Influence of barrel temperatures on physical and cooking properties of extruded glass noodles from edible canna starch

Article Sidebar

PDF
Published: Dec 27, 2021
DOI: https://doi.org/10.14456/sehs.2021.42
Keywords:
glass noodle mung bean starch edible canna starch extrusion texture cooking quality

Main Article Content

Vilai Rungsardthong
Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North, Bangkok, Thailand. Corresponding author's e-mail: [email protected]
Surasit Chockpokasombut
Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North, Bangkok, Thailand
Nattawut Kornkomjayrit
Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North, Bangkok, Thailand
Suriya Rutatip
Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North, Bangkok, Thailand
Dudsadee Uttapap
School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
Buddhi Lamsal
Food Science and Human Nutrition Department, Iowa State University, Iowa, USA

Abstract

Conventional method for glass noodle production is a complicated process which mainly uses the expensive mung bean starch. In this research, the glass noodles were extruded from mung bean starch (MBS) and two cultivars of edible canna starches: Thai-purple (TPC), and Japanese-green (JGC). The influence of barrel temperatures on physical properties and cooking qualities of the noodles were investigated. Each starch mix with initial moisture content at 30% (w/w) was extruded with a die diameter of 0.6 mm. The glass noodles extruded from MBS presented cooking time, 2.70-3.50 min, cooking weight, 365.95-376.47%, and cooking loss 6.01-7.84%, while those noodles from TPC, and JGC starch indicated cooking time 2.45-3.00, 2.22-3.00 min, the cooking weight 236.15-384.75%, 253.17-352.25%, and the cooking loss at 18.10-24.60%, and 11.79-18.47%, respectively. The noodle from TPC starch exhibited firmer texture than that from JGC starch. The 9-points hedonic scale sensory evaluation showed that TPC glass noodles had the comparable texture acceptability to the MBS commercial glass noodles by conventional method, but had lower color acceptability. Further improvement of the starch color and cooking loss reduction would increase the potential for the extrusion of edible canna starch for the glass noodle production.

Downloads

Download data is not yet available.

Article Details

How to Cite
Rungsardthong, V., Chockpokasombut, S., Kornkomjayrit, N., Rutatip, S., Uttapap, D., & Lamsal, B. (2021). Influence of barrel temperatures on physical and cooking properties of extruded glass noodles from edible canna starch. Science, Engineering and Health Studies, 15, 21030011. https://doi.org/10.14456/sehs.2021.42
Issue
Volume 15, 2021
Section
Biological sciences
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

References

AACC. (ed.). (2000). American Association of Cereal Chemists. In Approved Methods of the AACC. 10th, St. Paul, MN: Cereals & Grains Association.

AOAC. (2000). Association of Official Analytical Chemists. In Official Methods of the AOAC International (Horwitz, W., ed.), 17th, Gaithersburg, MD: AOAC.

Boers, H. M., Hoorn, J. S. T., and Mela, D. J. (2015). A systematic review of the influence of rice characteristics and processing methods onpostprandial glycaemic and insulinaemic responses: review. British Journal of Nutrition, 114(7), 1035-1045.

Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., and Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28(3), 350-356.

Charnsri, R., Puttanlek, C., Rungsardthong, V., and Uttapap, D. (2005). Characteristics of clear noodles prepared from edible canna starches. Journal of Food Science, 70(5), 337-342.

Charutigon, C., Jitpupakdree, J., Namsree, P., and Rungsardthong, V. (2008). Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli. LWT - Food Science and Technology, 41(4), 642-651.

Galvez, F. C. F., Resurreccion, A. V. A., and Ware, G. O. (1994). Process variables, gelatinized starch and moisture effects on physical properties of mung bean noodles. Journal of Food Science, 59(2), 378-381.

Kasemsuwan, T., Bailey, T., and Jane, J. (1998). Preparation of clear noodles with mixtures of tapioca and high-amylose starches. Carbohydrate Polymers, 36(4), 301-312.

Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D., and Rungsardthong, V. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal of Food Science and Technology, 53(1), 561-570.

Kaur, A., Shevkani, K., Singh, N., Sharma, P., and Kaur, S. (2015). Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of Food Science and Technology, 52(12), 8113-8121.

Lusas, E., and Riaz, M. (1994). An introduction to extruders and extrusion principles. Extrusion communique, 7(4) 9-34.

Mercier, C., Linko, P., and Harper, J. M. (1989). Extrusion Cooking. St. Paul, MN: American Association of Cereal Chemists. Inc.

Photinam, R., Moongngarm, A., and Paseephol, T. (2016). Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch. Emirates Journal of Food and Agriculture, 28 (7), 449-458.

