Structure – function insights into hydrocolloid in cereal-based glutenfree noodles: from cooking behavior to consumer preference

dc.contributor.authorNur Fathin Shamirah Daud, Farhan Mohd Said, Fatmawati Adam, Juanni Zhang, Aishath Naila
dc.contributor.authorނޫރު ފަތިން ޝަމީރާ ދައޫދު، ފަރުހާން މުހައްމަދު ސައީދު، ފާތިމަވަތީ އާދަމް، ޖުއަންނީ ޒަންގް، ޢައިޝަތް ނާއިލާ
dc.date.accessioned2026-08-31T09:17:42Z
dc.date.issued2025-12-14
dc.description.abstractThe 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.
dc.identifier.citationDaud, 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
dc.identifier.urihttps://saruna.mnu.edu.mv/handle/123456789/16647
dc.language.isoen_US
dc.publisherSpringer ސްޕްރިންގަރު
dc.titleStructure – function insights into hydrocolloid in cereal-based glutenfree noodles: from cooking behavior to consumer preference
dc.title.alternativeސްޓްރަކްޗަރ – ފަންކްޝަން އިންސައިޓްސް އިންޓު ހައިޑްރޯކޮލޮއިޑް އިން ސެރީއަލް – ބޭސްޑް ގްލޫޓަން – ފްރީ ނޫޑްލްސް: ފްރޮމް ކުކިންގް ބިހޭވިއަރ ޓު ކަންސިއުމަރް ޕްރެފަރަންސް
dc.typeArticle

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