Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

E. Silva, M. Birkenhake, E. Scholten, L.M.C. Sagis, E. van der Linden

Research output: Contribution to journalArticleAcademicpeer-review

51 Citations (Scopus)

Abstract

Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of the broccoli particles. Several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20% (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties and structure of cooked noodles was investigated. Hydrocolloids with low (LBG and guar gum) and intermediate (KG) water binding capacity had no significant effect on shear rheology of the dough. Adding hydrocolloids with high water binding capacity (HPMC and xanthan gum) decreased the shear modulus of dough with 20% broccoli particles significantly. CLSM analysis of cooked noodles showed that in samples containing xanthan gum there was also an inhibition of swelling of starch granules. Strength and stiffness of cooked noodles with 20% broccoli particles were higher for samples containing xanthan gum, than samples without xanthan gum. The cooking loss and swelling index of samples with added hydrocolloids were slightly lower than samples without hydrocolloids. Our results showed that hydrocolloids with high water binding capacity can be used to control the degree of swelling of vegetable particles and starch granules in starch noodle products, and thereby control both dough rheology and textural properties of the cooked noodles
LanguageEnglish
Pages42-52
JournalFood Hydrocolloids
Volume30
Issue number1
DOIs
Publication statusPublished - 2013

Fingerprint

Xanthan gum
Ipomoea batatas
noodles
Rheology
Brassica
hydrocolloids
Colloids
rheology
broccoli
Starch
xanthan gum
Powders
water binding capacity
powders
guar gum
dough
Swelling
konjac mannan
shears
locust bean gum

Keywords

  • scanning microscopy clsm
  • pasta products
  • wheat-starch
  • xanthan gum
  • nonstarch polysaccharides
  • sensory evaluation
  • cooking quality
  • lupin flours
  • corn starch
  • food gums

Cite this

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title = "Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids",
abstract = "Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of the broccoli particles. Several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20{\%} (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties and structure of cooked noodles was investigated. Hydrocolloids with low (LBG and guar gum) and intermediate (KG) water binding capacity had no significant effect on shear rheology of the dough. Adding hydrocolloids with high water binding capacity (HPMC and xanthan gum) decreased the shear modulus of dough with 20{\%} broccoli particles significantly. CLSM analysis of cooked noodles showed that in samples containing xanthan gum there was also an inhibition of swelling of starch granules. Strength and stiffness of cooked noodles with 20{\%} broccoli particles were higher for samples containing xanthan gum, than samples without xanthan gum. The cooking loss and swelling index of samples with added hydrocolloids were slightly lower than samples without hydrocolloids. Our results showed that hydrocolloids with high water binding capacity can be used to control the degree of swelling of vegetable particles and starch granules in starch noodle products, and thereby control both dough rheology and textural properties of the cooked noodles",
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author = "E. Silva and M. Birkenhake and E. Scholten and L.M.C. Sagis and {van der Linden}, E.",
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Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids. / Silva, E.; Birkenhake, M.; Scholten, E.; Sagis, L.M.C.; van der Linden, E.

In: Food Hydrocolloids, Vol. 30, No. 1, 2013, p. 42-52.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

AU - Silva, E.

AU - Birkenhake, M.

AU - Scholten, E.

AU - Sagis, L.M.C.

AU - van der Linden, E.

PY - 2013

Y1 - 2013

N2 - Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of the broccoli particles. Several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20% (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties and structure of cooked noodles was investigated. Hydrocolloids with low (LBG and guar gum) and intermediate (KG) water binding capacity had no significant effect on shear rheology of the dough. Adding hydrocolloids with high water binding capacity (HPMC and xanthan gum) decreased the shear modulus of dough with 20% broccoli particles significantly. CLSM analysis of cooked noodles showed that in samples containing xanthan gum there was also an inhibition of swelling of starch granules. Strength and stiffness of cooked noodles with 20% broccoli particles were higher for samples containing xanthan gum, than samples without xanthan gum. The cooking loss and swelling index of samples with added hydrocolloids were slightly lower than samples without hydrocolloids. Our results showed that hydrocolloids with high water binding capacity can be used to control the degree of swelling of vegetable particles and starch granules in starch noodle products, and thereby control both dough rheology and textural properties of the cooked noodles

AB - Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of the broccoli particles. Several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20% (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties and structure of cooked noodles was investigated. Hydrocolloids with low (LBG and guar gum) and intermediate (KG) water binding capacity had no significant effect on shear rheology of the dough. Adding hydrocolloids with high water binding capacity (HPMC and xanthan gum) decreased the shear modulus of dough with 20% broccoli particles significantly. CLSM analysis of cooked noodles showed that in samples containing xanthan gum there was also an inhibition of swelling of starch granules. Strength and stiffness of cooked noodles with 20% broccoli particles were higher for samples containing xanthan gum, than samples without xanthan gum. The cooking loss and swelling index of samples with added hydrocolloids were slightly lower than samples without hydrocolloids. Our results showed that hydrocolloids with high water binding capacity can be used to control the degree of swelling of vegetable particles and starch granules in starch noodle products, and thereby control both dough rheology and textural properties of the cooked noodles

KW - scanning microscopy clsm

KW - pasta products

KW - wheat-starch

KW - xanthan gum

KW - nonstarch polysaccharides

KW - sensory evaluation

KW - cooking quality

KW - lupin flours

KW - corn starch

KW - food gums

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DO - 10.1016/j.foodhyd.2012.05.002

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VL - 30

SP - 42

EP - 52

JO - Food Hydrocolloids

T2 - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 1

ER -