Udon Noodles Research Articles

What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-

What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-

Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles

AbstractElasticity is a critical measure of the eating quality of Udon noodles. To characterize the elasticity of Udon noodles, an instrumental method based on the cantilever beam bending test was established. Firstly, the optimum test parameters were determined. Then, texture profile analysis, compression, tension, and cantilever beam bending methods were used to measure the elasticity of 25 commercial Udon noodles with different shapes and sizes, and the correlations between elasticity obtained by the above instrumental methods and sensory evaluation were analyzed. Finally, how the shape and size of Udon noodles influenced their elasticity was discussed in detail. Within the deflection of 2.0 mm, the force increased approximately linearly with increasing deflection, and moderate loading speed (0.5–1.0 mm/s) should be used in the cantilever beam bending experiments to improve the accuracy of results. The bending stiffness obtained by the cantilever beam bending method exhibited a higher coefficient of variation and stronger correlation with the elasticity of sensory evaluation than other instrumental methods. Furthermore, the Udon noodle sample with a higher size, especially the thickness, had higher elasticity, and the Udon noodle sample with a rectangular cross‐section showed higher elasticity than that with a circular cross‐section. In conclusion, the bending stiffness determined by the cantilever beam bending method could be used to characterize the elasticity of cooked Udon noodles.

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)-ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

Retrogradation behavior of starch dough prepared from damaged cassava starch and its application in functional gluten-free noodles

A novel starch-based model dough used to exploit staple foods was demonstrated to be feasible, which was based on damaged cassava starch (DCS) obtained by mechanical activation (MA). This study focused on the retrogradation behavior of starch dough and the feasibility of its application in functional gluten-free noodles. Starch retrogradation behavior was investigated by low field-nuclear magnetic resonance (LF-NMR), X-ray diffraction (XRD), scanning electron microscope (SEM), texture profile and resistant starch (RS) content analysis. During starch retrogradation, water migration, starch recrystallization and microstructure changes were observed. Short-term retrogradation could significantly alter the texture properties of starch dough, and long-term retrogradation promoted the formation of RS. The damage level influenced starch retrogradation, and damaged starch with the increasing damage level was beneficial to facilitate the starch retrogradation. Gluten-free noodles made from the retrograded starch had acceptable sensory quality, with darker color and better viscoelasticity than Udon noodles. This work provides a novel strategy for the proper utilization of starch retrogradation for the development of functional foods.

Travelling Noodles and Migrating Pieces of Raw Fish

Travelling Noodles and Migrating Pieces of Raw Fish

Production of cracker biscuits using high-protein Australian Noodle Wheat (ANW)

Australian Noodle Wheat (ANW) is soft-grained wheat primarily grown to suit the production of Japanese udon noodles. ANW with grain protein content above 11.5% (11% m.b.) is classed as ANW2 and traded at a discounted price due to no specific end-use. This study hypothesizes that off-graded ANW2 is suitable to produce cracker biscuits. Evaluation of ANW with 9.7–15.0% protein content shows that those above 11.5% make crackers with higher stack height and lower checking rates. ANW extensibility (r = 0.5, p < 0.05) and development time (r = 0.7, p < 0.01) correlate positively with stack height. The raw dough weight correlates negatively with checking (r = −0.8, p < 0.001), but positively with glutenin (r = 0.5, p < 0.05), α/β-gliadins (r = 0.6, p < 0.05), maximum resistance (r = 0.6, p < 0.05) and development time (r = 0.6, p < 0.01). The α/β-gliadins, maximum resistance and development time correlate negatively (r = 0.5, p < 0.05) with checking. The cracker qualities are not related to glutenin to gliadin ratio, proportions of ω- and γ-gliadins and unextractable polymeric protein. ANW with high protein content contributes to the high extensibility with adequate dough strength required to achieve good cracker stack height while favorably lowering checking rates. ANW2 containing 12–13.0% protein content is ideal for cracker making. This study shows the advantage of applying downgraded ANW in crackers; this may increase its value and benefit the farming industry and biscuit manufacturers.

