Quality Characteristics Of Noodles Research Articles

Preparation and Quality Characteristics of Noodles Added With Baromi 2 Floury Rice

Preparation and Quality Characteristics of Noodles Added With Baromi 2 Floury Rice

Digestibility and Quality Characteristics of Noodles Added with Octenyl Succinic Anhydride-Modified Wheat Starch

Digestibility and Quality Characteristics of Noodles Added with Octenyl Succinic Anhydride-Modified Wheat Starch

Morphological Distribution and Structure Transition of Gluten Induced by Various Drying Technologies and Its Effects on Chinese Dried Noodle Quality Characteristics

Morphological Distribution and Structure Transition of Gluten Induced by Various Drying Technologies and Its Effects on Chinese Dried Noodle Quality Characteristics

Effect of tea extract on starch gelatinisation, gluten aggregation and quality characteristics of dry yellow alkaline noodle

SummaryThree kinds of tea extracts (green tea extract, black tea extract and oolong tea extract) were incorporated into a dry yellow alkaline noodle (YAN) at a concentration of 0.5%–2.0% to investigate their effects on starch gelatinisation, gluten aggregation and noodle quality characteristics. Due to the starch–polyphenol interaction, the temperature and enthalpy required for starch gelatinisation were decreased by 0.90–1.10 °C and 2.85–3.31 J/g, respectively, when 2.0% tea extract was added compared with the control. Furthermore, the dry noodles showed lower starch pasting viscosities (reduced by 28.35%–55.20%) and increased resistance to breakdown and retrogradation. Through the hydrogen bonding between gliadins and tea polyphenols, the conformation of gluten was modified (15.41%–24.62% and 15.19%–22.95% increases in α‐helix and β‐sheet contents, respectively) and its structure was strengthened. The combined effect of tea extracts on starch gelatinisation and gluten formation behaviour resulted in the restricted water permeability and mobility in the structure of cooked noodles, which was associated with increased hardness (13.15–16.34 N), cohesiveness (0.63–0.69), chewiness (7.47–10.88) and resilience (0.34–0.42). It also decreased the absolute adhesiveness (0.11–0.13 N.sec) of cooked YANs. In the alkaline noodle system, three kinds of tea extracts exhibited similar effects on the quality characteristics of YAN. The results suggest that tea extracts are capable of improving YAN texture.

자색당근 분말을 첨가한 국수의 품질특성

The purpose of this study was to investigate the antioxidant effects and quality characteristics of noodles made with the addition of black carrot powder at concentrations of 0%, 0.5%, 1.0%, 1.5%, and 2%. The water absorption ratio, volume expansion, and turbidity of the noodles increased with the addition of the black carrot powder. There was a significant increase in the hardness, chewiness, cohesiveness, and gumminess as the proportion of black carrot powder increased in the wet noodles. The L and b values of the cooked noodles decreased as more black carrot powder was added. The sensory evaluation results showed that the noodles with the 1% addition of black carrot powder received the highest preference in terms of overall acceptability, including color, taste, and flavor. The DPPH radical scavenging activity and total polyphenol content increased significantly as more black carrot powder was added to the cooked noodles. Thus, this study proved that black carrot is a good ingredient and can be used to enhance the characteristics of noodles as a functional health food.

Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties.

Crumbly dough fermentation was applied to produce dried hollow noodles, with Lactobacillus plantarum, Koji and yeast as the main fermenting agents. The cooking, textural and digestive properties of the noodles were studied, followed by the morphological, crystalline and thermal properties of the starch. The results show that, compared to unfermented noodles, the optimal cooking time of Koji pre-fermented noodles (KJHN) decreased from 460 s to 253 s, and they possessed a higher percentage of weakly bound water and degree of gelatinization at the same cooking time. After cooking, KJHN had a softer texture and higher starch digestibility. In addition, the physicochemical properties of the KJHN and Lactobacillus plantarum pre-fermented noodles (LPHN) showed a decrease in pH and amylose content, and an increase in reducing sugars content. The starch extracted from KJHN and LPHN had significant superficial erosion and pore characteristics, and the gelatinization enthalpy, relative crystallinity and short-range order were all increased. These changes in the starch properties and the quality characteristics of noodles resulting from Koji fermentation might provide a reference for the development of easy-to-cook and easy-to-digest noodles.

