Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum

<p align="justify">The effects of various additives [xylanase(0.06, 0.012, and 0.018%), gluten (1.5 and 3.0%),
ascorbic acid (0.01 and 0.02%), glycerol monostearate,
sodium stearoyl-2-lactylate (SSL) (0.25, 0.50%) and
glucose oxidase (0.1%)] on the quality of vermicelli
made from Triticum aestivum was studied. The results
revealed that xylanase at 0.012% produced an improved
quality product in terms of increase in cooked weight,
expansion in volume of strands, and firm texture without
stickiness. The micrograph of vermicelli exhibited a
uniform, continuous protein matrix. The yellow index
values improved with addition of gluten (3%) and
ascorbic acid (0.01%). The gluten added appeared as a
prominent strong network in micrographs, imparting
strength to the vermicelli as evidenced by higher shear
values. SSL (0.5%) gave a firm, discrete product and the
protein fibrils displayed a massive network, owing to the
strengthening effect. At the level of glucose oxidase used
(0.1%), it exerted an adverse effect on the product quality.
In general, the additives lowered the cooking loss and the
leaching of solids in vermicelli when compared to the
control.</p>