Noodle Color Research Articles

Quality Characteristics of Gluten-Free Noodles According to the Drying Method of Pregelatinized Rice Flour

This study investigated the quality characteristics of gluten-free noodles produced by adding pregelatinized rice flour prepared using three different drying methods: hot air drying (HD), freeze drying (FD), and twin-screw extruder drying (ED). HD and FD samples were prepared by steam gelatinizing rice flour for 30 min and drying at 65 °C or freeze drying, respectively. The color of noodles with added pregelatinized rice flour showed a decrease in lightness (L*) and an increase in yellowness (b*) in the order of HD, FD, and ED. The texture characteristics showed that the experimental groups with added pregelatinized rice flour had higher hardness, and the ED-15 sample exhibited the highest values for springiness, cohesiveness, gumminess, and chewiness. The tension profiles of cooked noodles were found to be in the order of wheat (0.312 N), ED-15 (0.158 N), FD-15 (0.145 N), and HD-15 (0.133 N). The cooking loss (turbidity) of the noodles made with pregelatinized rice flour ascended in the order of wheat (0.160), ED-15 (0.507), FD-15 (0.765), and HD-15 (1.172). Therefore, pregelatinized rice flour produced through twin-screw extrusion drying is deemed suitable for the production of gluten-free noodles. The results of this study show that gluten-free noodles can be made without gluten by using pregelatinized rice flour.

Turkish Noodle (Erişte) Quality of Different Local Durum Wheat Varieties: Case Study of Lakes Region, Türkiye

Wheat flour noodles are a staple in the diets of many countries, and their popularity has increased in recent years. The main component of noodles is wheat flour; therefore, the qualitative attributes of noodles are predominantly dependent on the quality of wheat used in their production. This study aimed to evaluate and compare the quality of noodles made from ten different local durum wheat varieties (LDW) sourced from the Lakes Region of Türkiye. The study measured various parameters like moisture, ash, color, breaking strength, deformation, and texture profile analysis (TPA) of noodles made from LDW flours. Moreover, the optimum cooking time (OKT), cooking loss (CL), swelling volume (SV), water absorption (WA), and sensory attributes of noodles were assessed. Regarding moisture and ash content, the noodles were found to have values ranging from 6.76 to 10.51% and 2.29 to 2.77, respectively. The noodles had an average brightness of 87.24, a redness of 1.26, and a yellowness of 17.74. Ak Buğday, Ankara 98, and Gediz 75 varieties demonstrated higher levels of yellowness than the other varieties. The Kızıltan91, Çeşit1252, and Ak Buğday cultivars showed more resistance to breakage while lower levels of deformation. Significant effects (P

Characterization of rice noodles fortified with different levels of stabilized rice bran

The study aimed to evaluate the effects of stabilized rice bran (SRB) on the functional, physicochemical, nutritional, and sensory characteristics of rice noodles. This study assessed the influence of SRB on the cooking quality and functional and nutritional properties of rice noodles. A total of five different levels of SRB (0, 2, 5, 10, and 15% w/ w) were incorporated into the rice noodles. Compared to control rice noodles (0% SRB), those incorporating 10 and 15% SRB demonstrated significant differences (p < 0.05) in cooking time (CT) and cooking loss (CL). As the level of SRB increased, the water absorption index (WAI), water solubility index (WSI), hardness, adhesiveness, springiness, and chewiness values of rice noodles decreased, respectively. The incorporation of SRB influenced (p < 0.05) the colour, proximate constituents (moisture, ash, carbohydrate, protein, fat, and crude fibre), antioxidant activity, and total phenolic contents of rice noodles. Noodles with 10% SRB showed the highest score for overall acceptability (7.86±1.14), while noodles with 15% SRB received the lowest score (6.31±0.81) in all sensory elements tested. Therefore, SRB can be used as a functional ingredient to enhance the nutritional and physicochemical properties of rice noodles with improved acceptability.

