Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking quality of the noodles containing mixtures of wheat and GBR flours was investigated. With the increase in GBR content, hardness and tensile strength of the composite noodles decreased and cooking loss and water absorption increased. Pasting viscosity of the flour mixtures was significantly decreased by increasing the amount of GBR. Heat-moisture treatment of GBR (17 or 20 g/100 g moisture at 100 °C for 4 h), however, apparently increased the pasting viscosity and improved the texture and cooking quality of the composite noodles. The mixture of wheat and a treated GBR (1:1 weight ratio) showed a pasting viscosity similar to pure wheat flour. The noodle containing the heat-moisture treated GBR flours showed the lower cooking loss, and higher hardness and tensile strength than the noodle containing untreated counterparts. Among the treated GBR flours tested, the GBR treated at 100 °C for 4 h at a moisture level of 17 g/100 g was the most acceptable in terms of cooking quality and textural property, close to those of the noodle of pure wheat flour. Substitution with the heat-moisture treated GBR, however, made the noodle darker because of thermal discoloration of GBR.     

Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi

In the absence of microbial transglutaminase (MTGase), the textural properties of lizardfish surimi (Saurida spp) improved when pre‐incubated at 4 and 25 °C for 24 and 4 h, respectively. MTGase optimally catalyzed incorporation of monodansylcadaverine (MDC) into surimi at 40 °C. Addition of MTGase appeared to reduce autolytic activity at 25 and 40 °C, but had no effect on autolytic activity at 65 °C. Breaking force and deformation of lizardfish surimi significantly improved when 0.1 unit MTGase g^?1 surimi (1.8 g kg^?1) was added and pre‐incubated at either 25 or 40 °C. Textural properties improved concomitant with cross‐linked polymers of myosin heavy chain and tropomyosin, but not actin. Addition of MTGase also improved the storage modulus (G′). The gel network of surimi mixed with MTGase and pre‐incubated at 40 °C readily formed during the pre‐incubation period, while formation of the gel network began at 48.1 °C in the absence of MTGase. Copyright © 2005 Society of Chemical Industry     

Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

The effect of betacyanin pigments from Amaranthus tricolor on the functional properties and colour of wheat flour in relation to the quality of Asian salted noodles was studied. Addition of Amaranthus pigments significantly decreased the viscosity of wheat flour pastes as well as hardness and adhesiveness of the gels. Low levels of Amaranthus pigments (0.1% and 0.5%) imparted a more pink shade to flour gels, dried raw noodles, and cooked noodles, whereas higher levels (1.0% and 2.0%) gave a more red shade with decreased brightness. Pigment addition at low levels had no significant effect on the cooking and textural properties of noodles, whereas high level (2.0%) did have a significant influence. Several RVA and textural parameters of wheat flour pastes and gels were highly correlated to quality of cooked noodles and may be used in predicting actual noodle quality in the presence of Amaranthus pigments.     

Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (<Emphasis Type="Italic">Punica granatum</Emphasis> L. var. Malas) Peel Extract

The main objective of this study was to improve the antioxidant properties of parboiled wheat noodles (salted and yellow alkaline noodles) by adding different concentrations of pomegranate peel extract (PPE) into the noodle formulations (0, 0.75, and 1.50%) in order to produce the acceptable new product. The total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity varied from 4.07 to 8.61 mg GAE/g and from 23.20 to 95.16%, respectively. The white salted noodle fortified with 1.50% PPE had the highest antioxidant activity among all prepared noodles. The fortified noodles showed significant (p ≤ 0.05) differences in terms of color and textural properties as compared to the control noodle. The fortified white salted noodles had a light brown color with a soft texture, whereas the fortified yellow alkaline noodles were substantially darker and harder than the white salted noodles. The fortified white noodles had a shorter optimum cooking time than the yellow noodles. The addition of PPE to the formulation of both noodles led to a reduction of pH. The current study revealed that the fortified noodles had more homogeneous and compact microstructure than the control noodle. There was no significant difference (p > 0.05) between the overall acceptability of both fortified noodles.     

