Main Article Content
The physico-chemical properties of gluten free (GF) instant noodles containing hydrocolloids that were carboxymethyl cellulose (CMC), hydroxypropylmethyl cellulose (HPMC), guar gum (GG) and xanthan gum (XG) had been investigated. The results were found that the sample that contained CMC had the least fat uptake and cooking time. Microstructural images explained the reduction of fat uptake. Different hydrocolloids had little effect on the gelatinization parameters of the noodles. The addition of GG improved the textural properties and cooking yields of the GF instant noodles. The samples that were enriched with HPMC showed a significantly lower cooking loss than the others did. An inferior characteristic was found in the GF noodles that incorporated XG. The addition of either GG or HPMC improved the sensory properties of the GF instant noodles.