Research Article
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Assessment the Effects of Psyllium and Hydrocolloids in Gluten-free Noodle

Year 2024, Volume: 38 Issue: 1, 95 - 103, 30.04.2024

Abstract

This study was performed to examine the effects of individual and combined usage of psyllium with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no statistically significant difference in b* and saturation index values.
Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered statistically significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product.

References

  • AACC (1990). American Association of Cereal Chemists, Approved Methods of the AACC. (8th ed.). St. Paul, MN, USA.
  • AACC (2000). American Association of Cereal Chemists: Approved Methods of the AACC, St. Paul, MN, USA. p.38–10.
  • Aktaş K, Türker S (2015). Utilisation of dairy by-products and beta-glucan in erişte production. Quality Assurance and Safety of Crops & Foods, 7(5): 809-818.
  • Aldughpassi A, Alkandari S, Alkandar, D, Al-Hassawi F, Sidhu JS, Al-Amiri HA, Al-Salem E (2021). Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery. Annals of Agricultural Sciences, 66(2): 115-120.
  • Allen B, Orfila C (2018). The availability and nutritional adequacy of gluten-free bread and pasta. Nutrients, 10(10): 1370.
  • Beikzadeh S, Peighardoust S, Beikzadeh M, Javar-Abadi MA, Homayouni-Rad A (2016). Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake. Czech Journal of Food Sciences, 34(6): 534-540.
  • Belorio M, Marcondes G, Gómez M (2020). Influence of psyllium versus xanthan gum in starch properties. Food Hydrocolloids, 105: 105843.
  • Belorio M, Sahagún M, Gómez M (2019). Psyllium as a fat replacer in layer cakes: Batter characteristics and cake quality. Food and Bioprocess Technology, 12(12): 2085-2092.
  • Bilgicli N (2008). Utilization of buckwheat flour in gluten-free egg noodle production. Journal of Food Agriculture & Environment.
  • Bilgicli N (2013). of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. Journal of Food and Nutrition Research, 52(4): 251-255.
  • Brennan CS, Tudorica CM (2007). Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. Journal of Food Science, 72(9): 659-665.
  • Culetu A, Duta DE, Papageorgiou M, Varzakas T (2021). The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods, 10(12): 3121.
  • Dahal A, Sadiq MB, Anal AK (2021). Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids. Journal of Food Processing and Preservation, 45(2): e15165.
  • Foschia M, Horstmann S, Arendt EK, Zannini E (2016). Nutritional therapy–Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology, 239: 113-124.
  • Fradinho P, Soares R, Niccolai A, Sousa I, Raymundo A (2020). Psyllium husk gel to reinforce structure of gluten-free pasta?. LWT, 131: 109787.
  • Gasparre N, Rosell CM (2019). Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder. Food Hydrocolloids, 97: 105194.
  • Han JA, Seo TR, Lim ST, Park DJ (2011). Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch. Food Science and Biotechnology, 20: 1173-1178.
  • Kastin DA, Buchman AL (2002). Malnutrition and gastrointestinal disease. Current Opinion in Gastroenterology, 18(2): 221-228.
  • Kaur A, Shevkani K, Singh N, Sharma P, Kaur S (2015). Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of Food Science and Technology, 52: 8113-8121.
  • Levent H (2017). Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. Journal of Food Science and Technology, 54(7): 1971-1978.
  • Lionetti E, Gatti S, Pulvirenti A, Catassi C (2015). Celiac disease from a global perspective. Best Practice & Research Clinical Gastroenterology, 29(3): 365-379.
  • Mancebo CM, San Miguel MÁ, Martínez MM, Gómez M (2015). Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. Journal of Cereal Science, 61: 8-15.
  • Marti A, Barbiroli A, Marengo M, Fongaro L, Iametti S, Pagani MA (2014). Structuring and texturing gluten-free pasta: egg albumen or whey proteins?. European Food Research and Technology, 238: 217-224.
  • Noguerol AT, Igual MM, Pagan MJ (2022). Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties. Food Hydrocolloids, 122: 107108.
  • Ozkaya B, Ozkaya H, Bayrak H, Gökpinar F (2004). The effect of drying process on the quality of eriste. In: Proceedings of the Traditional Foods Symposium, 23-24 September 2004; Yüzüncü Yıl Universitesi, Van, Turkey, pp. 60-66.
  • Özkaya H, Kahveci B (2005). Tahıl ve ürünleri analiz yöntemleri. Gıda Teknolojisi Derneği Yayınları, Turkey, pp 14- 152.
  • Pejcz E, Spychaj R, Wojciechowicz-Budzisz A, Gil Z (2018). The effect of Plantago seeds and husk on wheat dough and bread functional properties. LWT, 96: 371-377.
  • Peressini D, Cavarape A, Brennan MA, Gao J, Brennan CS (2020). Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti. Food Hydrocolloids, 102: 105613.
  • Renoldi N, Brennan CS, Lagazio C, Peressini D (2021). Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. LWT, 151: 112203.
  • Srikaeo K, Laothongsan P, Lerdluksamee C (2018). Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles. International Journal of Biological Macromolecules, 109: 517-523.
  • Sutheeves S, Chai-Uea P, Thirathumthavorn D (2020). Impact of hydrocolloids on the physico-chemical and sensory properties of gluten-free instant noodles from rice flour and mung bean starch. Italian Journal of Food Science, 32(2).
  • Tan HL, Tan TC, Easa AM (2018). The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles. International Journal of Food Science & Technology, 53(7): 1603-1610.
  • Ugarcic-Hardi Z, Jukic M, Koceva Komlenic D, Sabo M, Hardi J (2007). Quality parameters of noodles made with various supplements. Czech Journal of Animal Science, 25:151-157.
  • Yalcin S, Basman A (2008a). Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. International Journal of Food Science & Technology, 43(9): 1637-1644.
  • Yalcin S, Basman A. (2008b). Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum. Journal of Food Quality, 31(4): 465-479.
  • Yuksel F, Gurbuz M (2019). Physicochemical, textural, cooking and sensory properties of traditional Turkish homemade noodle enriched with apple fiber. Akademik Gıda, 17(1): 16-22.
  • Zandonadi RP, Botelho RBA, Araújo WMC (2009). Psyllium as a substitute for gluten in bread. Journal of the American Dietetic Association, 109(10): 1781-1784.
  • Zhang J, Wen C, Zhang H, Duan Y (2019). Review of isolation, structural properties, chain conformation, and bioactivities of psyllium polysaccharides. International Journal of Biological Macromolecules, 139: 409-420.
  • Zhou Y, Cao H, Hou M, Nirasawa S, Tatsumi E, Foster TJ, Cheng Y (2013). Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 51(2): 879-885.
  • Ziemichód A, Wójcik M, Różyło R (2019). Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids. Journal of Food Process Engineering, 42(1): e12931.
Year 2024, Volume: 38 Issue: 1, 95 - 103, 30.04.2024

