Effects of Superheated Steam Processing on the Textural and Physical Properties of Asian Noodles

Abstract

Asian noodles were simultaneously cooked and dried in superheated steam at temperatures from 110 to 150 C and steam velocities of 0.5, 1.0, and 1.5 m/s. Textural and key physical properties of color, breaking stress, and starch gelatinization were measured to ascertain the effects of the superheated steam processing. Textural properties of adhesiveness, springiness, cohesiveness, chewiness, resilience, and hardness determined from a TPA were found to be generally unaffected by steam velocity. All properties but springiness increased with an increase in processing time. Increasing temperature decreased adhesiveness, springiness, cohesiveness, and resilience but increased hardness and chewiness to a small degree. Processing time greatly affected noodle color, resulting in browning at greater processing times. Results show that velocity was not a significant factor (p > 0.05) on the breaking strength of noodles. Temperature was only significant (p < 0.05) at 110 and 120 C and breaking stress decreased with increasing temperature. There were small decreases in breaking stress with processing time. Combined gelatinization of both amylopectin and amylose was an average of 80.5% for all superheated steam processed samples.

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

“…It is assumed that on continuous heat processing lead to loss of water (90-92%) from the noodles, and as water content is responsible for softness of product, increase of steaming and drying time obviously results in harder product. These results are supported by study of Pronyk et al (2008) who reported that with the increase in processing time firmness or hardness of noodles increases. Sofos et al (1995) studied cohesion and hardness of extrusion-cooked mechanically and hand deboned poultry meat with soy protein isolate and kappa-carrageenan and concluded that with the increase of meat level hardness of extruded product increases.…”

“…The ΔE value was increased in chicken noodles with the increase in meat level because of myoglobin content in meat which resulted in increase of avalue (redness) thereby ΔE value. Pronyk et al (2008) reported that with the increase in steaming time all the colour coordinates (L, a-and b-values) decreased significantly. Similar results observed by Wang et al (2013) in thermally treated fish and starch gel where all color coordinates decreases due to starch gelatinization in the starch and mixed gel chips.…”

“…Steaming time and drying time was selected due to reason that gelatinization of starch and drying of product was required. Pronyk et al (2008) already explored importance of steaming time in noodle preparation. Noodle is starch based products, therefore steaming and drying played important role in gelatinization of product.…”

“…Multiple regression analyses indicated that all independent variables along with their interactions significantly affecting overall acceptability. Textural properties were more favourable for steam cooked noodles, steaming increases hardness of raw noodles so ability to absorb water increases after cooking while adhesiveness or stickiness decreases, hence both the conditions makes noodles more palatable (Pronyk et al 2008). Interaction between meat level×steaming time and meat level×drying time had negative effect on overall acceptability; it may be due to excessive denaturation of soluble meat protein during heat processing which ultimately leads to slight loss of flavour (Fig.…”

Optimum Processing Conditions of Instant Asian Noodles in Superheated Steam

“…The wheat was milled at the Canadian International Grains Institute (CIGI) in Winnipeg, Manitoba, Canada following standard procedures for the production of straight-grade (75.2% extraction) noodle flour. [14] The flour had a protein content of 13.3% (14.1% moisture content, wet basis) and was used in the preparation of raw alkaline noodles.…”