(The) effects of added solulbe gums on the noodle making properties of Rye Meal

다국어 초록 (Multilingual Abstract)

The effects of adding soluble gums at different concentrations on the noodle making properties of rye meal were investigated. Soluble gums were prepared with carrageenan, gum xanthan, gum guar, and gum arabic in different concentrations (0.5, 1.0, and 3.0%, w/w, based on rye meal). Water holding capacity (WHC) of rye meal added to the soluble gums was examined. Mixing and textural properties of the rye meal, sheets, and cooked noodles with various soluble gums were measured by texture analyzer. The degree of gelatinization, in vitro hydrolysis index (HI), and expected glycemic index (eGI) were analyzed. A sensory evaluation of cooked noodles was conducted.
Rye meal had a higher WHC than that of wheat flour, which tended to increase as soluble gums were added. The highest WHC occurred after adding 3.0% carrageenan (202.45%) and gum xanthan (202.44%).
The dough properties of rye meal with soluble gums were analyzed using a mixograph. The results of dough properties of rye meal, the dough strength increased as the amount of soluble gum added increased, and the rye meal with 3.0% added gum guar had the highest dough stability (26.28 mm).
The cooked rye noodles with soluble gums’ texture properties were measured by texture analyzer (TA). The hardness of cooked rye noodles with 3.0% added gum guar and gum xanthan was 1.0 and 1.3 N. The cooked rye noodles had similar texture properties as cooked wheat noodle.
The degree of gelatinization, HI, and eGI of cooked rye noodles showed lower values than those of cooked wheat noodle and gelatinization decreased as more soluble gum added. In particular, cooked rye noodles with 3.0% gum guar showed, degree of gelatinization (51.6%), HI (63.9%), and eGI(74.8), the lowest of all.
In the sensory evaluation, cooked rye noodles with 3.0% added gum guar resulted in lower scores than those of cooked wheat flour for taste and overall acceptability, but the highest score was obtained for cooked rye noodles with added soluble gums.
In conclusion, noodle strand of cooked rye noodle easily broken without added soluble gums. However, they were improved after adding a soluble gum. The texture, HI, eGI, and sensory evaluation of cooked rye noodles with added soluble gums improved compared to those of cooked rye noodles without gums. The flour containing 3.0% gum guar was the most effective to prepare dough and noodles using rye meal.

목차 (Table of Contents)

• Abstract i
• Contents iii
• List of Tables v
• List of Figures vi
• I. Introduction 1
• II. Materials and methods 3
• 2.1. Materials 3
• 2.2. Chemical composition 3
• 2.3. Water holding capacity (WHC) 3
• 2.4. Mixograph properties 4
• 2.5. Preparation of rye noodles 7
• 2.6. Instrumental textural properties of the rye noodles 9
• 2.7. Degree of gelatinization 12
• 2.8. In vitro hydrolysis index (HI) and expected glycemic index (eGI) 13
• 2.9. Sensory evaluation 14
• 2.10. Statistical analysis 16
• III. Results and discussion 17
• 3.1. Chemical composition of rye meal 17
• 3.2. Water holding capacity (WHC) of rye meal with added soluble gums 17
• 3.3. Mixograph properties 21
• 3.3.1. Mixograph properties of rye-wheat flour 21
• 3.3.2. Mixograph properties of rye meal with added soluble gums 24
• 3.4. Instrumental texture properties of sheets and cooked rye noodles 28
• 3.4.1. Texture profile analysis (TPA) 28
• 3.4.2. Tensile strength 32
• 3.5. In vitro hydrolysis (HI) and expected glycemic index (eGI) of cooked rye noodles 34
• 3.6. Sensory evaluation of rye noodles added soluble gums 38
• IV. Abstract in Korean 41
• V. References 44