Noodle Quality Research Articles

Quality Improvement Of Wet Noodle With The Addition Of Pratama Taro Flour (Colocasia esculeta L. schott var. Pratama) and Seaweed Flour (Eucheuma cottonii)

The purpose of this study was to determine the effect of taro flour and seaweed flour on the quality of the wet noodles produced.
 Wet noodle research was carried out in two stages, namely preliminary research and main research. Preliminary research includes analysis of oxalate content of taro tubers and taro flour, as well as analysis of raw materials including analysis of water content, analysis of carbohydrates and protein content. Then the main research was carried out, namely to determine the effect of the comparison of pratama taro flour and seaweed flour on wet noodles where chemical and organoleptic analyzes were carried out. Chemical testing includes analysis of water content, analysis of carbohydrates and analysis of protein. Testing the organoleptic response in the form of aroma, taste, color and texture. The method used was a randomized block design (RBD) which consisted of 1 factor, namely the T factor (comparison of taro pratama flour and seaweed) which consisted of 5 levels, namely t1 (3:1), t2 (2:1), t3 (1 :1), t4 (1:2) and t5 (1:3).
 The results of the comparative study of the addition of pratama taro flour and seaweed flour had an effect on water content, carbohydrate content, protein content, aroma, color and texture, but had no effect on taste.
 
 Keywords: Taro Tubers, Seaweed, Wet Noodles, Randomized Block Design (RBD)

Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1 (WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5 (WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour.
 Textural qualities of the noodle samples were measured, including hardness, cohesiveness, springiness and adhesiveness. The inclusion of moringa leaf powder and sardine powder resulted in a considerable reduction in hardness and cohesiveness when compared to the wheat control. The noodles became softer and less cohesive as the concentration of moringa leaf powder or sardine powder increased.
 The noodle samples' cooking loss, volume increase and water absorption were also measured. Higher concentrations of moringa leaf powder or sardine powder resulted in greater cooking loss as well as lower volume and water absorption. This implies that the inclusion of these powders altered the texture and water-holding capacity of the noodles.
 Additionally, sensory evaluations were performed to determine the acceptability of the developed noodles in terms of color, aroma, texture, taste and overall acceptability. The results revealed that when the concentration of moringa leaf powder or sardine powder increased the sensory properties of the noodles samples were altered. Lower concentrations of these powders were related with greater acceptance scores in general.
 Specific characteristics of the noodles-, such as color, aroma, saltiness and hardness were evaluated using quantitative descriptive analysis. The results showed that adding moringa leaf powder and sardine powders altered these properties with larger concentrations causing more noticeable changes.

Effects of soluble soybean polysaccharide on cooking and eating quality of dry rice noodles under single- and twin-screw extrusions

In this study, early indica rice and soluble soybean polysaccharide (SSPS) were used as materials. Single-screw and twin-screw extrusion processes were employed to investigate the impact of SSPS on the cooking and eating quality of rice noodles through chroma, textural properties, cooking quality, and sensory quality determinations. Then, the effect of SSPS on the quality of rice noodles was characterized through pasting properties, rheological properties, and X-ray diffraction (XRD) determinations based on the optimum addition of SPSS. The results demonstrated that the addition of SSPS improved the cooking and sensory quality of rice noodles at the optimum addition amount (3% SSPS). Compared with the single-screw extrusion, the rice noodles prepared by twin-screw extrusion had a more desired appearance, lower cooking loss (CL) rate (9.88%), and better taste. The results of pasting and rheological properties showed that the addition of SSPS reduced the pasting viscosity of rice flour by impeding the swelling and disintegration of starch granules. Additionally, XRD patterns indicated both the addition of SSPS and low moisture content inhibited the generation of the starch-ordered structure. Overall, the rice noodles of double-3% had the higher cooking and eating quality, L*, degree of intermolecular cross-linking, and intensity of V-type diffraction peak.

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.

Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles

SummaryOver the past few years, the growing market demand for functional food leads to the development of inulin‐containing staple food. Comparing to previous works, this study investigates the effect of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles. Rheological properties of gluten, either using empirical or fundamental methods illustrate the distinctly improved farinograph properties. The tensile properties of the noodles added with LCI increased. Both SCI and LCI reduced the gelatinisation temperature and viscosity of the mixed powder, inhibited the retrogradation of starch. The relaxation time of weakly bound water of fresh noodles with LCI was shortened, the proportion of tightly bound water increased by 3.33%, and the content of freezable water decreased by 1.97%. Results showed that LCI inhibits the fluidity of water and increases the toughness and stability of gluten protein network structure. Noodles with LCI were of higher quality than those in the control group and those with SCI. Both groups inhibit the fluidity of water in noodles and enhance the toughness and stability of the gluten protein network structure. These results show that comparing to SCI, LCI improve the quality of fresh noodles more effectively.

Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality.

Low-molecular-weight glutenin subunits (LMW-GS) account for 40% of the total wheat grain gluten protein fraction, which plays a significant role in the formation of noodle processing quality. The goal of this study was to clarify the effects of the major LMW-GS encoded by Glu-A3 on gluten and Chinese fresh noodle (CFN) quality. Four near-isogenic lines (NILs) were used as materials in this study, respectively carrying alleles Glu-A3a, Glu-A3b, Glu-A3c, and Glu-A3e, against the background of wheat variety Xiaoyan 22. The grain protein and its component contents and the gluten content, gluten index, farinograph properties, cooking quality, and textural quality of CFN were investigated. The results show that the ratios of glutenin to gliadin (Glu/Gli) in the NILs ranked them as Glu-A3b > Glu-A3c/Glu-A3a > Glu-A3e, and the unextractable polymeric protein content (UPP%), gluten index (GI), and farinograph quality in the NILs ranked them as Glu-A3b > Glu-A3c > Glu-A3a/Glu-A3e. Compared to Glu-A3b and Glu-A3a, the NILs carrying alleles Glu-A3c and Glu-A3e had better cooking and texture properties in CFN. All these findings suggest that the introduction of alleles Glu-A3c or Glu-A3e is an efficient method for quality improvement in CFN, which provides an excellent subunit selection for improving CFN quality.

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

SummaryIn this study, pre‐gelatinized highland barley flour (PHBF), pre‐gelatinized sweet potato starch (PSPS), wheat gluten (WG), and egg white protein (EWP) were used to develop highland barley noodles. Their effects on noodle quality were analysed, and then noodle formula optimization was carried out based on them. Changes in quality characteristics and intermolecular structure were analysed to explore the underlying mechanism. PHBF, PSPS, WG, and EWP influence the quality characteristics of HB noodles from diverse angles. After formula optimization, noodles with improved cooking and textural properties were obtained, in which HBF accounts for 93.0% of the composite flour and can be categorised as low expected glycemic index (eGI) foods. The viscosity and elasticity of the dough both improved; a more stable protein structure and enhanced starch structure were formed; and increased intermolecular forces were observed, which would contribute to the enhanced protein cross‐linking, structural order, and textural properties of noodles.

