Texture Of Noodles Research Articles

Effects of insoluble dietary fiber from wheat bran on noodle quality

Benefiting from its favorable effects in promoting intestinal peristalsis, increasing satiety and reducing postprandial blood sugar, wheat bran insoluble dietary fiber (IDF) could be added to noodles to improve the nutrition value of noodle products. However, the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products, leading to unfavorable texture and consumption drop. It was found that IDF could weaken dough characteristics, thereby causing the quality deterioration of noodles, but the mechanism is unclear as yet. This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles. The water distribution, rheological properties, pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance (LF-NMR), dynamic rheometer, and rapid visco-analyzer. The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water. At a high amount of IDF, the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased, with a downward trend in peak viscosity, final viscosity and setback values. Moreover, IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles. Furthermore, the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed, and the results confirmed that noodles with the IDF amount of 2%–4% had higher nutrition and quality. This study provides the basis for future development and improvement of IDF-enriched health foods. • The decreased creep recovery of IDF sheeted dough was associated with an increased proportion of loosely bound water. • Low added amount (≤4%) of insoluble dietary fiber could inhibit the retrogradation degree of cooked noodles. • The storage modulus and loss modulus of sheeted dough were improved by the addition of IDF. • The water absorption and tensile distance of the noodles were decreased at a high amount of IDF.

Effect of anthocyanin‐rich extract from black soybean coat on wheat dough rheology and noodle texture

Effect of anthocyanin‐rich extract from black soybean coat on wheat dough rheology and noodle texture

Inhibitory effects of sorbitol on the collapse and deterioration of gluten network in fresh noodles during storage

In this paper, the inhibitory effects of sorbitol on the collapse of gluten network and textural deterioration of fresh noodles during storage were investigated, based on the changes in macroscopic and microscopic characteristics of gluten protein. Appropriate addition (≤2%) of sorbitol increased dough viscoelasticity and extension energy. Sorbitol significantly inhibited the increase of cooking loss and adhesiveness of fresh noodles, and the decrease of hardness, springiness, LA-SRC value, and GMP weight during storage. SEM images showed that sorbitol retarded the deterioration of gluten network, with maintained continuous and ordered structure after 48 h. Sorbitol enhanced the hydrogen bond interactions in gluten system and promoted dynamic depolymerization and repolymerization of gluten protein molecules during processing and cooking, this may induce the texture stability. Sorbitol as a low-molecular polyol can inhibit the deterioration in gluten network and fresh noodle texture during storage, although showing no influence on the growth of microorganisms.

Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant

Abstract— Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index. Keywords—: food diversity; dry noodle; tuber color; uwi flour.

Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran

Whole wheat products have gained popularity in recent years due to the health and nutritional benefits, with Asian salted noodles as one formulation. However, there is a general perception of decreased product quality and sensory acceptance of whole wheat noodles This study examined changes to sensory properties, texture (tensile and compressive strength), color, and cooking loss of noodles prepared from blends of wheat flour and bran that underwent five forms of hydro, thermal, pressure and their combined treatments: autoclaving, extrusion, jet-cooking, puffing, and roasting. Including the control (bran without processing) all six treatments were deemed palatable by sensory panel evaluation despite having statistically significant differences in physiochemical and sensory properties. For instance, 10 of the 22 sensory properties demonstrated significant differences among treatments. Bran processing tended to result in weaker (tensile and compressive strength) and stickier noodles while allowing for greater uptake of water during cooking.

SIFAT FISIK DAN ORGANOLEPTIK MIE DARI TEPUNG TALAS (Colocasia esculenta) DAN TERIGU DENGAN PENAMBAHAN SARI BAYAM MERAH (Amaranthus blitum)

ABSTRACT This study aims to evaluate the proportion of taro flour to produce the best noodles based on the physical characteristics and preferences by panelists. This study uses a completely randomized design with 4 treatments A (100% wheat flour) as a control, B (80% taro flour: 20% wheat flour), C (70% taro flour: 30% wheat flour), D (60% taro flour: 40% wheat flour). The parameters analyzed were water absorption, elasticity, cooking time, cooking loss, moisture content, antioxidant activity and acceptance level of the panelists. From the results of the research on testing the physical properties of taro noodles with water absorbency an average value of 90.40%, elasticity obtained an average value of 15.87%, cooking time obtained an average value of 210.67 seconds, cooking loss obtained value on average 21.37% and water content obtained an average value of 24.83%. Meanwhile, the antioxidant activity of taro noodles is classified as weak, namely the IC50 value is 225.82 µg / ml. For organoleptic tests, the average panelist gave likes value for color and neutral for smell, but they did not like the taste and texture of wet noodles made from taro flour with the addition of red spinach juice. Keywords: Taro, red spinach, wet noodles