Identification of hydrogen peroxide as a causative agent in noodles implicated in food poisoning

Noodles and udon noodles were involved in two food poisoning outbreaks in Taiwan in May, 2000. Samples were collected from the uneaten portions of the victims' meals. Hydrogen peroxide (H 2O 2) in samples is determined by a reflectoquant peroxide test with a detection limit of 1.0 ppm. The level of H 2O 2 in udon and noodles ranging from 597 to 1,656 ppm. The gastro-enterological symptoms of the victims along with the high content of H 2O 2 in udon and noodles consumed provided reasonable evidence that the food poisoning was directly associated with H 2O 2. Furthermore, each of the 30 samples of commercial noodles collected from markets in Taipei and Kaohsiung were determined. The ratio of detected samples was 26.7% and 3.3% in Taipei and Kaohsiung, respectively. Eight noodle samples purchased from traditional markets in Taipei contained H 2O 2 residues ranging from 50 to 1,240 ppm. One noodle sample purchased from a traditional market in Kaohsiung contained an H 2O 2 residue of 263 ppm. No H 2O 2 residue was detected in the other samples purchased from supermarkets in Taipei and Kaohsiung.

Inhibitory Effect of Calcium Alginate on Postprandial Blood Glucose Elevation: Basic and Clinical Studies

Diabetes is known to increase the risk of myocardial and cerebral infarction, as well as complications such as retinopathy, nephropathy and neuropathy. It is important for diabetics to improve their eating habits, for example, by eating slowly, avoiding overeating, and increasing their intake of vegetables, in order to suppress sudden rises in blood glucose (Glu) levels. On the other hand, alginic acid (Alg), which is a polysaccharide derived from brown algae, is used as a food and medicinal additive, a health food and a pharmaceutical, based on its blood cholesterol-lowering effect and protective effect on the gastric mucosa. It was recently reported that calcium alginate (Ca-Alg) has the pharmacological effect of suppressing blood Glu elevation. We investigated the mechanism of this effect and found that Ca-Alg inhibits the metabolism of starch in the gastrointestinal tract by inhibiting the activity of α-glucosidase, which degrades maltose into Glu.We also examined the influence of the amount of Ca-Alg added to the diet and the particle size of the Ca-Alg on postprandial blood Glu elevation in rats. Subsequently, we conducted several clinical trials. We asked healthy adults to eat udon noodles, soba (buckwheat noodles), and Chinese noodles containing CaAlg, and measured the blood Glu levels after consumption. In each case, Ca-Alg decreased blood Glu levels and suppressed total absorption of Glu. This review summarizes the results of our basic and clinical studies on the effects of Ca-Alg on postprandial blood Glu elevation.

Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.

Objective evaluation methods for the elasticity, smoothness, and softness of cooked udon noodles were established on the basis of texture analysis. Noodles with different diameters and amylose contents were prepared to verify the reliability of the proposed evaluation methods. Results revealed that the elasticity of udon noodles could be examined by using the method that involved rinsing cooked noodles with 10°C cold water for 30 s and stretching a single strand of cooked noodle at 3 mm/s with an A/KIE probe until broken. The stiffness of the sample at 3.5 mm could be determined to indicate the elasticity caused by the size of dried udon noodles. The softness and smoothness of cooked udon noodles could be examined when cooled and drained for 30 s by using an heavy duty platform/pasta firmness/stickiness rig probe. The elasticity of cooked udon noodles increased as their diameter increased, and their smoothness and softness significantly increased as the amylose content decreased (p < .05). Texture analysis could be used to quickly and accurately indicate the elasticity, softness, and smoothness of cooked udon noodles. The texture characteristics of udon noodles were related to their formulation, processing, and size. Establishing an adaptability evaluation method for the quality of udon noodles is a prerequisite for optimizing processing technologies and developing new products. Thus far, limited research has focused on objective methods for evaluating the texture of cooked udon noodles. This work developed valuable instrumental methods for examining the elasticity, softness, and smoothness of cooked udon noodles and provided noodle manufacturers a tool for selecting udon noodle formulations and processing technology based on texture analysis.

