Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour

Abstract

The study aimed at exploring how the presence of sodium chloride and freeze–thaw cycles influence the quality of frozen cooked noodles. The results showed that the multiple freeze–thaw cycles worsened both the textural characteristics and the post-re-heating overall sensory quality of frozen cooked noodles, but the addition of modified potato flour combined with sodium chloride in wheat flour alleviated this deterioration. In addition, the negative effects of freeze–thaw cycles on textural characteristics, cooking loss, and water absorption of frozen cooked noodles were reduced under the addition of 1.0%–1.5% sodium chloride, but then improved considerably with >1.5% sodium chloride addition. The results indicated that partial substitution of wheat flour by potato flour combined with the addition of a proper amount of sodium chloride could alleviate the damage caused by the generation of ice crystals during the freeze–thaw cycles and improve the quality properties of the frozen cooked noodles. Novelty impact statement The present investigation revealed a significant effect of partial substitution of wheat flour with potato flour on qualities of frozen cooked noodles. Further, the addition of 1.0%–1.5% sodium chloride combined with potato flour presented a beneficial effect on the quality properties of the frozen cooked noodles.