Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation
This study investigated the incorporation of Eisenia cokeri seaweed powder (EcSP) into gluten-free rice noodles at 0 %, 5 %, 10 %, and 15 % substitution levels (rice flour/EcSP; w/w) to enhance their structural and bio-functional properties. Incorporating 10 % EcSP reduced the water contact angle fr...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2532493 |
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| Summary: | This study investigated the incorporation of Eisenia cokeri seaweed powder (EcSP) into gluten-free rice noodles at 0 %, 5 %, 10 %, and 15 % substitution levels (rice flour/EcSP; w/w) to enhance their structural and bio-functional properties. Incorporating 10 % EcSP reduced the water contact angle from 93.5° to 62.0° and the average pore size from 54.1 µm to 22.4 µm. Cooking loss reached a maximum of 15.6 %, while water uptake and volume expansion remained statistically unchanged. Tensile strength enhanced at 5 % and 10 % EcSP, with a Young’s modulus of 2.91 kPa at 10 %. Sensory evaluation indicated the highest acceptability at 10 % EcSP. At this level, total phenolic content reached 70.71 mg GAE/100 g, and ABTS antioxidant capacity was 2721.52 µmol TE/100 g. This is the first report on the use of EcSP in gluten-free noodle formulations, supporting its potential application in functional food. |
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| ISSN: | 1947-6337 1947-6345 |