Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin

Abstract

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at −20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality.

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

“…The denser gluten network of pasta with GP is probably due to the intake of protein, cellulose and polysaccharides, which can act as fillers in the gluten matrix, while the polyphenols present in GP may interact with gluten proteins to support the formation of a gluten matrix, similar observations being made by Chen et al [ 33 ] for pasta enriched with 1% grape seeds. Huang et al [ 60 ] also reported a dense structure of wheat noodles formed of starch granules embedded in a developed fiber matrix. Pasta surface roughness was higher when GP was added.…”

Assessment of the Effects of Salt and Salicornia herbacea L. on Physiochemical, Nutritional, and Quality Parameters for Extending the Shelf-Life of Semi-Dried Mullets (Chelon haematocheilus)

“…The chromaticity of the lateral-side white muscular parts of the FM and SSDM samples were measured with a color meter (ZE2000, Nippon Denshoku Co., Tokyo, Japan) using the CIE L*a*b* system [ 23 ]. During this process, lightness (L*) values for black (L* = 0) and white (L* = 100) were determined; positive a* values represented the redness, and a negative a* value represented the greenness; positive b* values represented the yellow, and a negative b* value represented the blue.…”

Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles

“…The maximum slope and the decrease in force on breaking was verified from the force (g)–displacement (mm) curve. The determination of tensile strength of the cooked noodle sample was carried out with modification [ 18 ].…”