Quality Characteristics of Noodles Processed from Rice Grains of the Ratoon Crop

Rice noodles are usually manufactured using rice grains of the main crop. There is limited information available on rice noodles processed from ratoon rice grains. In this study, two-year field experiments were conducted to compare the cooking and texture properties of noodles and the grain chemical properties of ratoon crops with those of main crops from two rice cultivars (Guichao 2 and Zhenguiai) that are widely used for processing noodles. Results showed that the cooked break rate and the cooking loss rate of rice noodles processed from grains of the ratoon crop were similar to those of the main crop in both cultivars; however, changes in texture of cooked rice noodles processed from grains of the ratoon crop compared with the main crop were cultivar-dependent, being significantly softer in Zhenguiai but not in Guichao 2. Hardness and chewiness of cooked rice noodles were significantly negatively correlated with amylopectin content in milled rice grains in Zhenguiai, indicating that amylopectin content is a key chemical property determining the texture differences between rice noodles processed from grains of ratoon and main crops.

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.

Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles

Hypsizygus marmoreus is a kind of edible fungus with high nutritional value. This investigation evaluated the influence of Hypsizygus marmoreus powder on the quality characteristics of noodles. The cooking time, cooked breaking ratio, cooking loss rate, color difference value, texture and sensory of noodles were measured. The addition of 4% to 20% mass fraction of mushroom powder had no significant effect on the cooking time and hardness of the noodles. The cooked breaking ratio of noodles increased from 0% to 13.27%, the cooking loss rate increased from 3.47% to 10.73%, the color difference value increased from 18.23 to 23.58, and the chewing hardness increased from 4569.66 g to 5888.68 g, with the mass fraction of mushroom powder increased from 0% to 20%. The sensory of noodles with 4% mushroom powder is the best. This study provides a certain theoretical basis for the further processing of Hypsizygus marmoreus.

Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products

The γ-aminobutyric acid (GABA) content and distribution of mung bean (MB), heat and relative humidity treated MB (HRH-MB) under different cooking and storage conditions were investigated. The quality characteristics of noodles prepared by MB and HRH-MB were evaluated. Results showed that black MB varieties presented a higher average GABA content under HRH treatment than that of green MB varieties. Soaking significantly increased the GABA content of MB (P < 0.05), but, 58.78% of GABA in HRH-MB were distributed in the soaking solution. After cooking, although the GABA of HRH-MB had a slightly degradation, its content was higher than MB. With the increase of storage time, the GABA content in MB increased initially, followed by a decrease, whereas a slower reduction was observed on HRH-MB. Besides, compared with the mixed MB-wheat flour and noodles, the pasting properties of mixed HRH-MB-wheat flour, the color and texture properties of mixed HRH-MB-wheat noodles were improved and closer to wheat flour and noodles, respectively. Furthermore, the mixed HRH-MB-wheat noodles exhibited the highest GABA content (16.56 mg/100 g DW) after cooking. Therefore, HRH-MB may be an ideal material for enhancing GABA and improving the quality characteristic of MB-based foods.

Quality Characteristics of Noodles With Various Levels of Apple Flour and Apple Concentrate

Quality Characteristics of Noodles With Various Levels of Apple Flour and Apple Concentrate

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

SummaryThe influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC‐M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F‐M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS‐M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC‐M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC‐M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC‐M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non‐gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.