The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy

The physicochemical properties and starch fine structure change during paddy storage, which may be beneficial for the qualities of rice-based products such as fresh rice noodles (FRN). In this study, the textural properties of FRN prepared from polished rice of six indica paddy cultivars after different storage period at 36 ± 2 °C and 85% ± 5% relative humidity were investigated. The pasting properties, solubility (S), swelling power (SP) of rice flour and morphology of the starch granules, chain length distribution of amylopectin were analyzed to determine factors that impact the texture of FRN. The chewiness and springiness of FRN increased, and the adhesiveness decreased with increase in storage duration. The setback (SB) and pasting temperature (PT) increased while the S and SP decreased with extension of storage duration (0–90 days). Chain length distributions of amylopectin also changed. Pearson correlation analysis revealed that cool paste viscosity (CPV) of indica rice flour, short chain (DP 6–12) and long chain (DP 37–60) of amylopectin were the most correlated parameters with adhesiveness of FRN. Our results may provide insights for selecting raw materials for production of high-quality FRN.

Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content

This research was aimed to investigate the influence of esterified starches on the quality and texture of fresh noodles by adding starches with different amylose contents (<1%, 23%, 50%, 80%). The application of pulsed electric fields (PEF) during esterification can improve the introduction of acetyl groups. The peak viscosity of esterified waxy starch was decreased obviously from 4,238 to 79 mPa s by PEF assistance. Compared to the conventional method, esterified starch with higher amylose content (>23%) by PEF assistance can improve the appearance and elasticity of its uncooked noodles, while the addition of waxy starch esters showed an opposite trend. The influence of PEF-assisted modification on the increase in cooking yield and the decrease in hardness was more obvious compared to conventional method. Additionally, waxy starch esterified by the dual method exhibited a decrease in rapidly digestible starch content during in vitro digestion. Practical applications This study was to explore the effects of esterification on maize starch with full range of amylose content as well as the modified starches applied on noodles. Conventional and PEF-assisted dual methods have different influence on the rheological, cooking, and textural properties of noodles. Bright appearance and higher springiness, which were the desired properties of raw noodles for consumers, can be obtained by adding starch esters (except for waxy starch) modified by PEF-assisted esterification rather than the conventional method. It can expand the application of PEF technology on flour products, especially for noodles.

Effect of process modifications and binding materials on textural properties of rice noodles

Gluten protein is responsible for the formation of basic structure of wheat flour noodles. Since absence of gluten in rice flour, rice starch itself act as the major component which determine the cooking tolerance and mouth feel sensation during chewing of rice noodles. Therefore, the aim of this study was to improve the quality characteristics of rice noodles by altering the process variables while adding gum and mucilage as binding agents. Hence, five process variables namely extrusion temperature, dough temperature, type of flour, addition of gums and mucilaginous materials and their concentrations were altered with a view to improve the cooking quality and the texture profile of cooked noodles. Results revealed that, rice noodles extruded at 75 °C was the best extrusion temperature in terms of both cooking quality and texture profile analysis (TPA). Dough temperature improved the cooking quality of rice noodles but did not show a significant effect on textural quality of rice noodles. Nevertheless, noodles prepared from white rice flour showed significantly high cooking quality and textural characteristics than the noodles prepared from red rice flour. Addition of gums and mucilaginous materials was significantly improved the cooking and textural qualities of rice noodles. Xanthan gum incorporated noodle imparted the best cooking and textural quality characteristics than the other gums and mucilage materials incorporated noodles. However, mucilage extract of Neolitsea cassia leaves added noodles showed rather higher cooking and textural quality than the Gum Arabic added noodles. Nevertheless, when increasing the gum concentration, it did not significantly affect on cooking tolerance and textural qualities of cooked rice noodles. Finally, texture of the rice noodles can be improved by altering the extrusion temperature along with the binding materials.

