EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut

Abstract

The present study was focused to investigate the effects of hydrocolloids (guar gum and xanthan gum) at additional levels (1%, 2% and 3%) on the noodle characteristics prepared from horse chestnut flour. The qualities of noodles prepared from horse chestnut flour were compared with wheat flour based noodles in terms of cooking characteristics, textural and sensory properties. The hydrocolloid addition in noodles resulted in improvement of cooking and textural qualities in consistent to control sample. The incorporation of 3% gum significantly increased cooking properties and the firmness of cooked noodles. The results of the sensory evaluation based on a nine point hedonic scale revealed that apart from the control, noodles with 3% gum were acceptable to the panellists.