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• Hydrothermally treated polysaccharide mixtures (HTT-PSM) were prepared.
• Lower gelatinisation temperature and higher peak viscosity of HTT-PSM were observed.
• Rice dough incorporated with HTT-PSM exhibited higher extensibility.
• Similar tensile strength and texture profile for gluten-free and wheat noodles.
• Overall texture acceptance in gluten-free noodles in sensory evaluation.
This study reported a quality improver of gluten-free food formulated using hydrothermally treated polysaccharide mixtures (HTT-PSM) of glutinous rice flour and xanthan gum at different concentrations. The pasting and viscoelastic properties were determined by rapid visco analyser and rheometer respectively. The results showed that HTT-PSM had a lower gelatinisation temperature, higher peak viscosity and weaker gel strength than native glutinous rice flour. The incorporation of HTT-PSM into rice dough decreased the dough development time and stability significantly; and increased its extensibility from 2.8 mm to 11.9 mm. Its high extensibility attribute enabled the dough to make gluten-free noodles with higher tensile strength and similar texture profile as compared to wheat noodles. Sensory evaluation showed that the overall texture of the gluten-free noodles was acceptable, but not as comparable to wheat noodles. Positive correlations were observed between xanthan gum content and peak viscosity, gel strength, noodle tensile strength, hardness and chewiness.
Journal: Journal of Food Engineering - Volume 186, October 2016, Pages 1–9