Effect of steaming on the quality characteristics of frozen cooked noodles
In this study, the effect of steaming on the quality of frozen cooked noodles was investigated, as well as the microstructure, protein extractability and starch properties of steamed noodles. Furthermore, white salted, yellow alkaline and control noodles (without salt or alkaline) were measured as a...
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| Published in | Food science & technology Vol. 62; no. 2; pp. 1134 - 1140 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.07.2015
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0023-6438 1096-1127 |
| DOI | 10.1016/j.lwt.2015.02.008 |
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| Abstract | In this study, the effect of steaming on the quality of frozen cooked noodles was investigated, as well as the microstructure, protein extractability and starch properties of steamed noodles. Furthermore, white salted, yellow alkaline and control noodles (without salt or alkaline) were measured as affected by different steaming times. The results indicated that the cooking and texture properties of frozen cooked noodles were significantly (P < 0.05) improved by steaming pretreatment, except that yellow alkaline noodles showed larger cooking loss. In addition, steamed noodles except yellow alkaline noodles had compact and smooth surfaces compared with fresh noodles. With the increase of steaming time, the SDS extractable protein and RVA viscosity properties of starch decreased. Gelatinization enthalpy of starch in steamed noodles decreased dramatically upon steaming. The present study indicated that protein polymerization and starch gelatinization when subject to limiting water conditions during steaming accounted for improved noodle quality.
•Effect of steaming on the quality of frozen cooked noodles was investigated.•Combined influences of heat and formulation on quality of noodles were considered.•Quality of frozen cooked noodles was improved except that of yellow alkaline noodles.•A more compact surface was observed in steamed noodles except yellow alkaline noodles.•The transformations of protein and starch occurred at limiting water conditions. |
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| AbstractList | In this study, the effect of steaming on the quality of frozen cooked noodles was investigated, as well as the microstructure, protein extractability and starch properties of steamed noodles. Furthermore, white salted, yellow alkaline and control noodles (without salt or alkaline) were measured as affected by different steaming times. The results indicated that the cooking and texture properties of frozen cooked noodles were significantly (P < 0.05) improved by steaming pretreatment, except that yellow alkaline noodles showed larger cooking loss. In addition, steamed noodles except yellow alkaline noodles had compact and smooth surfaces compared with fresh noodles. With the increase of steaming time, the SDS extractable protein and RVA viscosity properties of starch decreased. Gelatinization enthalpy of starch in steamed noodles decreased dramatically upon steaming. The present study indicated that protein polymerization and starch gelatinization when subject to limiting water conditions during steaming accounted for improved noodle quality.
•Effect of steaming on the quality of frozen cooked noodles was investigated.•Combined influences of heat and formulation on quality of noodles were considered.•Quality of frozen cooked noodles was improved except that of yellow alkaline noodles.•A more compact surface was observed in steamed noodles except yellow alkaline noodles.•The transformations of protein and starch occurred at limiting water conditions. In this study, the effect of steaming on the quality of frozen cooked noodles was investigated, as well as the microstructure, protein extractability and starch properties of steamed noodles. Furthermore, white salted, yellow alkaline and control noodles (without salt or alkaline) were measured as affected by different steaming times. The results indicated that the cooking and texture properties of frozen cooked noodles were significantly (P < 0.05) improved by steaming pretreatment, except that yellow alkaline noodles showed larger cooking loss. In addition, steamed noodles except yellow alkaline noodles had compact and smooth surfaces compared with fresh noodles. With the increase of steaming time, the SDS extractable protein and RVA viscosity properties of starch decreased. Gelatinization enthalpy of starch in steamed noodles decreased dramatically upon steaming. The present study indicated that protein polymerization and starch gelatinization when subject to limiting water conditions during steaming accounted for improved noodle quality. |
| Author | Guo, Xiao-Na Luo, Li-Jun Zhu, Ke-Xue |
| Author_xml | – sequence: 1 givenname: Li-Jun surname: Luo fullname: Luo, Li-Jun – sequence: 2 givenname: Xiao-Na surname: Guo fullname: Guo, Xiao-Na – sequence: 3 givenname: Ke-Xue surname: Zhu fullname: Zhu, Ke-Xue email: kxzhu@jiangnan.edu.cn |
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| Keywords | Frozen cooked noodle Microstructure Gelatinization Steaming Protein extractability |
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| SubjectTerms | cooking cooking quality enthalpy Frozen cooked noodle Gelatinization Microstructure noodles polymerization Protein extractability starch Steaming texture viscosity |
| Title | Effect of steaming on the quality characteristics of frozen cooked noodles |
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