Ultrasonic characterization of fresh yellow alkaline noodles

Bellido, G.G.; Hatcher, D. W.

doi:10.1016/j.foodres.2009.11.010

Cited by 29 publications

(23 citation statements)

References 33 publications

(58 reference statements)

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“…In a previous study, the principles of ultrasound propagation through noodles were discussed (Daugelaite et al 2016), and these principles are relevant for this study too. Because the dimensionless parameter av/2w is small for the noodle samples, the dough density and the phase velocity of ultrasound propagating through the noodle are the dominant factors determining the longitudinal storage modulus (M9), a parameter that reflects how well the noodle stores the acoustic strain energy of the ultrasonic pulses (Bellido and Hatcher 2010;Fan et al 2013;Scanlon and Page 2015). Larger values of M9 imply a firmer (less compressible) material; therefore, one needs to apply higher stress to achieve a particular longitudinal (elastic) deformation.…”

Section: Resultsmentioning

confidence: 99%

Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

Daugelaite¹,

Strybulevych

Norisuye

et al. 2017

Cereal Chem

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Cereal Chem. 94(5):892-896Longitudinal ultrasonic waves were used to investigate effects of preparation and frozen storage time on the rheological properties of noodles. Noodles prepared with and without glucose oxidase (GOx) were flash frozen either immediately after production (raw), after blanching, or after being optimally cooked. From measurements of attenuation, phase velocity, loss and storage moduli (M0 and M9), and tand L (M0/M9), it was found that raw noodles, prepared with or without GOx, were most similar overall to fresh noodles when stored frozen for one week. However, blanched noodles were closest to fresh noodles in terms of firmness, as measured by storage modulus, after one week of storage. Frozen storage for four weeks resulted in a significant loss in noodle quality. Stress relaxation measurements of Peleg's K 1 and K 2 parameters showed a significant effect of GOx addition on raw noodles after one week of frozen storage. As shown by K 1 and K 2 parameters, GOx addition delayed noodle texture deterioration associated with frozen aging for blanched and cooked treatments. The combined texture assessment of stress relaxation coupled with simultaneous ultrasonic measurements exhibits good potential for examining how formulation and pretreatment can mitigate the textural quality impairments associated with freezing of convenience noodles.

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Section: Resultsmentioning

confidence: 99%

Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

Daugelaite¹,

Strybulevych

Norisuye

et al. 2017

Cereal Chem

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“…NDT ultrasound can be employed to evaluate microstructure and mechanical properties of materials, as well as to acquire information on microscopic inhomogeneities and discontinuities with no destruction of the test specimen (Shah & Ribakov, 2009;Wu, Jen, Kobayashi, & Blouin, 2011). An extensive use of lowintensity ultrasound to evaluate the mechanical properties of wheat flour doughs has been reported in the literature (Alava et al, 2007;Bellido & Hatcher, 2010;Daugelaite, Strybulevych, Scanlon, & Page, 2016;Elmehdi, Scanlon, Page, & Kovacs, 2013;Garc ıa-Alvarez, Salazar, & Rosell, 2011;Hatcher et al, 2014;Mehta, Scanlon, Sapirstein, & Page, 2009;Owolabi, Bassim, Page, & Scanlon, 2008;Peressini et al, 2017;Skaf, Nassar, Lefebvre, & Nongaillard, 2009). That is, the propagation of ultrasonic waves through food materials is affected by their structural and mechanical properties, that is, the speed and the energy of the ultrasound are changed due to its propagation through foods.…”

Section: Low-intensity Ultrasoundmentioning

confidence: 99%

“…However, the authors mentioned inability of the shear ultrasound at this frequency to discriminate between biscuit wheat varieties used for wheat flour dough preparation (Kidmose et al, 2001). Overall, ultrasonic study of wheat flour dough is mostly carried out with the use of transmission techniques (Bellido & Hatcher, 2010, 2011Daugelaite et al, 2017;Diep, 2014;Elmehdi et al, 2013;Hatcher et al, 2014;Mehta et al, 2009;Salimi Khorshidi, 2016). Despite successful use of both transmission and reflection techniques for wheat flour dough systems, each of these techniques has its own advantages and disadvantages.…”

Section: Low-intensity Ultrasoundmentioning

confidence: 99%

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

et al. 2018

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Background and objectives The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review provides information on two emerging methods, that is, low‐field nuclear magnetic resonance (LF‐NMR) and low‐intensity ultrasound, with potential for evaluating wheat protein content and quality. Findings New techniques with additional capabilities have been developed over the years to provide wheat researchers with information that could not be acquired by the use of conventional methods. LF‐NMR and low‐intensity ultrasound are two emerging techniques in the world of cereal science whose speed, ease of operation, and reliability could promote their applications to wheat screening research studies. This review of these two potential wheat protein quality evaluation methods highlights the necessity of developing such cutting‐edge tools which are advantageous over the conventional tools. Conclusions Easy‐to‐use LF‐NMR and low‐intensity ultrasound seem to have the potential to provide nondestructive, fast evaluation methods that are superior to the currently used techniques in terms of accuracy and cost, respectively. However, further investigations to achieve complete development of such methods are still required. Significance and novelty The potential of LF‐NMR and low‐intensity ultrasound as fast, accurate, and cost‐effective wheat screening tools was confirmed through critical discussions and comparisons of a variety of most widely used wheat quality evaluation techniques.

