Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel

Oh, Imkyung; Lee, Suyong

doi:10.1016/j.jfoodeng.2019.109750

Cited by 36 publications

(16 citation statements)

References 36 publications

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“…OG2 and OGU2 had a higher cooking yield than OG1 and OGU1, respectively ( p > 0.05). The possible explanation is that moisture leaches out from the product while cooking [ 21 ]. After moisture loss, the void space remaining in the fried product is filled by fat.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

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Section: Resultsmentioning

confidence: 99%

“…The thermal conductivity is directly related to the optimum cooking time. Higher thermal conductivity of the sample leads to reduced optimal cooking time [ 21 ]. In this study, the optimum cooking time of OG and OGU samples was lower than that of the PO sample ( p < 0.05), indicating that OG and OGU had the highest thermal conductivity.…”

Section: Resultsmentioning

confidence: 99%

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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“…During the last decade, the number of studies on oleogels has dramatically increased. While earlier studies focused on fundamental properties of oleogels, many recent studies have examined the feasibility of this oleogel technology for use in foods such as margarines and spreads (Hwang et al., 2013; Silva et al., 2018), cookies (Hwang, Singh, & Lee, 2016; Zhao et al., 2019), peanut butter (Winkler‐Moser, Anderson, Byars, Singh, & Hwang, 2019), meat patties (Franco et al., 2020; Franco et al., 2019; Martins et al., 2020; Oh, Lee, Lee, & Lee, 2019), cakes and pastries (Giacomozzi, Carrín, & Palla, 2018; Kim, Lim, Lee, Hwang, & Lee, 2017; Mert & Demirkesen, 2016), and noodles (Oh & Lee, 2020).…”

Section: Introductionmentioning

confidence: 99%

Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

Hwang

Winkler‐Moser

2020

Journal of Food Science

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The aim of this study was to examine the physical properties of margarines prepared from oleogels with binary mixtures of candelilla wax (CDW) and beeswax (BW) in soybean oil. Some of the margarines made from oleogels with mixtures of CDW and BW had higher firmness than those made with one wax. For example, a 3% wax margarine made with 25% CDW and 75% BW had significantly higher firmness (0.97 N) than those with 100% CDW (0.59 N) and with 100% BW (0.11 N). Differential scanning calorimetry (DSC) and solid fat content (SFC) analyses revealed eutectic melting properties for binary wax margarines, which may be desirable since wax oleogel-based margarines often have higher melting points than conventional margarines. For example, the major melting point of 3% wax margarine made with 50% CDW and 50% BW was 43.85°C, while for margarines made with 100% CDW or 100% BW, the melting points were at 46.00% and 47.61°C, respectively. SFC was lowest for margarines with 50 or 75% BW; for example, 3% wax margarine with 25% CDW and 75% BW had 0.72% SFC at 40°C while those with 100% CDW and 100% BW had 1.19 and 1.13% SFC, respectively. However, dropping point constantly decreased with increasing BW ratios. This study demonstrated that by mixing two waxes, the firmness of oleogel-based margarines could be increased, and the melting point could be tailored by the ratio of two waxes.

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“…Through fermentation the rheological property of dough is influenced by many factors, like the content of sodium [ 26 ], the type of microorganism found in the fermented dough [ 16 , 27 ], the type of substrate used [ 14 , 28 ], and by the addition of different oleogels [ 29 ], proteins [ 30 , 31 , 32 ], or alternative sweeteners [ 33 , 34 ]. The impact of soy proteins on the wheat dough is highly studied [ 35 , 36 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

Teleky

Martău

Vodnar

2020

Foods

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In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B—95% WF and 5% SF; batch C—100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough’s rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G′ 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.

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Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel

Cited by 36 publications

References 36 publications

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

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