ผลของแคลเซียมซัลเฟตและแมกเนเซียมซัลเฟตต่อสมบัติทางกายภาพของบะหมี่กึ่งสำเร็จรูปปราศจากกลูเตน จากแป้งผสมและโปรตีนจากถั่วลันเตา
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งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของการใช้เกลือแคลเซียมและแมกเนเซียมต่อสมบัติทางกายภาพของบะหมี่กึ่งสำเร็จรูปปราศจากกลูเตนที่ทำจากแป้งข้าวโพดผสมแป้งข้าวเจ้า แป้งเมล็ดลินิน และโปรตีนจากถั่วลันเตา โดยการผสมส่วนผสมและเติมแคลเซียมซัลเฟต 0-0.4% หรือแมกเนเซียมซัลเฟต 0-0.4% w/w ปั้นเป็นโดและกดผ่านเครื่องทำเส้นบะหมี่ลงในน้ำร้อน 97 องศาเซลเซียส เป็นเวลา 2 นาที นำเส้นมาพักไว้ 1 ชั่วโมง แล้วนำไปอบแห้งแบบถาดที่อุณหภูมิ 70 องศาเซลเซียสเป็นเวลา 3 ชั่วโมง จากการศึกษาพบว่าบะหมี่กึ่งสำเร็จรูปอบแห้งมีค่าแอคติวิตีของน้ำอยู่ระหว่าง 0.25-0.32 โดยเส้นบะหมี่ที่เติมแคลเซียมซัลเฟต 0.4% มี Aw สูงที่สุด (p≤0.05) การเพิ่มความเข้มข้นของแคลเซียมซัลเฟตทำให้เวลาในการปรุงสุกเพิ่มขึ้น แต่การเพิ่มความเข้มข้นของแมกเนเซียมซัลเฟตทำให้เวลาในการปรุงสุกลดลง จากการวิเคราะห์ลักษณะทางเนื้อสัมผัสพบว่าค่าความแข็งของเส้นบะหมี่เพิ่มขึ้นเมื่อความเข้มข้นของแคลเซียมซัลเฟตหรือแมกเนเซียมซัลเฟตสูงขึ้น โดยเส้นบะหมี่ที่เติมแมกเนเซียมซัลเฟตที่ความเข้มข้น 0.4% มีค่าความแข็งสูงที่สุด (p≤0.05) การเติมแคลเซียมซัลเฟตหรือแมกเนเซียมซัลเฟตทำให้ค่าการเกาะติดของเส้นบะหมี่ลดลง (p≤0.05) และเส้นบะหมี่ที่เติมแมกเนเซียมซัลเฟตมีค่าความสว่างต่ำกว่าตัวอย่างควบคุม (p≤0.05)
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