Fermented Noodles Research Articles

Impact of fermentation by Saccharomyces Cerevisiae on the macronutrient and in vitro digestion characteristics of Chinese noodles

This study examined the impact of live bread yeast (Saccharomyces cerevisiae) on the nutritional characteristics of Asian dried noodles. Micronutrient analysis of fermented noodles revealed a 6.9% increase in the overall amino acid content, a 37.1% increase in the vitamin B content and a 63.0% decrease in the phytic acid level. Molecular weight analysis of starch and protein contents revealed moderate decrease in the fermented noodles. The in vitro digestion of fermented noodles showed a slightly faster initial acidification, four-fold decrease in the initial shear viscosity (from 8.85 to 1.94 Pa·s). The initial large food particle count (>2 mm diameter) was 19.5% lower in the fermented noodles. The fermented noodles contained slightly higher free sugar content (73.5 mg g−1 noodle) during the gastric digestion phase. The overall nutrition and digestion results indicate nutritional improvement and digestion-easing attributes in the fermented noodles.

Formulation and Optimization of Multigrain Fermented Noodles: A Healthy and Palatable Convenience Food Option

In the present study, multigrain fermented noodles were prepared using seera (fermented wheat starch), green gram, sorghum, and finger millet flours with different proportions. Then, the optimized formulation was developed, and cooking characteristics, sensory attributes, nutritional composition, and in vitro protein digestibility (IVPD) were evaluated. The prepared noodles showed better cooking characteristics, sensory attributes, and overall acceptability. Compared to commercial and control noodles, the optimized multigrain fermented noodles exhibited higher fiber, total phenol content, ash, iron, reducing sugar, and protein content. At the same time, the IVPD ( 92.5 ± 0.29 % ) of multigrain fermented noodles was comparable to control as well as commercial noodles. The XRD pattern showed a sharp peak at 15 and 20°, and the overall crystallinity was 34.12% observed. The ready-to-cook multigrain fermented noodles, prepared from the fermented wheat starch base, can be used as a healthy choice to refine wheat flour-based noodles, reducing chronic diseases.

Effect of Native Potato, Cassava and Corn Starches Supplement on the Quality of Dried Fermented Noodles

Effect of Native Potato, Cassava and Corn Starches Supplement on the Quality of Dried Fermented Noodles

Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the structure and flavor of wheat noodles.

Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization as a result of the complexity of spontaneous fermentation. In present study, commercial Lactobacillus plantarum and Saccharomyces cerevisiae were applied in the preparation of fermented noodles. The changes in the structural characteristics and aroma components of noodles after fermentation were investigated via scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), low-field magenetic resonance imaging, electronic nose, and simultaneous distillation and extraction/gas chromatography-mass spectrometry (GC-MS) analysis. SEM images revealed that co-fermentation of the L. plantarum and S. cerevisiae for 10-40 min enhanced the continuity of the gluten network and promoted the formation of pores. FTIR spectra analysis showed that the co-fermentation increased significantly (P <0.05) the proportion of α-helices of noodles gluten protein, enhancing the orderliness of the molecular structure of protein. After fermentation for 10-40 min, the signal density of hydrogen protons increased from the surface to the core, indicating that the water in the noodles migrated inward during a short fermentation process. The results of multivariate statistical analysis demonstrated that the main aroma differences between unfermented and fermented noodles were mainly in hydrocarbons, aromatic compounds and inorganic sulfides. GC-MS analysis indicated that the main volatile compounds detected were 2, 4-di-tert-butylphenol, bis (2-ethylhexyl) adipate, butyl acetate, dibutyl phthalate, dioctyl terephthalate, bis (2-ethylhexyl) phthalate, pentanol and 2-pentylfuran, etc. CONCLUSION: Co-fermentation with L. plantarum and S. cerevisiae improved the structure of gluten network and imparted more desirable volatile components to wheat noodles. © 2022 Society of Chemical Industry.

Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation.

