Effects of Thickening Agent on the Sensory Attributes and Cooking Characteristics of Yam and Pea Vermicelli
The effects of xanthan gum and sodium alginate and their addition amount on the sensory attributes and cooking properties of the composite vermicelli prepared from the frameless twins-yam whole powder and pea starch were investigated.The results showed that both xanthan gum and sodium alginate addition significantly enhanced the sensory attributes of vermicelli,and xanthan gum increased more than sodium alginate on the sensory quality,coarse difference before and after cooking,and cooking loss of vermicelli,compared with the control vermicelli without thickening agent addition.The highest sensory quality and the lowest breakage rate,expansion coefficient and paste soup degree and the suitable hardness were achieved,when the xanthan gum and sodium alginate were added at 0.2%and 0.4%,respectively.Therefore,both xanthan gum and sodium alginate addition significantly improved the sensory quality and cooking characteristics of the vermicelli,and xanthan gum was more effective in enhancing the sensory quality of vermicelli,but the bonding degree of starch raw materials was weaker than sodium alginate.The addition of 0.2%xanthan gum or 0.4%sodium alginate was the suitable to obtain the finest sensory quality and cooking resilience of the vermicelli.