Quality characteristics of fresh noodles with low‐sodium salt and the underlying mechanisms

Abstract

Influence of low-sodium salt on water mobility, chemical interactions, and structural changes in noodles was investigated to explore the underlying mechanisms of noodle quality changes, and the results were in comparison with those of NaCl and KCl.Low-sodium salt increased the cooking loss, hardness, chewiness, maximum tensile strength, and tensile fracture distance of noodles. Low-sodium salt enhanced the interaction of water and non-aqueous components in noodles by reducing water mobility. Besides, chemical interaction test showed that low-sodium salt induced the oxidation of some free SH groups to form S S bonds, and strengthened the hydrophobic interaction and hydrogen bonds of gluten. Fluorescence spectra revealed that low-sodium salt changed the microenvironment of gluten molecules. Scanning electron microscopy (SEM) images showed that low-sodium salt noodles presented a more continuous and compact microstructure. Among the three kinds of salted noodles, some qualities of low-sodium salt noodles were equivalent to or slightly worse than those of NaCl noodles, but higher than those of KCl noodles. Hence, replacing part of NaCl with KCl in noodle products is an effective method to reduce sodium content.

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

“…When 12-18% PSAL is added, the microstructure of noodles becomes denser and smoother. This is attributed to the sodium and potassium ions in PSAL neutralizing the charged amino acids on the surface of gluten, thereby reducing electrostatic repulsion between gluten molecules and facilitating the formation of the gluten network [18]. This finding corroborates the results of Chong Lin et al, who also reported that alkaline conditions promote the formation of a more compact noodle network [41].…”

“…Following a slight modification of the method by Wang et al [18], the noodle recipe comprised 100 g of wheat flour and 40 g of aqueous solution (leachate solution + distilled water). Various amounts of leachate were added, corresponding to 12%, 15%, 18%, 21%, and 24% of the flour weight.…”

The Guidelines for use and promotion of low sodium salt in China

“…Research on replacing regular salts with low sodium salts in processed foods has been conducted in high‐sodium packaged foods such as bread, 38–42 sausages, 43,44 cheese, 45 noodles, 46 pizza, 47 and canned soups 48 . Studies have found that salt substitution can significantly reduce the sodium content in meat products, bread, pizza, cheese, and cured meats without compromising the quality and taste of the foods 49 .…”

“…36 Companies in other countries were implementing a range of measures to decrease the sodium content in processed foods, including recipe adjustments, process improvements, and the use of low sodium salts or seasonings. 37 Research on replacing regular salts with low sodium salts in processed foods has been conducted in high-sodium packaged foods such as bread, [38][39][40][41][42] sausages, 43,44 cheese, 45 noodles, 46 pizza, 47 and canned soups. 48 Studies have found that salt substitution can significantly reduce the sodium content in meat products, bread, pizza, cheese, and cured meats without compromising the quality and taste of the foods.…”