Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Abstract

The aim of this study was to investigate the effect of surimi on the rheological properties of dough and the quality of noodles in terms of cooking quality, appearance, texture and sensory properties. The results showed that dough development time, stability time, elastic modulus (G') and viscous modulus (G'') increased with increasing content of surimi in the range of 30 _ 50%. Noodles with surimi exhibited lower cooking loss and water absorption. Textural analysis showed that cooked noodles with surimi displayed higher firmness, springiness and chewiness than noodles without surimi. The sensory value of noodles significantly increased when 30% and 40% surimi was added. Surimi could be used for making noodle to improve the overall quality of noodle when used in proportions between 30% and 40%.Keywords: surimi, dough, rheological properties, noodle, quality, sensory evaluation IntroductionNoodles have become popular food for many countries in Asia since ancient time. Nowadays, their world consumption has increased, due to the ease of transportation, handling, cooking and preparation (Li et al., 2012a). Traditional noodles were prepared mainly from two basic ingredients: wheat flour and water (Inglett et al., 2005). In recent years, people pay more attention to taste and nutrition of noodles. In order to meet the needs of consumers, noodles that added vegetables, fruits and proteins have been developed (Marcoa and Rosell, 2008;Škrbić et al., 2009). Such added ingredients can provide different flavors, colors, additional nutrients and health benefits (Li et al., 2012b).Proteins from various sources have been applied in order to increase nutritional value of cereal products. With that purpose, pea, soybean and whey proteins have been used in the rice flour, resulting in nutritional benefits and improved rheological properties of the rice dough (Marcoa and Rosell, 2008). In addition, the incorporation of gluten-soy protein blends could increase the protein content of cookies from 6% to 17.5% and reduce total carbohydrates (Singh and Mohamed, 2007). It was found that amaranth grain protein could improve the wheat dough strength and stability (Sanz-Penella et al., 2013). Rice protein isolate could provide necessary network for processing of rice products and decrease the cooking loss and water turbidity of rice noodle (Kim et al., 2014). It was also reported that noodle with 50% egg protein exhibited lower cooking loss and firmer texture (Khouryieh et al., 2006).Surimi is obtained by washing fish mince with water resulting in a product containing mainly myofibrillar proteins (Pietrowski et al., 2011). Surimi protein can be an excellent source for making noodles with high nutritional properties, well-balanced amino acid and acceptable flavor (Auh et al., 2003). Surimi protein is rich in lysine, which is usually deficient in cereal grains. The deficiency of lysine leads to the poor utilization of protein and thus results in protein malnutrition. Study has shown that fish protein was added Wang et al. 1192 to wheat b...

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

“…A slit of 1 mm was set and silicone oil was used to prevent water evaporation. The storage modulus (G′) was measured with the dynamic temperature sweep from 20 °C to 120 °C was performed at the heating rate of 4 °C/min at 0.1 Hz [ 22 ].…”