The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS) and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural breakdown, microstructure, sensory properties, sodium content, shelf life, and proximate composition of fresh white-salted noodles (WSN) were evaluated. NaCl was added at 1.5% of flour weight. Combinations of SS-hydrocolloids used included 1.5% locust bean gum (LBG) or 1.5% carrageenan (CRG) or 2% xanthan gum (XG) with 1% SS2 or 1% SS4 of flour weight. WSN-SS-Hydrocolloids had shorter optimum cooking time than WSN-NaCl. Cooking yield was positively correlated with cooking loss but negatively correlated with hardness, springiness, tensile strength, W1 (strength of noodle structure that was broken down), and n1 (decay rate). WSN-SS4LBG had lower protein solubility than other samples. WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were acceptable by panelists. Ranking test showed that WSN-SS2LBG was preferred by panelists. Quantitative Descriptive Analysis (QDA) showed that WSN-SS2LBG had better qualities than WSN-SS4LBG. The shelf life of WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were less than 15 days during storage at 4 °C and less than 1 day during storage at 25 °C. WSN-NaCl had significantly highest (P < 0.05) total carbohydrate and protein content. WSN-SS2LBG and WSN-SS4LBG had significantly highest (P < 0.05) moisture and fat content. All WSN had no significant difference (P > 0.05) on ash content. Crude fiber of WSN was in the order: WSN-NaCl ≤ WSN-SS4LBG ≤ WSN-SS2LBG. To conclude, WSN-SS2LBG and WSN-SS4LBG might be suitable alternatives to replace WSN-NaCl as the former firmer texture, denser microstructure, with lower sodium content than that of WSN-NaCl.

The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles

Wheat flour noodles are sometimes fortified with β-glucan for nutritional value, but this can decrease eating quality. The contributions of β-glucan and starch molecular fine structure to physicochemical properties of wholemeal oat flour and to the texture of oat-fortified white salted noodles were investigated here. Hardness of oat-fortified noodles was controlled by the longer amylopectin chains (DP ≥ 26) and amount of longer amylose chains (DP ≥ 1000). Higher levels of β-glucan, in the range from 3.1 to 5.2%, result in increased noodle hardness. Pasting viscosities of wholemeal oat flour positively correlate with the hardness of oat-fortified noodles. The swelling power of oat flour is not correlated with either pasting viscosities of oat flour or noodle hardness. Longer amylopectin chains and the amount of longer amylose chains both control the pasting viscosities of oat flour, which in turn affect noodle texture. This provides new means, based on starch and β-glucan molecular structure, to choose oats with optimal starch structure and β-glucan content for targeted oat-fortified noodle quality.

The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract

Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.

Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure

The dense packing and encapsulation of starch by protein are considered important for the digestion of noodles and the textural attributes. This study aims to elucidate the effect of gluten on the noodle texture and starch digestion rates. The structure of cooked noodles was characterized using a scanning electron microscope and Fourier-transform infrared-microscopy. The texture of cooked noodles remained similar when the gluten content was varied from 8 to 12%; however, the hardness increased significantly beyond 14% gluten content. The enzyme-digestion of cooked noodles was largely dependent on the protein content and the cooking time, and the digestibility of cooked noodles was increased when the noodle was over-cooked compared to optimum-cooked. The physical barrier provided by the protein network as well as the dense noodle structure is dependent on both the amount of protein and the cooking time. These factors, further moderate both hardness and enzyme susceptibility of cooked noodles.

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Alkali significantly enhanced gluten strength and noodle texture. To further understand the underlying mechanisms of the gluten strengthening effect of alkali, the macroscopic rheological properties, microstructure, intermolecular interactions, water mobility, molecular weight distribution (MWD) and structure, and the molecular chain morphology changes of gluten and its subfractions (glutenin and gliadin) were separately investigated. Alkali increased the G′ and G″ of gluten and glutenin fractions. Scanning electron microscopy (SEM) images confirmed that alkali induced a more compact structure in all fractions and a membrane-like structure in gluten and glutenin. Quartz crystal microbalance with dissipation (QCM-D) results demonstrated that alkali promoted alkali/protein-protein interactions in gluten and glutenin fractions. Hydrophobic interactions and water-solids interaction were enhanced by alkali in all fractions. Glutenin fraction was shown to play a key role in the protein polymerization of fresh gluten samples in the presence of alkali, while both glutenin and gliadin contributed to the enhanced polymerization during cooking. Atomic force microscopy (AFM) images showed that alkali induced remarkable aggregations of protein molecular chains in gluten system.

Effects of electron-beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage.

As a nonthermal sterilization technology, electron‐beam irradiation (EBI) has attracted great interests for microbial inactivation in food preservation. In this study, the inactivation of inoculated Listeria innocua, natural microbiota, and quality of fresh noodles treated by EBI during refrigerated storage were evaluated. Results showed that the initial L. innocua population (6.38 log CFU/g) was significantly reduced to an undetectable level by treatment with 3.0 kGy EBI. Moreover, treatment with 3 kGy EBI significantly reduced the initial total bacteria counts and fungal counts (mold and yeast) from 5.66 and 3.15 log CFU/g to 2.90 and 2.11 log CFU/g, respectively. However, along with the storage process, the inoculated L. innocua and natural microbiota were recovered resulting in the increased populations of the spoilage microorganisms. Increasing the dose of EBI to 4.0 kGy or 5.0 kGy, the L. innocua population was inhibited to the undetectable level and the microbiological quality of the fresh noodles was kept in the acceptable level during the 28 day storage. In addition, changes of the physicochemical indicators including pH value, color, cooking characteristics, texture, and sensory of fresh noodles treated with EBI were delayed during storage. These results reveal that EBI treatment can improve the microbiological safety and shelf life of fresh noodles without impairing quality.

