The impact of flours and product storage on the thiamin content of Asian noodles

Bui, Lan; Small, Darryl M.

doi:10.1016/j.lwt.2007.03.001

Cited by 8 publications

(2 citation statements)

References 12 publications

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“…Previous research has demonstrated that flours having specific protein contents and dough characteristics are required to provide the particular eating qualities expected by Asian consumers from different types of noodles (Huang, 1996;Miskelly, 1993;Nagao, 1995). Baker's flour is used for the yellow alkaline and instant noodles as this flour had higher protein levels (Bui & Small, 2008). Table 2 shows the effect of processing steps and spiking levels on DON reduction.…”

Section: Influence Of Yellow Alkaline Noodle Processing On Donmentioning

confidence: 99%

Influence of noodle processing (industrial protocol) on deoxynivalenol

Farahany

Jinap

2011

Food Control

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a b s t r a c tThe effects of processing for two types of Asian noodles production (yellow alkaline and instant) on DON levels were investigated. Deoxynivalenol (DON) level at each step of processing was determined using high performance liquid chromatography (HPLC) with a PDA (photodiode array) detector at 218 nm. An acetonitrile: water (17:83 v/v) mixture was used as mobile phase and a MycosepTM #225 column as clean-up method. Significant reductions of the initial DON levels were found, 43.2% and 66.6% in yellow alkaline and instant noodles, respectively. The presence of alkaline salt as an ingredient appeared to be the primary factor influencing the extent of reduction in the two types of noodles. The data indicated that significant reduction of DON have occurred during cooking and frying of both yellow alkaline and instant noodles, respectively. The mechanism of reduction due to cooking is probably a leaching of DON out of the noodle into the cooking medium.

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Section: Influence Of Yellow Alkaline Noodle Processing On Donmentioning

confidence: 99%

Influence of noodle processing (industrial protocol) on deoxynivalenol

Farahany

Jinap

2011

Food Control

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“…Starch quality properties, gel hardness, gumminess and chewiness as well as pasting properties were other important contributors. The thiamin content, factors impacting on the thiamin content level and stability of instant noodle were investigated by Bui and Small (2007a,b, 2008). Cooking had a major impact on thiamin loss for instant noodle because of the high PH value of this product.…”

Section: Introductionmentioning

confidence: 99%

Relationships Between Instrumental Measurements and Sensory Evaluation in Instant Noodles Studied by Partial Least Squares Regression

Xue¹,

Gao²,

Zhao

et al. 2010

Journal of Texture Studies

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The PLS regression technique was used to study how chemical composition of the wheat flours and physical properties of dough (independent variables, x) were related to the sensory attributes (dependent variables, y) of instant noodles. Five wheat flours were characterized and physical properties of doughs were measured. About 68% of the variability in sensory could be explained by the chemical composition of flours and physical dough properties. The albumin, starch and amylose were positively and the total protein content, gliadin, globulin, ash, Zn and Mg were negatively related to sensory attributes along the PLS‐factor1. Along the PLS‐factor2, water and Ca of wheat flours were positively and negatively related to the sensory attributes, respectively. The PLS‐factor1 consisted mainly of farinograms and extensograms parameters, while PLS‐factor2 mainly described variation in gelatinization properties. The glutelin and SP had a small contribution to the sensory appeals of instant noodles. PRACTICAL APPLICATIONS The relationship between instrumental measurements and sensory evaluation in instant noodles were studied by partial least squares regression. The results of this research might be useful for the evaluation of the texture of instant noodle objectively and accurately.

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