The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley

Fiber‐rich fractions (FRF) derived from roller milling of waxy (W) and high amylose (HA) starch hull‐less barley genotypes were evaluated for suitability as functional ingredients in fresh and dried white salted (WSN) and fresh yellow alkaline (YAN) noodles. FRF‐W and FRF‐HA both contained over 300 g kg⁻¹ dietary fiber, and over 200 g kg⁻¹ of β‐glucans. Replacement of 250 g kg⁻¹ Canada Prairie Spring White (cv AC Vista) wheat patent flour with the FRF posed no problems in noodle processing, although water absorption had to be substantially increased. All three noodle types enriched with the FRF were significantly darker and contained more brown specks than the wheat flour control noodles. The presence of the FRF reduced cooking time of fresh YAN and WSN by ∼50%. The addition of FRF improved cooked YAN texture, as evidenced by increased firmness and resistance to compression. FRF‐enriched fresh WSN were comparable to the wheat flour control noodles for those parameters, whereas enrichment of dry WSN by FRF imparted less firmness and less chewiness. FRF‐enriched fresh YAN and WSN offer consumer convenience due to shorter cooking time, improved nutritional quality and acceptable cooking quality. These features might make FRF‐enriched noodles sufficiently attractive to health‐conscious consumers to overcome the negative effects of color and appearance Copyright © 2005 Society of Chemical Industry     

Effect of dietary fibre and MTGase on the quality of mackerel surimi gels

BACKGROUND: The effects of microbial transglutaminase (MTGase; 5 g kg^?1) and dietary fibre (inner pea fibre and chicory root inulin, 20 and 40 g kg^?1) on gels from surimi made with Atlantic (Scomber scombrus) and chub mackerel (Scomber japonicus) were studied with the purpose of achieving a better understanding of the underlying phenomena and improving gels. RESULTS: MTGase addition improved textural properties (namely, cohesiveness increased from 0.19–0.41 to 0.59–0.72) and increased pH and water‐holding capacity (WHC). Moreover, MTGase reduced the elastic and viscous modules and darkened gels; protein solubility declined, meaning greater protein aggregation, according to electropherograms. MTGase had no unequivocal effect upon the gels' microstructure. Pea fibre increased hardness (an increase of almost 60% with 40 g kg^?1) and related parameters, the elastic and viscous modules and WHC. Pea fibre reduced extractable protein in sodium dodecyl sulfate and urea (in the absence of MTGase) as well. Scanning electron microscopy revealed different structures for gels containing pea fibre. Regarding inulin, it worsened textural quality and WHC. CONCLUSION: A combination of MTGase and pea fibre can improve a poor quality surimi. Copyright © 2009 Society of Chemical Industry     

Effect of flaxseed and wheat flour blends on dough rheology and bread quality

The rheological and baking properties of flaxseed/wheat composite flours were studied. Flaxseed flour was used to replace 50, 100, 150 and 200 g kg^?1 of wheat flour in bread. Farinographic studies showed that water absorption, dough development time and mixing tolerance index increased as the amount of flaxseed flour increased, while dough stability decreased at 100, 150 and 200 g kg^?1 of flaxseed flour substitution. The extensographic energy of dough also decreased at 150 and 200 g kg^?1 flaxseed levels. The addition of increasing amounts of flaxseed flour caused a decrease in extensibility. Doughs containing 100, 150 and 200 g kg^?1 flaxseed flour showed resistance to extension comparable to that of control dough. The specific volume of flaxseed flour breads was similar to that of control bread. Crust L, a, b values of breads with flaxseed flour were lower than those of control bread. Breads with flaxseed flour gave lower crumb L and b values and higher a values than control bread. The sensory properties showed that an acceptable bread could be produced using flaxseed flour up to a level of 200 g kg^?1. Copyright © 2007 Society of Chemical Industry     

Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar

Physicochemical properties of Korean wheat flours were evaluated to determine the effect of flour characteristics on yellow alkaline noodles by comparing commercial and imported wheat flours. Optimum water absorption, thickness, and color of noodle dough significantly correlated with protein content-related parameters of flour. Korean waxy wheats showed shorter cooking time (8 min) and softer texture of cooked noodles than other Korean wheats. Cooking time significantly correlated with protein content, optimum water absorption, and thickness of noodle dough. Hardness of cooked noodles positively correlated with protein content (r=0.614, p<0.01) and protein content related parameters. Cohesiveness of cooked noodles positively correlated with SDS-sedimentation based on a constant protein weight (r=0.437, p<0.05). Several Korean wheat cultivars showed comparable noodle making properties to commercial flour for yellow alkaline noodles despite of dark noodle color. Wheat cvs. Baekjoong, Jeokjoong, and Ol had softer and more elastic texture than other Korean wheats.     

Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids

Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to dilute high‐protein wheat flour (14.8%) on account of its excellent gel‐forming properties. Target noodles should obtain qualities comparable to noodles made from all‐purpose wheat flour (10.4% protein). RSM technique was applied for optimization of substitution level, water requirement and hydrocolloid level. The coefficient of determination (R²) showed that only substitution level and water requirement could predict textural characteristics and lightness (L*) of cooked noodles. Increased amounts of rice flour resulted in a decrease in all cooked noodle textural qualities but an increase in L*. Water absorption of rice flour was significantly higher than that of wheat flour; therefore, increased water content of substituted wheat noodles was necessary. However, water requirement should correspond well with rice substitution level. CMC was observed to be more appropriate for use in wheat–rice noodles. Wheat–rice noodles were not significantly different from wheat noodles at 30–47% substitution, water requirement 43.5–59%, and 1.2–1.5% CMC. The addition of 1.5% Na₂CO₃ resulted in a significant improvement in cooked wheat–rice noodle texture (p ≤ 0.05).     

Determinants of wheat noodle color

Noodles are a leading food in the world, and color is a key determinant of consumer acceptance. In this review the two prominent forms of wheat noodles are considered: white salted and alkaline. Many of the preparation and evaluation strategies are the same for both, with prominence placed on ‘brightness’ (L*) or a lack of discoloration (ΔL*), and the absence of ‘specks.’ All raw noodles darken over time. Increasing the protein content of flours almost always translates into darker noodles. Greater discoloration is also associated with higher flour extraction rates, higher ash contents, and higher starch damage. Increasing storage time, dough water absorption, and temperature all often lead to greater discoloration. There is a large range in noodle color variation, and much of this variation is associated with genetics. Consequently, much research has been devoted to methods of screening germplasm, either as whole seeds, meals, flours, or noodle sheets. Polyphenol oxidase (PPO) is a primary culprit in noodle discoloration and has guided much of the research on noodle color. It is now possible to select germplasm with very low levels of PPO through the use of efficacious phenotype screens and the use of molecular markers. The success of this research has provided the opportunity to select wheat breeding lines with nil PPO activity, and to combine favorable alleles at multiple PPO loci. Yet, when noodles are prepared, we continue to observe discoloration. As our ability to minimize PPO activity increases, this ‘non‐PPO’ discoloration has become more important. Perhaps the ‘holy grail’ is a noodle that never discolors, and has the ‘perfect’ level of a* (redness, zero?) and b* (yellowness/creaminess). Published 2018. This article is a U.S. Government work and is in the public domain in the USA.     

Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition,antioxidant compounds and functional properties

BACKGROUND: Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption. RESULTS: In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green and ripe mango (Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour, mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2 to 5.94 g kg^?1. Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg^?1 and from 0.18 to 0.22 g kg^?1, respectively. CONCLUSION: Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and functional properties, which could be a useful ingredient for new functional food formulations. Copyright © 2011 Society of Chemical Industry     

Effect of rice variety,rice flour concentration and enzyme levels on composite bread quality

A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg^?1. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their effects on the volume and quality of the rice-based bread were determined. The results showed that the enzymes, levels of replacement and the varieties of rice had significant effects on weight, specific volume and overall acceptability of the bread samples. However, the enzymes did not have significant effects on the volume, protein and fat contents or on the character and color of the crust in the sensory analysis. Comparisons were made of the nutritional and sensory qualities of the bread made entirely from wheat flour, and the sample which performed best, the bread with 50 g kg^?1 of flour from low amylose variety (183.3 g kg^?1) with barley malt, showed non-significant differences. The overall acceptability of the products showed that it is acceptable to substitute wheat flour with flours generated from rice up to the 150 g kg^?1 replacement level only.     

