Effect of Carboxymethylcellulose on Physico-chemical Properties of Composited Flour and Corresponding Noodle
Abstract
In this study, attempt has been made to improve textural properties of noodle from composite flour of rice and cassava flour by adding stabilizer to minimize retrogradation. Varying amount of Carboxymethylcellulose (CMC) was (0, 0.3, 0.4, 0.5, 0.6 and 0.7%, w/w) were added into composited flour (rice flour: cassava flour, 65:35) and subsequently dried at 60 oC. The results indicated that addition of CMC (0.3, 0.4 and 0.7%) into mixed flours showed the lower setback than the control group (0% CMC) referring a lower retrogradation in mixed flours added with CMC. The noodles added with CMC provided a soft and flexible textures in accordance with tensile strength. Tensile strength was a significant lower in mixed flour without CMC adding than in mixed flour with 0.4% CMC (p<0.05). The result indicated that 0.4% CMC provided soft and flexible textures of the noodles. Keywords : mixed flour, retrogradation, noodle, carboxymethylcellulose, textureReferences
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Chungcharoen, A., & Lund, D.B. (1987). Influence of solutes and water on rice starch gelatinization. Cereal chemistry, 64(4), 240-243.
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Gidley, M.J., & Bulpin, P.V. (1987). Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: Minimum chain-length requirement for the formation of double-helices. Carbohydrate Research, 161, 291-300.
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Muira, M., Nishimura, A., & Katsuta, K. (1992). Influence of addition of polyols and food emulsifiers on the retrogradation rate of starch. Journal of Food Structure, 11, 225-236.
Nussinovitch, A., Roy, I., & Peleg, M., (1990). Testing Bread Slices in Tension Mode. Cereal Chemistry, 67(1),
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Philpot, K., Martin, M., Burardo, V., Willoughby, D., & Fitzgerald, M. (2006). Environmental factors that affect the ability of amylose to contribute to retrogradation in gels made from rice flour. Journal of Agricultural and Food Chemistry, 54, 5182-5190.
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Thaunkhong, K., Uttapap, D., Puncha-arnon, S., Rungsardthong, V., & Puttanlek, C. (2014). Study on paste behavior of native and modified canna starches for use as a thickening agent. KMUTT Research and Development Journal, 37(1), 61-76. (in Thai)
Yang, Y., & W.-Y. Tao. (2008). Effect of lactic acid fermentation on FT-IR and pasting properties of rice flour. Food Research International, 41, 937-940.
Yao, Y., Zhang, J.M., & Ding, X.L. (2002). Structure-retrogradation relationship of rice starch in purified starches and cooked rice grains: A statistical investigation. Journal of Agricultural and Food Chemistry, 50(25), 7420-7425
AOAC. (2000). Official Method of Analysis of AOAC International. (17th ed). Washington D.C., USA: The Association of Official Analytical Chemists.
Bao, J., Sun, M., Zhu, L., & Corke, H. (2004). Analysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.): Thermal properties, gel texture and swelling volume. Journal of Cereal Science, 39(3), 379-385.
Chungcharoen, A., & Lund, D.B. (1987). Influence of solutes and water on rice starch gelatinization. Cereal chemistry, 64(4), 240-243.
Dehsukcharoen, O. (1986). Some Properties of Various Starch for Applications. Master’s Thesis. Kasetsart University, Bangkok. (in Thai)
Gidley, M.J., & Bulpin, P.V. (1987). Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: Minimum chain-length requirement for the formation of double-helices. Carbohydrate Research, 161, 291-300.
Gimeno, E., Moraru, C.I., & Kokini, J.L. (2004). Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating. Cereal Chemistry, 81(1), 100-107.
Jarnsuwan, S., & Thongngam, M. (2011). Effects of Hydrocolloids on Microstructure and Textural Characteristic of Instant Noodles. In Proceeding in the Asean Food Conference, (pp. 632-635). Bangkok: Bitec.
Juliano, B.O. (1971). A simplified assay for milled-rice amylose. Cereal Science Today, 16, 334-340.
Kong, X., Zhu, P., Sui, Z., & Bao, J. (2015). Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinization temperature combinations. Food Chemistry, 172, 433-440.
Lu, S., Chen, L.N., & Lii, C.Y. (1997). Correlations between the fine structure, physicochemical properties, and retrogradation of amylopectins from Taiwan rice varieties. Cereal Chemistry, 74(1), 34-39.
Miles, M.J., Morris, V.J., Orford, P.D., & Ring, S.G. (1985). Recent observations on starch retrogradation. In New Approaches to Research on Cereal Carbohydrates. (pp. 109-114). Amsterdam: Elsevier Science Publishers.
Muira, M., Nishimura, A., & Katsuta, K. (1992). Influence of addition of polyols and food emulsifiers on the retrogradation rate of starch. Journal of Food Structure, 11, 225-236.
Nussinovitch, A., Roy, I., & Peleg, M., (1990). Testing Bread Slices in Tension Mode. Cereal Chemistry, 67(1),
101-103.
Philpot, K., Martin, M., Burardo, V., Willoughby, D., & Fitzgerald, M. (2006). Environmental factors that affect the ability of amylose to contribute to retrogradation in gels made from rice flour. Journal of Agricultural and Food Chemistry, 54, 5182-5190.
Rattanapanon, N. (2004). Food Chemistry. Bangkok: Odean Store Publisher. (in Thai)
Rujirapisit, P. (2006). Food Composition and Physicochemical Properties of Flour and Starch from Ground Chesnut (Eleocharisdulcis Trin.). University Report. Faculty of Science, University of the Thai Chamber of Commerce, Bangkok. (in Thai)
Su, J., Huang, Z., Yuan, X., Wang, X., & Li, M. (2010). Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydrate Polymers, 79(1),
145–153.
Thaunkhong, K., Uttapap, D., Puncha-arnon, S., Rungsardthong, V., & Puttanlek, C. (2014). Study on paste behavior of native and modified canna starches for use as a thickening agent. KMUTT Research and Development Journal, 37(1), 61-76. (in Thai)
Yang, Y., & W.-Y. Tao. (2008). Effect of lactic acid fermentation on FT-IR and pasting properties of rice flour. Food Research International, 41, 937-940.
Yao, Y., Zhang, J.M., & Ding, X.L. (2002). Structure-retrogradation relationship of rice starch in purified starches and cooked rice grains: A statistical investigation. Journal of Agricultural and Food Chemistry, 50(25), 7420-7425
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Published
2019-09-18
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