Pengaruh Penambahan Ekstrak Bunga Sepatu (Hibiscus rosa sinensis Linn.) Terhadap Peningkatan Aktivitas Antioksidan, Total Flavonoid, dan Warna Pada Mie Kering Berbahan Mocaf

Dry noodles are a popular type of noodle, but product innovation needs to be carried out to promote food diversity. Hibiscus flower extract can be used not only as a natural coloring agent but also for its health benefits, such as antioxidant activity and total flavonoids. The aim of the research was to identify the effect of adding hibiscus extract to dry noodles on antioxidant activity, total flavonoids, moisture content and color. A non-factorial Completely Randomized Design with five treatments and three replications was used. The ratio of hibiscus extract was 5, 10, 15, 20 and 25% with a wheat flour and mocaf ratiom of 60:40. Mocaf was used in this product because it is affordable, widely available, and gluten free. The result of ANOVA (5% level) and Tukey’s test using Graphpad software showed that the addition of hibiscus extract to dry noodles had a significant effect on all test. The antioxidant activity in the best treatment, with 25% hibiscus extract was 47.482%, which was classified as very strong. The total flavonoids in the best treatment with 25% hibiscus extract was 147.14 mgQE/g, The mositure content ranged between 2.95-7.68% (meeting standards of SNI 01-8217-2015). The color of the dry noodles ranged from 0.34-1.44, with differences classified from not clearly visible to very small.

The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time. EHBF improved the color and springiness of fresh wet noodles and decreased their cooking time and light transmittance relative to the color and springiness of the noodles in the control group. Notably, noodles with 20% EHBF showed a compact microstructure and received the highest sensory evaluation score. Adding EHBF lowered the estimated glycemic index of fresh wet noodles by reducing rapidly digestible starch and increasing slowly digestible starch and resistant starch contents. Thus, EHBF is a promising functional ingredient for enhancing the quality of fresh wet noodles.

Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles

AbstractIn this paper, phosphorylation was employed to modify long‐chain inulin (PFXL) with the aim of improving the hydrophilicity and stability, thereby enhancing the nutritional value and quality of fresh wheat noodles. The textural characteristics, color, moisture distribution, and microstructure of the fresh noodles, as well as the secondary structure and disulfide bond content of gluten protein, were analyzed. The results indicate a significant enhancement in the quality of fresh noodles with the addition of PFXL. Specifically, the substitution of 6.0% PFXL for wheat flour yielded the highest springiness and whiteness in the fresh noodles. PFXL addition facilitated the transition of tightly bound water to weakly bound and free water within the noodle system, thereby contributing to the softness of the noodles. Furthermore, the introduction of 6% PFXL promoted the formation of a greater number of hydrogen and disulfide bonds, resulting in a higher content of α‐helix and β‐sheet structures. This collective effect served to enhance the overall quality of the noodles. These findings provide valuable insights into the potential applications of long‐chain inulin and offer compelling evidence for the production of high‐quality dietary fiber noodles.

Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour.

Foxtail millet (FM) and green banana (GB) are rich in health-promoting nutrients and bioactive substances, like antioxidants, dietary fibers, and various essential macro and micronutrients. Utilizing GB and FM flour as prebiotics is attributed to their ability to support gut health and offer multiple health benefits. The present study aimed to evaluate the impact of incorporating 10% GB flour (GBF) and different proportions (10-40%) of FM flour (FMF) on the prebiotic potential, antioxidant, nutrient, color, cooking quality, water activity and sensory attributes of noodles. The prebiotic potential, antioxidant, and nutrient of the produced noodles were significantly improved by increasing the levels of FMF. Sensorial evaluation revealed that noodles containing 30% FMF and 10% GBF attained comparable scores to the control sample. Furthermore, the formulated noodles exhibited significantly (p < 0.05) higher levels of protein, essential minerals (such as iron, magnesium, and manganese), dietary fiber (9.37 to 12.71 g/100 g), total phenolic compounds (17.81 to 36.35 mg GA eq./100 g), and total antioxidants (172.57 to 274.94 mg AA eq./100 g) compared to the control. The enriched noodles also demonstrated substantially (p < 0.05) increased antioxidant capacity, as evidenced by enhanced DPPH and FRAP activities, when compared to the control noodles. Overall, the incorporation of 30% FMF and 10% GBF led to a noteworthy improvement in the nutritional and antioxidant qualities of the noodles, as well as the prebiotic potential of the noodles with regard to L. plantarum, L. rhamnosus, and L. acidophilus. The implementation of this enrichment strategy has the potential to confer a multitude of health advantages.

