Abstract :

Noodles have been a staple dish in Asia since ancient times, taking numerous shapes and forms. Presentation, texture, eating quality, and cooking qualities are all factors that influence its quality. Noodles can be made using either traditional or extrusion methods. Pasta extruders are modern machines that create pasta in a variety of shapes. Xanthan gum is a hydrocolloid that enhances the physical properties of rice. Its functions include enhancing texture quality, increasing air binding ability, and stabilizing dough structure. The amount of xanthan gum used influences not just the physical properties of rice, but also the feed composition. The air feed content is a crucial factor influencing the flavor of noodles. Using a pasta extrusion machine, this study investigated the influence of xanthan gum (0%, 1%, 1.5%, and 2%) and feed moisture (35%, 40%, and 45%) on rice noodle characteristics. This study found that the optimum treatment was xanthan gum 1.5% and feed moisture 40%. This treatment has the following values: cooking time 5.83 minutes, cooking loss 5.95%, water absorption 274.12%, hardness 0.3887, adhesiveness = -0,0027 L = 75.51, a = -0.53 and b = 8.92.

---

Keywords :

Cooking qualities, pasta extrusion, traditional method, water absorption, xanthan gum

---

References :

1. Bhattacharya,,Zee,S.Y.,Corke,H.,1999.Physicochemicalpropertiesrelatedtoqualityofrice noodles.Cereal Chem. 76, 861–867.
2. CaiJ,ChiangJH, TanMYP,Saw LK,Xu Y,Ngan-Loong2016.Physicochemicalpropertiesofhydrothermallytreatedglutinousriceflourandxanthangummixtureanditsapplicationingluten-freenoodles.Journal of Food Engineering, 186, 1–9.
3. Chandra,V., Shamasundar,B.A.2015. TextureProfileAnalysisandFunctionalProperties of Gelatin from the Skin of Three Species of Fresh Water Fish. International Journal of Food Properties, 18(3), 572–584.
4. Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. 2007. Functionality ofdifferenthydrocolloidsonthequalityandshelf-lifeofyellowlayerFood Hydrocolloids, 21(2), 167-173. https://doi.org/10.1080/10942912.2013.845787.

5. Heo,,et al. 2013. Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles. Journal of Food Engineering. 116, 213–217.
6. IndiartoR,Nurhadi Band Subroto2012. J.Teknologi HasilPertanian.5.
7. Kaur A, Shevkani K, Singh N, Sharma P, Kaur S. 2015. Effect of guar gum and xanthan gumon pasting and noodle-making properties of potato, corn and mung bean starches.Journal of Food Science and Technology 52: 8113–8121. https://doi.org/10.1007/s13197-015-1954-5.
8. Kasunmala,G.G.,Navaratne,S.B., and Wickramasinghe,I.2020. Effectofprocessmodifications and binding materials on textural properties of rice noodles. International Journal of Gastronomy and Food Science, 21, 100217. https://doi.org/10.1016/j.jcs.2022.103434.
9. Kim,,&Yoo,B.2006.Rheologicalpropertiesofricestarch–xanthan gum mixtures. Journal of Food Engineering, 75(1), 120–128.
10. Kraithong,,RawdkuenS.2020.Effectsoffoodhydrocolloidsonquality attributesofextrudedredJasminerice noodle.PeerJ 8: e10235. https://doi.org/10.7717/peerj.10235.
11. Marti, A., Seetharaman, K., Pagani, M.A., 2010. Rice-based pasta: a comparison betweenconventionalpasta-making and extrusion-cooking. J. Sci. 52, 404–409.
12. Supawadee, Cham., Suwannaporn, Prisana. 2010. Effect of hydrothermal treatment of riceflour onvarious ricenoodles quality. Journal of Cereal Science, 51, 284–291.
13. Torbica, A., Hadnadev, M., Dapcevic, T., 2010. Rheological, textural and sensory propertiesofgluten-freebreadformulationsbasedonriceandbuckwheatFood Hydrocolloids, 24 (6), 626–632.
14. Yalcin, S., Basman, A., 2008. Effects of gelatinisation level, gum andtransglutaminase onthe quality characteristics of rice noodle. International Journal of Food Science and Technology, 43 (9), 1637–1644.
15. Zhou,,Robards,K.,Heliwell,S.,Blanchard,C.,2002.Compositionalandfunctionalproperties ofrice. Int. J. Food Sci. Technol. 37, 849–868.