Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid

The purpose of this study was to use an oat hydrocolloidal fibre composition, called Nutrim-5, for extending the use of rice flour in making Asian noodles. Nutrim-5 is one of a family of beta-glucan-containing hydrocolloids that is prepared by thermo-shear processing of oat flour or bran. The rheological properties of the noodle flour composites indicated that Nutrim-5 contributed binding qualities to the composites. Nutrim-5 appeared to contribute functionality to the rice flour, allowing for larger quantities to be used in the making of Asian noodles. The noodles were prepared in 20 kg batches by mixing blends of wheat flour, rice flour, and Nutrim-5 with alkali, salt solution, and egg. After mixing and kneading into smooth sheets, the noodles were cut, curled, and deep fat-fried. By using 10% by weight Nutrim-5 in the formulation, it was possible to satisfactorily make noodles using 50% rice flour. The cooking loss and tensile strength were measured and found to be satisfactory for this amount of rice flour in the noodles. A trained sensory panel also indicated that these noodles did not reveal any difference in taste. Published by Elsevier Ltd.