Abstract
SummaryEffects of turanose on the functional properties of instant fried noodles were assessed mainly in terms of rheology‐ and oil uptake‐related characteristics. The Mixolab results showed that the water absorption of dough decreased as the turanose level increased, whereas the gel stability and starch retrogradation increased. Also, the use of turanose lowered the storage and loss moduli of the dough, showing a more viscous nature. These viscoelastic characteristics were correlated with the decreased resistance to extension and increased extensibility. NMR spin–spin relaxation analysis showed three distinct water populations in the turanose noodle doughs whose relaxation times were varied depending on the level of turanose. After frying, the noodles with turanose exhibited a continuous and smooth surface as well as a less porous structure. These microstructural characteristics were correlated with the reduced oil uptake by 20.8%, the enhanced oxidative stability and furthermore the improved breaking stress.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