High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties

SummaryAlthough dried noodles have been industrialised for many years, some technical bottlenecks, such as dense cross‐section structure, poor rehydration ability and the lack of nutritional and flavour substances, still need to be addressed. Fermentation has been used to produce dried noodles to impart a porous structure and microbial metabolites, improving their rehydration properties and the nutritional and flavour quality of dried noodles. However, the current commercially fermented dried noodles exhibit some issues, such as high breakage rate, rough surface and sticky texture that need to be solved. Drying at high (HT) and ultra‐high temperatures (UT) has been shown to improve the quality of dried pasta or noodles. However, HT and UT drying are not currently used to produce fermented dried noodles. This article investigates the changes in the quality and starch physicochemical properties of fermented dried noodles with high (HM), medium (MM) or low moisture (LM) content dried at HT or UT. The results showed that the UT‐LM condition most prominently improved the noodle quality, significantly reduced the cooking loss rate (5.19%) and significantly increased the water absorption rate (191.41%) of the noodles, and improved the rehydration of noodles. In addition, the cross‐linking of the gluten network was analysed using confocal laser scanning microscopy and the AngioTool software. It was found that the UT treatment promoted the cross‐linking of the gluten network, and the highest number of cross‐linking points (976) was achieved under the UT‐LM condition. The tight gluten network reduces the amylose leaching from the noodles, giving the noodles a denser surface structure and lower adhesiveness. In conclusion, UT‐LM drying could be used as an effective drying condition to improve the quality of fermented dried noodles.

Study on the relationship between morphological characterizations of dough crumb particles at different mixing stages and noodles quality

To overcome the existing artificial experience evaluation approaches of wheat dough crumb (DC), image processing technique combined migration learning technique has been developed as the precise quantitative on-line evaluation methodology, the core indicator with stacked shaded area (SSA) for DC image evaluation can be used for DC quality evaluation. This study used image characteristics of DC to explore the correlation between noodle qualities at different mixing stages and uniformity of particles. The results showed that the changing regularities of noodle qualities were generally consistent at different mixing stages and finally reached stability. The mean value of SSA of DC showed a highly significant positive correlation with cooking loss (r = 0.93) and a highly significant negative correlation with elasticity and hardness (r = −0.90, r = −0.71) of noodles, indicating that DC can be used to predict noodle qualities. This study is instructive for achieving automatic control of mixing process during noodles production.

THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES

Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15% egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).

Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality

Lycium barbarum, a plant of the Solanaceae family with medicinal and food origins, is rich in many bioactive substances. This study examined the effects of Lycium barbarum pulp (LBP) on the gluten structure, starch digestibility, and compound noodle quality. The addition of LBP (typically less than 5%) could improve the performance and structure of gluten proteins. Compared with the control group, when LBP addition was 5%, Tp and ΔH increased significantly (p < 0.05), and the stability of gluten protein thermal increased. At this time, LBP also had a certain reduction effect on the surface hydrophobicity (from 0% to 5%), and the concentration of free thiol group increased from 1.93 μmol/g to 4.19 μmol/g. In addition, the LBP addition improved the gluten structure resulting in favorable texture, stretchability, cooking properties, and flavor of noodles. The hardness and recovery significantly increased by about 25.97% and 11% (p < 0.05), and the cooking yield and cooking loss also changed significantly (p < 0.05). More than 5% of an addition was reported to exhibit detrimental effects. The addition of LBP greatly reduced the in vitro starch digestibility and the expected glycemic index (p < 0.05). The scanning electron microscope (SEM) and atomic force microscope (AFM) analysis showed that the bioactive components of LBP can mix with gluten protein, bringing the structure of noodles closer together and intensifying the cross-linking of the gluten structure. Our results indicated that gluten protein and the starch-gluten composite system were overall improved by LBP addition, while the starch digestibility was lowered.

Chemical and Organoleptic Quality of Free-Gluten Dry Noodles from Sorghum (Sorghum bicolor) and Modified Cassava Flour with Different Drying Temperature

