Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review
DOI:
https://doi.org/10.70851/qdw8d910Keywords:
Rice noodles, Hydrocolloids, Gluten-free noodle production, Food texture enhancement, Rice noodles textureAbstract
This review explores the pivotal role of hydrocolloids in rice noodle production, focusing on their impact on texture, cooking quality, shelf life, and nutritional value. Hydrocolloids such as Konjac Glucomannan, guar gum, xanthan gum, carboxymethyl cellulose (CMC), Carrageenan, and Sodium alginate are critical for improving the structural integrity and sensory attributes of rice noodles, particularly in gluten-free formulations. Their ability to bind water, form gels, and interact with starches and proteins contributes to enhanced noodle elasticity, chewiness, and overall quality. The review also highlights recent technological advancements that have revolutionized hydrocolloid application in rice noodle production, including the use of modern processing equipment, innovative drying techniques, and biodegradable packaging solutions. These advancements not only optimize production efficiency but also align with sustainability trends, addressing consumer demand for environmentally friendly and health-conscious food products. However, challenges such as balancing hydrocolloid concentrations, economic viability, and consumer acceptance remain significant. As the global demand for gluten-free and nutritious products continues to rise, the potential for hydrocolloids in improving rice noodle production remains immense. Future research will be crucial in optimizing hydrocolloid formulations to further enhance the quality and sustainability of rice noodles.
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