Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Abstract

Gluten-free foods often lack proteins and fibers. This research investigated the physicochemical properties of gluten-free instant fried noodles incorporating Defatted Riceberry Bran (DRB) and soy protein isolate. The results revealed that DRB and soy protein isolate affected the pasting properties, color, cooking time and cooking yield of the noodles. However, there were no significant (p > 0.05) differences between the gelatinization parameters of all noodle dough samples and the cooking loss of all instant noodles. The microstructure of the gluten-free instant fried noodles containing either DRB or soy protein isolate presented a compact and dense structure which explained the longer cooking time for these samples. The addition of soy protein isolate improved the springiness of the gluten-free instant fried noodles. Therefore, the addition of DRB and soy protein isolate could improve the quality of gluten-free instant fried noodles.

Keywords:
Gluten-free noodles; Instant noodles; Riceberry bran; Soy protein isolate; Rice flour

Highlights

Defatted Riceberry Bran (DRB) and soy protein isolate improved the quality of Gluten-Free (GF) noodles

Increased cooking yield of GF instant fried noodles with no effect on cooking loss

Increased cooking time due to compact and dense noodle's structure

Increased springiness of GF instant fried noodles