Abstract

References

  • AACC (1990). American Association of Cereal Chemists, Approved Methods of the AACC. (8th ed.). St. Paul, MN, USA.
  • AACC (2000). American Association of Cereal Chemists: Approved Methods of the AACC, St. Paul, MN, USA. p.38–10.
  • Aktaş K, Türker S (2015). Utilisation of dairy by-products and beta-glucan in erişte production. Quality Assurance and Safety of Crops & Foods, 7(5): 809-818.
  • Aldughpassi A, Alkandari S, Alkandar, D, Al-Hassawi F, Sidhu JS, Al-Amiri HA, Al-Salem E (2021). Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery. Annals of Agricultural Sciences, 66(2): 115-120.
  • Allen B, Orfila C (2018). The availability and nutritional adequacy of gluten-free bread and pasta. Nutrients, 10(10): 1370.
  • Beikzadeh S, Peighardoust S, Beikzadeh M, Javar-Abadi MA, Homayouni-Rad A (2016). Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake. Czech Journal of Food Sciences, 34(6): 534-540.
  • Belorio M, Marcondes G, Gómez M (2020). Influence of psyllium versus xanthan gum in starch properties. Food Hydrocolloids, 105: 105843.
  • Belorio M, Sahagún M, Gómez M (2019). Psyllium as a fat replacer in layer cakes: Batter characteristics and cake quality. Food and Bioprocess Technology, 12(12): 2085-2092.
  • Bilgicli N (2008). Utilization of buckwheat flour in gluten-free egg noodle production. Journal of Food Agriculture & Environment.
  • Bilgicli N (2013). of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. Journal of Food and Nutrition Research, 52(4): 251-255.
  • Brennan CS, Tudorica CM (2007). Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. Journal of Food Science, 72(9): 659-665.
  • Culetu A, Duta DE, Papageorgiou M, Varzakas T (2021). The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods, 10(12): 3121.
  • Dahal A, Sadiq MB, Anal AK (2021). Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids. Journal of Food Processing and Preservation, 45(2): e15165.
  • Foschia M, Horstmann S, Arendt EK, Zannini E (2016). Nutritional therapy–Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology, 239: 113-124.
  • Fradinho P, Soares R, Niccolai A, Sousa I, Raymundo A (2020). Psyllium husk gel to reinforce structure of gluten-free pasta?. LWT, 131: 109787.
  • Gasparre N, Rosell CM (2019). Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder. Food Hydrocolloids, 97: 105194.
  • Han JA, Seo TR, Lim ST, Park DJ (2011). Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch. Food Science and Biotechnology, 20: 1173-1178.
  • Kastin DA, Buchman AL (2002). Malnutrition and gastrointestinal disease. Current Opinion in Gastroenterology, 18(2): 221-228.
  • Kaur A, Shevkani K, Singh N, Sharma P, Kaur S (2015). Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of Food Science and Technology, 52: 8113-8121.
  • Levent H (2017). Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. Journal of Food Science and Technology, 54(7): 1971-1978.
  • Lionetti E, Gatti S, Pulvirenti A, Catassi C (2015). Celiac disease from a global perspective. Best Practice & Research Clinical Gastroenterology, 29(3): 365-379.
  • Mancebo CM, San Miguel MÁ, Martínez MM, Gómez M (2015). Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. Journal of Cereal Science, 61: 8-15.
  • Marti A, Barbiroli A, Marengo M, Fongaro L, Iametti S, Pagani MA (2014). Structuring and texturing gluten-free pasta: egg albumen or whey proteins?. European Food Research and Technology, 238: 217-224.
