Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation
This study investigated the incorporation of Eisenia cokeri seaweed powder (EcSP) into gluten-free rice noodles at 0 %, 5 %, 10 %, and 15 % substitution levels (rice flour/EcSP; w/w) to enhance their structural and bio-functional properties. Incorporating 10 % EcSP reduced the water contact angle fr...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2532493 |
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| author | Ivette I. Roca-Matias J. R. Omote-Sibina C. V. Landauro J. Quispe-Marcatoma |
| author_facet | Ivette I. Roca-Matias J. R. Omote-Sibina C. V. Landauro J. Quispe-Marcatoma |
| author_sort | Ivette I. Roca-Matias |
| collection | DOAJ |
| description | This study investigated the incorporation of Eisenia cokeri seaweed powder (EcSP) into gluten-free rice noodles at 0 %, 5 %, 10 %, and 15 % substitution levels (rice flour/EcSP; w/w) to enhance their structural and bio-functional properties. Incorporating 10 % EcSP reduced the water contact angle from 93.5° to 62.0° and the average pore size from 54.1 µm to 22.4 µm. Cooking loss reached a maximum of 15.6 %, while water uptake and volume expansion remained statistically unchanged. Tensile strength enhanced at 5 % and 10 % EcSP, with a Young’s modulus of 2.91 kPa at 10 %. Sensory evaluation indicated the highest acceptability at 10 % EcSP. At this level, total phenolic content reached 70.71 mg GAE/100 g, and ABTS antioxidant capacity was 2721.52 µmol TE/100 g. This is the first report on the use of EcSP in gluten-free noodle formulations, supporting its potential application in functional food. |
| format | Article |
| id | doaj-art-98fdb07ec04e43ed8e367f461c4fa961 |
| institution | DOAJ |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-98fdb07ec04e43ed8e367f461c4fa9612025-08-20T03:13:07ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2532493Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporationIvette I. Roca-Matias0J. R. Omote-Sibina1C. V. Landauro2J. Quispe-Marcatoma3Facultad de Pesquería, Universidad Nacional Agraria La Molina, Lima, PeruFacultad de Pesquería, Universidad Nacional Agraria La Molina, Lima, PeruCentro de Investigaciones Tecnológicas, Biomédicas y Medioambientales (CITBM), Lima, PeruCentro de Investigaciones Tecnológicas, Biomédicas y Medioambientales (CITBM), Lima, PeruThis study investigated the incorporation of Eisenia cokeri seaweed powder (EcSP) into gluten-free rice noodles at 0 %, 5 %, 10 %, and 15 % substitution levels (rice flour/EcSP; w/w) to enhance their structural and bio-functional properties. Incorporating 10 % EcSP reduced the water contact angle from 93.5° to 62.0° and the average pore size from 54.1 µm to 22.4 µm. Cooking loss reached a maximum of 15.6 %, while water uptake and volume expansion remained statistically unchanged. Tensile strength enhanced at 5 % and 10 % EcSP, with a Young’s modulus of 2.91 kPa at 10 %. Sensory evaluation indicated the highest acceptability at 10 % EcSP. At this level, total phenolic content reached 70.71 mg GAE/100 g, and ABTS antioxidant capacity was 2721.52 µmol TE/100 g. This is the first report on the use of EcSP in gluten-free noodle formulations, supporting its potential application in functional food.https://www.tandfonline.com/doi/10.1080/19476337.2025.2532493Eisenia cokeri seaweedbio-functional propertieshydrophilicitytensile strength testphenolic compoundsantioxidants |
| spellingShingle | Ivette I. Roca-Matias J. R. Omote-Sibina C. V. Landauro J. Quispe-Marcatoma Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation CyTA - Journal of Food Eisenia cokeri seaweed bio-functional properties hydrophilicity tensile strength test phenolic compounds antioxidants |
| title | Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation |
| title_full | Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation |
| title_fullStr | Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation |
| title_full_unstemmed | Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation |
| title_short | Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation |
| title_sort | enhancing the texture and bio functional properties of gluten free rice noodles through eisenia cokeri seaweed incorporation |
| topic | Eisenia cokeri seaweed bio-functional properties hydrophilicity tensile strength test phenolic compounds antioxidants |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2532493 |
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