Volatile Compounds from Japanese Noodles, “Udon,” and their Formation during Noodle-Making

Narisawa, Tomoyuki; Nakajima, Hideo; Umino, Marie; Kojima, Tokiko; Asakura, Tomiko; Yamada, Masakazu

doi:10.4172/2157-7110.1000700

Cited by 4 publications

(1 citation statement)

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“…Semua bahan pembuatan mie dicampur sampai kalis dan dicetak dengan mesin pencetak mie yang kemudian dijemur sampai kering (Subarna dan Tjahja, 2013). Pengemasan selanjutnya dilakukan dengan menggunakan pada kontainer kedap udara guna mempertahankan kualitas produk (Narisawa et al, 2017).…”

Section: Teknik Pembuatan Mie Lidiunclassified

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Widiyawati

Komariah

2020

J. Apl. Teknol. Pang.

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Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.

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Section: Teknik Pembuatan Mie Lidiunclassified

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Widiyawati

Komariah

2020

J. Apl. Teknol. Pang.

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Summary of “Small Research-Discussion” on Cereal Grains in Japan “The flavor of local flour in white salted noodle”

Irie

2024

Journal of The Japanese Society for Food Science and Technology

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At the Small Research-Discussion on Cereal Grains in the annual meeting of the Japanese Society for Food Science and Technology in 2023, Dr. Tomoyuki Narisawa (Saitama Industrial Technology Center Northern Laboratory) gave a lecture entitled " What is the flavor of local flour in white salted noodle? :-Focusing on wheat from Saitama Prefecture-". They discovered a mechanism that lipoxygenase (LOX), an enzyme present in wheat flour dough, oxidizes unsaturated fatty acids to generate linear aldehydes (for examples: hexanol, heptenal, nonenal) and ketones, which express the unique flavor of local flour. In particular, it was confirmed that Norin 61 had significantly high LOX activity in the dough. Thus, the flavor of local flour in udon (white salted noodle) is thought to be caused by the oxidized odor resulting from the oxidation of unsaturated fatty acids caused by high LOX activity.

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What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-

Narisawa

2024

Journal of The Japanese Society for Food Science and Technology

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In this study, we investigated the factors involved in the flavor discrepancy between Norin61 and Satonosora wheat cultivars by analyzing the isozyme composition of lipoxygenase (LOX) and antioxidant levels. The results revealed that Norin61 exhibited a distinctive LOX isozyme composition, with a significant proportion of LOX-3, which correlates with its previously reported high LOX activity. Moreover, our analysis indicated that the content of lutein, an antioxidant present in flour, influences the formation of volatile flavor compounds. These results not only offer valuable insights for crafting products with specific flavors in the development of various wheat flour-based products, but also have potential genetic implications in the breeding of wheat cultivars boasting diverse flavors in the future.

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Volatile Compounds from Japanese Noodles, “Udon,” and their Formation during Noodle-Making

Cited by 4 publications

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Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Summary of “Small Research-Discussion” on Cereal Grains in Japan “The flavor of local flour in white salted noodle”

What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-

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