Quality Characteristics of Noodles Produced from Soybean Protein Concentrate and Sweet Potato Starch: A Principal Component and Polynomial Cubic Regression Model Approach

ABSTRACT The study aimed at evaluating the chemical, culinary and sensory attributes of noodles formulated from an orange-flesh sweet potato starch and soybean protein concentrate (SPC). The derived polynomial model identified the optimum SPC replacement concentrations required for lower cooking loss and higher cooking yield. The highest protein retention index was obtained for 30% SPC supplementation while the lowest protein retention index was observed for 0% SPC supplementation. The SPC 20% noodles had lower particle loss during cooking. Noodles made with 100% starch had the highest cook time while cooking time was observed to decrease as % SPC supplementation increases. In summary, nutritional and culinary properties improved with supplementation of starch noodles with soybean protein concentrate up to 20%. Though commercial noodle was the most liked, noodles produced with 20% SPC substitution had characteristics similar to the commercial noodles and shows positive prospect for development to commercial noodle products.

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, crude fat, ash and fiber contents than wheat flour. Black rice contained the highest values of vitamins B complex group content. From the obtainedresults, BR could be considered as a good source of anthocyanin and antioxidant activity. The quality of noodles prepared with wheat flour supplemented with black rice flour was investigated. The protein, fat and ash of noodles increased as the amount of black rice flour increased. Sensory evaluation of noodles showed that supplemented of 5 and 10% black rice flour had the best overall preference compared with 15 and 20%. Generally, black rice has been added to noodles in place of wheat flour to obtain healthier trends.

Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles

Defatted yellow mustard and/or garden cress seed flours were incorporated into noodle formulations at levels up to 20% with the aim of producing noodles with higher nutritional benefits. Nutritional value and quality characteristics of noodles were investigated. Macronutrients, mineral content, amino acids profile, protein quality parameters, cooking quality and sensory characteristics of noodles were studied. Results showed that incorporation of defatted seed flours resulted in an increase in protein and fiber contents up to 1.41 and 4.62 times than the control ones, respectively, while carbohydrate and fat contents were decreased. Noodles containing defatted seed flour had considerably higher amounts of minerals (e.g. calcium, iron, phosphorus, magnesium, manganese, and zinc). Improvement in the essential amino acid profile of the produced noodles was observed with higher values of essential amino acid index (EAAI), biological value (BV) and protein efficiency ratio (PER). Cooking quality tests showed that incorporation of defatted mustard and/or garden cress seed flours into noodle formulations led to a higher cooking loss, water uptake, and volume increase. Sensory evaluation indicated that all noodles containing defatted mustard and/or garden cress seed flours were acceptable with regard to color, softness, stickiness, taste, odor and overall acceptability. However, noodles containing defatted garden cress flour had significantly lower, but still acceptable scores.

아로니아 분말을 첨가하여 제조한 생면의 품질특성

아로니아 분말을 첨가하여 제조한 생면의 품질특성

Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea

Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea

Quality Characteristics of Noodle Including Ground Yellow Poppy Seed

The objective of this study is the production of noodle including ground yellow poppy seed which has phenolic compounds. Phenolic compounds have antioxidant activity. According to the researches, these compounds reduce risk of many diseases like cancer. In this study, ground yellow poppy seed (purchased from Afyon) was added to the noodle formulation at the ratios of 5% and 10%. Flour used in the production was obtained by milling of two wheat variety (Kunduru and Altintas). The control sample was noodle sample including no ground yellow poppy seed. After production, quality characteristics, total phenolic content and color values of noodle samples were analyzed. Quality characteristics of noodle samples made from Kunduru wheat flour were higher than that of noodle samples made from Altintas wheat flour. Ground yellow poppy seed addition caused dark color at the noodle samples. Control samples had higher quality characteristics compared to noodle samples including ground yellow poppy seed. Higher phenolic content was observed for noodle samples including ground yellow poppy seed.

Quality Characteristics of Noodle added with Pachyrhizus erosus Powder

Quality Characteristics of Noodle added with Pachyrhizus erosus Powder

Quality Characteristics of Noodle added with Pachyrhizus erosus Powder

Quality Characteristics of Noodle added with Pachyrhizus erosus Powder