Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design

Autores
Loubes, María Ana; Flores, Silvia Karina; Tolaba, Marcela Patricia
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn starch; xanthan gum; and guar gum provided a satisfactory mechanical behavior. Pasta formulation was optimized by mixture design, which included seven combinations of gelatinized corn starch, xanthan gum and guar gum. Each combination (8.5%) was blended with modified rice starch (86.7%) and gelatinized rice flour (4.8%) as dry ingredients. Synergistic effects between gums could be detected. Optimum mixture (7.8% gelatinized corn starch, 0.7% guar gum without xanthan gum) obtained by maximizing strain at break (17.9%) and simultaneously minimizing cooking loss (13%) also showed satisfactory values of water absorption (58.7%) and stress at break (31.5 kPa). The capacity of gelatinized rice flour and gelatinized corn starch to induce starch network formation was enhanced by the pre-gelatinized character of modified rice flour. The use of gums in pasta formulated with thermo-mechanical modified rice flour could be significantly reduced by substituting them partially with gelatinized corn starch, without reduction of noodle quality.
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Hydrocolloids
Mixture Design
Planetary Ball Milling
Rice Pasta
Tensile Strength Test
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59548
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59548
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture designLoubes, María AnaFlores, Silvia KarinaTolaba, Marcela PatriciaHydrocolloidsMixture DesignPlanetary Ball MillingRice PastaTensile Strength Testhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn starch; xanthan gum; and guar gum provided a satisfactory mechanical behavior. Pasta formulation was optimized by mixture design, which included seven combinations of gelatinized corn starch, xanthan gum and guar gum. Each combination (8.5%) was blended with modified rice starch (86.7%) and gelatinized rice flour (4.8%) as dry ingredients. Synergistic effects between gums could be detected. Optimum mixture (7.8% gelatinized corn starch, 0.7% guar gum without xanthan gum) obtained by maximizing strain at break (17.9%) and simultaneously minimizing cooking loss (13%) also showed satisfactory values of water absorption (58.7%) and stress at break (31.5 kPa). The capacity of gelatinized rice flour and gelatinized corn starch to induce starch network formation was enhanced by the pre-gelatinized character of modified rice flour. The use of gums in pasta formulated with thermo-mechanical modified rice flour could be significantly reduced by substituting them partially with gelatinized corn starch, without reduction of noodle quality.Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59548Loubes, María Ana; Flores, Silvia Karina; Tolaba, Marcela Patricia; Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design; Elsevier Science; LWT - Food Science and Technology; 69; 6-2016; 280-2860023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.01.055info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381630055Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:15:14Zoai:ri.conicet.gov.ar:11336/59548instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:15:14.343CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
spellingShingle Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
Loubes, María Ana
Hydrocolloids
Mixture Design
Planetary Ball Milling
Rice Pasta
Tensile Strength Test
title_short Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_full Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_fullStr Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_full_unstemmed Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
title_sort Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
dc.creator.none.fl_str_mv Loubes, María Ana
Flores, Silvia Karina
Tolaba, Marcela Patricia
author Loubes, María Ana
author_facet Loubes, María Ana
Flores, Silvia Karina
Tolaba, Marcela Patricia
author_role author
author2 Flores, Silvia Karina
Tolaba, Marcela Patricia
author2_role author
author
dc.subject.none.fl_str_mv Hydrocolloids
Mixture Design
Planetary Ball Milling
Rice Pasta
Tensile Strength Test
topic Hydrocolloids
Mixture Design
Planetary Ball Milling
Rice Pasta
Tensile Strength Test
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn starch; xanthan gum; and guar gum provided a satisfactory mechanical behavior. Pasta formulation was optimized by mixture design, which included seven combinations of gelatinized corn starch, xanthan gum and guar gum. Each combination (8.5%) was blended with modified rice starch (86.7%) and gelatinized rice flour (4.8%) as dry ingredients. Synergistic effects between gums could be detected. Optimum mixture (7.8% gelatinized corn starch, 0.7% guar gum without xanthan gum) obtained by maximizing strain at break (17.9%) and simultaneously minimizing cooking loss (13%) also showed satisfactory values of water absorption (58.7%) and stress at break (31.5 kPa). The capacity of gelatinized rice flour and gelatinized corn starch to induce starch network formation was enhanced by the pre-gelatinized character of modified rice flour. The use of gums in pasta formulated with thermo-mechanical modified rice flour could be significantly reduced by substituting them partially with gelatinized corn starch, without reduction of noodle quality.
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn starch; xanthan gum; and guar gum provided a satisfactory mechanical behavior. Pasta formulation was optimized by mixture design, which included seven combinations of gelatinized corn starch, xanthan gum and guar gum. Each combination (8.5%) was blended with modified rice starch (86.7%) and gelatinized rice flour (4.8%) as dry ingredients. Synergistic effects between gums could be detected. Optimum mixture (7.8% gelatinized corn starch, 0.7% guar gum without xanthan gum) obtained by maximizing strain at break (17.9%) and simultaneously minimizing cooking loss (13%) also showed satisfactory values of water absorption (58.7%) and stress at break (31.5 kPa). The capacity of gelatinized rice flour and gelatinized corn starch to induce starch network formation was enhanced by the pre-gelatinized character of modified rice flour. The use of gums in pasta formulated with thermo-mechanical modified rice flour could be significantly reduced by substituting them partially with gelatinized corn starch, without reduction of noodle quality.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59548
Loubes, María Ana; Flores, Silvia Karina; Tolaba, Marcela Patricia; Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design; Elsevier Science; LWT - Food Science and Technology; 69; 6-2016; 280-286
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59548
identifier_str_mv Loubes, María Ana; Flores, Silvia Karina; Tolaba, Marcela Patricia; Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design; Elsevier Science; LWT - Food Science and Technology; 69; 6-2016; 280-286
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.01.055
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381630055X
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781583494742016
score 12.982451

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