The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles

Choy, A; May, Bee K.; Small, Darryl M.

doi:10.1016/j.foodhyd.2011.02.001

Cited by 45 publications

(38 citation statements)

References 24 publications

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“…temperature difference between the product and frying medium (Fan & Arce, 1986) and the method of frying. Significant role in the fat absorption in addition to the dough network plays the content and the quality of the flour protein (Choy et al, 2012) and the amount of water absorbed during steaming (Pinthus, Weinberg, & Saguy, 1993). During frying process water migrate from the core of the food to the crust and occupies a place of that which previously had evaporated from the surface layer (Mellema, 2003).…”

Section: Fat Uptake Of Instant Fried Noodlesmentioning

confidence: 99%

“…Instant noodles made from highprotein wheat flour (Triticum durum), on the other hand, absorb less oil due to more continuous dough structure with less number of voids and hollows (Choy et al, 2012;Jurga, 2001;Mellema, 2003).…”

Section: Fat Uptake Of Instant Fried Noodlesmentioning

confidence: 99%

“…In recent years, various studies on the addition of different compounds to noodles have been performed to improve quality of instant noodles. There are studies focused on the incorporation of ingredients, such as rice, corn and wheat starches (Huang & Lai, 2010), potato starches (Choy, May, & Small, 2012;Yu & Ngadi, 2004) or oat bran rich in b-glucan, a soluble fibre (Reungmaneepaitoon, Sikkhamondhol, & Tiangpook, 2006) in noodles.…”

Section: Introductionmentioning

confidence: 99%

“…These properties exhibit a group of water soluble cellulose-derived hydrocolloids such as methyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) (Priya et al, 1996;Singthong & Thongkaew, 2009). Hydrocolloids as functional ingredients may change the rheological, textural properties of instant noodles and lead to an influence on the final quality of the end products (Choy et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…In summary, although there have been various studies on the incorporation into the formulation hydrocolloids such as sodium carboxymethyl cellulose (CMC), acetylated potato starch (APS) (Choy et al, 2012) or different cereal starches (Huang & Lai, 2010), there have been limited number of studies considering addition of MCG and HPMC. In particular, the application of microcrystalline cellulose (MCG) and hydroxypropyl methylcellulose (HPMC) and its effect on the reduction of fat uptake of instant fried noodles have not been established.…”

Section: Introductionmentioning

confidence: 99%

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A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles

Rękas

Marciniak-Łukasiak

2015

LWT - Food Science and Technology

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Section: Fat Uptake Of Instant Fried Noodlesmentioning

confidence: 99%

Section: Fat Uptake Of Instant Fried Noodlesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles

Rękas

Marciniak-Łukasiak

2015

LWT - Food Science and Technology

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Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Niu

Hou²

2018

Cereal Chem

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Background and objectives: The popularity of Asian noodles is increasing around the world, and the introduction of noodle products made from whole grain flour is considered as an effective way to modify customer's dietary pattern and promote high-fiber food consumption. This review summarizes the processing technologies, quality improvement techniques, and nutritional and health benefits of whole wheat noodles (WWN). Findings: Fresh raw noodles, dried noodles, and instant noodles are the major types of WWN. They contain various formulations and processing procedures. The quality attributes of flour qualities, color, shelf life, cooking performance, textural attributes, and sensory properties are particularly emphasized for WWN quality improvements. The improving techniques include wheat selection, flour/ bran particle size control, functional ingredient use, and some emerging technologies. WWN possess a superior nutritive value than refined noodle products. Conclusions: Whole wheat noodles have great potential for delivering a stable food with high nutritional values and desirable eating qualities. It is important for the manufactures to select the proper processing technologies and improvement techniques for various WWN. Significance and novelty: The review highlights the differences in the processing technology of WWN and demonstrates the quality improvement techniques and nutritional and health benefits. It contributes to the expansion of knowledge on WWN and provides valuable guidance for the further improvement of WWN. K E Y W O R D Sevaluation method, improvement technique, nutritional benefit, processing technology, quality expectation, whole wheat noodle

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Effect of cross‐linked waxy maize starch on the quality of non‐fried instant noodles

et al. 2015

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In this study, the effects of cross-linked waxy maize starch (CLWMS) on non-fried instant noodles were studied. Noodles were prepared from reconstituted flours by substituting wheat flour at 10, 20 and 30% with CLWMS. The pasting properties, rheology, cooking qualities, texture, colour and microstructure were evaluated. The results for pasting tests of formulated flour showed that peak viscosity, trough, breakdown, final viscosity, setback increased dramatically, whereas pasting temperature declined. The presence of CLWMS raised the G 0 and G 00 remarkably and contributed to rapid rehydration, as well as higher cooking loss and water absorption. Noodles with CLWMS exhibited a softer texture with brighter, yellower appearance. Incorporation of CLWMS produced more hollow and porous structure with numerous and small voids, which may partly explain their distinct behaviours. The findings in this work provided evidence that CLWMS could be used as a partial substitute for wheat flour in non-fried instant noodles production.

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The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles

Cited by 45 publications

References 24 publications

A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles

A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Effect of cross‐linked waxy maize starch on the quality of non‐fried instant noodles

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