Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam
In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheate...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 8 vom: 14. Dez., Seite 799-808
|
|---|
| 1. Verfasser: |
Ojukwu, Moses
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Tan, Hui Ling,
Murad, Maizura,
Nafchi, Abdorreza Mohammad,
Easa, Azhar Mat |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2023
|
|---|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|
|---|
| Schlagworte: | Journal Article
enzymes
food drying
food extrusion
food texture
microstructure
Soybean Proteins
Steam
beta-glucono-1,5-lactone
WQ29KQ9POT
mehr...
Transglutaminases
EC 2.3.2.13
Starch
9005-25-8 |
|---|