Study on the Replacement of Rye Flour with Wheat Flour in Improving the Quality and Physicochemical Properties of White Noodle in the Presence of the Transglutaminase Enzyme

Subject Areas : Microbiology

L. Shahsavani Mojarad ¹ , F. Hosseinmardi ²

1 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Academic Member of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

Received: 2020-02-22 Accepted : 2020-02-22 Published : 2020-03-20

Keywords: Fiber, Food Value, Noodles, Rye, Transglutaminase,

Abstract :

Introduction: Noodle is a product rich in carbohydrates without cholesterol, with a low sodium and fat content, but it is very poor in terms of essential amino acids such as lysine and threonine. Noodle has a particular popularity in the societies due to its cost-effectiveness, ease of use and the diversity of its forms. Due to the production stage of this product, additives can easily be added to the noodle formulation, therefore the newest enrichment in the industry is the use of rye flour, which has been studied in this research work. Materials and Methods: In this study, by maintaining the constant level of transglutaminase enzymes and the amount of 20, 40 and 60g of rye flour in the noodle formulation, cooking quality and physicochemical properties of rye noodle were investigated and the chemical tests performed on the crossed- linked noodle with rye flour including moisture, ash, fiber, fat, protein and color. The AACC also conducted an examination of the rate of cooking loss, water absorption and swelling index. Sensory evaluation was also carried out based on the Hedonic method. Results: In terms of moisture, fiber, ash and protein contents, there were significant differences with the control sample. The amount of moisture and protein increased significantly by increasing rye flour and reducing the amount of wheat flour in the formulation, while the amount of minerals increased. By increasing the amount of rye flour, the brightness and yellowing decreased significantly, but the redness increased. In terms of sensory evaluation and general acceptance of noodles, 40g of rye flour has gained more points. Conclusion: In this research, the cooking quality and physicochemical properties of rye noodle with different percentages of rye flour were investigated. The results indicated that by the application of transglutaminase enzyme and 40g of rye flour in the formulation the percentage of cooking loss, swelling index and water absorption decreased.  

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