| Titles |
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English :
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Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free
Noodles
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Arabic :
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الاستفادة من الذرة الصفراء فى تحضيرنودلز خالية من الجلوتين ذات قيمة غذائية عالية
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| Abstract |
Abstract: The present study aimed to produce gluten-free noodles from yellow corn grits, rice flour and chickpea
powder blends and then evaluate their sensory, nutritional and technological characteristics. Yellow corn grains were
ground and sieved to obtain the grits at three particle size (? 200, 200–350 and 350–450 ?m). The highest protein
content was observed at particle size 200-350 and 350-450 ?m and the particle size 200-350 ?m had the highest value
of water hydration index (WHI) which are needed for noodles making. Consequently, noodles were formulated using
yellow corn grits (200-350?m), 10% chickpea powder and different substitutions of rice flour (10, 20, 30, 40 and 50%).
Noodles contained 40% rice flour were closed to semolina noodles with respect to sensory characteristics. Noodles with
10% rice flour showed high values of protein, fat, Ca, Zn and ?-carotene and low total carbohydrates content. The
hardness and cohesiveness of noodles were increased by increasing the rice flour percentage. The gluten-free noodles
made with 40% and 50% rice flour as yellow corn grits substitution possessed the highest cooking time. Increasing the
rice flour percentages in the noodles formulation lead to increase cooking weight and swelling percentage and
decreasing the cooking loss and protein loss percentages. Gluten-free noodles contained 50% yellow corn grits, 40%
rice flour and 10% chickpeas powder showed the highest overall acceptability. It could be concluded that using of
yellow corn grits, rice flour and chickpea powder in gluten-free noodles formulation are suitable for celiac disease
individuals.
Keywords: Corn grits, rice flour, chickpea powder, gluten-free, texture profile, sensory characteristics, cooking quality
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| Publication year |
2020
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| Pages |
55-65
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal o f Food Sciences; Suez Canal University
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| Author(s) from ARC |
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| External authors (outside ARC) |
سعد عزيز محجوب
قسم بحوث تكنولوجيا المحاصيل- معھد بحوث تكنولوجيا الاغذية - مركز البحوث الزراعية - الجيزة- مصر
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| Publication Type |
Journal
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