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

Abstract

Noodle analog is a non-gluten-based noodle. Noodle analog made from rice flour is known to have less desirable physical characteristics, such as a harder and less chewy texture. The addition of guar gum as a hydrocolloid and egg in this research was done to improve the rice-flour-based noodle analog characteristics. The aim of this research was to determine the best guar gum and egg concentration to enhance the noodle analog characteristics. The guar gum was added in several concentrations (1.5%, 2%, 2.5%, and 3% w/w), and raw fresh chicken egg was also added in different concentrations (3%, 5%, and 7% w/w). The best noodle analog was obtained with the addition of 3% guar gum and 5% raw fresh chicken egg. This formulation has the lowest adhesiveness value, high elongation, cohesiveness and springiness, with better cooking quality, such as low cooking loss and moderate water absorption. The best noodle analog was then compared to the commercial noodle. The noodle analog had a lower cooking loss, but the wheat flour-based commercial noodle still had better textural properties, such as softer, less adhesive, and springier texture. However, the noodle analog had better cohesiveness and higher tensile strength with a similar elongation compared to wheat flour-based commercial noodle.