EFFECT OF XANTHAN AND GUAR GUMS ADDITION ON DECREASING THE AMOUNT OF SALT IN ASHI NOODLE

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MEHRALIHA M.; SOHRABVANDI S.; NATEGHI L.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 17-25

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Title

EFFECT OF XANTHAN AND GUAR GUMS ADDITION ON DECREASING THE AMOUNT OF SALT IN ASHI NOODLE

Author(s)

MEHRALIHA M. | SOHRABVANDI S. | NATEGHI L. | Issue Writer Certificate

Keywords

ASHI NOODLEQ1

XANTHANQ2

GUARQ2

SALTQ1

Abstract

ASHI NOODLE is one of the local pasty products in Iran which is made of mixing flour, water and SALT after going through various stages of production. Hence SALT is one of the important components in the production of these products and the widespread use of SALT in processed foods causes the concerns about the health of consumers in the recent years, the study aims at investigating the reduction of SALT amount (with the amount of 2% and 3%) in comparison with with control sample (with 5% SALT) in ASHI NOODLE by using GUAR and XANTHAN gums (with the amount of 0.5% and 1%). In addtion, the rheological properties of dough (dough consistency, softening the gluten and gelatinization of starch) using mixolab, chemical properties of final product (moisture and Ash) and sensory properties were evaluated. by increasing the density of gums and decreasing the amount of SALT, the dough consistency and gelatinization are significantly increased while the amount of softening of gluten is significantly decreased and also the amount of moisture and ash in the final product is increased and decreased respectively. According to the results, treatment with XANTHAN 1% and 2% SALT as the best treatment in terms of rheological properties, chemical and sensory was selected.Statistical analysis was performed in a completely randomized design.The results indicate the positive effect of decreasing the SALT and adding hydrocolloids on the chemical and rheological properties of ASHI NOODLE produced.

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APA: Copy

MEHRALIHA, M., SOHRABVANDI, S., & NATEGHI, L.. (2017). EFFECT OF XANTHAN AND GUAR GUMS ADDITION ON DECREASING THE AMOUNT OF SALT IN ASHI NOODLE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 17-25. SID. https://sid.ir/paper/72334/en

Vancouver: Copy

MEHRALIHA M., SOHRABVANDI S., NATEGHI L.. EFFECT OF XANTHAN AND GUAR GUMS ADDITION ON DECREASING THE AMOUNT OF SALT IN ASHI NOODLE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):17-25. Available from: https://sid.ir/paper/72334/en

IEEE: Copy

M. MEHRALIHA, S. SOHRABVANDI, and L. NATEGHI, “EFFECT OF XANTHAN AND GUAR GUMS ADDITION ON DECREASING THE AMOUNT OF SALT IN ASHI NOODLE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 17–25, 2017, [Online]. Available: https://sid.ir/paper/72334/en

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