Aflatoxins and ochratoxin A in flour: a survey of the Serbian retail market

This report presents data on the occurrence of aflatoxins (AF) and ochratoxin A in different types of flour marketed in Serbia. A total of 114 samples of wheat, buckwheat, rye, oat, barley, rice, millet and corn flour were collected in the period 2012–2016 and analysed using high performance liquid chromatography with fluorescence detection. Among flours other than corn, AFB1 was quantified only in rice, while ochratoxin A (OTA) was found in 29% of the samples. In corn flours the percentage of positive samples varied greatly over the years: AFB1 7.1–80.0%, OTA 30.0–40.6%, with a co-occurrence of 7.1–34.4%. Overall 5.2% of flours other than corn and 10.7% of corn flours exceeded the maximum levels (MLs) for AFB1 and/or OTA. The highest recorded levels were 8.80 μg kg^?1 of AFB1 (corn) and 23.04 μg kg^?1 of OTA (rye). Overall mean contamination levels of corn flours were 0.53 μg kg^?1 of AFB1 and 0.46 μg kg^?1 of OTA.     

Effects of different crop starches on the cooking quality of Chinese dried noodles

To investigate the effects of seven starches made from different crop sources on noodle quality, Chinese dried noodles made from various reconstituted flours were prepared and analysed. Potato starch had better solubility and swelling power than the other starches, leading to higher water absorption, cooking loss and breakage ratio of the potato starch noodles. The correlation results unravelled that the cooking breakage ratio of noodles presented positive correlations with solubility, swelling power, peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) values of starches. Besides, the adhesiveness of noodles showed a positive correlation with conclusion temperature (T_c) and setback viscosity (SV) values of starches. Moreover, the peak temperature (T_p) value of starches was negatively correlated with cooking loss; the granule size of starches had a positive correlation with noodles water absorption; and the peak time (PkT) value of starches represented positive relationships with noodles chewiness, shearing force and breaking strength.     

Effect of superfine green tea powder on the thermodynamic,rheological and fresh noodle making properties of wheat flour

Superfine green tea powder (SGTP) was used to substitute 0 g, 1 g, 2 g, and 3 g of 100 g wheat flour (defined as 0SGTP, 1SGTP, 2SGTP and 3SGTP respectively) to make fresh noodles. The effects of SGTP on the viscosity, thermodynamic and rheological properties of wheat flour were evaluated, as well as the sheet colour, cooking quality, texture properties and sensory characteristics of green tea noodles. The results revealed that the stability, elastic modulus (G′) and viscous modulus (G″) of wheat dough all increased with the increase of green tea powder proportion. No significant differences were found in gelatinisation properties of the green tea-flour systems. Furthermore, adding SGTP could significantly (P < 0.05) retard the retrogradation of the gelatinised wheat flour gel. L¹ value of fresh noodles decreased as SGTP content increased while |a¹| value firstly increased and then decreased at 3 g/100 g. The 2SGTP noodle samples showed the least cooking loss. Sensory evaluation indicated that the control and the 2SGTP fresh noodles scored significantly (P < 0.05) higher in terms of colour. No significant difference was detected for the mouthfeel and overall acceptability among all samples.     

