Hardness Of Noodles Research Articles

Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger

The work was aimed at evaluating the physicochemical, textural, cooking and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger. The unripe plantain was dried to final moisture content of 11.28% (wt/wt) and finely ground into powder. Wheat, plantain and ginger flour were prepared and blended in the following ratios; 100:0:0, 90:10:4, 80:20:4, 70:30:4, 60:40:4, 50:50:4 and labelled WF, WPGF1, WPGF2, WPGF3, WPGF4, and WPGF5, respectively. Increasing levels of unripe plantain flour, caused significant decrease in the whiteness index of the noodles from 77.23 to 57.08. The protein content of the composite noodles decreased from 10.70% (control) to 10.05% for 10% noodle sample. The decrease in the carbohydrate contents of the noodles from 65.27% (Control) to 64.83% for 10 % noodle sample was not significant. Percentage Ash, fiber and fat content of the noodles increased with increase substitution of plantain flour from 1.18 to 2.61, 0.40 to 1.13 and 16.01 to 19.75%, respectively. Cooking time decreased significantly from 4.40 to 3.2 8 while cooking loss and water absorption increased significantly from 5.92 to 10.01% and 9.82 to 13.15% respectively. Unripe plantain increase resulted in significant increase in noodle hardness but to a great extent did not affect noodle springiness, cohesiveness, gumminess, chewiness and resilience. There was no significant difference between the 7.20 and 7.67 values obtained from appearance of cooked noodles for control and 10% composite. Overall acceptability score of 7.80 and 7.60 between control 100% (100:0:0) and 10% (90:10:4) composite noodles were not significantly different. Noodles substituted with 10 % plantain flour is most recommended, with regards to cooking quality, acceptability, textural characteristics and improved nutrient.

Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles.

The effect of bacteria content in wheat flour on shelf life and storage stability of fresh wet noodles (FWNs) was evaluated in this study. Nine kinds of wheat flour with different bacterial contents were selected to make FWNs. With the increase in total plate count (TPC) from 120 CFU/g to 5500 CFU/g in flour, the shelf life of FWNs decreased from 23 d to 9 d at 4 °C. During storage, the acidity increased, which was significantly correlated with the change of TPC (p < 0.05), and the pH value and L* value of FWNs decreased significantly (p < 0.05). Changes in viscosity characteristics of starch components were also detected, the higher the TPC in flour, the more obvious the viscosity decreased. Moreover, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that with the deterioration of FWNs, some low molecular weight protein subunits increased; texture analysis showed that the hardness of noodles increased firstly and then decreased, the adhesiveness increased and the springiness decreased during storage. In summary, choosing flour with low TPC to prepare FWNs can extend the shelf life and slow down the quality deterioration of FWNs during storage at 4 °C.

Development of Oyster Mushroom Powder Incorporated Noodles with Wheat, Chickpea, and Corn Flour

ABSTRACT The study aimed to develop noodles with the incorporation of varying degrees of oyster mushroom powder (0%, 5%, 10%, and 15% w/w). Proximate analysis (Protein, fiber, fat, ash, moisture content), cooking quality (cooking time, water absorption, cooking loss), water activity, color profile, and textural analysis along with hedonic 9-point scale test, JAR test, and purchase intent were carried out. Cooking time, water absorption, cooking loss, hardness, and redness of noodles increased with increment of oyster mushroom powder. Based on proximate analysis, noodles with 10% (w/w) oyster mushroom powder were better with ash (1.08%), protein (11.73%), fat (1.50%), fiber (1.09%), and total carbohydrate (48.48%). In sensory analysis, noodles with 10% (w/w) show overall liking score (>7). The optimum formulation was determined with 10% (w/w) oyster mushroom powder because it improved the noodle qualities. The product is unique in that it combines nutrition with instant cooking and a high level of acceptance.

Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles

It was investigated that the rheology, starch-gluten-surimi network, thermal properties, and water distribution of surimi-wheat dough, and texture characteristics, cooking properties, and microscopic characteristics of the surimi-wheat noodles with konjac glucomannan (KGM) of different viscosities in different concentrations. The results showed that the storage (G′), loss (G″), and complex (G⁎) moduli of dough increased with adding KGM. With the increase of KGM viscosity, the reduction in the free sulfhydryl (SH) content to 0.84 μmol/g and the increase in the free water content to 8.25 % led to significantly improved enthalpy and the microstructure density. The hardness and tensile length of noodles were substantially increased by adding 3 % KGM. In addition, the KGM enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of noodles. More importantly, the application of KGM in the wheat flour composite system also showed better performance. Thus, the introduction of KGM into the surimi-wheat dough had a significant effect on the optimization of the macro- and micro-characteristics of dough and noodles.

Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles.

To improve the quality characteristics of noodles and enrich nutritional value, Tremella fuciformis (TF) powder was incorporated into noodles. Tremella fuciformis (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the effect of TF on noodle quality, and compared the difference between TF and three hydrocolloids: sodium alginate (SA), guar gum (GG) and xanthan gum (XG). The results showed that TF could significantly (p < 0.05) increase the hardness, adhesiveness and chewiness of noodles, and showed a decreasing trend for additions greater than 3%. The addition of 3% TF enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. The addition of 3% TF also increased α-helix and β-sheet content, and degradation temperature in noodles. Meanwhile, it elevated the deeply bound water content and retarded water mobility. In addition, the content of slowly digestible starch and resistant starch in the noodles increased with the addition of 3% TF. It was found that the effect of 3% TF on the above data was not different from the effects of the three hydrocolloids (respectively, their optimal additions), and improved the quality characteristics of the noodles. The results provide guidance for the application of TF and the development of a new natural hydrocolloid and nutritionally fortified noodles.

Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids

To understand the functionality of wheat flour starch lipids (SLs), non-starch lipids (NSLs), glycolipids (GLs), phospholipids (PLs), and neutral lipids (NLs) in non-leavened wheat-based products, their independent influence on noodle dough viscoelasticity and noodle texture were compared and the underlying mechanism was elucidated. Defatting caused slightly improved hydration, marginally promoting dough viscoelasticity and noodle springiness and adhesiveness but the resulting absence of starch-lipid complexes and few B-starch granules signally reduced the noodle hardness. Independently adding 2.50 g of these five lipids back into 100 g of defatted flour, GLs showed the most improved effects, followed by PLs, SLs, NSLs, and NLs. These lipids associated with gluten proteins and enhanced water-solids interplay, resulting in a significantly decreased SDS-soluble gluten proteins and further producing dough with increased β-turn, moderate protein aggregation, and properly intensive microstructures. Consequently, the resultant noodle dough exhibited an optimal viscoelasticity and the cooked noodle had a desirable texture.

Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality.

This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that adding UWBDF/FWBDF increased the storage modulus G' and loss modulus G” of the dough, converted α-helices and β-turns into β-sheets and random coils, respectively, inhibited water flow, increased cooking loss, and decreased the maximum resistance in the noodles. The formed gluten network had a more random and rigid structure, resulting in the deterioration of the quality of noodles. Furthermore, the number of α-helices and the peak proportions of weakly bound water A22 increased but the number of β-sheets and cooking loss decreased in the FWBDF group compared with the UWBDF group. FWBDF (≤4%) improved the hardness of noodles, while UWBDF decreased it. These changes indicated that fermentation could reduce the destructive effects of WBDF on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.

Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing

Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The raw materials with higher resistant starch also had higher amylose content. Amylose content, resistant starch content, and hardness of noodles increased when partly replacing wheat flour with the high level of RS flours/starches in the formulation. The data rank some tests revealed that formula A3 (replacing 50% of wheat flour with other starchy food containing high levels of resistant starch) was chosen due to the product containing relatively high RS content (14.78%), well structured and well accepted by panellists. The texture of the cooked noodles was assessed to be similar to that of the control sample (100% wheat flour). This study proved that it is possible to elaborate noodles to replace a part of wheat flour with starchy food containing high levels of the well-accepted formulation.

Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles

The aims of this study are to produce gluten-free noodles by partial replacement of starches with quinoa (QF) and yellow lentil flour (YLF) for improving the nutritional composition with plant-based gluten-free protein sources and evaluate the effects of enrichment levels (0-12.5-25-50%) on the quality and textural properties of noodles. The protein content of control noodles (C) was significantly increased due to QF and YLF replacement, however, the protein content of 50% YLF was found more than double of the control sample (p < .05). The peak viscosity of corn starch was the highest among flour samples (4.792 Pa s), whereas the lowest was obtained for QF (0.882 Pa s). Cooking loss of gluten-free noodles was increased by QF or YLF increased (p < .05), however, all noodles fell within acceptable limits. The hardness of gluten-free noodles was increased by QF and YLF amounts increased and reached the highest value of 50% YLF-including noodles. Novelty impact statement Sustainable food product development can be achieved by utilization of legumes due to their low carbon foodprint. They are good candidates for nutritional improvement as increasing quinoa and yellow lentil flour has significantly increased the protein content of noodles. Hardness of noodles was increased and reached a maximum of 50% YLF-added sample. Cooking loss of all noodles was found acceptable because they were lower than the given limits of durum-wheat pasta.

Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum

This research aimed to study the effects of 1% addition of various hydrocolloids, i.e. guar gum, carboxymethylcellulose (CMC), and Arabic gum, in preparing noodles from Canna edulis starch modified with heat moisture treatment (HMT) in advance. Research results showed that some parameters such as cooking loss were not affected by hydrocolloid except Arabic gum (which resulted in the highest cooking loss). CMC and Arabic gum significantly affected the hardness and elasticity of starch noodles; meanwhile, for the stickiness parameter, guar gum gave the lowest stickiness of starch noodles and was not significantly different from native Canna edulis starch noodles. The addition of hydrocolloids did not significantly affect tensile strength except for the brightness of noodles. From the sensory evaluation perspective, Canna edulis modified starch noodle was likely to be more accepted by the panelists than other starch noodles available in the market.

Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles

The effect of four types of phosphate salts (PS) on the shelf-life and quality characteristics of semi-dried noodles, as well as their underlying mechanism were investigated. Microbial analysis showed 0.2% or 0.4% sodium dihydrogen phosphate (MSP) extended the shelf-life of noodles from 3 days to 5 days. Nuclear magnetic resonance analysis revealed PS decreased the mobility of free water in noodles. Cooking and texture analysis showed sodium pyrophosphate (TSPP) increased the cooking loss of noodles, and MSP decreased the tensile force of noodles. Sodium hexametaphosphate (SHMP), TSPP, and MSP increased the hardness of noodles, while sodium tripolyphosphate (STPP) decreased the hardness. Thermal properties analysis indicated STPP and TSPP increased the gelatinization enthalpy (ΔH) of starch in noodles, while SHMP and MSP decreased the ΔH. Furthermore, confocal laser scanning microscopy and scanning electron microscopy showed SHMP, STPP, and MSP strengthened the gluten network formation, while TSPP weakened the network.

Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality

The influences of wheat globulin on dough and noodle quality under alkali or salt conditionwere investigated, and the protein interactions were revealed. Results indicated that dough viscoelasticity, noodle hardness, springiness and extensibility of samples with globulin added were remarkably increased under alkali condition. However, the corresponding enhancement was less significant under salt condition. In dough system, added globulin decreased the protein surface hydrophobicity by 38.71%, implying the enhancement of hydrophobic interactions. Under salt and alkali conditions, added globulin further increased the β-sheets structure by 1.68% and 3.17%, respectively, indicating the enhancement of hydrogen bonds interaction. In addition, disulfide bonds interactions between globulin and gluten have also been demonstrated induced by alkali. The results were accountable for protein network polymerization observed in micro-structures. This paper provides new insights into the structural properties of wheat globulin, and demonstrates the excellent potential to improve noodle processing quality under alkali condition significantly.

