Effect of cross‐linked waxy maize starch on the quality of non‐fried instant noodles

Abstract

In this study, the effects of cross-linked waxy maize starch (CLWMS) on non-fried instant noodles were studied. Noodles were prepared from reconstituted flours by substituting wheat flour at 10, 20 and 30% with CLWMS. The pasting properties, rheology, cooking qualities, texture, colour and microstructure were evaluated. The results for pasting tests of formulated flour showed that peak viscosity, trough, breakdown, final viscosity, setback increased dramatically, whereas pasting temperature declined. The presence of CLWMS raised the G 0 and G 00 remarkably and contributed to rapid rehydration, as well as higher cooking loss and water absorption. Noodles with CLWMS exhibited a softer texture with brighter, yellower appearance. Incorporation of CLWMS produced more hollow and porous structure with numerous and small voids, which may partly explain their distinct behaviours. The findings in this work provided evidence that CLWMS could be used as a partial substitute for wheat flour in non-fried instant noodles production.

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

“…The starch granules which have not been gelatinized are mainly in the form of microcrystals, connected by hydrogen bonds in the middle, and insoluble in water without heating but there can be some water absorbed (Liu et al, ). With heating the structure of the starch begins to be disrupted, first by loss of crystal structure followed by swelling of the starch, at which time the amylose molecules begin to precipitate to form the main network (Zhou et al, ). However, amylopectin continues to be dispersed in the network structure in the form of granules or agglomerates, forming a starch paste, and the viscosity of the starch gelatinization is determined by the amount of swelling (Mudgil, Barak, & Khatkar, ).…”

“…The pasting properties of noodles were calculated using the method of Zhou, Xiong, Cai, and Xiong () with a Rapid Visco Analyser (RVA)‐4 series (Newport Scientific Pvt., Ltd., Narrabeen, NSW, Australia). Briefly, about 3.5 g of dried noodle (same as described in section 2.1) and 25 ml of distilled water were mixed to make a paste as stated in previous studies (Javaid et al, ; Zhou et al, ). The paste was first mixed at 960 rpm for 10 s, and then again at 160 rpm during testing.…”

“…Park and Baik () studied the type of starch and protein relationship in instant dried noodles and concluded that the high protein content increased the elasticity and firmness of dough, but decreased the smoothness of noodles. Zhou, Xiong, Cai, and Xiong () reported that amylose and amylose pectin are important in determining the textural characteristics of instant dried noodles. The addition of wheat flour with potato flour affects the starch–protein matrix, textural characteristics, cooking qualities, starch and protein quality.…”

Effect of glutinous rice flour supplementation on the properties of wheat flour and salted noodles

“…The higher amylopectin content in GRF results in the higher peak viscosity. Wang et al (2016) High setback values may be influenced by the residue of gelatinized starch, molecular weight, and quantity of amylose leached from starch granules (Loh, 1992;Singh et al, 2010;Zhou et al, 2015).…”

“…Itthivadhanapong and Sangnark (2016) indicated a negative correlation between the breakdown of pasting properties and the total amylose content of wheat flour. The high pasting temperature may be related to the two following factors of glutinous rice starch: smaller glutinous rice starch granules (Wang et al, 2016) than wheat starch granules and the DP of amylopectin, which contains a low proportion of short chains (DP 6-12) but a high proportion of DP 13-24 (Huang & Lai, 2010;Singh et al, 2010;Zhou et al, 2015). Setback reflects the ability of retrogradation in starches; thus, a lower setback viscosity means that the lower probability of starch retrogradation.…”