Resistant Starch‐Supplemented Udon Noodles Prevent Impaired Glucose Tolerance and Induce Intestinal Immunoglobulin‐A Secretion in Mice

Resistant starch (RS) has received considerable attention recently because of its potential benefits upon glucose/lipid metabolism and intestinal conditions. RS‐supplemented Udon noodles (RS‐Udon) are prepared and their functional properties are compared with those of Udon noodles without RS (C‐Udon) in C57BL/6J mice. Both Udon samples are used after lyophilization. Single administration (250 mg kg−1 body weight, p.o.) of RS‐Udon tends to increase blood glucose levels less than that elicited by C‐Udon at 30 min. In a 13‐week‐treatment study, mice are fed a normal diet or a high‐fat diet (HFD; 45 kcal% fat) supplemented with 30% C‐Udon (HFD‐C group) or RS‐Udon (HFD‐RS group). RS‐Udon intake prevents the impaired glucose tolerance caused by HFD significantly. Fecal levels of immunoglobulin‐A are increased significantly in the HFD group compared with that in the HFD‐C group, a tendency that is also observed in fecal mucin content. The HFD‐RS group shows cecal propionate content 1.8‐fold higher than that in the HFD‐C group, which may be secondary to the beneficial effects of propionate upon glucose metabolism. Beneficial effects upon lipid metabolism are not observed in the HFD‐RS group. These results suggest that RS‐Udon ingestion may have beneficial effects on glucose metabolism and intestinal immune conditions.

Investigating the safety of a stepwise oral food challenge using udon noodles

Investigating the safety of a stepwise oral food challenge using udon noodles

Randomized, Double-Blind, Crossover Clinical Trial of the Effect of Calcium Alginate in Noodles on Postprandial Blood Glucose Level.

We conducted a prospective, randomized, double-blind, 3-group, 3-phase crossover study to evaluate the effect of calcium alginate (Ca-Alg) on the postprandial increase of blood glucose in 15 healthy adult subjects who were given udon noodles containing or not containing Ca-Alg (5 or 8%). The value of ΔCmax (difference between the maximum (Cmax) and pre-feeding (C0) blood glucose levels) was significantly reduced in both Ca-Alg groups, and the area under the blood glucose level-time curve over 120 min (ΔAUC, with C0 as the baseline) was also significantly reduced. Thus, supplementation of noodles with Ca-Alg significantly suppressed both the peak postprandial blood glucose level and the total amount of glucose absorption. Blood calcium (Ca) concentration was significantly increased at 120 min after ingestion, but there was no marked change of other parameter values. A questionnaire indicated that addition of Ca-Alg did not affect the acceptability of the noodles. These results indicate that Ca-Alg might a useful food additive for helping to prevent lifestyle-related diseases without adversely affecting individual eating habits.

Anisotropy of the Micro-Structure of UDON Noodles and Their Mechanical Properties

Anisotropy of the Micro-Structure of UDON Noodles and Their Mechanical Properties