Liquid pre-fermentation technology was innovatively applied to the development of dried fermented noodles. The effects of fermentation time (1, 3 and 6 h) and yeast addition (0.2, 0.5 and 1.0 g/100 g of flour) on the quality, microstructure and flavor of dried noodles were also investigated in this study. Conspicuous porous structures and greater thickness of dried noodles were found when the fermentation time was ≤ 3 h and the yeast addition was ≥ 0.5 g/100 g of flour, which contributed to the increase in the breaking strength, cooking time and water absorption. However, when the fermentation time increased to 6 h, finer microporous structures, little change related to thickness and richer flavor levels were detected. Additionally, the total titratable acidity of dried fermented noodles was increased to 3.38–4.43 mL compared with the unfermented noodles (2.15 mL). Weaker gluten network structures caused by long-time fermentation and acidic environment led to lower hardness, chewiness, tensile force and tensile distance of cooked fermented noodles.

Fermented noodles with degraded gluten (FNDG) improved digestion and gut motility in enteritis-induced mice

Fermented noodles with degraded gluten (FNDG) improved digestion and gut motility in enteritis-induced mice

Effects of LAB Fermentation on Physical Properties of Oat Flour and Its Suitability for Noodle Making

ABSTRACTFlour was obtained from oats fermented with lactic acid bacteria (LAB) to study the effect of fermentation on the physical properties and the suitability of fermented oats for use in starch noodle production. The results showed that fermented samples had a significantly lower pH than control samples. Gel strength and amylose content initially increased and then decreased (P &lt; 0.05) with fermentation time. The peak viscosity, breakdown, final viscosity, and setback value decreased with fermentation time. Fermented noodles showed a higher hardness and springiness. In particular, Lactobacillus plantarum (LP) induced the highest springiness, cohesiveness, gumminess, chewiness, and resilience over 12 hr of fermentation. The cooking quality evaluation indicated that fermentation improved the quality of oat starch noodles. Fermented oats resulted in noodles with low cooking loss and higher cooking weight compared to noodles made from fresh flour. The use of LP for 12 hr of fermentation time yielded noodles of the best quality.

Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality

The lactic acid fermentation of instant Chinese noodle sheet by Lactobacillus plantarum NRIC 0380 changed the noodle quality as evaluated by texture and sensory tests. This interesting change was induced by only a short 2-h fermentation time, however the noodle quality subsequently degraded with prolongation of the fermentation of up to 24 h. SDS-PAGE analysis of proteins in the noodle sheet indicated no change in proteins extracted from the 2-h fermented noodle sheet compared to non-fermented noodle sheet. In contrast, native-PAGE analysis showed a shift in molecular weight of gluten proteins, with those extracted from the 2-h fermented noodle sheet having a higher molecular weight than those from non-fermented noodle sheet. These results strongly suggested a conformational change of gluten proteins in the noodle sheet caused by the short 2-h fermentation. The 2-h lactic acid fermentation decreased the pH from 8.5 to 7.5, but gluten proteins extracted from noodle sheet made with the addition of lactic acid to adjust the pH to 7.3 did not show this increase in molecular weight. Thus, the change from native state of gluten proteins does not seem to be induced by the presence of the lactic acid itself but by other factor(s) associated with lactic acid fermentation. On the other hand, the reduction of noodle quality by prolonged fermentation for up to 24 h seems to induce degradation of albumin and globulin proteins as revealed by SDS-PAGE analysis and also the change in the native state of gluten proteins as detected by native-PAGE analysis.

Physicochemical Characteristics of Rice and Suitability of the Traditional Cooking Method of Rice in the Union of Myanmar.

We examined the characteristics of eight types of rice collected from three regions of Myanmar to identify why certain types are cooked immediately before eating, while other types are processed into fermented noodles. The protein content and blue value were in the range of 6.35–8.13% and 0.289–0.472, respectively. The types of rice with a high gelatinization temperature and high enthalpy are milled into flour for noodle making. There was a correlation coefficient of 0.995 between the gelatinization peak temperature by differential scanning calorimetry and the proportion of 12 chain length. The apparent activation energy of Kachin A was the lowest at 4.51 kJ/mol, followed by 5.61 kJ/mol for Nga Kyai.