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Journal articles on the topic 'Asian noodles'

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Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Shrestha, Pratiksha, Krishna Prasad Rai, and Anil Kumar Anal. "Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 1–10. http://dx.doi.org/10.3126/jfstn.v9i0.16197.

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The review focuses on how the protein, fats, carbohydrates and water interact and form the complexes during different stages of processing of instant noodles. Moisture is needed for dough formation and chemical interactions therein. Appropriate moisture content is required for proper gelatinization of noodle strand during steaming and eventually moisture is evaporatedoff by drying and frying to increase its shelf life. Frying oil may undergo degradation process invited by high frying time and temperature, high moisture in oil and polyvalent metals. Various intermediate products like dimers and polymers accelerate the oil degradation finally changing the physiochemical properties of oil rendering it unacceptable for processing. Gliadinand glutenin gives noodle its viscoelastic character. The polymeric glutenin network develops throughout the process of mixing, resting and subsequent stages of sheeting. Protein content and amylose content in noodle are inversely proportional to the oil uptake ratio. Another possibility is the non-enzymatic browning reaction during frying of instant noodles.

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2

Diep, Sally, Daiva Daugelaite, Anatoliy Strybulevych, Martin Scanlon, John Page, and Dave Hatcher. "Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties." Canadian Journal of Plant Science 94, no. 3 (March 2014): 525–34. http://dx.doi.org/10.4141/cjps2013-043.

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Diep, S., Daugelaite, D., Strybulevych, A., Scanlon, M., Page, J. and Hatcher, D. 2014. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Can. J. Plant Sci. 94: 525–534. Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were ∼2% higher in protein content than the CPSR varieties, with varieties within each class exhibiting a wide range in dough strength as determined by Farinograph dough development time and stability. The ultrasonic velocity and attenuation of the raw noodles were measured at 40 kHz in disk-shaped samples, enabling the longitudinal storage modulus, loss modulus and tan Δ to be determined. Significant differences (P=0.05) between classes and within a class were found to exist for all ultrasonic parameters. In general, the CPSR varieties generated the highest storage moduli values, the lowest loss moduli, and the lowest tan Δ values, indicating this class/varieties exhibited a more elastic (firmer) raw noodle than the CWRS varieties even at a 2% lower protein content. A significant correlation, r=0.72,0.70, P=0.03, was also found between raw noodle velocity and M”, respectively, with cooked noodle bite as determined by maximum cutting stress.

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3

Mares, Daryl, and Kolumbina Mrva. "Genetic variation for quality traits in synthetic wheat germplasm." Australian Journal of Agricultural Research 59, no. 5 (2008): 406. http://dx.doi.org/10.1071/ar07224.

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Synthetic hexaploid wheats offer breeders ready access to potentially novel genetic variation associated with the D genome of Aegilops tauschii. In order to assess the application of this germplasm to wheat quality improvement, collections of primary and derived synthetic hexaploid wheat lines were surveyed for traits that determine colour and colour stability in Asian noodles and the frequency of a genetic defect know as late maturity α-amylase (LMA). The range of variation was then compared with bread wheat and durum wheat cultivar collections. Primary synthetics contained substantial genetic variation for quality traits associated with colour and colour stability of Asian noodles including near-zero extremes for polyphenol oxidase and lipoxygenase. These extremes represent a significant advantage compared with current bread wheat cultivars and are similar to the best durum wheats. While alternative strategies for reducing polyphenol oxidase and lipoxygenase are available, the synthetics nevertheless provide a useful resource for wheat breeders attempting to develop improved wheat cultivars for the Asian noodle market. Unfortunately, however, most primary synthetics were prone to late maturity α-amylase and mature grain contained unacceptably high levels of α-amylase. Elimination of this genetic defect, or selection within breeding populations for low or non-LMA, is both time consuming and labour intensive and presents a significant obstacle to exploitation of variation for other traits. As proof of concept, near-zero polyphenol oxidase (PPO) lines, free from LMA, were recovered from backcross populations involving a high LMA primary synthetic.

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4

Fu, Bin Xiao. "Asian noodles: History, classification, raw materials, and processing." Food Research International 41, no. 9 (November 2008): 888–902. http://dx.doi.org/10.1016/j.foodres.2007.11.007.

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5

Kraithong, Supaluck, and Saroat Rawdkuen. "Quality attributes and cooking properties of commercial Thai rice noodles." PeerJ 9 (April 6, 2021): e11113. http://dx.doi.org/10.7717/peerj.11113.

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One of the most popular and abundant traditional foods in Asian countries is dried rice noodles. In fact, the demand for this product has increased steadily around the world in recent years. The qualities of rice noodles are directly related to the specific preferences of consumers. Hence, the present study aimed to determine the properties of eight commercial dried rice noodles that are readily available in most Thai markets. The specific properties under investigation and comparison in this study were proximate composition, amylose content, color, pasting quality, cooking quality, texture, and sensory properties. The specimens were divided into two groups: white (A, B, C, D, and E) and colored rice noodles (F, G, and H). The results showed that the proximate composition, amylose content, and color of both white and colored rice noodles were significantly different (p < 0.05). The lowest cooking losses in white and colored rice noodles were 0.11% (B) and 2.03% (G) (p < 0.05), respectively. Higher values of pasting (setback and final viscosities) and texture properties (tensile strength and extensibility) provided higher overall acceptability. The highest scores for acceptability of white and colored rice noodles were 7.00 (B) and 5.87 (H) (p < 0.05), respectively.