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“…The MCS testing of the cooked noodle began exactly 10 min after the rinse step. The texture analyzer was calibrated for force and distance (force resolution of 9.8 mN and distance resolution of 0.01 mm) prior to any texture measurements (Bellido and Hatcher 2010).…”

Section: Ultrasonic Measurementsmentioning

confidence: 99%

“…Developments in the field of ultrasonics have led to a fast, robust and non-destructive analytical tool that has the ability to evaluate and predict the rheological properties of food products (Povey and McClements 1988;McClements 1995;McClements and Gunasekaran 1997;Got et al 1999;Kidmose et al 2001;Le´tang et al 2001;Coupland and Saggin 2003;Coupland 2004;Juodeikiene and Basinskeine 2004;Elmehdi et al 2004;Dolatowski et al 2007;Cobus et al 2007). However, minimal investigation of wheat flour noodles by ultrasonic techniques has been undertaken (Bellido and Hatcher 2010).…”

mentioning

confidence: 99%

Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties

DiepSally

DaugelaiteDaiva²,

StrybulevychAnatoliy

et al. 2014

Can. J. Plant Sci.

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Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Can. J. Plant Sci. 94: 525Á534. Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were Â2% higher in protein content than the CPSR varieties, with varieties within each class exhibiting a wide range in dough strength as determined by Farinograph dough development time and stability. The ultrasonic velocity and attenuation of the raw noodles were measured at 40 kHz in disk-shaped samples, enabling the longitudinal storage modulus, loss modulus and tan D to be determined. Significant differences (P00.05) between classes and within a class were found to exist for all ultrasonic parameters. In general, the CPSR varieties generated the highest storage moduli values, the lowest loss moduli, and the lowest tan D values, indicating this class/ varieties exhibited a more elastic (firmer) raw noodle than the CWRS varieties even at a 2% lower protein content. A significant correlation, r 00.72,0.70, P00.03, was also found between raw noodle velocity and Mƒ, respectively, with cooked noodle bite as determined by maximum cutting stress. Page, J. et Hatcher, D. 2014. Recours aux ultrasons pour discerner les variations dans les nouilles asiatiques pre´pare´es avec du ble´de diffe´rentes classes et varie´te´s. Can. J. Plant Sci. 94: 525Á534. Neuf varie´te´s de ble´, soit cinq de ble´roux de printemps de l'Ouest canadien (CWRS) et quatre de ble´roux de printemps Canada Prairie (CPSR), cultive´es au meˆme endroit puis regroupe´es par cultivar ont e´te´moulues pour donner des farines a6 5 % d'extraction dont on s'est ensuite servi pour fabriquer des nouilles jaunes alcalines crues et cuites. Les farines CWRS contenaient environ 2 % plus de prote´ines que celles issues du ble´CPSR, les varie´te´s dans chaque classe donnant une paˆte dont la re´sistance varie conside´rablement, comme on l'a de´termine´au moyen d'un farinographe, d'apre`s la dure´e du pe´trissage et la stabilite´de la paˆte. On a e´tabli la vitesse et l'atte´nuation des ultrasons dans les nouilles crues a`40 kHz ap artir d'e´chantillons en forme de disque, ce qui a permis de de´terminer le module de conservation longitudinal, le module de perte et tan D. Tous les parame`tres des ultrasons varient de fac¸on significative (P00,05) d'une classe a`l'autre et al 'inte´rieur d'une meˆme classe. En ge´ne´ral, les varie´te´s CPSR donnent la valeur la plus e´leve´e pour le module de conservation, la valeur la plus faible pour le module de perte et la valeur la plus faible pour tan D, signe que ces classes/ varie´te´s de ble´produisent des nouilles crues plus e´lastiques (fermes) que le ble´CWRS, meˆme si elles renferment 2 % moins de prote´ines. Les auteurs ont aussi releve´une corre´lation significative, r 00,72, 0,70, P 00,03, entre la ve...

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Ultrasonic characterization of fresh yellow alkaline noodles

Cited by 29 publications

References 33 publications

Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties

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