Study of the millennial generation’s preferences for the development of local food products processed by sago noodles

Abstract Preference is one part of consumer response in determining the choice of product to be used. This study aims to determine millennials’ preferences for processed sago noodle products using natural colors from dragon fruit, turmeric, and moringa leaves. The research method uses quantitative descriptive analysis data. Data was collected using questionnaires. The data observed in this study are the characteristics of respondents, color, aroma, taste, and texture of sago noodles. The collected data was analyzed descriptively and through chi-square analysis. The results showed the response of the millennial generation in taking part in trials of processed sago products is very high. This is proven by the willingness of 72% of respondents in the age range of 19 – 24 years, included in the millennial generation category, and only 4% of respondents who are in the age range of more than 50 years. As many as 44% of respondents had consumed processed sago bagea (traditional cake), followed by 36% kapurung (traditional food), 4% sago meatballs, and 4% sago noodles. Processed sago products are no longer foreign to the millennial generation. Only 4% of respondents had ever consumed sago noodles because sago noodles are a new food in South Sulawesi. The millennial generation’s preference for developing local food products processed from sago is very high, both newly developed products such as sago noodles, and old processed products such as bagea, kapurung and sago meatballs. From the organoleptic results of sago noodles from several treatments with the addition of natural coloring, it is known that sago noodles using coloring from dragon fruit extract are the most preferred, followed by real sago noodles, then sago noodles using turmeric coloring and finally sago noodles using colouring from moringa leaf extract.

“Nanbukirari”, a new wheat cultivar suitable for the cold regions in Japan has resistance to wheat yellow mosaic virus and an excellent yellow noodle color

“Nanbukirari”, a new wheat cultivar suitable for the cold regions in Japan has resistance to wheat yellow mosaic virus and an excellent yellow noodle color

Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder

Crickets (Gryllus bimaculatus De Geer) are considered a primary meat-alternative protein source. The insects comprise of 58 - 63% high-quality protein rich in essential amino acids. Nowadays, noodles are regularly consumed. Cricket powder-based protein noodles (PNCP) could be a choice for individuals with gluten allergies. In the present work, PNCP 0%, PNCP 15%, and PNCP 30% were assessed. PNCP 30% yielded the optimal nutritional quality in terms of moisture, ash, crude protein, crude fat, and crude fibre contents. It also contained the highest levels of 18 amino acids. Results also revealed that the noodles incorporated with cricket powder had double aspartic acid content, and increased proline content (3 - 7%) compared to control samples. Statistical analysis demonstrated a direct correlation between increased nutritional quality and the cricket powder amount added. Nevertheless, increasing cricket powder amount affected the colour of the resultant noodles. PNCP 30% yielded the darkest hue amongst the samples with an L* value of 38.21 ± 1.93%. Conversely, PNCP 0% and 15% samples yielded 56.18 ± 0.75 and 45.06 ± 1.66% L* values, respectively. Texture profile analysis also revealed the effects on the tensile strength values of enhancing the cricket powder content. Panellists scored the PNCP samples on a 9-point hedonic scale in a five-dimensional sensory evaluation. PNCP 15% recorded the ideal combination of palatability, appearance, and characteristics. Overall, the present work demonstrated that whilst utilising cricket powder as the alternative protein source in noodles is feasible, an accompanying sensory evaluation is critical to ensure that its incorporation does not compromise consumer acceptance of the final product.

The Effect Of Addition Skipjack Tuna On The Quality Of Wet Corn Noodles

Wet corn noodles are a food product made from wheat flour with the addition of corn flour. This research aims to analyze the effect of adding 10% skipjack tuna on the quality of shape, color, texture, aroma and taste of wet corn noodles. This type of research is experimental using the Independent Sample T-test method. The data used is primary data obtained directly from three expert panelists by filling in the organoleptic test format for the quality of wet corn noodles with the addition of skipjack tuna and secondary data from journals. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of this research show that there is an effect of adding 10% of skipjack tuna on the quality of shape, color, texture, aroma and taste. The results of data analysis obtained the highest overall achievement scores, namely neat shape quality 3.78 (quite neat), uniform shape quality 3.89 (quite uniform), color quality 2.78 (less yellow), springy texture quality 3.67 (fair chewy), easy to break texture quality 2.22 (less easy to break), aroma quality 3.78 (quite a typical wet noodle aroma), taste quality 3.78 (quite tasty). Test results for the best quality of wet corn noodles with the addition of skipjack tuna in treatment X2 with the addition of 10% skipjack tuna.