Puncha-arnon, S., Puttanlek, C., Rungsardthong, V., Pathipanawat, W., and Uttapap, D. (2007). Changes in physicochemical properties and morphology of canna starches during rhizomal development. Carbohydrate Polymers, 70(2), 206-217.

Rasmussen, T. S., and Henry, R. J. (1990). Starch determination in horticultural plant material by an enzymatic-colorimetric procedure. Journal of the Science of Food and Agriculture, 52(2), 159-170.

Rickard, J. E., Asaoka, M. and Blanshard, J. M. V. (1991). The physicochemical properties of cassava starch. Tropical Science, 31, 189-207.

Rungsardthong, V., Wutthisilanon, S., Thongkum, T., Suthtinium, T., Puttanlek, C., and Uttapap, D. (2021). Quality assessment of rice spaghetti made from jasmine rice flour and sweet potato flour supplemented with protein sources by direct extrusion. Journal of Food Processing and Preservation, 45(5), e15450.

Santacruz, S., Koch, K., Svensson, E., Ruales, J., and Eliasson, A. C. (2002). Three underutilized sources of starch from the Adean region in Ecuador Part I. Physicochemical characterization. Carbohydrate Polymers, 49(1), 63-70.

Sereewat, P., Suthipinittham, C., Sumathaluk, S., Puttanlek, C., Uttapap, D., and Rungsardthong, V. (2015). Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour. LWT - Food Science and Technology, 60(2), 1061-1067.

Soni, P. L., Sharma, H., Srivastava, H. C., and Gharia, M. M. (1990). Physicochemical properties of Canna edulis starch-comparison with maize starch. Starch - Stärke, 42, 460-464.

Sue, S. L., Sulaiman, R., Sanny, M., and Nur Hanani, Z. A. (2015). Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates. International Food Research Journal, 22(3): 965-972.

Srirachan, S., Mounmued, W., Vatanyoopaisarn, S., Thumthanaruk, B., Puttanlek, C., Uttapap, D., Rungsardthong, V., and Wongsa, J. (2021). Development of rice spaghetti supplemented with defatted soy flour, modified starch, and durian peel powder by extrusion. Science, Engineering and Health Studies, 15(21030003), 2630-0087.

Thapnak C., Rungsardthong V., Vatanyoopaisarn S., Vimolchalao C., Puttanlek C., Uttapap D., Wongsa J. and Thumthanaruk B. (2019). Effect of Barrel Temperatures and Starch Type on Some Properties of Extruded Glass Noodles. 5th International Conference on Agricultural and Biological Sciences (ABS 2019), Macao Convention & Exhibition Association, 21-24 July 2019. IOP Conf. Series: Earth and Environmental Science, 346, 9.

Thitipraphunkul, K., Uttapap, D, Piyachomkwan, K., and Takeda, Y. (2003). A comparative study of edible canna (Canna edulis) starch from different cultivars. Part II: Molecular structure of amylose and amylopectin. Carbohydrate Polymers, 54(4), 489-98.

Wandee, Y., Uttapap, D., Puncha-arnon, S., Puttanlek, C., Rungsardthong, V., and Wetprasit, N. (2015). Quality assessment of noodles made from blends of rice flour and canna starch. Food Chemistry, 179, 85-93.

Wahjuningsih, B., Sudjatinah, Nurul Azkia, M., and Anggraeni, D. (2020). The study of sorghum (Sorghum bicolor l.), mung bean (Vigna radiata) and sago (Metroxylon sagu) noodles: Formulation and physical characterization. Research in Nutrition and Food Science, 8(1), 217-225.

Wang, N, Maximiuk, L., and Toews, R. (2012). Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process. Food Chemistry, 133(3), 742-753.

Wang, N., Warkentin, T. D., Vandenberg, B., and Bing, D. J. (2014). Physicochemical properties of starches from various pea and lentil varieties, and characteristics of their noodles prepared by high temperature extrusion. Food Research International, 55, 119-127.

Wongsa, J., Uttapap, D., Lamsal, B. P., Puttanlek, C., and Rungsardthong, V. (2017). Effect of extrusion conditions, monoglyceride and gum arabic addition on physical and cooking properties of extruded instant rice. KMUTNB International Journal of Applied Science and Technology, 10(1), 23-30.

Wu, F., Meng, Y., Yang, N., Tao, H., and Xu, X. (2015). Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion. LWT-Food Science and Technology, 63(2), 1199-1205.

Yeh, A. I., and Jaw, Y. M. (1999). Effects of feed rate and screw speed on operating characteristics and extrudate properties during single-screw extrusion cooking of rice flour. Cereal Chemistry, 76(2), 236-242.