JOURNAL ARTICLE

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour.

  • Published In: Food Science & Technology International, 2025, v. 31, n. 4. P. 357 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Halim, Yuniwaty; Kusuma, Diandra Tirta; Hardoko, Hardoko; Handayani, Ratna 3 of 3

Abstract

This article focuses on developing a gluten-free noodle analog made from rice flour, enhanced with varying concentrations of guar gum and raw fresh chicken egg to improve its physical and textural properties. The optimal formulation was found to be 3% guar gum and 5% egg, which resulted in noodles with low cooking loss, improved cohesiveness, springiness, elongation, and tensile strength, though the texture remained harder compared to commercial wheat-based noodles. Compared to commercial wheat flour noodles, the rice flour-based noodle analog had lower fat, protein, and carbohydrate content, exhibited better cooking loss and cohesiveness, but was harder and less springy. Sensory analysis indicated the noodle analog was comparable in taste and aroma but was perceived as slightly harder, stickier, and less chewy.

Additional Information

  • Source:Food Science & Technology International. 2025/06, Vol. 31, Issue 4, p357
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2025
  • ISSN:1082-0132
  • DOI:10.1177/10820132231211928
  • Accession Number:185811590
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