Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

Zhou, Yun; Cao, Hui; Hou, Man; Nirasawa, Satoru; Tatsumi, Eizo; Foster, Tim; Cheng, Yongqiang

doi:10.1016/j.foodres.2013.02.002

Cited by 132 publications

(114 citation statements)

References 28 publications

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“…Fresh noodle strips made of commercial flour showed lower hardness, springiness, chewiness and resilience (3.72, 0.60, 1.19, and 0.65 kg, respectively) than samples 2-8 (Table 2). Significant differences were observed for the above four indices which decreased with the addition of gluten treated with increasing concentrations of Na 2 SO 3 (P < 0.05), which was consistent with the conclusions of Zhou (2013) and Lee (2016). Moreover, cohesiveness exhibited…”

Section: Changes Of Sh and Ss Bonds In Wgpsupporting

confidence: 84%

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li¹,

Lu²,

Liu³

et al. 2018

Czech J. Food Sci.

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Li C., Lu Q., Liu Z., Yan H. (2018): Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality. Czech J. Food Sci., 36: 246-254.The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min to 9.19 min for dried samples; water absorption and cooking loss increased from 159% to 203% and from 5.26% to 9.06%, respectively. A decreasing trend and marked differences were observed for hardness, springiness, chewiness as well as resilience of fresh and cooked noodles, but the cohesiveness of fresh noodles exhibited no significant changes (P < 0.05).

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Section: Changes Of Sh and Ss Bonds In Wgpsupporting

confidence: 84%

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li¹,

Lu²,

Liu³

et al. 2018

Czech J. Food Sci.

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show abstract

“…The level of stickiness noodles has a good perception of the panelists also reported by Zhou et al (2013), where the increased levels of konjac glucomannan on noodles, it will enhance the perception of sensory panelists against the grain and cause noodles becomes too sticky (Zhou et al, 2013).…”

Section: Adhesivenessmentioning

confidence: 92%

“…Omeire et al (2015), reported that the average panelist hedonic judgment of taste parameters is particularly preferred to a higher value range of 6.25 -8.30. Zhou et al (2013), explains that the level of panelist preference for aroma and taste parameters of conjunctive noodles is not influenced by raw materials alone, however, the interaction of the two factors in the preparation method and raw materials significantly affects the color parameters, the taste of the mouth, and the overall preference.…”

Section: Flavorsmentioning

confidence: 99%

Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour

Anggraeni

Saputra

2018

Food Res.

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Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia, Malaysia, Africa (Madagascar), South America and also central America. Indonesia itself is the largest banana producing country in Asia because 50% of the production of banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh fruit) because it tastes good. In addition, bananas can be processed into banana chips and banana butter, but still, a few who processed it into another durable product. Banana flour has been processed into various types of food, including made into bread, baby food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe bananas into dried noodle food products and evaluate their chemical, physical and sensory contents. This research was divided into 4 stages, namely the production of banana flour, the characterization of banana flour, the manufacture of dry noodle substitution of banana flour and the characterization and sensory analysis of banana flour substitution noodles. The results showed that unripe banana flour contains 12.91% moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%, 81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe banana flour was then applied as a substance of flour substitution in the manufacture of noodles. The results showed that noodles that had the same acceptance as control were noodles containing 10% and 30% unripe banana flour.

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“…The water uptake percentage of the dried konjac noodles was determined according to Zhou et al [14] with some modifications. Dried konjac noodles (10 ± 0.5 g) were placed in a beaker containing 400 mL of ambient temperature water, hot water (98 • C), or boiling water for 3, 6, 9, or 12 min.…”

Section: Rehydration Propertiesmentioning

confidence: 99%

“…The TPA parameters were evaluated both on fresh and rehydrated konjac noodles. According to Jimenez-Colmenero et al [9], Zhou et al [14], and Kaur et al [15] with some modifications, each strand of konjac noodles had a cross-sectional area of approximately 2 mm and length of 40 mm. A set of four strands was placed parallel on the flat metal plate.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

et al. 2016

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Konjac glucomannan flour, which mainly consists of glucomannan, is an indigestible dietary fiber. Therefore, it has been broadly used as low-calorie food ingredient in various kinds of foods, beverages, and pharmaceutical products. In this study, the production of dried konjac noodles was evaluated by studying the effects of alkalinity using limewater versus calcium hydroxide and the gelling agent sodium alginate on textural properties of konjac noodles. Drying and rehydration conditions were studied to evaluate the optimum conditions for producing dried konjac noodles. By considering the springiness and cohesiveness of the konjac noodles, the results indicated that using 3% konjac glucomannan flour with limewater and an incubation time of 30 min were the most suitable conditions. In addition, hot air drying at 80 • C for 55 min and soaking in hot water for 9 min were the optimum drying and rehydration conditions.

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Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

Cited by 132 publications

References 28 publications

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

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