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6

Camps, Stefan Gerardus, Joseph Lim, Melvin Xu Nian Koh, and Christiani Jeyakumar Henry. "The Glycaemic and Insulinaemic Response of Pasta in Chinese and Indians Compared to Asian Carbohydrate Staples: Taking Spaghetti Back to Asia." Nutrients 13, no. 2 (January 29, 2021): 451. http://dx.doi.org/10.3390/nu13020451.

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In this study, we compared the metabolic properties of the Asian staples rice and noodles, which are typically high in glycaemic index (GI), to two types of spaghetti. It is hypothesised that pasta can be a healthy replacement, particularly amongst the Asian population. Thirty Chinese and Indian subjects (17 men, 13 women; BMI: 18.5–25 kg/m2) participated in this randomised crossover trial. On seven occasions, they consumed a glucose reference drink (3 times), white rice, wheat-based mee pok noodles, semolina spaghetti and wholegrain spaghetti. Blood samples were taken to measure glucose and insulin response over a period of 3 h. The current evaluation showed that semolina spaghetti and wholegrain spaghetti can be classified as low GI products, with a GI of 53 and 54, respectively, significantly lower than wheat based mee pok noodles (74) and rice (80) (p < 0.005). In addition, both spaghettis had a lower insulin response compared to rice (p < 0.05). Furthermore, there was no difference in glucose or insulin response between semolina and wholegrain spaghetti. After controlling for gender, ethnicity, fat and fat free mass (kg), the glucose and insulin results did not change. In conclusion, wheat-based pasta can be helpful to modify the carbohydrate-rich Asian diet. Notably, there was no effect of gender, ethnicity and body composition on the glycaemic and insulinaemic response. We speculate that the starch-protein structure as a result of the spaghetti production process is a major driver of its favourable metabolic properties.

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7

Pronyk, C., S. Cenkowski, W. E. Muir, and O. M. Lukow. "Optimum Processing Conditions of Instant Asian Noodles in Superheated Steam." Drying Technology 26, no. 2 (January 31, 2008): 204–10. http://dx.doi.org/10.1080/07373930701831457.

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8

Pronyk, C., S. Cenkowski, and W. E. Muir. "Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam." Drying Technology 28, no. 2 (March 8, 2010): 304–14. http://dx.doi.org/10.1080/07373930903534545.

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9

Zuñiga, Yasmin L. M., Salome A. Rebello, Puay Leng Oi, Huili Zheng, Jeannette Lee, E. Shyong Tai, and Rob M. Van Dam. "Rice and noodle consumption is associated with insulin resistance and hyperglycaemia in an Asian population." British Journal of Nutrition 111, no. 6 (November 14, 2013): 1118–28. http://dx.doi.org/10.1017/s0007114513003486.

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High consumption of refined grains, particularly white rice, has been reported to be associated with a higher risk of type 2 diabetes. Therefore, in the present study, we evaluated the association between rice and noodle consumption and markers of glucose homeostasis, inflammation and dyslipidaemia in an Asian population. We carried out a population-based cross-sectional study in 2728 Singaporean Chinese men and women aged between 24 and 92 years. Rice and noodle intake was assessed using a validated FFQ and studied in relation to glycaemic (fasting glucose, glycated Hb, homeostasis model assessment (HOMA) index for insulin resistance (HOMA-IR) and HOMA index for β-cell function (HOMA-β)), inflammatory (plasma adiponectin and C-reactive protein (CRP)) and lipid (fasting TAG and HDL-cholesterol (HDL-C)) markers. We used multiple linear regression analyses with adjustment for total energy intake and sociodemographic, anthropometric (BMI and waist:hip ratio) and lifestyle factors. Higher rice consumption was found to be associated with higher fasting glucose concentrations (0·81 % higher values per portion increment; 95 % CI 0·09, 1·54) and HOMA-IR (4·62 %; 95 % CI 1·29, 8·07). Higher noodle consumption was also found to be significantly associated with higher fasting glucose concentrations (1·67 %; 95 % CI 0·44, 2·92), HOMA-IR (6·17 %; 95 % CI 0·49, 12·16) and fasting TAG concentrations (9·17 %; 95 % CI 3·44, 15·22). No significant association was observed between rice and noodle consumption and adiponectin, CRP and HDL-C concentrations or HOMA-β in the fully adjusted model. These results suggest that high consumption of rice and noodles may contribute to hyperglycaemia through greater insulin resistance and that this relationship is independent of adiposity and systemic inflammation.

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10

Ross, Andrew S. "Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles." Cereal Chemistry Journal 83, no. 1 (January 2006): 42–51. http://dx.doi.org/10.1094/cc-83-0042.

