Article

Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum

2008-08-01

Abstract excerpt

Effects of gelatinized corn flour addition level (40, 60 and 80%), gum (locust bean gum or xanthan gum, 3%) and/or transglutaminase (TG, 0.5%) on quality characteristics of corn noodle were investigated. Gelatinized corn flour was used as a binder for remaining untreated corn flour (60, 40 and 20%). Corn noodles were evaluated in terms of cooking properties (cooking loss, total organic matter (TOM), water absorpti...

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Literature Corpus work: 4eef778e-9248-5989-b682-c99211dddcb8
DOI: 10.1111/j.1745-4557.2008.00212.x

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