Effect of additives and steaming on quality of air dried noodles

Abstract

Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.

Microbial transglutaminase in noodle and pasta processing

“…Drying is the following stage in the noodle processing which can be implemented in two ways: (i) frying in oil (instant fried noodles) and (ii) drying with hot air (instant dried noodles). Both processes of frying (140-160ºC for 1-2 min) or hot-air drying (HAD, 70-90ºC for 30-40 min) not only lead to more cook the product but also facilitate the starch gelatination and formation of an extremely porous and open structure to increase the rehydration rate (Gatade and Sahoo, 2015).…”

Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau

“…Semakin tinggi persentase tepung kacang hijau rendam dan rebus yang ditambahkan maka semakin rendah kekenyalan mi instan. Kekenyalan mi instan dipengaruhi oleh kandungan gluten tepung terigu karena matriks gluten mempunyai sifat viskoelastis yang terbentuk oleh glutenin yang bersifat elastis (kenyal) dan gliadin yang bersifat ekstensibel (Gatade and Sahoo, 2015). Kekenyalan mi instan juga dipengaruhi oleh cooking loss.…”

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

“…The base ingredients with different concentrations of BGP were prepared for the noodles, in order to investigate the effects of adding BGP on the quality of noodles. The BGPfortified rye flour noodles were prepared according to the procedure reported in previous literatures (Bharath Kumar & Prabhasankar, 2015;Gatade & Sahoo, 2015a) with some modifications. Briefly, 300 g of rye flour, BGP (0%, 1%, 2%, 3%, 4% and 5% of rye flour dry basis) and distilled water were mixed to form the firm dough using HM740 noodle mixer (Guangdong, China).…”

“…Each test was performed in triplicate. The water uptake was determined by weighing the mass difference of the cooked and dried noodles (Gatade & Sahoo, 2015b).…”