Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history

Bellido, G.G.; Hatcher, D. W.

doi:10.1016/j.jfoodeng.2009.02.013

Cited by 19 publications

(31 citation statements)

References 31 publications

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“…This range was similar to the extension percentage of noodles brand Myojo (28.66%) or Pop Mi (22.5%). However, the research results of Bellido and Hatcher (2009) showed that the percent elongation of rehydrated wet wheat noodles was 107.35%.…”

Section: Texturementioning

confidence: 95%

“…Elongation show a maximum length of noodles before breaking. Elongation is one of the most important parameters of noodles (Bellido and Hatcher, 2009). High percentage of elongation showed the noodle are not easily broken.…”

Section: Texturementioning

confidence: 99%

“…The low elongation of corn noodles or other noodles allegedly due to the substantial rehydration during processing of dried noodles into a wet noodle (Bellido and Hatcher, 2009). The solids loss during cooking caused by dispersion of amylose in hot water can be occured.…”

Section: Texturementioning

confidence: 99%

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Characteristics of White Corn Noodle Substitued by Tempeh Flour

Aini¹,

Prihananto²,

Munarso³

2012

jtip

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Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences.Keywords: corn, noodle, soaking, tempeh, waxy ABSTRAK Jenis jagung (waxy dan non waxy) serta proses pengolahan tepung menghasilkan perbedaan sifat tepung jagung, dan apabila diaplikasikan pada pembuatan mi akan menghasilkan sifat mi yang berbeda. Substitusi tepung tempe pada pembuatan mi jagung meningkatkan kadar proteinnya, tetapi dapat mengubah sifat sensori mi. Penelitian bertujuan menentukan kombinasi perlakuan terbaik (antara jenis jagung, proses pengolahan tepung dan proporsi tepung jagung:tempe) yang dapat menghasilkan mi jagung terbaik (berdasar sifat fisik, kimia dan sensoris).Variabel yang diukur meliputi kadar air, kadar abu, protein terlarut, lemak, pemanjangan/elongasi, warna, aroma, rasa 8%, lemak 8,4% b, air 5,9% bk, abu 3,6%bk, karbohidrat 69,9% bk, elongasi 17,6%, warna kuning, aroma jagung/tempe yang agak terasa, dan kesukaan 2,6.

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Section: Texturementioning

confidence: 95%

Section: Texturementioning

confidence: 99%

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Characteristics of White Corn Noodle Substitued by Tempeh Flour

Aini¹,

Prihananto²,

Munarso³

2012

jtip

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“…According to Peleg (1979), there are difficulties in interpreting the relaxation results in the form of Equation (2). However, according to Bellido and Hatcher (2009), the main advantage of using Equation (2) is that it is open to interpretation in terms of rheological models. Therefore, these two mathematical models were chosen for use in the present study.…”

Section: Stress Relaxation Testmentioning

confidence: 99%

“…However, the use of other instrumental methods can provide important information about the rheological behavior of food. The stress relaxation test was employed by several authors for the evaluation of the viscoelastic properties of gels (Bellido and Hatcher, 2009;Nobile et al, 2007;Rodriguez-Sandoval et al, 2009, Tang et al, 1998.…”

Section: Introductionmentioning

confidence: 99%

Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves

Pereira

Souza

Carneiro

et al. 2013

Braz. J. Chem. Eng.

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-The aim of this study was to evaluate the physical and physicochemical properties of different brands of traditional (A, B and E), low calorie (C) and sugar-free (D) guava preserves. The results of these analysis indicated that there are differences in the physical and physicochemical properties of the different brands studied, and the partial and/or total exclusion of sugar from guava alters its physical and physicochemical properties, making the product redder; even added body and sweetening agents are incapable of conferring properties similar to those of conventional products. Regarding the relaxation test, the Maxwell model was the best for sample discrimination. The results also showed that the samples have a traditional standardization and that the sample labeled "low calorie" has a tendency to exhibit a composition similar to the conventional sample, which is evidence that brand (C) cannot be considered to be low calorie.

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