  • Noguerol AT, Igual MM, Pagan MJ (2022). Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties. Food Hydrocolloids, 122: 107108.
  • Ozkaya B, Ozkaya H, Bayrak H, Gökpinar F (2004). The effect of drying process on the quality of eriste. In: Proceedings of the Traditional Foods Symposium, 23-24 September 2004; Yüzüncü Yıl Universitesi, Van, Turkey, pp. 60-66.
  • Özkaya H, Kahveci B (2005). Tahıl ve ürünleri analiz yöntemleri. Gıda Teknolojisi Derneği Yayınları, Turkey, pp 14- 152.
  • Pejcz E, Spychaj R, Wojciechowicz-Budzisz A, Gil Z (2018). The effect of Plantago seeds and husk on wheat dough and bread functional properties. LWT, 96: 371-377.
  • Peressini D, Cavarape A, Brennan MA, Gao J, Brennan CS (2020). Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti. Food Hydrocolloids, 102: 105613.
  • Renoldi N, Brennan CS, Lagazio C, Peressini D (2021). Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. LWT, 151: 112203.
  • Srikaeo K, Laothongsan P, Lerdluksamee C (2018). Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles. International Journal of Biological Macromolecules, 109: 517-523.
  • Sutheeves S, Chai-Uea P, Thirathumthavorn D (2020). Impact of hydrocolloids on the physico-chemical and sensory properties of gluten-free instant noodles from rice flour and mung bean starch. Italian Journal of Food Science, 32(2).
  • Tan HL, Tan TC, Easa AM (2018). The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles. International Journal of Food Science & Technology, 53(7): 1603-1610.
  • Ugarcic-Hardi Z, Jukic M, Koceva Komlenic D, Sabo M, Hardi J (2007). Quality parameters of noodles made with various supplements. Czech Journal of Animal Science, 25:151-157.
  • Yalcin S, Basman A (2008a). Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. International Journal of Food Science & Technology, 43(9): 1637-1644.
  • Yalcin S, Basman A. (2008b). Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum. Journal of Food Quality, 31(4): 465-479.
  • Yuksel F, Gurbuz M (2019). Physicochemical, textural, cooking and sensory properties of traditional Turkish homemade noodle enriched with apple fiber. Akademik Gıda, 17(1): 16-22.
  • Zandonadi RP, Botelho RBA, Araújo WMC (2009). Psyllium as a substitute for gluten in bread. Journal of the American Dietetic Association, 109(10): 1781-1784.
  • Zhang J, Wen C, Zhang H, Duan Y (2019). Review of isolation, structural properties, chain conformation, and bioactivities of psyllium polysaccharides. International Journal of Biological Macromolecules, 139: 409-420.
  • Zhou Y, Cao H, Hou M, Nirasawa S, Tatsumi E, Foster TJ, Cheng Y (2013). Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 51(2): 879-885.
  • Ziemichód A, Wójcik M, Różyło R (2019). Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids. Journal of Food Process Engineering, 42(1): e12931.
There are 40 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Kübra Aktaş 0000-0002-0197-0768

Tayyibe Erten 0000-0002-2150-2726

Early Pub Date April 30, 2024
Publication Date April 30, 2024
Submission Date September 6, 2023
Published in Issue Year 2024 Volume: 38 Issue: 1

Cite

EndNote Aktaş K, Erten T (April 1, 2024) Assessment the Effects of Psyllium and Hydrocolloids in Gluten-free Noodle. Selcuk Journal of Agriculture and Food Sciences 38 1 95–103.

Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).