Dry noodles are widely commercialized thanks to their durability and practicality for consumption as side dishes or staples to replace rice. The development of dry noodles is robustly conducted, mainly by substituting its main ingredient of wheat flour to local staple flour with similar or better nutritional value and characteristics compared to wheat flour and gluten-free as well. Some alternatives are sorghum (Sorgum bicolor) flour and mocaf (Modified cassava flour). Applying the correct drying temperature to produce dry noodles with good chemical and organoleptic quality. This research utilized a factorially formulated Completely Randomized Design with three levels for each actor. The first factor is the sorghum flour and MOCAF proportions with levels of 40:60, 60:40, and 80:20, and the second factor is the noodle drying temperature with levels of 500C, 600C, and 700C. Each treatment is repeated three times. Chemical quality aspects that would be analyzed are water, ash, fiber, and protein contents. Meanwhile, the organoleptic quality analysis is conducted by the organoleptic test based on the likeness level/organoleptic hedonic test that encompasses color, aroma, texture, and flavor. The P1S1 treatment, in which the flour ratio is 40 g: 60 g with a drying temperature of 500C is the best treatment, obtaining the highest Result Value of 0.699, with the research variable criteria as follows: chewiness 5.6, (like), water content 6.6733%, flavor: 5.3 (rather like), protein content: 9.7033%, coarse fiber: 5.2233%, ash content: 0.2767%, color: 5.4 (rather like), and aroma: 5.4 (rather like)

Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing

This study investigated the morphology distribution, molecular structure, and aggregative properties variation of gluten protein during dough mixing stage and interpreted the interaction between starch with different sizes and protein. Research results indicated that mixing process induced glutenin macropolymer depolymerization, and promoted the monomeric protein conversion into the polymeric protein. Appropriate mixing (9 min) enhanced the interaction between wheat starch with different particle sizes and gluten protein. Confocal laser scanning microscopy images showed that a moderate increase in B-starch content in the dough system contributed to forming a more continuous, dense, and ordered gluten network. The 50A-50B and 25A-75B doughs mixed for 9 min exhibited a dense gluten network, and the arrangement of A-/B-starch granules and gluten was tight and ordered. The addition of B-starch increased α-helixes, β-turns, and random coil structure. Farinographic properties indicated that 25A-75B composite flour had the highest dough stability time and the lowest degree of softening. The 25A-75B noodle displayed maximum hardness, cohesiveness, chewiness, and tensile strength. The correlation analysis indicated that starch particle size distribution could influence noodle quality by changing the gluten network. The paper can provide theoretical support for regulating dough characteristics by adjusting the starch granule size distribution.

Development, optimization and characterization of Enriched noodles

Noodles are one of the staple foods consumed in Nigeria. Wheat, which is a major component in noodles formulation has suffered decline in production in recent times and in addition to this, noodles made from wheat lacks adequate essential nutrient needed for growth considering the awareness that the demography of the population that consumes noodles are mostly children. This study developed and optimized and characterized instant noodles from blends of sweet potato flour, corn flour, and soybean flour. Experiments were conducted using a four-component constrained D-optimal mixture-process experimental design, with thirty-nine (39) randomized experimental runs. The formulation design constraints were: sweet potato flour (10%–61%), soybean flour (5%–20%), corn flour (5%–30%), and water (25%–37%). Other components of the formulation were salt (2.5%), sodium carbonate (0.5%), guar gum (0.5%), and Soy lecithin (0.5%). The processing factors investigated were mixing time (2min - 10min), frying time (1min - 3min), and frying temperature (140 °C–160 °C). The formulated noodles were analyzed and evaluated for the moisture content, crude protein, crude fibre, ash content, crude fat, carbohydrate, energy value, water absorption index, cooking time, cooking weight, bulk density and sensory characteristics, using standard procedures. The result of the formulated noodles optimization gave optimal formulated noodles with overall desirability index of 0.518, based on the set optimization goals and individual quality desirability indices. The optimal noodle was obtained from 23.228% sweet potato flour, 8.815% corn flour, 27.508% soybean flour, 36.449% water, 2.500% salt, 0.500% sodium carbonate, 0.500% guar gum, 0.500% soy lecithin; with 8.169min mixing time, 2.5min frying time, and 144 °C frying temperature. The quality properties of this optimal noodle were 13.654% moisture content, 19.131% crude protein, 5.171% crude fibre, 7.798% ash content, 21.818% crude fat, 32.231% carbohydrate, 32.231 kcal/100g energy value, 109.275 g/g water absorption index, 6min cooking time, 20.928 (% increase in g) cooking weight, 0.645 (g/cubic centimeters) bulk density, and overall acceptability of 6.54, based on 9-point hedonic scale. The result of the study showed that the optimal formulated noodles was of high quality and that improving nutritional quality of noodles is possible through composite formulation. It is recommended that further study be carried out on formulation of nutritionally improved noodles using other nutritionally rich resources. Enrichment of noodles with protein-rich sources will result in noodles with improved nutrient quality that meets the consumer's dietary needs.

Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria

In this study, the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms were studied. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 °C for 12 h, which yielded the highest EPS, 28.06 g/kg, in the W. cibaria fermented sourdough with sucrose (DW+). During storage, the sourdough reduced polyphenol oxidase activities and delayed the browning rate of noodles. The DW+ increased the hardness by 11.98% from 2184.99 to 2446.83 g, and the adhesiveness increased by 19.60%, i.e., from 72.01 to 86.13 g∙s of the noodles. The EPS mitigated acidification of sourdough, prevented the disaggregation of glutenin macropolymers (GMP), and increased sourdough elastic modulus. In addition, scanning electron microscope and confocal laser scanning microscopy of noodles containing EPS sourdough also demonstrated the uniform distribution of gluten proteins. The starch granules were also closely embedded in the gluten network. Thus, the present work indicated that the EPS produced sourdough delayed browning and improved the WWNs texture, indicating its potential to enhance the quality of whole grain noodles.

Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles.

The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied. As the particle size of the PSPF decreased (from 269 to 66μm), the adverse effects of the addition of PSPF on the quality of noodles were reduced. The smaller particle size of PSPF was beneficial for the secondary structure orderliness and the tighter microstructure of PSP noodles. The diffusion of anthocyanins in noodles to the soup during cooking could be fitted well with Fick's second law, and diffusion coefficients were in the range of 8.3248-14.0893×10-9 m2/s. The noodles with 15% 66μm PSPF showed the best cooking properties, the highest sensory score, the highest anthocyanin retention ability and a compact and orderly microstructure. Thus, they could be considered as noodles rich in anthocyanins for commercial application.

Addition of chlorophyll microcapsules to improve the quality of fresh wheat noodles

Effects of chlorophyll microcapsules (CHL-MICs) addition on the quality of fresh wheat noodles (FWN) were studied. Results showed that CHL-MICs addition could give the FWN an attractive greenness that the a* value was increased from −0.41 ± 0.09 to −11.25 ± 0.24. Meanwhile the cooking loss (CL) of FWN was decreased from 10.11 ± 0.12 to 9.58 ± 0.12, and the textural properties of FWN was enhanced (p < 0.05). Moreover, compared to the control sample, the intensities of absorption peaks of O–H, C=O and the amorphous region of FWN were decreased determined by ATR-FT-IR, and denaturation peak temperature was increased from 83.83 to 112.79 °C detected by DSC, respectively. The morphology of the noodles became smooth, and starch granules of noodles were tightly wrapped in the gluten network. These results proved that CHL-MICs could enhance the wheat protein network of FWN by electrostatic interactions between chlorophyll and starch/gluten. In addition, the sensory analysis of FWN with the addition of 0.5% CHL-MICs had the highest score of 89.25 ± 2.69 than that of control sample (82.05 ± 2.48) (p < 0.05). Therefore, CHL-MICs could be a natural food additive used to improve the quality of FWN.

Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.)