The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics

Sorghum crop is a food-security cereal crop of enormous importance in numerous parts across the whole world. To assess the effect of Zimbabwean Macia sorghum on fine dried noodles characteristics, composite flours comprising 10%, 20%, and 30% sorghum were investigated for their physicochemical composition, dough rheological parameters, and sensory analysis of the final dried noodles. Sorghum addition (10%–30%) resulted in a significant decrease in the protein and moisture content while it increased fat and ash content. With the increase of sorghum content, peak viscosity, trough viscosity, final viscosity demonstrated an upward trend. Starch pasting properties and the gluten network are key in the determination of the hardness of noodles. Hardness (r = 0.860) and Chewiness (r = 0.862) were positively correlated with protein content. Chewiness had a negative correlation with fat (r = -0.893) and ash (r = -0.899). As the amount of sorghum added increases, the color of the fine dried noodles becomes grayer. The existence of polyphenol oxidase enzymes and a higher amount of ash may be related to noodle discoloration. In the sensory evaluation, the total score of fine dried noodles added with 10% sorghum was not significantly different from that of the control group. Increasing the sorghum proportion had adverse effects although noodles produced were still acceptable.

Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat

To improve the texture of red bean wheat noodles, 30 g red bean powder and 70 g wheat flour were mixed and added with 1 U Lipase, 4 U Glucose oxidase, 3 U transglutaminase and 3 U xylanase, respectively. The rheological properties of dough and texture properties of noodles were determined. The results showed that the addition of lipase, glucose oxidase and transglutaminase, increased the hardness of red bean wheat noodles, and the increase amplitude was 3588, 4183 and 6190 g, respectively. The chewiness increased by 1311, 1527 and 2673, respectively. The addition of xylanase decreased the hardness of red bean wheat noodles by 97.67 g, and the chewiness by 134.48 g. In summary, lipase, glucose oxidase and transglutaminase could improve the texture and quality of red bean wheat noodles. Among them, transglutaminase had the most remarkable effect on improving the texture quality of red bean wheat noodles.

The protein properties of germinated naked barley with infrared and hot air‐drying and its noodle‐making potential

SummaryThe naked barley was germinated and then carried out with hot air‐ or infrared drying to explore the physicochemical and functional properties of protein isolated from barley. Moreover, the relationship between protein and the noodles made from wheat and germinated barley flour was evaluated. It was found that germination affected the protein properties, and the protein properties were correlated with the properties of noodles. The content of β‐sheet in protein was first increased and then decreased with germination time increased, and the protein had larger emulsification and foaming properties. Besides, the protein isolated from hot air‐dried germinated barley had higher gelatinisation enthalpy and secondary structure content. Furthermore, the wheat and germinated barley mixed noodles had increased elasticity and cohesiveness and reduced viscosity and water absorption. The hardness of noodles showed was positively correlated with water absorption capacity, and the extensibility of cooked noodles was positively correlated with the foaming capacity of proteins.

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour.

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.

Characteristics of A/B-type starch-wheat germ oil complexes and their effects on noodle texture

The characteristics of A-starch-wheat germ oil complex (A-SWGOC) and B-starch-wheat germ oil complex (B-SWGOC) and their effects on noodle texture were investigated. A-starch exhibited a higher reactivity toward encapsulating wheat germ oil (WGO). Although A-SWGOC and B-SWGOC had similar crystallinities and short-range ordered structures, A-SWGOC showed a higher swelling power (12.11) and decomposition temperature (308.39 °C). One additional peak appeared in the pasting profile of A-SWGOC, probably due to the dissociation and reassociation of amylose-lipid complexes, while this phenomenon did not occur for B-SWGOC, suggesting a different structural basis for amylose-lipids in A-SWGOC and B-SWGOC. The amylose-lipid complexes had no obvious influence on the digestibility of starches, but the inherent attributes of A- and B-type starch rendered A-SWGOC more resistant starch (RS, 53.51 g/100 g starch) but B-SWGOC more slowly digestible starch (SDS, 42.38 g/100 g starch). Compared with their respective controls, the existence of A-SWGOC can additionally increase the hardness of noodles tested at 2 h and the chewiness, cohesiveness and resilience at 0 h and 2 h, respectively, while B-SWGOC can only increase the hardness and chewiness; in general, A-SWGOC was more conducive to increase the hardness and maintain the chewiness and springiness of noodles during storage.

Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles

The present study aimed to produce gluten-free noodles from yellow corn grits, rice flour and chickpea powder blends and then evaluate their sensory, nutritional and technological characteristics. Yellow corn grains were ground and sieved to obtain the grits at three particle size (˂ 200, 200–350 and 350–450 μm). The highest protein content was observed at particle size 200-350 and 350-450 µm and the particle size 200-350 µm had the highest value of water hydration index (WHI) which are needed for noodles making. Consequently, noodles were formulated using yellow corn grits (200-350µm), 10% chickpea powder and different substitutions of rice flour (10, 20, 30, 40 and 50%). Noodles contained 40% rice flour were closed to semolina noodles with respect to sensory characteristics. Noodles with 10% rice flour showed high values of protein, fat, Ca, Zn and β-carotene and low total carbohydrates content. The hardness and cohesiveness of noodles were increased by increasing the rice flour percentage. The gluten-free noodles made with 40% and 50% rice flour as yellow corn grits substitution possessed the highest cooking time. Increasing the rice flour percentages in the noodles formulation lead to increase cooking weight and swelling percentage and decreasing the cooking loss and protein loss percentages. Gluten-free noodles contained 50% yellow corn grits, 40% rice flour and 10% chickpeas powder showed the highest overall acceptability. It could be concluded that using of yellow corn grits, rice flour and chickpea powder in gluten-free noodles formulation are suitable for celiac disease individuals

Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles

The physicochemical properties of starch-wheat germ oil complex (SWGOC) and its influences on the water distribution and hardness of noodles were investigated. The results showed that SWGOC retarded the retrogradation, lowered the breakdown value and solubility, and increased the swelling power of starch compared to the control. The T21 (immobilized water) of starch dough made by SWGOC was lower than that of the control, however, the T21 of raw noodles increased slightly from 0.12 ms to the maximum 0.13 ms and then decreased to 0.10 ms with the increase of SWGOC. The pasting profile of SWGOC during the holding phase (95 °C) suggested the dissociation of starch-lipid complexes during cooking. The released amylose predominantly induced double-helix at 0 h, resulting in the higher initial hardness of noodles, while the combination of liberated lipids and amylose occurred concomitantly but in a slower rate, reducing the firming rate during the first 2 h. Interestingly, the anti-firming effect was not proportion to the content of starch-lipid complexes, and noodles with less starch complexes seemed to be more effective in reducing firming rate. This study provides insight into the importance of starch-wheat endogenous lipids on noodle quality.

Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties

SummaryThe present study reports the rheological, textural, structural and water distribution properties of fish meat noodles. The results showed that storage and loss modulus were increased when 20% fish meat was added while decreased with the addition of &gt;20% fish meat, whereas loss rate behaved vice versa. The moisture and fat content increased significantly (P &lt; 0.05) while water absorption index was decreased upon the increment of fish meat compared to control. Lightness of dough and hardness of noodles decreased significantly (P &lt; 0.05) while redness and yellowness were increased. Similarly, less swelled starch granules and dominancy of protein network over starch granules were observed in microstructure. The amount of free water was increased while bound water was decreased when &gt;20% fish meat was added during low‐field nuclear magnetic resonance. The findings suggest the feasibility of adding 15–20% fish meat for the proper structure and chemistry of noodles.