Influence of amylose content on cooking time and textural properties of white salted noodles

Heo, Hwa‐Young; Baik, Byung‐Kee; Kang, Chon-Sik; Choo, Byung-Kil; Park, Chul Soo

doi:10.1007/s10068-012-0046-9

Cited by 28 publications

(16 citation statements)

References 18 publications

(28 reference statements)

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“…The changes in noodle texture are in agreement with previous correlation analyses between amylose content and noodle eating qualities, including hardness, cohesiveness, and springiness (Heo, Baik, Kang, Choo, & Park, 2012;Kaur et al, 2016). Starch functionality in the food environment can be predicted using starch characterization techniques; Li, Dhital, Slade, et al (2019) showed that starch swelling and interactions between swollen granules of HAW were greatly reduced at amylose levels higher than 50%, consistent with the observation of cooked HAW noodle under CSLM (Fig.…”

Section: Protein-starch Matrix Affects Haw Noodle Propertiessupporting

confidence: 89%

Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle

Fox

et al. 2021

Food Chemistry

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Wheat flour, consisting of a complex matrix of starch and protein, is used as a representative model of whole food here to investigate the binary interaction in relation to amylose level and hydrothermal treatment in noodles as a food exemplar. Noodle made of high-amylose wheat (HAW) flour showed an eight-fold higher resistant starch content, compared to the wild type. Protein removal under simulated intestinal digestion conditions resulted in higher starch digestion rate coefficients in raw and cooked flours. In cooked flours, the substrate becomes similarly accessible to digestive enzymes regardless of protein removal. The results indicate that the increased protein content in native HAW flour and thermal stability of starch in HAW noodles lead to higher food integrity and consequently enhance the resistance against α-amylase digestion. Overall, the study suggests that a diversity of starch-protein interactions in wheat-based food products underlies the nutritional value of natural whole foods.

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Section: Protein-starch Matrix Affects Haw Noodle Propertiessupporting

confidence: 89%

Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle

Fox

et al. 2021

Food Chemistry

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“…Cooking time (CT) was determined according to the method of Heo et al (2012) with some modifications. Noodles (20 g, 200 mm long) were put into boiling water (200 ml, 98~100°C), and then took out a noodle every 20s.…”

Section: Cooking Time (Ct)mentioning

confidence: 99%

Effect of hydrocolloids on the energy consumption and quality of frozen noodles

Zhili

Wang

et al. 2016

J Food Sci Technol

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Effects of hydrocolloids such as Sodium polyacrylate, xanthan gum and sodium alginate on the energy consumption and quality of frozen cooked noodles were investigated. Results showed that gelatinization temperature (GT) shortened significantly and texture properties (hardness, firmness, break strength) of frozen cooked noodle were significantly improved by adding different hydrocolloid additives (P < 0.05). Nevertheless, there were no significant differences of glass-transition temperature between hydrocolloid fortified and non fortified frozen cooked noodles. Moreover, the hydrocolloids improved quality of cooked noodle and increased energy consumption, however, xanthan gum showed the best results. The optimized constituents were: sodium polyacrylate 0.13 %, xanthan gum 0.86 %, sodium alginate 0.18 % with predicted sensory scores of 90.30. The study showed that hydrocolloids could be used as modifying agents in frozen cooked noodle process.

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“…A texture analyzer is a widely used instrument for objectively evaluating the noodles' edible quality (Li, Dhital, & Wei, 2017). It can evaluate the hardness, elasticity, adhesion, and tensile strength of cooked noodles with good reproducibility (Heo, Baik, Kang, Choo, & Park, 2012). Chen et al (2002) evaluated the adhesion, extensibility, and chewiness of wheat flour noodles mixed with potato starch by using a texture analyzer, and they established the correlation between the starch noodle quality and gel properties of original starches.…”

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confidence: 99%

Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis

Obadi

et al. 2019

Journal of Texture Studies

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Objective evaluation methods for the elasticity, smoothness, and softness of cooked udon noodles were established on the basis of texture analysis. Noodles with different diameters and amylose contents were prepared to verify the reliability of the proposed evaluation methods. Results revealed that the elasticity of udon noodles could be examined by using the method that involved rinsing cooked noodles with 10 C cold water for 30 s and stretching a single strand of cooked noodle at 3 mm/s with an A/KIE probe until broken. The stiffness of the sample at 3.5 mm could be determined to indicate the elasticity caused by the size of dried udon noodles. The softness and smoothness of cooked udon noodles could be examined when cooled and drained for 30 s by using an heavy duty platform/pasta firmness/stickiness rig probe.The elasticity of cooked udon noodles increased as their diameter increased, and their smoothness and softness significantly increased as the amylose content decreased (p < .05). Texture analysis could be used to quickly and accurately indicate the elasticity, softness, and smoothness of cooked udon noodles. The texture characteristics of udon noodles were related to their formulation, processing, and size. Establishing an adaptability evaluation method for the quality of udon noodles is a prerequisite for optimizing processing technologies and developing new products.Thus far, limited research has focused on objective methods for evaluating the texture of cooked udon noodles. This work developed valuable instrumental methods for examining the elasticity, softness, and smoothness of cooked udon noodles and provided noodle manufacturers a tool for selecting udon noodle formulations and processing technology based on texture analysis. K E Y W O R D Sdried udon noodles, elasticity, evaluation method, smoothness, softness, texture

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Influence of amylose content on cooking time and textural properties of white salted noodles

Cited by 28 publications

References 18 publications

Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle

Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle

Effect of hydrocolloids on the energy consumption and quality of frozen noodles

Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis

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