Texture and Quality Properties of Chinese Fresh Egg Noodles Formulated with Green Seaweed (Monostroma nitidum) Powder

Abstract

The objective of this study was to compare fresh Chinese noodles made with different levels of green seaweed. Green seaweed powder was incorporated in proportions of 4%, 6%, and 8% in noodles, which were made with or without additional eggs. Proximate compositions, cooking properties, textural intensities, and sensory qualities of noodles were assessed. The addition of seaweed powder increased the crude fiber contents of raw fresh noodles; the fiber contents were 0.100%+/- 0.015 to 0.449%+/- 0.013 for noodles made with eggs from 0% to 8% additional seaweed and 0.247%+/- 0.018 to 0.344%+/- 0.021 for those without eggs. Higher cooking yields were found in the noodles, due to water absorption during cooking by the fibers and polysaccharides in the seaweed. Significantly higher cooking yields (P < 0.05) were found in the noodles with 8% additional seaweed powder; water uptake readings measured 2.39 +/- 0.38 and 2.43 +/- 0.25 g H(2)O/g noodle for samples made without and with eggs, respectively. Higher water absorption by the seaweed led to softer and spongier textural intensities in the noodles. Breaking energy of cooked fresh egg noodles were 28.94 +/- 3.42 to 6.43 +/- 1.01 N x mm for 8% to 0% additional seaweed, and the intensities decreased as the amount of seaweed increased; the same pattern was observed in noodles without eggs, where readings were 8.66 +/- 1.02 to 3.49 +/- 0.25 N x mm. Capacities of extensibility measured 61.81 +/- 2.04 to 30.74 +/- 0.90 mm for fresh egg noodles with additional seaweed powder from 0% to 8%, and 47.46 +/- 2.41 to 28.36 +/- 2.25 mm for cooked fresh noodles without eggs. The results from Pearson's correlation analysis indicated that textural parameters were influenced not only by additional eggs and seaweed powder, but also by cooking properties.

Potentials of Trifoliate Yam (Dioscorea dumetorum) in Noodles Production

“…Y 100 W 0 noodle has the lowest ash content of 1.20%. These values were still closer to 3% for maximum ash content in first quality dried noodle and higher than 0.012 -0.030% ash content reported by Chang and Wu [22] [23]. This might be due to higher oil absorption capacity of TYF than the WF in the control formulation.…”

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

“…Since pasta varied in swelling sizes after cooking, Young's modulus, which represents the stress on noodles when measuring force/area was another good parameter to describe the textural property of pasta (Chang & Wu, 2008). All meat-containing sample showed significantly higher elasticity than control (0.039 N/mm 2 ) (p < .05), with 45EM having the highest elasticity (0.052 N/mm 2 ).…”

“…Extensibility was examined as the maximum tensile strength of the spaghetti before failure (Chang & Wu, 2008). The extensibility of pasta increased significantly (p < .05) as the levels of meat emulsion increased (Table 2).…”

“…The optimization of texture parameters is a critical point to ensure the acceptance of products by the consumers. Textural properties of pasta is mainly affected by the matrix structural network of starches, glutens, additional proteins, and other ingredients (Chang & Wu, 2008).…”

Winter wheat noodle colour evaluation in sustainable farming systems

“…The key quality attributes in the evaluation of noodles include texture and colour, which are important quality factors since they are associated with flour (Chang, Wu, 2008). Flour extraction rate has an important influence on noodle attributes, especially colour.…”