Processing of catfish in general will produce by-products, mostly heads, viscera, skin, spines, and bones. This study aimed to determine the preference level after the addition of catfish bones (Pangasius sp.) to instant noodles by using a hedonic test and to determine the chemical quality of instant noodles with the addition of catfish bones (Pangasius sp) such as water content, protein content, and calcium The process of making instant noodles was carried out with four treatments of fish bones addition as follows 7%, 10%, and 13%. The processing steps of making instant noodles with the addition of catfish bones begin with receiving raw materials, washing the bones, steaming the bones, smoothing the bones, mixing the dough with the addition of catfish bone, grinding, molding, steaming, slicing and frying. The results of the chemical quality test for water content met Indonesian National Standards SNI 3551-2012 concerning "Instant Noodles" for F1 of 7.52%. The protein content in the F1, F2, and F3 formulations complied with the Indonesian National Standards SNI 3551-2012, and the calcium levels in the catfish bone instant noodles (Pangasius sp.) were able to meet the calcium levels in the F1 356.78, F2 416.81 and F3 565.03. The best formulation of instant noodles with the addition of catfish bones (Pangasius sp.) was obtained in the F3 formulation (13%).

Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle.

In order to ascertain optimal potato pretreatment strategy for potato-rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF+RF, PP+RF, CPF+RF, and MP+RF blends were investigated relative to their noodle quality. The results indicated that compared to RF, CPF+RF, and MP+RF blends, RPF+RF and PP+RF blends exhibited a lower degree of starch damage, solubility, and breakdown viscosity, as well as higher relative crystallinity, final, and setback viscosity, which are favorable to quality of noodles. Therefore, the noodles made from RPF+RF and PP+RF showed the most desirable cooking quality and texture. In summary, high damaged starch content and excessive amylose content were detrimental to noodle making. Consequently, our research revealed that RPF/pulp (ungelatinized potato materials) blended with rice flour can be employed to produce decent potato-rice noodles. PRACTICAL APPLICATION: Cooked potato flour is main processing method of commercial potato flour and widely used in potato staple food industry. However, the results of our study show that raw potato flour and potato pulp are more suitable for processing of potato-rice noodle than cooked potato flour and mashed potato and can significantly improve the quality of rice noodle. This provides new ideas and insights for the preprocessing of raw potato in the potato staple food industry and the quality improvement of rice noodle. HIGHLIGHTS: The physicochemical properties of potatoes changed with various pretreatments. Excessive amylose content and starch damage were detrimental to noodle making. Partial substitution of rice flour with raw potato flour/pulp improved rice noodle quality. Raw and ungelatinized potato material is preferable for potato-rice noodle making.

Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility

The changes of intact endosperm cell wall in cereal food processing and its effect on starch digestibility are important for developing nutritious and healthy next generation foods, but their changes in the process of traditional Chinese cooking products such as noodles making have not been investigated. In this paper, the changes in endosperm cell wall in the process of making dried noodles by adding 60 % wheat farina with varied particle sizes were tracked, and the underlying mechanisms affecting the noodle quality and starch digestibility were revealed. With increasing particle size (150–800 μm) of farina, the contents of starch and protein, swelling index of glutenin, and sedimentation value decreased significantly and the dietary fiber increased sharply; moreover, water absorption, stability and extensibility of dough decline obviously while the resistance to extension and thermal stability were enhanced. In addition, noodles made with flour added larger-particle size farina had a lower hardness, springiness, and stretchability while a higher adhesiveness. Compared to the flour and other samples, the flour with the smaller-particle size farina (150–355 μm) showed better rheological properties of dough and cooking quality of noodles. Furthermore, the integrity of the endosperm cell wall increased with increasing particle size (150–800 μm), which was perfectly preserved during noodle processing and was an effective physical barrier to inhibit starch digestion. The starch digestibility of noodles made from mixed farina with low protein content (∼15 %) did not significantly reduce compared to that of wheat flour noodles with high protein content (∼18 %), probably due to the increased cell wall permeability of noodle processing, or the overwhelming effect of noodle structure or protein content. In conclusion, our findings will contribute to an innovative perspective for in-depth understanding of the impact of endosperm cell wall on the quality and nutrition of noodles at the cellular level, which provided a theoretical basis for the moderate processing of wheat flour and the development of healthier wheat-based food products.