Quality Of Fresh Noodles Research Articles

Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles

AbstractIn this paper, phosphorylation was employed to modify long‐chain inulin (PFXL) with the aim of improving the hydrophilicity and stability, thereby enhancing the nutritional value and quality of fresh wheat noodles. The textural characteristics, color, moisture distribution, and microstructure of the fresh noodles, as well as the secondary structure and disulfide bond content of gluten protein, were analyzed. The results indicate a significant enhancement in the quality of fresh noodles with the addition of PFXL. Specifically, the substitution of 6.0% PFXL for wheat flour yielded the highest springiness and whiteness in the fresh noodles. PFXL addition facilitated the transition of tightly bound water to weakly bound and free water within the noodle system, thereby contributing to the softness of the noodles. Furthermore, the introduction of 6% PFXL promoted the formation of a greater number of hydrogen and disulfide bonds, resulting in a higher content of α‐helix and β‐sheet structures. This collective effect served to enhance the overall quality of the noodles. These findings provide valuable insights into the potential applications of long‐chain inulin and offer compelling evidence for the production of high‐quality dietary fiber noodles.

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water.

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

Quality changes in fresh noodles prepared by different heat treatments during storage

The effects of single heat treatment (98°C-4 min, before and after packaging) and double heat treatment (98°C-4 min +90°C-15 min) on the quality of fresh noodles during storage (25°C and 4°C) were investigated. The safe storage period was determined based on the microbial content. Heat treatment significantly reduced the bacterial content, water activity, polyphenol oxidase activity, total polyphenols content, acidity, and fat acidity value of fresh noodles during storage, and improved the texture and cooking properties of fresh noodles, especially the double heat treatment. Additionally, double heat treatment combined with low-temperature storage could effectively prolong the noodle shelf-life. Practical applications Fresh noodles are prone to spoilage and enzymatic browning during storage. Heat treatment, as one of the popular physical preservation technologies, can solve these problems effectively. At present, heat treatment technology is mainly used in the processing of fresh pasta, and its application in fresh noodles especially the influence of heat treatment on the quality of fresh noodles during storage has not been reported. In order to improve the quality and shelf life of fresh noodles, different heat treatments combined with packaging technology and low-temperature storage were investigated in this study. This study could provide useful information for applying heat treatment on extending the shelf life of fresh noodles.

Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles

SummaryHeat treatment and salt addition on the physicochemical properties and quality of fresh noodles were investigated. The water activity was decreased, while the bound water content was increased after heat treatment, and this effect was dependent on the treated intensity and salt concentration, which extended the shelf life of noodles. The content of SDS‐soluble protein was decreased after heat treatment, and this effect was dependent on the treated intensity. However, 3% salt concentration can reduce the aggregation of SDS‐soluble protein. The paste viscosities were reduced, whereas the gelatinisation temperatures increased after heat treatment, and the variation was increased with increasing salt concentration. The hardness and chewiness of cooked noodles were increased after heat treatment, but adding salt reduced this effect. Results showed the quality of heat‐treated noodles can be precisely controlled by the addition of salt, and the optimal treatment condition was 98 °C and 2% salt concentration.

Effects of potato starch on the properties of wheat dough and the quality of fresh noodles

ABSTRACT The effects of potato starch on the pasting, rheological, and thermal properties of the dough, and the quality of the noodles were analyzed. The results showed that the addition of potato starch increased the pasting properties parameters of the dough, and increased the adhesiveness and hardness of the noodles; reduced the elastic and viscous modulus of the dough, and increased the springiness of the noodles; increased the freezable water content of the dough, decreased the semi-bound water content, and increased the water absorption of the noodles. The gluten network structure of the dough was destroyed, and the cooking loss and breaking rake of the noodles increased. The color and smoothness of the noodles were improved, the taste was worse. The quality of the noodles was acceptable when no more than 20% potato starch was added.