Effects of particle size on the quality attributes of wheat flour made by the milling process

AbstractBackground and objectivesThe particle size of wheat flours contributes to the quality of wheat flour products. Wheat flour of particle size ranging from 358 to 17 µm was produced by the milling and examined by scanning electron microscopy (SEM). Additionally, their rheological properties, sulfhydryl content, creep measurements, and the cooking quality were also evaluated.FindingsWheat flour with smaller particle size had a higher amount of damaged starch and increased creep recovery of gluten protein, as well as the water absorption rate, cooking loss rate, and hardness of the noodle. The sulfhydryl content of gluten protein decreased with the decrease in the particle size of the wheat flour, as it changed the rheology and the pasting properties of starch. In addition, the dynamic viscoelastic properties of starch were enhanced by using wheat flour with bigger particle size.ConclusionsThe results suggested that particle size was a major factor affecting the quality attributes of the wheat flour. The cooking properties and texture of noodles could be modified by the variation of flour particle size.Significance and noveltyThe result can provide useful information about the important effect of particle size on the quality of the wheat flour and its products. Particle size could be used to potentially predict the product quality characteristics or identify proper quality wheat flour.

Effect of A- and B-granules of wheat starch on Chinese noodle quality

To investigate the effect of A- and B-type granules of wheat starch on noodle quality, the fractionation and reconstitution method was used to prepare noodles with five different ratios of A-to B-granules (100A-0B, 75A-25B, 50A-50B, 25A-75B, 0A-100B). The pasting and swelling properties of reconstituted flours and the microstructure of noodles observed under a confocal laser scanning microscope (CLSM) indicated that there were at least two aspects were responsible for the changes in noodle quality. First, the water distribution, texture and cooking quality of noodles were influenced by the different physicochemical properties of A- and B-granules; and second, the gluten structure in noodles was altered by the granule size distribution, which further led to a difference in noodle quality. In general, with increasing number of B-granules, the A22 (the proportion of less immobilized water) of raw noodles and the hardness, resilience and chewiness of cooked noodles increased first and then decreased, while the cooking loss, water absorption and protein loss showed the reverse trend. Raw noodle samples containing 50A-50B had the minimum T22 (less immobilized water) but the maximum A22 and, when cooked, had the greatest hardness, chewiness and resilience and the least cooking loss (6.6%) and water absorption (166.1%). These results have important implications for illustrating the mechanism by which A- and B-granules affect noodle quality and guide efforts to improve noodle quality and wheat breeding.

Microstructural, Textural, Sensory Properties and Quality of Wheat-Yam Composite Flour Noodles.

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system

In this study, the improving effects of green tea powder, soluble tea, and tea polyphenols on the mixing and tensile qualities of dough and texture of tea-enriched noodles, as well as the physico-chemical and structural properties of gluten proteins were progressively investigated. Dough strength and noodle texture were significantly increased by all the three tea products. Tea polyphenols in particular presented the most effective improvement with highest dough stability, resistance, and noodle chewiness. SEM indicated that tea products all induced a more developed gluten network, and polyphenol noodle showed the most continuous and ordered structure. FT-IR and fluorescence spectrum indicated that tea polyphenols promoted an enhancement in α-helix structure and the hydrophobic interactions. Tea polyphenols induced the SH/SS interchange during processing and cooking, and enhanced the water-solids interaction in noodles. AFM results showed that polyphenols induced the polymerization of gluten protein molecular chains, with increased chain height and width.

Rheological properties, textural and compound preservative of kelp recombination noodles

Laminaria japonica Aresch as a medicine and food dual-purpose economical marine algae in China, has been gradually accepted by people. Combining staple food with kelp function ingredients has practical value. The effects of mannitol, alginate and peptides from kelp on rheological properties, texture and preservatives of noodles were investigated. Results of rheological properties and texture showed that the addition of peptides, mannitol and alginate enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. Protein secondary structure was as follows: β-turns > β-sheets > α-helices > random coil. Moreover, the α-helix content was increased from 1.52-fold to 1.95-fold while β-turn content was decreased from 0.77% to 5.10% relative to blank group. When 0.04% of DHA-S (Sodium dehydroacetate), 0.05% of SDA (Sodium diacetate) and 0.05% of the GMC (Glycerol monocaprylate) were added to wet-fresh noodles, the noodles could be preserved for 50.12 h at 28 °C.