Structure – function insights into hydrocolloid in cereal-based glutenfree noodles: from cooking behavior to consumer preference
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Date
2025-12-14
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Springer ސްޕްރިންގަރު
Abstract
The abstract reviews how hydrocolloids improve the quality of gluten-free noodles by strengthening their structure, improving texture and cooking stability, and reducing cooking loss. Ingredients such as CMC, xanthan gum, guar gum, and konjac flour are shown to be effective. However, more research is needed to move these findings from the laboratory to large-scale industrial production.
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Daud, N. F. S., Said, F. M., Adam, F., Zhang, J., & Naila, A. (2026). Structure – function insights into hydrocolloid in cereal-based gluten-free noodles: from cooking behavior to consumer preference. Journal of Food Measurement & Characterization. https://doi.org/10.1007/s11694-026-04555-9 / ދައޫދު، ނޫރު ފަތުހިން ޝަމީރާ، ސައީދު، ފަރުހާން މުހައްމަދު، އާދަމް، ފާތިމަވަތީ، ޒަންގް، ޖުއަންނީ، އަދި ނާއިލާ، އައިޝަތް. (2026). ސްޓްރަކްޗަރ–ފަންކްޝަން އިންސައިޓްސް އިންޓު ހައިޑްރޯކޮލޮއިޑް އިން ސެރީއަލް–ބޭސްޑް ގްލޫޓަން–ފްރީ ނޫޑްލްސް: ފްރޮމް ކުކިންގް ބިހޭވިއަރ ޓު ކަންސިއުމަރް ޕްރެފަރަންސް. ޖާނަލް އޮފް ފުޑް މެޝަރމަންޓް އެންޑް ކެރެކްޓަރައިޒޭޝަން. ޑީއޯއައި: 10.1007/s11694-026-04555-9