The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles

Choy, A; Hughes, Jeff G.; Small, Darryl M.

doi:10.1016/j.foodchem.2009.10.009

Cited by 52 publications

(53 citation statements)

References 20 publications

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“…4, the increased moisture retention that resulted from the enhanced water holding capacity by transglutaminase appeared to play an important role in lowering the oil uptake. Moreover, Choy et al (2010) indicated that the cross-linking action of transglutaminase produced a less hollow and porous structure of instant fried noodles. Thereby, decreased interstitial spaces by less porosity appeared to partially contribute to the reduced oil uptake of fried batter samples.…”

Section: Resultsmentioning

confidence: 99%

“…However, there has been limited research on the use of transglutaminase in the frying process. There have been only two preceding reports where transglutaminase was incorporated into doughbased fried foods such as instant fried noodles (Choy et al, 2010) and fried breadcrumbs (Yamazaki et al, 2007). However, to the best of our knowledge, there have been no previous trials that incorporated enzymes into a batter-coated frying system even though frying with batters has been extensively used for food industrial, catering, and household cooking purposes.…”

Section: Introductionmentioning

confidence: 99%

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Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

Jeon

Lim

Inglett

et al. 2013

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

Jeon

Lim

Inglett

et al. 2013

Journal of Food Engineering

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“…MTG treatment has been shown to increase the hardness and strength of white salted noodles by forming the covalent cross-linking among the gluten proteins (Wu and Corke 2005). MTG cross-linking yields a stronger and tighter protein network between the starch granules, thus helping to limit excessive water uptake during cooking (Choy et al 2010). The increased protein crosslinking and greater adhesion of starch granules played important roles for the decrease in the predicted glycemic index of the noodles treated with combined cross-linking agents (Gan et al 2009).…”

Section: Effect On Tensile Strength and Elasticitymentioning

confidence: 99%

“…The network structure of the modified noodles was filled with cross-linked protein that presented greater adhesion of starch granules (Choy et al 2010).…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…It has been reported to enhance the functional properties of soy proteins (Tang et al 2006, Md Yasir et al 2007a, Gan et al 2008, giving a product with better firmness, elasticity, water-holding capacity, and heat stability (Kuraishi et al 2001). Moreover, it has been explored further as a potential enzyme in wheat products such as noodles to improve its physical properties and quality (Wu and Corke 2005, Gan et al 2009, Choy et al 2010. The cross-linking by MTG also protects nutritionally valuable lysine residue in food from various deteriorative reactions (Seguro et al 1996).…”

Section: Introductionmentioning

confidence: 99%

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Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

Yeoh¹,

Alkarkhi²,

Ramli³

et al. 2011

International Journal of Food Sciences and Nutrition

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Yellow alkaline noodles (YAN) prepared by partial substitution of wheat flour with soy protein isolate and treated with microbial transglutaminase (MTG) and ribose were investigated during cooking. Cooking caused an increase in lightness but a decrease in redness and yellowness, pH, tensile strength and elasticity values of noodles. The extents of these changes were influenced by formulation and cross-linking treatments. The pH and lightness for YAN-ribose were lowest but the yellowness and redness were the highest whilst the tensile strength and elasticity values remained moderate. For YAN-MTG, the color and pH values were moderate, but tensile strength and elasticity values were the highest. YAN prepared with both cross-linking agents had physical values between YAN-ribose and YAN-MTG. Although certain sensory parameters showed differences in score, the overall acceptability of all 10-min-cooked YAN was similar. It is possible to employ cross-linking agents to improve physical properties of cooked YAN.

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Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Niu

Hou²

2018

Cereal Chem

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Background and objectives: The popularity of Asian noodles is increasing around the world, and the introduction of noodle products made from whole grain flour is considered as an effective way to modify customer's dietary pattern and promote high-fiber food consumption. This review summarizes the processing technologies, quality improvement techniques, and nutritional and health benefits of whole wheat noodles (WWN). Findings: Fresh raw noodles, dried noodles, and instant noodles are the major types of WWN. They contain various formulations and processing procedures. The quality attributes of flour qualities, color, shelf life, cooking performance, textural attributes, and sensory properties are particularly emphasized for WWN quality improvements. The improving techniques include wheat selection, flour/ bran particle size control, functional ingredient use, and some emerging technologies. WWN possess a superior nutritive value than refined noodle products. Conclusions: Whole wheat noodles have great potential for delivering a stable food with high nutritional values and desirable eating qualities. It is important for the manufactures to select the proper processing technologies and improvement techniques for various WWN. Significance and novelty: The review highlights the differences in the processing technology of WWN and demonstrates the quality improvement techniques and nutritional and health benefits. It contributes to the expansion of knowledge on WWN and provides valuable guidance for the further improvement of WWN. K E Y W O R D Sevaluation method, improvement technique, nutritional benefit, processing technology, quality expectation, whole wheat noodle

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The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles

Cited by 52 publications

References 20 publications

Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

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