Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations

Abstract

The physicochemical, volatile, amino acid, and sensory profiles of salted duck egg white (SDEW) incorporated in instant noodles were studied. There were nine instant noodle samples tested in the present work namely C1: wheat flour; WF; C2: WF ± non-salted duck egg white; T1: WF ± SDEW - 0 d; T2: WF ± SDEW - 5 d; T3: WF ± SDEW - 10 d; T4: WF ± SDEW - 15 d; T5: WF ± SDEW - 20 d; T6: WF ± SDEW - 25 d; and T7: WF ± SDEW - 30 d. The colour coordinates of lightness and yellowness continuously decreased from C2 to T7 (p < 0.05). The pH of C1 was the lowest. The cooking yield and optimum cooking time were highest for T7 (p < 0.05). Similarly, the hardness, firmness, chewiness, tensile strength, and elasticity were higher for SDEW-added noodles (p < 0.05). Conversely, the stickiness decreased but remained high in SDEW-added noodles. The free sulfhydryl (SH) and disulphide (SS) groups were higher in duck egg white (DEW) than in SDEW-added noodles. DEW- and SDEW-added noodles showed a wide range of flavour compounds (p < 0.05). Furthermore, there were 19 amino acids detected in the noodles, and SDEW-added noodles showed more and wider variety of amino acids (p < 0.05). Sensory characteristics such as colour, roughness, stickiness, firmness, flavour, and overall liking were slightly higher for T5 than the other treatments.

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

“…A decreased level of the a* values was found in the SDEW instant noodles, particularly the ones that were fried using oleogels. This could be due to the lower occurrence of non-enzymatic browning reaction (Maillard reaction) during frying, as the noodles could be interfered or masked by the oleogels from the interaction between carbohydrate (source of carbonyl group) and proteins (source of the amino group) at a higher temperature [ 7 ]. In contrast, this phenomenon was not found in the samples that were fried using PO.…”

“…The optimum cooking time for instant noodles in different frying mediums is given in Figure 2 C. Overall, the optimum cooking time was found to be lower in all the samples due to the addition of SDEW. It has been reported that incorporating SDEW in instant noodles reduces the optimum cooking time and increases the cooking yield [ 7 ]. In addition, the lower gelatinization temperature could also decrease the optimum cooking time of the product [ 23 ].…”

“…A higher level of carnauba wax (10 g/100 g) and utilization of the ultrasonication process in the oleogel preparation (OGU) effectively influenced the noodle’s textural profile compared with the control (PO). Traditionally, the textural profile of SDEW instant noodles is mainly impacted by the influence of various ingredients used in the noodle compositions [ 7 ]. Sozer and Kaya [ 25 ] reported that noodles’ textural profile is one of the common indicators for estimating their degree of cooking.…”

“…Park et al [ 45 ] reported that TBARS has a high potential to react with a wide range of substances, particularly proteins. Thus, SDEW instant noodles are rich in proteins [ 7 ], and that might adversely affect the stability of the frying mediums after usage. Similarly, the peroxide value in the PO, OG, and OGU samples were significantly increased with augmenting storage time ( p < 0.05).…”

“…However, due to their extreme saltiness (>4%), the egg whites are usually discarded due to lower or no economic value. Most recently, Lekjing and Venkatachalam [ 7 ] developed an innovative instant noodle product that utilized salted duck egg white (SDEW) as a unique ingredient, which effectively replaced the water and salt in the noodle composition and also increased the net protein content in the instant noodles.…”