Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles
Rice flour noodle is gluten-free, with excellent nutritional properties, but the lack of the functionality of forming a continuous visco-elastic dough contributes to rice flour noodles' poor texture. Fresh rice noodles have a short shelf life and are prone to spoilage due to high moisture conte...
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| Format: | Thesis |
| Language: | English |
| Published: |
2022
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| Online Access: | http://eprints.usm.my/59182/1/OJUKWU%20MOSES%20-%20TESIS%20cut.pdf |
| _version_ | 1825908044531236864 |
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| author | Ojukwu, Moses |
| author_facet | Ojukwu, Moses |
| author_sort | Ojukwu, Moses |
| collection | USM |
| description | Rice flour noodle is gluten-free, with excellent nutritional properties, but the lack of the functionality of forming a continuous visco-elastic dough contributes to rice flour noodles' poor texture. Fresh rice noodles have a short shelf life and are prone to spoilage due to high moisture content. However, air-dried rice noodles have been reported to shrink while processed and have poor rehydration characteristics. This research aimed to develop a structurally enhanced air-dried rice flour-soy protein isolate noodle. Firstly, fresh rice flour-soy protein isolate noodles (RNS) were developed to match those of yellow alkaline noodles (YAN) by incorporating microbial transglutaminase (RNS-MTG), glucono-δ- lactone (RNS-GDL), and both MTG and GDL into the RNS noodles (RNS-COM). After that, the central composite design of response surface methodology was employed to optimize the inclusion of soy protein isolate (SPI), microbial transglutaminase (MTG), and glucono-δ-lactone (GDL), after which sensory evaluation was carried out. This was followed by investigating the effects of steaming for 5 (S5) or 10 (S 10) min during the preparation of air-dried RNS-COM-S5 and RNS-COM-S10, respectively. Next, RNS-COM was dried using superheated steam (SHS) to yield RNS-COM-SHS. The formation of γ-glutamyl-lysine bonds in RNS-COM and RNS-MTG was shown by Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis analysis. Scanning Electron Microscope showed that compared to others, the structure of RNS-COM was denser, smoother with extensive apparent interconnectivity of aggregates. |
| first_indexed | 2024-03-06T16:13:07Z |
| format | Thesis |
| id | usm.eprints-59182 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T16:13:07Z |
| publishDate | 2022 |
| record_format | dspace |
| spelling | usm.eprints-591822023-08-18T03:43:04Z http://eprints.usm.my/59182/ Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles Ojukwu, Moses HD28-70 Management. Industrial Management Rice flour noodle is gluten-free, with excellent nutritional properties, but the lack of the functionality of forming a continuous visco-elastic dough contributes to rice flour noodles' poor texture. Fresh rice noodles have a short shelf life and are prone to spoilage due to high moisture content. However, air-dried rice noodles have been reported to shrink while processed and have poor rehydration characteristics. This research aimed to develop a structurally enhanced air-dried rice flour-soy protein isolate noodle. Firstly, fresh rice flour-soy protein isolate noodles (RNS) were developed to match those of yellow alkaline noodles (YAN) by incorporating microbial transglutaminase (RNS-MTG), glucono-δ- lactone (RNS-GDL), and both MTG and GDL into the RNS noodles (RNS-COM). After that, the central composite design of response surface methodology was employed to optimize the inclusion of soy protein isolate (SPI), microbial transglutaminase (MTG), and glucono-δ-lactone (GDL), after which sensory evaluation was carried out. This was followed by investigating the effects of steaming for 5 (S5) or 10 (S 10) min during the preparation of air-dried RNS-COM-S5 and RNS-COM-S10, respectively. Next, RNS-COM was dried using superheated steam (SHS) to yield RNS-COM-SHS. The formation of γ-glutamyl-lysine bonds in RNS-COM and RNS-MTG was shown by Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis analysis. Scanning Electron Microscope showed that compared to others, the structure of RNS-COM was denser, smoother with extensive apparent interconnectivity of aggregates. 2022-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/59182/1/OJUKWU%20MOSES%20-%20TESIS%20cut.pdf Ojukwu, Moses (2022) Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles. PhD thesis, Universiti Sains Malaysia. |
| spellingShingle | HD28-70 Management. Industrial Management Ojukwu, Moses Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles |
| title | Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles |
| title_full | Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles |
| title_fullStr | Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles |
| title_full_unstemmed | Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles |
| title_short | Development Of Structurally Enhanced Air-Dried Rice Flour-Soy Protein Isolate Noodles |
| title_sort | development of structurally enhanced air dried rice flour soy protein isolate noodles |
| topic | HD28-70 Management. Industrial Management |
| url | http://eprints.usm.my/59182/1/OJUKWU%20MOSES%20-%20TESIS%20cut.pdf |
| work_keys_str_mv | AT ojukwumoses developmentofstructurallyenhancedairdriedricefloursoyproteinisolatenoodles |