Effects of Autoclave and Microwave Treatments for Quality of Wet Noodles

Abstract

This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/ microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

How To Optimize The Fusilli Carrot Pasta's Good Nutritional Condition?

“…The best method for carrot fusilli drying process is 75 0 C for 3 hours. The opposite research [24] used drying method by pressurized heating and microwave; pressurized heating for 50 minutes treatment and microwave treatment for more than 1 minute is confirmed that it is not good. In addition, 30 minutes is in under pressure of heating and microwave in 1 minute was selected.…”