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RADIONUCLIDES IN NOODLES AND BREAD CONSUMED IN HONG KONG 总被引：1，自引：0，他引：1
ＲＡＤＩＯＮＵＣＬＩＤＥＳ ＩＮ ＮＯＯＤＬＥＳ ＡＮＤ ＢＲＥＡＤ ＣＯＮＳＵＭＥＤ ＩＮ ＨＯＮＧ ＫＯＮＧＫＮＹｕ（余君岳）ａｎｄＳＹＭａｏ（茅瑞恩）（ＤｅｐａｒｔｍｅｎｔｏｆＰｈｙｓｉｃｓａｎｄＭａｔｅｒｉａｌｓＳｃｉｅｎｃｅ，ＣｉｔｙＵｎｉ... 相似文献
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The purpose of this study is to determine the nutritional and sensory attributes of the yellow alkaline noodle (YAN) prepared from 30% matured green banana (Musa acuminata × balbisiana Colla cv. Awak) flour (BF) and with addition of 10% oat β-glucan. The substitution of wheat flour with BF resulted in significantly (p < 0.05) higher total dietary fibre (TDF), and especially insoluble dietary fibre (IDF), resistant starch (RS) and total starch contents. Thirty percent of BF significantly (p < 0.05) improved the antioxidant properties (AP) of noodles in terms of the total phenolic (TP) content and inhibition of peroxidation. Noodle incorporated with 30% BF and added oat β-glucan showed the lowest GI and carbohydrate digestibility rate, and higher concentrations of essential minerals (magnesium, calcium, potassium and phosphorus) and proximate components, with the exception of crude fat, when compared to the control. Sensory evaluation indicated that the quality of the 30% BF-substituted noodle was comparable to the control. 相似文献
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Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties. 相似文献
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Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles' properties were established using principal component analysis. Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. Noodles containing 50% taro flour, with remaining equal proportions of rice and pigeon pea flour, resulted in the highest scores for color, taste, firmness, and overall acceptability. 相似文献
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White salty and yellow alkaline noodles were prepared raw and also as cooked for varying periods between 2 and 14 min by boiling in distilled water and then tested in tension at room temperature on a universal testing machine to characterize their stress–strain and fracture behaviors. From these tests, it was deduced that a period of～7 min of cooking time for both types of noodles produced the greatest notch sensitivity. A sensory panel was constructed to evaluate the sensorily perceived optimal cooking time of these products. This perception correlated well with the notch sensitivity results obtained from the tensile tests. From a materials perspective, solids that are notch‐sensitive have firm mechanical links between their structural components. Raw, undercooked and overcooked noodles variably lack this. These results suggest that notch sensitivity may be important in sensory perception and help in constructing a physical definition of “cookedness” for these types of food. 相似文献
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为研究小麦籽粒质量性状与兰州拉面产品感官质量之间的关系,明确影响兰州拉面质量的主要籽粒性状,以黄淮冬麦区70个小麦品种为试验材料,测定小麦品种籽粒质量性状,实验室制作兰州拉面,拉面师傅评价拉面制作过程,感官评价小组评价产品感官特性。结果表明,容重、籽粒色泽b*值、吸水率与兰州拉面\"制作过程评价总分\"和产品\"感官评价总分\"均呈显著或极显著正相关,籽粒蛋白质含量、沉降指数、GMP含量、拉伸参数与\"制作过程评价总分\"呈显著或极显著负相关。籽粒蛋白质含量、湿面筋含量与\"感官评价总分\"呈极显著负相关。优质兰州拉面小麦品种或拉面专用粉应具有较高的容重、较高的籽粒色泽b*值,适中的籽粒蛋白质含量和湿面筋含量,以及中等强度的拉伸能量。 相似文献
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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). 相似文献
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Prisana Suwannaporn Kamonphan Wiwattanawanich Richard F. Tester 《Starch - St?rke》2014,66(5-6):475-483