Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles

Abstract

Cereal Chem. 93(2):125-129This is the first use of a longitudinal ultrasonic technique to address the rheological properties of cooked noodles. Ultrasound (11 MHz) was utilized to investigate the influence of glucose oxidase (GOx) at the 1.5 U/g of flour level on the rheological properties of cooked alkaline noodles before and after 72 h of storage at 4°C. Cooked noodle dough samples were studied by simultaneously conducting stress relaxation and transmission ultrasonic measurements, yielding Peleg's K 1 and K 2 parameters (initial rate of relaxation and extent of relaxation, respectively) and ultrasonic information on noodle texture properties. Ultrasonic phase velocities and attenuation coefficients did not show significant differences between control and GOx noodles either before or after 72 h of refrigeration. However, refrigerated storage of control and GOx noodles did result in a significant increase in wave velocity and storage modulus (M9) as well as a decrease in attenuation and tand L (ratio of longitudinal loss modulus to longitudinal storage modulus), indicating increased firmness of noodle structure with storage time. Stress relaxation results on fresh unrefrigerated noodles showed an increase in Peleg's K 1 and K 2 parameters with GOx addition but did not resolve any significant changes in these parameters after 72 h of storage. This small amount of GOx did not improve cooked noodle texture, although noodle matrix changes during storage were clearly revealed by the noninvasive ultrasonic data. † Corresponding

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

“…From these data and the measured density, the longitudinal storage modulus M9, loss modulus M0, and their ratio tand L = M0/M9 were also determined (Elmehdi et al 2004). The details of the measurement set up and analysis are given in Daugelaite et al (2016).…”

“…Stress relaxation measurements were performed concurrently with ultrasonic measurements, as described in detail in Daugelaite et al (2016).…”

“…Few studies have been conducted on dough properties at ultrasonic frequencies higher than 10 MHz (Fan et al 2013). A previous study on cooked yellow alkaline noodles with addition of GOx showed the feasibility of using 11 MHz ultrasound to determine the mechanical properties of refrigerated noodles during storage (Daugelaite et al 2016). Using such an ultrasonic technique, noodle texture properties were examined nondestructively at a relatively small wavelength.…”

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

“…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.…”

“…Moreover, the possibility of propagating ultrasonic waves at various frequencies through samples allows for structural and mechanical characterization of food constituents with various size scales (Scanlon & Page, 2015). 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). Ultrasonic waves could propagate through wheat flour dough systems in shear or transversal (Leroy, Pitura, Scanlon, & Page, 2010) and compressional or longitudinal (Daugelaite et al, 2017) modes.…”