| Author | Dahal, Anuja |
| Call Number | AIT Thesis no.FB-19-05 |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | Celiac disease generally occurs dur to gluten energy. Celiac patients need to adhere to the gluten free products. The aim of this study was to prepare gluten free noodles from corn and millet flour and improve the physico-chemical properties and shelf life of noodles with the addition of hydro colloids. The effect of three independent variables; corn flour, millet flour and egg on the pasting properties and color of the dough were studied and analyzed using Box-Belmken design in response surface methodology (RSM). The optimized conditions for gluten free noodles preparation were 98.77 g of corn flour, 60 g of millet flour and 50 g of egg. The effect of xanthan gum and guar gum on the water holding capacity and textural properties of the gluten free noodles prepared with the optimal condition of composition of ingredients were studied using RSM. The optimized condition obtained were 1.5 g of xanthan gum and 1.47 g of guar gum. The increase in WHC, hardness, adhesiveness and tensile strength were observed as 59 % (w/w), 6800 g, 53.96 g.s and 18.97 g respectively with the increasing amount of hydrocolloids. Under these conditions, the effect of chitosan on the physico-chemical properties (water holding capacity, pH and textural properties) and microbiological quality of fresh noodles were studied. The chitosan showed no effect on water holding capacity but decreased the pH of the noodles. The textural properties were also affected by chitosan. During storage at 20°C for 4 days, 500 mg chitosan extended the shelflife of the fresh noodles till day 2. The morphological characteristics, thermal properties and structural characteristics of the gluten free noodles were studied. Hydrocolloids showed a strong interaction with the starch, hence improving its textural quality. The overall acceptability of the gluten free noodles was 7 and the cost of production of 1 kg of gluten free noodles was 304.76 Baht. |
| Year | 2019 |
| Corresponding Series Added Entry | Asian Institute of Technology.|tThesis ;|vno. no.FB-19-05 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc Thai Nguyen ;Datta, Avishek; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2019 |