Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum
Source: European Food Research and Technology A, Volume 218, Number 6, May 2004 , pp. 557-562(6)
Abstract:The effects of various additives [xylanase (0.06, 0.012, and 0.018%), gluten (1.5 and 3.0%), ascorbic acid (0.01 and 0.02%), glycerol monostearate, sodium stearoyl-2-lactylate (SSL) (0.25, 0.50%) and glucose oxidase (0.1%)] on the quality of vermicelli made from Triticum aestivum was studied. The results revealed that xylanase at 0.012% produced an improved quality product in terms of increase in cooked weight, expansion in volume of strands, and firm texture without stickiness. The micrograph of vermicelli exhibited a uniform, continuous protein matrix. The yellow index values improved with addition of gluten (3%) and ascorbic acid (0.01%). The gluten added appeared as a prominent strong network in micrographs, imparting strength to the vermicelli as evidenced by higher shear values. SSL (0.5%) gave a firm, discrete product and the protein fibrils displayed a massive network, owing to the strengthening effect. At the level of glucose oxidase used (0.1%), it exerted an adverse effect on the product quality. In general, the additives lowered the cooking loss and the leaching of solids in vermicelli when compared to the control.
Document Type: Research Article
Affiliations: 1: Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 013, Karnataka, India, 2: Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 013, Karnataka, India, Email: email@example.com
Publication date: May 1, 2004