QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH,TRANSGLUTAMINASE AND GUM SEDA YALCIN and ARZU BASMAN 1 Food Engineering Department Faculty of Engineering Hacettepe University Beytepe, Ankara, Turkey Accepted for Publication November 14, 2007 ABSTRACT Effects of gelatinized corn flour addition level (40, 60 and 80%), gum (locust bean gum or xanthan gum, 3%) and/or transglutaminase (TG, 0.5%) on quality characteristics of corn noodle were investigated. Gelatinized corn flour was used as a binder for remaining untreated corn flour (60, 40 and 20%). Corn noodles were evaluated in terms of cooking properties (cooking loss, total organic matter (TOM), water absorption, swelling volume and maximum force), color, sensory and pasting properties. Noodle sample con- taining gelatinized corn flour at level of 80% exhibited best cooking and sensory properties. Gum and/or TG were added to this noodle formula. Gum improved noodle quality in terms of some cooking properties. Improving effect of xanthan gum was more obvious. Covalent crosslinks catalyzed by TG caused significantly lower cooking loss and TOM values. Gums generally caused increases in Rapid ViscoAnalyzer viscosity values of noodles. Gum and/or TG show great promise in processing of gluten-free corn noodle. PRACTICAL APPLICATIONS Celiac disease occurs in about one in 300 people in Europe. Lack of gluten in cereals that are safe for gluten-free food causes major problems in dough processing and product quality. Technological difficulties in production and lack of awareness of number of celiac patients in need of gluten-free products might restrict researches related to gluten-free food. In recent years, 1 Corresponding author.Arzu Basman, Hacettepe University, Faculty of Engineering, Food Engineer- ing Department, 06800 Beytepe, Ankara, Turkey. TEL: +90-312-297-71-15; FAX: +90-312-299-21- 23; EMAIL: basman@hacettepe.edu.tr Journal of Food Quality 31 (2008) 465–479. © 2008 The Author(s) Journal compilation © 2008 Wiley Periodicals, Inc. 465