Predictors of Persistent Wheat Allergy in Children: A Retrospective Cohort Study

Background: Wheat allergy is the third most common food allergy that develops during infancy in Japan. To identify factors associated with persistent wheat allergy, we assessed the rate of tolerance acquisition among Japanese children aged less than 6 years with an immediate-type wheat allergy using the oral food challenge (OFC) method. Methods: This retrospective cohort study included 83 children (born in 2005–2006) who had a history of immediate-type allergic reaction to wheat and were followed until 6 years of age. The subjects were divided to form “tolerant” (n = 55; tolerance acquired by 6 years of age) and “allergic” (n = 28; tolerance not acquired by 6 years of age) groups based on their OFC results. Results: The rates of tolerance acquisition to 200 g of udon noodles at 3, 5, and 6 years of age were 20.5% (17/83), 54.2% (45/83), and 66.3% (55/83), respectively. The total number of anaphylactic reactions experienced prior to 3 years of age in response to all foods (p < 0.01) and to wheat (p = 0.043) was significantly higher in the allergic than in the tolerant group. Wheat- and ω-5 gliadin-specific immunoglobulin E (IgE) levels were significantly higher in the allergic group than in the tolerant group (p < 0.01), and wheat-specific IgE levels were more likely to increase after infancy in the allergic group. Conclusions: A history of anaphylaxis to all foods including wheat and/or a high level of wheat- or ω-5 gliadin-specific IgE antibodies were identified as risk factors for persistent wheat allergy.

INSOLUBILITY AND ALTERATION OF ALLERGENIC ACTIVITY OF WHEAT PROTEINS IN PROCESSED FOODS.

Food processing causes decomposition, denaturation or polymerization of protein, which may alter an allergic reaction. This study aimed to investigate the insolubility and alteration of wheat allergens in processed foods and the reactivity to patient sera. We extracted proteins from wheat flour, udon and bread using different extracts and conducted SDS-polyacrylamide gel electrophoresis. IgE-immunoblotting was also conducted using sera from children with wheat allergy. Soluble protein was extracted from wheat flour, and gluten fractions were also extracted by adding SDS. However, no proteins were able to be extracted from udon or bread witout severing the disulfide bonds under reducing condition. Only trace amounts of protein were detected in the water after boiling udon noodles. The reactivity of IgE antibody to the extracted protein did not differ among the different processed food types. Wheat allergens became strongly insolubilized after gluten formation and heating. However, the reactivity of IgE antibody to each allergen was not affected by food processing. Further studies are needed for the effects on clinical symptoms.

Cooking identity and food tourism: the case of Japanese udon noodles

ABSTRACTLocal food heritage plays a crucial role in developing the image and identity of a region. This study investigates the extent and the ways in which local food and identity of a region can be used as tools for tourism development. By using a qualitative research approach of personal interviews with 12 Japanese tourists, the study argues that an authentic locality which has provided traditional handmade udon noodles for the last 400 years for the local people can be developed as a food tourism destination. Since the main attraction of regional tourism in the Mizusawa region in Gunma prefecture of Japan is udon noodles, the study concluded that both tangible and intangible elements of udon noodle heritage contribute to the cultural values, identity construction, characteristics of the place and authentic tourist experiences. The study recommends examining cross-cultural differences in the interrelationships between food heritage, regional tourism and identity in a similar but broader Asian context for future studies.

From the Editor

From the Editor Seth Whidden We are delighted to announce some new features in Nineteenth-Century French Studies. The current issue includes the first of a series of invited essays. The inaugural piece is Kevin Newmark’s “Now You See It, Now You Don’t: Baudelaire’s Modernité,” a study that explores how readings of the Petits Poèmes en prose have shaped our understanding of key concepts in the field. In the next issue (spring–summer 2016), we will launch Incipit: a dialogic format in which two colleagues debate a matter of primary concern to our field. The first instance will focus on the state of nineteenth-century French studies, the directions in which it is moving, and what is likely to be meaningful to scholars in the coming years. It is our hope that these textual exchanges will spark broader conversations, both within and beyond the pages of the journal. Readers will of course continue to enjoy our regular submissions in each issue, where they can be sure to find important, even foundational work: in the present issue, such work can be seen in Corry Cropper’s udon noodles, Edward Nye’s myth of Deburau, Anthony Glinoer’s réfractaires, Susanna Lee’s jurors, Raisa Rexer’s take on Flaubert’s Orient, Antoine Monnier’s griffes (presented by Judd Hubert), and Erin Edgington’s fêtes galantes. Another project reaches beyond the journal’s traditional front and back covers: starting this fall, we will publish an annual sourcebook for each year’s agrégation title in the form of an e-book compiled from selected ncfs content. Please visit our website for more information about this year’s sourcebook on La Fortune des Rougon: http://www.ncfs-journal.org/?q=Agregation. While these initiatives vary in scope, tone, and format, they share the principles of thoughtful exploration that have guided Nineteenth-Century French Studies since its inception. Thus, the present volume—in formats old and new—reaffirms our sustained focus on rigor, insight, and passion for the finest inquiry into nineteenth-century French studies and related fields. SW [End Page xi] Copyright © 2015 University of Nebraska Press