Análise de qualidade de cozimento, cor e perfil de textura de uma pasta de quinoa e lentilha

ABSTRACT Quinoa (Chenopodium quinoa willd) and lentils (Lens culinaris) are ingredients used to enrich or substitute gluten in pasta manufacture due to their high nutritional content. The objective of this work was to develop quinoa noodles with lentils that have similar or superior attributes compared to the product with gluten. Therefore, we evaluated the cooking properties (cooking quality, hydration, rheology), color, and texture profile of noodles developed with different concentrations (10%, 20%, and 30%) of lentil flour (LF) in comparison to commercial wheat pasta (control). ANOVA comparisons were performed on cooking and texture profile attributes, with the best treatment being the one with values that did not significantly differ from the control sample (T0). Thus, T3 (70% quinoa grits and 30% LF) is the formulation that presents better and/or similar attributes to those of the control sample.

Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle

Red bean flour is a type of legume that has many benefits for the body, it's just that its use is not optimal. In this experiment, the researchers innovated noodles by changing the main ingredient with red bean flour. This study aims to find out, 1) How to properly process red bean flour in processed red bean noodles. 2) Can red bean flour be used as a substitute for wheat flour in making noodles. 3) How is the consumer response to aspects of taste, color, texture and aroma of red bean flour noodles. Data collection methods used by researchers are questionnaires, literature studies, and interviews. The test method in this study uses organoleptic testing and the data obtained will have problems in the frequency distribution of the data. The results showed that the cooking methods and procedures for red bean flour noodles and wheat flour noodles had differences. This difference is based on processing methods and processing procedures. The first experiment required an additional ingredient as an adhesive, the second experiment had good results but required an adhesive other than wheat flour, the third experiment required an unsuitable adhesive material, the fourth experiment required the addition of the composition of the ingredients, changes in cooking methods and procedures. The fifth experiment of noodles produced was good and fulfilled standard noodles in general. Based on the results of organoleptic testing of noodles in this study, the taste assessment of wheat flour noodles has a rating of 3.1. while the taste assessment of red bean flour noodles was 3. The assessment of the color aspect of wheat flour noodles had a rating of 2.9. while the color assessment of red bean flour noodles was 2.6. Assessment of the texture aspect of wheat flour noodles has a rating of 2.9. while the texture assessment of red bean flour noodles was 2.8. Assessment of the aroma aspect of wheat flour noodles has a rating of 2.9. while the aroma rating of red bean flour noodles is 3. From the assessment above, in terms of quality, the aspects of taste, color, aroma, texture of red flour noodles are the same as wheat flour noodles.

Organoleptic and Nutritions Observation of Monosodium Glutamate (MSG)-Free Instant Noodle Seasoning With Soto Padang

This research is an exploratory study. In this study, instant noodle seasoning was made from natural spices, without the addition of synthetic flavorings and preservatives. If monosodium glutamate (MSG) is consumed beyond the limit and consumed continuously for a long period of time, it will cause various side effects. MSG consumed by someone who cannot tolerate more than 3g/day can have adverse health effects. The purpose of this research is to develop Padang Soto flavored instant noodles using natural spices and without using synthetic flavoring Monosodium Glutamate (MSG). In this study, 4 formulas were made, coded as formula 1, formula 2, formula 3 and formula 4. The results showed that the panelists' preference for the color of instant noodles in formula 4 was 4.05. The panelists' favorite score for the aroma of instant noodle seasoning is highest in formula 4, which is 3.95. As for the taste results obtained, it is known that the panelists' favorite score for the taste of instant noodle seasoning is highest in formula 4, namely 4.05. From the results of the research, a dry seasoning with the code formula 4 has been produced that is delicious based on organoleptic analysis which can be used as a seasoning for instant noodle food products with instant Padang soup flavor. for proximate analysis, the best is also in formula 4, obtained water content of 3.85%, ash content of 1.66%, fat content of 1.29%, and protein content of 7.39%.

Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars

Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars

Substitution of cassava, wheat and carrot on wet noodles to support local food

Cassava is one of Indonesia’s local carbohydrate sources, ranking third after rice and corn. Cassava flour can be used to make noodles. One way to increase the nutritional value of noodles is to fortify nutrition with carrots. This study aims to determine the effect of substituting cassava flour with the addition of carrots on the quality of wet noodles. This study used a completely randomized design with three replications. The results showed that substituting cassava, wheat and carrot significantly affects the moisture content, β carotene, colour, texture, flavour and taste of wet noodles. Wet noodles that meet SNI standards treatment A (100% wheat + 0% cassava + 0% carrot), treatment B (70% wheat + 20% cassava + 10% carrot) and treatment D (10% wheat + 60% cassava + 30% carrot). The highest β carotene content and the best sensory was produced in the D treatment (10% wheat + 60% cassava + 30% carrot) with moisture 33.26%, β carotene 0.98 µg, a colour score of 3.93, texture score of 3.55, flavour score of 3.79 and taste score 3.71.

