Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles

Abstract

Abstract In the present study, fresh potato instant hot dry noodles were made to estimate the effects of xanthan gum (XG) and sodium dodecyl sulfate (SDS) on texture, cooking qualities and microstructures of noodles. Five types of noodles were made with different addition levels of XG and SDS (0.7:0.3, 0.6:0.4, 0.5:0.5, 0.4:0.6 and 0.3:0.7 % XG: SDS respectively w/w, wheat flour basis) and their functional and physico-chemical properties in relation to rheological and texture properties were assessed. The results showed that addition of 0.6:0.4 % XG: SDS ratio (w/w, wheat flour basis) increased breakdown and peak viscosity while other parameters showed positive relationship with addition of XG and SDS compared with control. The addition of XG and SDS resulted in enhanced G′ and G″ and contributed to fast rehydration, higher cooking loss, water absorption and modified structures. The findings in this work offered indications that XG and SDS could be employed as a partial additive for wheat flour in non-fried instant noodles production.