Journal of Food Science and Technology

, Volume 53, Issue 5, pp 2414–2421 | Cite as

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

  • Zhi-li Pan
  • Zhi-lu Ai
  • Tao Wang
  • Yu- hong Wang
  • Xiu-ling ZhangEmail author
Original Article


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.


Frozen cooked noodles Energy saving GT Texture properties Hydrocolloids 



This work was financially supported by the National Science and Technology Support Program Project Funds (No. 2012BAD37B06).


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Copyright information

© Association of Food Scientists & Technologists (India) 2016

Authors and Affiliations

  • Zhi-li Pan
    • 1
    • 2
  • Zhi-lu Ai
    • 2
    • 3
  • Tao Wang
    • 2
  • Yu- hong Wang
    • 4
  • Xiu-ling Zhang
    • 1
    Email author
  1. 1.College of Food ScienceNortheast Agricultural UniversityHarbinChina
  2. 2.College of Food Science and TechnologyHenan Agricultural UniversityZhengzhouChina
  3. 3.Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared FoodHenan Agricultural UniversityZhengzhouChina
  4. 4.Henan Vocational College of AgricultureZhongmouChina

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