PENGARUH PENAMBAHAN AIR REBUSAN BUAH PARE (MOMORDICA CHARANTIA L) DENGAN PERSENTASE BERBEDA TERHADAP SIFAT KIMIA DAN FISIK MIE BASAH

Wet noodles with the addition of boiled water for bitter melon are made from high protein flour, salt, eggs, and boiled water for bitter melon. The purpose of this study was to determine the effect of adding boiled water to bitter melon with different percentages on chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation). This study used a completely randomized design experimental method with three treatments, namely the addition of boiled water from bitter melon fruit by 60%, 75%, and 90%, and carried out two replications, followed by the One Way ANOVA data test and the Duncan Multiple Test Range (DMRT) follow-up test.). The results showed that the addition of boiled water pare gave a significant effect on the chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation) of wet noodles with the addition of boiled water from bitter melon.

Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells.

This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.

PENGARUH PROPORSI TEPUNG JAGUNG UNGU (Zea mays var ceratina kulesh) TERHADAP KARAKTERISTIK ORGANOLEPTIK MIE KERING

Dry noodles is a food product made from wheat flour in the form of a typical noodle which has a relatively long shelf life and is easy to handle. Utilization of purple corn into flour as a processed ingredient for dry noodles can reduce imports and consumption of wheat flour, purple corn is a variety of pulut corn that contains anthocyanins as antioxidant compounds. The purpose of this study was to determine the proportion of purple corn flour on the organoleptic characteristics of dry noodles and proximate analysis of the best results of dry noodles, the method used was a factorial Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were J1 (90% flour: 10% purple corn flour), J2 (80% flour: 20% purple corn flour), J3 (70% flour: 30% purple corn flour), J4 (purple corn flour 60% : 40% purple corn flour), J5 (50% flour : 50% purple corn flour). The research data were analyzed using Two Way ANOVA and Duncan's further test. The results of the organoleptic test on the level of preference showed that the addition of the proportion of purple corn flour had an effect on taste and texture, but had no effect on the color and aroma of dry noodles. The best result of dry noodles was treatment J2 with the results of proximate analysis in the form of protein content (15,63%), water content (16,41%), ash content (2,34%), fat content (1,16%), and carbohydrates (64,46%).

Effect of Yellow Sweet Potato Substitution and Egg Yolk Amount in Making Wet Noodles

Most of the noodles are made from wheat flour, for countries that do not produce wheat this is a problem because the need for wheat must be imported and generates a large amount of foreign exchange. This situation resulted in research involving the use of non-wheat flour or mixing wheat flour with other flour to produce noodles. This study aims to determine the effect of the substitution of wheat flour with yellow sweet potato and the amount of egg yolk in the manufacture of wet noodles. The study used a factorial completely randomized design (CRD), which consisted of two factors, namely: substitution of wheat flour with yellow sweet potato with the code "U" consisting of 4 levels; U1 = 10 %; U2 = 20 %; U3 = 30 %; U4 = 40 %. Egg yolk amount, and with code "T" which consists of 4 levels; T1 = 5 %, T2 = 10 %, T3 = 15 %, and T4 = 20 %. Parameters observed were yield, protein content, moisture content, stretchability, and organoleptic test of texture, color, and taste. The research was carried out at the UISU Faculty of Agriculture laboratory, Medan. The main ingredient used in this research is yellow sweet potato. The results of statistical analysis on each parameter concluded that the substitution of wheat flour with yellow sweet potato had a very significant effect (P&lt;0.01) on the yield, protein content, water content, tensile strength value, organoleptic texture, color, and taste of noodles. Wet. The amount of yolk dose had a very significant effect (P&lt;0.01) on protein content, moisture content, tensile strength value, organoleptic texture, color, and taste of wet noodles. The two treatment factors did not show any interaction. To produce wet noodles with the best quality, you can substitute up to 30% wheat flour with yellow sweet potato and use 20% egg yolk.&#x0D;