Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis

Li, Qingqing; Obadi, Mohammed; Qi, Yajing; Liu, Shuyi; Jiang, Yiyi; Zhang, Qian; Sun, Jun; Song, Jiangfeng; Xu, Bin

doi:10.1111/jtxs.12503

Cited by 14 publications

(7 citation statements)

References 25 publications

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“…The CV of the elastic modulus obtained by the compression and tension method was 17.88% and 20.99%, respectively, which were lower than the compression stiffness (21.58%), the tensile stiffness (21.47%), and the bending stiffness (38.27%). These results indicated that in contrast to elastic modulus, the tensile stiffness, compression stiffness, and bending stiffness could better distinguish the difference in the elasticity among the commercial Udon noodles with varying shapes and sizes, which was in line with the results of Li et al (2020). This phenomenon was mainly due to that the elastic modulus is an inherent property of materials, which mainly depended on the microstructure of Udon noodles and the properties of main components (such as starch and protein) rather than the shape and size.…”

Section: Resultssupporting

confidence: 89%

“…commercial Udon noodles with varying shapes and sizes, which was in line with the results of Li et al (2020). This phenomenon was mainly due to that the elastic modulus is an inherent property of materials, which mainly depended on the microstructure of Udon noodles and the properties of main components (such as starch and protein) rather than the shape and size.…”

Section: Compression Methodssupporting

confidence: 85%

“…The tension tests of cooked Udon noodles were performed with a texture analyzer equipped with an A/KIE probe according to Li et al (2020). During the test, both ends of the noodles sample were…”

Section: Tension Testmentioning

confidence: 99%

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Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles

Jiang,

Xu,

Jiang

et al. 2023

Journal of Texture Studies

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Elasticity is a critical measure of the eating quality of Udon noodles. To characterize the elasticity of Udon noodles, an instrumental method based on the cantilever beam bending test was established. Firstly, the optimum test parameters were determined. Then, texture profile analysis, compression, tension, and cantilever beam bending methods were used to measure the elasticity of 25 commercial Udon noodles with different shapes and sizes, and the correlations between elasticity obtained by the above instrumental methods and sensory evaluation were analyzed. Finally, how the shape and size of Udon noodles influenced their elasticity was discussed in detail. Within the deflection of 2.0 mm, the force increased approximately linearly with increasing deflection, and moderate loading speed (0.5–1.0 mm/s) should be used in the cantilever beam bending experiments to improve the accuracy of results. The bending stiffness obtained by the cantilever beam bending method exhibited a higher coefficient of variation and stronger correlation with the elasticity of sensory evaluation than other instrumental methods. Furthermore, the Udon noodle sample with a higher size, especially the thickness, had higher elasticity, and the Udon noodle sample with a rectangular cross‐section showed higher elasticity than that with a circular cross‐section. In conclusion, the bending stiffness determined by the cantilever beam bending method could be used to characterize the elasticity of cooked Udon noodles.

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Section: Resultssupporting

confidence: 89%

Section: Compression Methodssupporting

confidence: 85%

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Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles

Jiang,

Xu,

Jiang

et al. 2023

Journal of Texture Studies

Self Cite

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“…It is also worth noting that the hardness, resilience, adhesiveness, springiness, and chewiness ofSKN1 were lower than those of GY2018, but SKN1 provided higher cohesiveness of the noodles than GY2018. VanHunget al Reference [40] reported that the amylose content correlated positively with the hardness and negatively with the cohesiveness of noodles [41,42]; the protein content was positively associated with the noodle hardness [43]. In brief, the springiness and hardness of noodles were primarily determined by the amylose content and protein content.…”

Section: Textural Properties Of Cooked Noodlesmentioning

confidence: 99%

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

Zhou

Sun

Yao

et al. 2022

Journal of Food Quality

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Waxy wheat offers unique benefits in food processing, including improving the smoothness and performance of the product. However, waxy wheat is not yet commercially available. The protein characteristics, including the protein content, subunit distribution, secondary structure, chemical interactions, and microstructure of the gluten, were explored to realize the full potential of waxy wheat. The results showed that the noodles prepared from waxy wheat had a gentle and glutinous texture compared with GY2018 and YM13. Partial-waxy and waxy wheat had a lower gluten index and glutenin macropolymer (GMP) content than GY2018, indicating a reduced gluten strength. Confocal laser scanning microscopy (CLSM) images showed that the starch granules were not securely attached to the partial-waxy and waxy wheat protein matrix. In addition, the waxy protein chains appeared more elongated and they weakened the protein network. In particular, HMW-GS subunit 2 + 12 may be the essential cause of the weak dough from SKN1. Compared with GY2018 and YM13, SKN1 had the highest number of free sulfhydryl groups. Rather than ionic bonds, hydrophobic interactions increased the gluten network in GY2018, YM13, and SKN1. The weak molecular forces in the gluten will result in a soft noodle texture.

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“…To help maintain the high-quality udon noodle production market in Japan, it would be beneficial to understand the significance of starch quality and its modification on noodle quality. Noodle eating quality and texture are the significant aspects of high-quality udon noodles [ 10 ]. These noodles are characterized by a strand diameter of 2.0 to 3.9 mm; a bright creamy white color when cooked; high water absorption and boiling resistance; and a soft, elastic, and smooth texture (mochi-mochi) [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

Pokharel

Jaidka

Sruthi

et al. 2023

Foods

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White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)–ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses’ optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

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Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis

Cited by 14 publications

References 25 publications

Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles

Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

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