hardness (2.53 N), springiness (0.18), gumminess (10.45 N), chewiness (1.83 N), and cohesiveness (2.89). This study has shown that rice flour can replace wheat flour to manufacture udon at an optimized mixing ratio successfully derived by statistical estimation method.
|
|
|
KEYWORD
|
|
|
gluten-free, rice udon, response surface methodology, Box-behnken, noodle
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|