Study on the water state,mobility and textural property of Chinese noodles during boiling

The water mobility, state and textural properties of Chinese fresh noodles (CFNs) and Chinese dried noodles (CDNs) made from same wheat cultivar were measured during boiling using low-field nuclear magnetic resonance (LF-NMR), low-field nuclear magnetic Imaging (LF-NMI) and a textural analyser. ‘The oil immersion method’ was applied to gain the clear images from LF-NMI measurement. The distributions of the three water states (T₂₁, T₂₂ and T₂₃) in the noodles were distinguished. The results indicated that water mobility in noodles was closely related to the gelatinisation of noodle starch. Compared with CFNs, CDNs need a longer cooking time for water mobility and starch gelatinisation. The results of the cooked noodle profiles showed that the cooked CDNs (8 min) had an undesirable textural properties compared with the cooked CFNs (2 min). The longer cooking time of CDNs is responsible for its undesirable texture since the textural properties change during the longer cooking time.     

Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality

This study was carried out to examine the effect of quantity and quality of wheat gluten proteins on the quality attributes of instant fried noodles. Dough development time, dough stability, SDS sedimentation volume, gluten index and Resistance to extension/Extensibility (R/E) ratio were found to be positively correlated with glutenin content, whereas negatively associated with the quantity of gliadin sub-fractions. Medium strong flours were found most suitable for noodle preparation. The weaker flours from cultivars HW 2004 and C 306 having HMW-GS composition of Null, 2+12 and 20 alleles expressed at Glu-A1, B1 and D1, respectively could not withstand sheeting, resulted in rough surface and high breakage of noodles. The best noodle cultivars DBW 16 and WH 542 had 5+10 glutenin subunits at Glu-D1, however, differed in subunits expressed at Glu-A1 and Glu-B1 loci. Oil uptake and cooking time of noodles varied considerably from 15.4 to 22.7% and 2.0 to 4.0 min, respectively. Oil uptake in noodles was positively correlated with dough softening, however, all the parameters related to gluten quality and strength were negatively associated with the oil uptake. Cooking time of instant noodles was found to be highly associated with protein content (R² = 0.778) of flour, gluten quality and strength. Hardness or firmness of cooked noodles was found to be significantly linked with SDS sedimentation volume (R² = 0.725), gluten index (R² = 0.610), glutenin content (R² = 0.619), gliadin content (R² = ?0.567), R/E ratio (R² = 0.532) and gliadins/glutenins (R² = ?0.605) ratio.     

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg^?1 NCS or 20 g kg^?1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg^?1 starch had the finer and denser network structure. Therefore, 20 g kg^?1 AAES or 10 g kg^?1 NCS or 10 g kg^?1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.     

Occurrence of deoxynivalenol in wheat flour,instant noodle and biscuits commercialised in Brazil

A total of 134 samples, consisting of 58 wheat flour, 40 instant noodle and 36 biscuits, were analysed for the presence of deoxynivalenol (DON). The samples were obtained from retail markets of the city of São Paulo during the period 2010–2014. DON was determined by high performance liquid chromatography with ultraviolet detection and immunoaffinity sample clean-up. Method validation followed international guidelines. The LOD and LOQ were 60 and 200 µg kg^?1, respectively, considering the three different types of samples analysed. The lowest recovery found in this study was 91.8% with RSD 4.5% for instant noodles. DON was detected in 91.4%, 97.5% and 97.2% of samples wheat flour, instant noodles and biscuits, respectively, resulting in a total of 94.8% with levels ranging from LOD to 1720.0 µg kg^?1.     

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

Instant fried noodles are typically made from flour of medium protein content. In order to examine the potential application of microbial transglutaminase (MTGase), a low-protein soft wheat flour (Australian Soft) has been used. Trials were carried out to evaluate the effects of varying proportions of three ingredients (MTGase, sodium stearoyl lactylate (SSL) and water) on product texture and colour of instant noodles. The variables were studied using a central composite design. Textural characteristics were assessed using the TA-TX2, colour by the Minolta Chroma meter and the results analysed by response surface methodology. MTGase and SSL enhanced the textural properties of noodles prepared with the low-protein flour and electron microscopy confirmed the enhanced development of structure within the noodles. No significant observable difference was found in noodle colour between the various treatment combinations. MTGase and water had an impact on fat uptake with an inverse relationship between water incorporation and uptake.