A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles

Rękas, Agnieszka; Marciniak-Łukasiak, Katarzyna

doi:10.1016/j.lwt.2014.12.027

Cited by 11 publications

(17 citation statements)

References 23 publications

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“…Choy, Hughes, and Small () applied microbial transglutaminase and sodium stearoyl lactylate in the instant fried noodles to enhance the textural properties of noodles made of the low/protein flour. Rekas and Marciniak‐Lukasiak () used cellulose derivatives as ingredients to decrease oil absorption during frying process and provided quality characteristics of noodles to fulfill consumers' demand. With the increasing health concern about instant fried noodles, some researchers started to study on reducing the health risks and improving the nutritional value of instant fried noodles by adding nature materials in the formulations.…”

Section: Introductionmentioning

confidence: 99%

“…Choy, Hughes, and Small (2010) applied microbial transglutaminase and sodium stearoyl lactylate in the instant fried noodles to enhance the textural properties of noodles made of the low/ protein flour. Rekas and Marciniak-Lukasiak (2015) used cellulose derivatives as ingredients to decrease oil absorption during frying process and provided quality characteristics of noodles to fulfill consumers' demand.…”

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confidence: 99%

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Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

Cao

Zhou

Chen

et al. 2017

Journal of Texture Studies

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Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

Cao

Zhou

Chen

et al. 2017

Journal of Texture Studies

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“…Addition of emulsifiers including distilled mono‐glycerides, polysorbate‐60, and diacetyl tartaric esters of mono‐glycerides has no major influence on the color of steamed and fried instant noodles, but did affect their dough rheological properties (Ding & Yang, ). Addition of hydroxypropyl methylcellulose increases the brightness of oil‐fried noodles, which is opposite to that of maltodextrin, microcrystalline cellulose, and psyllium husks (Rekas & Marciniak‐Lukasiak, ). Addition of sodium stearoyl‐2‐lactylate and monoglyceride up to 0.5% gradually increases dry noodle brightness, while the addition of lecithin at the same level does not impact dry noodle color (Rho et al., ).…”

Section: Factors Affecting Wheat Noodle Color and Time‐dependent Discmentioning

confidence: 99%

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Siah

Quail

2018

Cereal Chem

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Background and objectives Wheat noodles are a staple food for many Asian populations, particularly in East and South‐East Asian countries. Fresh noodles are subject to discoloration or darkening over storage time if not cooked or preserved. The physical appearance of noodles has the very first and often most significant impact on consumer perception leading to purchasing decisions. This review paper outlines the different noodle types followed by discussing factors affecting noodle color and time‐dependent discoloration. Methods used for preserving noodle freshness and color are also discussed. Findings Wheat noodles are generally categorized as white salted noodles made with the addition of sodium chloride, and yellow alkaline noodles made with the addition of different combinations of sodium chloride and alkaline salts. The intrinsic factors relating to wheat and flour quality affecting noodle color and discoloration include protein content, wheat bran color, falling number and preharvest sprouting, ash content, polyphenol oxidase, carotenoids, phenolic compounds, and flour color. The extrinsic factors relating to processing parameters affecting noodle color and time‐dependent discoloration include selection of flour mill streams, flour milling extraction rates, starch damage, noodle processing methods, addition of different salt types, addition of eggs, gluten, starch and emulsifiers, water addition and absorption levels, and addition of plant materials. Conclusions It is important for manufacturers to select the right wheat type, processing methods, and formulation to produce noodles with desirable color appearance and less susceptible to time‐dependent discoloration. Significance and novelty This review paper details intrinsic factors relating to wheat and flour quality, and extrinsic factors relating to processing parameters that affect wheat noodle color and time‐dependent discoloration.

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“…(). There is therefore a great deal of effort to lower the oil absorption of instant fried noodles by changing frying medium or incorporating functional additives such as starches (rice, potato, corn), hydrocolloids (CMC, HPMC) and dietary fibres (oat bran; Rekas & Marciniak‐Lukasiak, ).…”

Section: Introductionmentioning

confidence: 99%

“…The incidence of cardiovascular-related disease was related to the intake of instant noodles according to the research of Shin et al (2014). There is therefore a great deal of effort to lower the oil absorption of instant fried noodles by changing frying medium or incorporating functional additives such as starches (rice, potato, corn), hydrocolloids (CMC, HPMC) and dietary fibres (oat bran; Rekas & Marciniak-Lukasiak, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of turanose on the rheology and oil uptake of instant fried noodles

Park

Lee

2019

Int J of Food Sci Tech

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Summary Effects of turanose on the functional properties of instant fried noodles were assessed mainly in terms of rheology‐ and oil uptake‐related characteristics. The Mixolab results showed that the water absorption of dough decreased as the turanose level increased, whereas the gel stability and starch retrogradation increased. Also, the use of turanose lowered the storage and loss moduli of the dough, showing a more viscous nature. These viscoelastic characteristics were correlated with the decreased resistance to extension and increased extensibility. NMR spin–spin relaxation analysis showed three distinct water populations in the turanose noodle doughs whose relaxation times were varied depending on the level of turanose. After frying, the noodles with turanose exhibited a continuous and smooth surface as well as a less porous structure. These microstructural characteristics were correlated with the reduced oil uptake by 20.8%, the enhanced oxidative stability and furthermore the improved breaking stress.

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A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles

Cited by 11 publications

References 23 publications

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Effect of turanose on the rheology and oil uptake of instant fried noodles

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