Effects of Different Hydrocolloids on the Quality of Oat Noodles

• 1、School of Food Science and Technology,Jiangnan University,Wuxi,214122

Abstract：Rapid Viscosity Analyzer was applied to investigate the effect of three kinds of hydrocolloids (konjac powder, sodium alginate, xanthan gum) on pasting properties of oat noodles in this paper. The effects of hydrocolloids on the cooking properties, texture properties and sensory evaluation of oat noodles were determined in this paper. Laser confocal of microscopy was used to observe the microstructure changes of oat noodles after adding hydrocolloids. The results showed that the peak viscosity, trough viscosity and breakdown viscosity of starch was improved after adding hydrocolloids. The effect of konjac powder and sodium alginate on the peak viscosity and trough viscosity of starch was greater than that of xanthan gum, and the konjac powder has the best effect on the breakdown viscosity. The cooking loss was decreased after adding hydrocolloids. Xanthan gum had the best effect on reducing cooking loss. The texture properties were also improved after adding hydrocolliods. Xanthan gum has the best effect on hardness, and konjac powder had the best improvement effect on chewiness. The tensile properties were also promoted with the addition of hydrocolloids. Xanthan gum has the best effect on tensile force, and konjac powder had the best effect on tensile distance. The starch was embedded in the network of oat noodles firmly after adding konjac flour. Konjac flour could be used as an ideal quality improver for oat noodles.

Keywords： oat noodles hydrocolloids pasting properties quality microstructure