Abstract
Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.
References
Asenstorfer RE, Wang Y, Mares DJ (2006) Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. J. Cereal Sci 43:108–119
Desai AD, Kulkarni SS, Sahoo AK, Ranveer RC, Dandge PB (2010) Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake. Adv J Food Sci Technol 2(1):67–71
Fua BX (2008) Asian noodles: history, classification, raw materials, and processing. Food Res Int (cereal Foods) 41(9):888–902
Hou G (2001) Oriental noodles. Adv Food Nutr Res 43:141–193
Hung-Chia CJ, Hua-Han C, Hung-Hsi H (2011) Textural changes in fresh egg noodles formulated with seaweed powder and full or partial replacement of cuttlefish paste. J Texture Stud 42:61–71
Ilo S, Schoenlechner R, Berghofer E (2000) Role of lipids in the extrusion cooking processes. Grasasy Aceites 51(1–2):97–110
Ito M, Ohta K, Nishio Z, Tabiki T, Hashimoto N, Funatsuki W, Miura H, Yamauchi H (2007) Quality evaluation of yellow alkaline noodles made from the kitanokaori wheat cultivar. Food Sci Technol Res 13(3):253–260
Kovacs MIP, Fu BX, Woods SM, Khan K (2004) Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture. J Cereal Sci 39(1):9–19
Ong YL, Ross AS, Engle DA (2010) Glutenin macropolymer in salted and alkaline noodle doughs. Cereal Chem 87(l):79–85
Ranganna S (2000) Hand book of analysis and quality control for fruit and vegetable products, 2nd edn. Tata Mc Graw Hill Publ. Co. Ltd., New Delhi
Ritthiruangdej P, Parnbankled S, Donchedee S, Wongsagonsup R (2011) Physical, chemical, Textural and Sensory Properties of Dried Wheat Noodles Supplemented with Unripe Banana Flour Kasetsart. J (Nat Sci) 45:500–509
Yalcin S, Basman A (2008) Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum. J Food Qual 31:465–479
Zhao LF, Seib PA (2005) Alkaline-carbonate noodles from hard winter wheat flours varying in protein, swelling power, and polyphenol oxidase activity. Cereal Chem 82:504–516
Zweifel C, Handschin S, Escher F, Conde-Petit B (2003) Influence of high temperature drying on structural and textural properties of durum wheat pasta. Cereal Chem 80:159–167
Acknowledgments
The authors are thankful to Ministry of Food Processing Industry (MoFPI) New Delhi, India for the financial support to this work. The authors are also thankful to Department of Physics, Shivaji University Kolhapur for providing the facility of Scanning Electron Microscope.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Gatade, A.A., Sahoo, A.K. Effect of additives and steaming on quality of air dried noodles. J Food Sci Technol 52, 8395–8402 (2015). https://doi.org/10.1007/s13197-015-2013-y
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-2013-y