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KMID : 1011620180340040375
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 4 p.375 ~ p.383
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Preparation and Quality Characteristics of Gluten-Free White Salted Rice Noodle
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Kim Ji-Myoung
No Jun-Hee
Shin Mal-Shick
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Abstract
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Purpose: East Asian people including Korea have preferred wheat noodles, white salted noodles and yellow alkaline noodles since ancient times. In this study, gluten-free white salted rice noodles like wheat noodles was prepared.
Methods: The rice flour mixture was composed of newly developed rice flour, transglutaminase (TGase) and salt (80:0.1:1.6). Soy protein isolate (SPI, 0, 2, 4 g), propylene glycol alginate (PGA, 0, 0.2, 0.4 g) and adding water (56.7, 59.2 and 61.7 mL) were added at different levels and various rice noodles were prepared. The color values, cooking properties of raw rice noodle, textural properties, and sensory evaluation were investigated.
Results: White salted rice noodles with 2 g of SPI and 0.4 g of PGA regardless of the adding water, showed lower cooking loss and adhesiveness and higher hardness, springiness, chewiness, and resilience. They had also higher scores of overall eating quality in the preference test.
Conclusion: Gluten-free white salted rice noodles should be developed using the newly developed non-waxy rice flour with TGase, PGA and SPI.
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KEYWORD
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white salted rice noodle, newly developed rice flour, propylene glycol alginate, transglutaminase, soy protein isolate
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