Better management of wheat allergy using a very low-dose food challenge: A retrospective study

BackgroundLow-dose reactive wheat-allergic children are at a high risk of a positive oral food challenge (OFC). The present study aimed to evaluate whether the results of a very low-dose (VL) OFC would contribute to better wheat allergy management in this population. MethodsWe retrospectively reviewed wheat-allergic subjects who underwent a VL OFC with 2 g of udon noodles (equivalent to 53 mg of wheat protein) and had a previous allergic reaction to <15 g of udon noodles (equivalent to 400 mg of wheat protein) within 2 years before the OFC. Subjects who passed the OFC were defined as VL tolerant; those who failed were considered VL reactive. In VL tolerant subjects, the dose was increased to 15 g of udon noodles either during an OFC in our hospital or gradually at home. ResultsOf the 57 included subjects (median age, 2.9 years; range, 1.0–11.8 years), 32 (56%) were VL tolerant and 25 (44%) were VL reactive. Most reactions during the OFC could be treated with an antihistamine and/or a nebulized β2 agonist. VL tolerant subjects consumed 2 g of udon noodles or a seasoning containing wheat. Within a year after the OFC, 18 VL tolerant subjects (56%), but no VL reactive subjects, were able to consume 15 g of udon noodles (p < 0.001). ConclusionsA VL OFC can shift the management of some low-dose reactive wheat-allergic children from complete avoidance to partial wheat intake.

AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Udon Noodles (AACCI Approved Method 66-60.01)

Asian noodles are widely recognized as an important wheat product, making up an average of 20–50% of total wheat flour consumption in Asia. Whether a study is focused on varietal selection in breeding, components of raw materials, formulation, ingredient application, process control, new product development, or other research issues, each line of the investigation requires valid, reliable, and small-scale laboratory testing methods. The diversity of Asian noodle varieties and regional differences in processing equipment have meant no internationally approved standard methods or guidelines have previously been developed and approved for noodle evaluation. However, some countries have developed official methods for their specific noodle products. One example is the Japanese udon noodle preparation method approved by the Ministry of Agriculture, Forestry and Fisheries–National Food Research Institute of Japan. This method has been in use for nearly 30 years (with slight modifications and improvements) and ha...

Understanding the Historical and Geographical Contexts of Food Festival Tourism Development: The Case of the Tatebayashi Noodle Grand Prix in Japan

This study aims to examine the extent to which a region's food heritage and its themed food festival have been staged for successful community development in the Japanese context, from a festival tourism development perspective. Under examination is the case study of the Tatebayashi Noodle Grand Prix festival, an annual food festival that has been hosted by the city of Tatebayashi in Gunma prefecture, Japan, since 2011. The results indicate that distinctive and unique regional food and foodways as intangible cultural heritage have become an invaluable source of regional festival tourism development. The festival itself serves as a platform from which local communities have (re)negotiated and retained their regional and cultural identities associated with their heritage and history of udon noodle production. It is also regarded as showcasing an enhanced sense of belonging and community pride. Of particular note is the voluntary participation of younger generations of the community, for whom the festival played a vital role in their self-education to better understand their roots, identities and traditions that should be preserved and continued throughout the generations. It also provided an opportunity for them to celebrate and support the traditions and practices associated with their cultural food heritage which was in danger of being lost.