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Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles

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Abstract

In the present investigation, fresh potato instant hot dry noodles were prepared to evaluate the effect of xanthan gum (XG) on cooking qualities, texture and microstructures of noodles. Three types of noodles were prepared with different incorporation level of XG (0.3, 0.6 and 0.9% w/w, wheat flour basis) and their physico-chemical and functional properties in relation to textural and rheological characteristics were evaluated. The results showed that incorporation of 0.60% XG (w/w, wheat flour basis) increased peak viscosity, trough, breakdown, final viscosity, setback increased dramatically, whereas pasting temperature declined compared with control. The addition of XG resulted in increased G′ and G″ and contributed to fast rehydration higher cooking loss, water absorption and increased porosity. The findings in this work provided evidence that XG could be used as a partial additive for wheat flour in non-fried instant noodles production.

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Acknowledgements

This work was financially supported by the Nature Science Foundation of Hubei Province (2018CFB269), National Key R&D Program of China (2018YFD0400700) innovation project of Wuhan Academy of Agricultural Sciences (CX201811) and the National Natural Science Foundation of China (31471699).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070, People’s Republic of China

    Allah Bakhsh Javaid, Hanguo Xiong,  Zia-ud-Din, Ishtiaq Ahmad, Asad Nawaz & Ikram Ullah

  2. Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Jiangxia District, Wuhan, 430207, People’s Republic of China

    Zhouyi Xiong

  3. Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, 71000, Pakistan

    Aijaz Hussain Soomro

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  1. Allah Bakhsh Javaid
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  2. Hanguo Xiong
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  3. Zhouyi Xiong
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  4. Aijaz Hussain Soomro
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  5. Zia-ud-Din
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Correspondence to Hanguo Xiong or Zhouyi Xiong.

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Javaid, A.B., Xiong, H., Xiong, Z. et al. Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles. Food Measure 12, 2453–2460 (2018). https://doi.org/10.1007/s11694-018-9862-9

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  • DOI: https://doi.org/10.1007/s11694-018-9862-9

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