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11

Li, Man, Ke-Xue Zhu, Jing Peng, Xiao-Na Guo, Tidjani Amza, Wei Peng, and Hui-Ming Zhou. "Delineating the protein changes in Asian noodles induced by vacuum mixing." Food Chemistry 143 (January 2014): 9–16. http://dx.doi.org/10.1016/j.foodchem.2013.07.086.

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12

Lee, Chi-Ho, Jin-Kook Cho, Seung Ju Lee, Wonbang Koh, Woojoon Park, and Chang-Han Kim. "Enhancing β-Carotene Content in Asian Noodles by Adding Pumpkin Powder." Cereal Chemistry Journal 79, no. 4 (July 2002): 593–95. http://dx.doi.org/10.1094/cchem.2002.79.4.593.

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13

Wee, May Sui Mei, and Christiani Jeyakumar Henry. "Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles." Foods 8, no. 12 (November 22, 2019): 607. http://dx.doi.org/10.3390/foods8120607.

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Wheat noodles are a staple commonly consumed in Asia, but high intakes have been associated with type 2 diabetes due to its rapid starch digestibility. We hypothesised that protein network-binding via transglutaminase (TG) would form a stronger barrier encapsulating the starch granules to limit enzymatic access and digestion. The amount of glucose release decreased significantly with increasing TG concentration, with a reduction of approximately 16% with 2% TG after 120 min of digestion. The slower rate of glucose release during the first 60 min of digestion for 2% compared to 0% TG suggested impeded first stage enzymatic access rather than second stage starch hydrolysis into glucose. Upon increasing the TG concentration, confocal microscopy revealed a denser protein network with increased connectivity, supported by a decrease in protein solubility and gelatinisation enthalpy, and increased firmness and work of shear. Therefore, transglutaminase can potentially be used to reduce starch digestibility in wheat noodles via protein network-binding.

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14

Zhu, Fan, Yi-Zhong Cai, and Harold Corke. "Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments." Food Chemistry 118, no. 3 (February 2010): 663–69. http://dx.doi.org/10.1016/j.foodchem.2009.05.041.

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15

Howard, Brandy M., and Yen-Con Hung. "Formulation of Pasta Noodles Made with Peanut Flour." Peanut Science 37, no. 2 (July 1, 2010): 95–99. http://dx.doi.org/10.3146/ps09-009.1.

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Abstract Peanut pasta was created by replacing a portion of the durum wheat flour with peanut flour in a basic pasta formulation. Pasta noodles were made using cold extrusion and forced-air oven drying. An improved formulation and approximate ranges for ingredients were determined through a series of functionality tests. Appropriate water percentage in the dough was found to be 40% for good handling characteristics. A hydrocolloid stabilizer, λ-carrageenan, was useful at levels between 1.5 and 2.9% to enhance dough binding properties and allow the use of peanut flour in greater proportions. The maximum acceptable level for peanut flour replacing durum wheat flour was found to be 50%. Drying pasta to 8% moisture at different temperatures allowed direct comparison of drying temperature effect. Mechanical properties of dried peanut pasta improved with increasing levels of λ-carrageenan in the formula. Peanut pasta containing λ-carrageenan between 2.5 and 2.9% produced the best tensile strength. Pasta color lightness decreased with increasing drying temperature, as well as with increasing levels of peanut flour. An informal sensory evaluation of these products suggested that peanut pasta might be acceptable to consumers and has potential in health food and Asian food markets.

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16

Chhikara, Navnidhi, Komal Kushwaha, Sundeep Jaglan, Paras Sharma, and Anil Panghal. "Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles." Cereal Chemistry 96, no. 1 (January 2019): 154–61. http://dx.doi.org/10.1002/cche.10126.

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17

Bui, Lan T. T., and Darryl M. Small. "Folates in Asian Noodles: I. Microbiological Analysis and the Use of Enzyme Treatments." Journal of Food Science 72, no. 5 (June 2007): C276—C282. http://dx.doi.org/10.1111/j.1750-3841.2007.00376.x.

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18

Seib, P. A., X. Liang, F. Guan, Y. T. Liang, and H. C. Yang. "Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours." Cereal Chemistry Journal 77, no. 6 (November 2000): 816–22. http://dx.doi.org/10.1094/cchem.2000.77.6.816.

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19

Inglett, George E., Steven C. Peterson, Craig J. Carriere, and Saipin Maneepun. "Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid." Food Chemistry 90, no. 1-2 (March 2005): 1–8. http://dx.doi.org/10.1016/j.foodchem.2003.08.023.

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20

Mares, D. J., and A. W. Campbell. "Mapping components of flour and noodle colour in Australian wheat." Australian Journal of Agricultural Research 52, no. 12 (2001): 1297. http://dx.doi.org/10.1071/ar01048.

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Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat. The objective of this investigation was to identify quantitative trait loci (QTLs) associated with flour and noodle colour traits and with individual components of colour. One hundred and sixty-three doubled haploid lines derived from Sunco Tasman, white-grained, prime hard, and hard wheats adapted to the north-eastern region of Australia were used for the bulk of this study and were supplemented by doubled haploid populations derived from CD87 Katepwa and Cranbrook Halberd for comparisons of flour colour. Samples of Sunco Tasman, together with parental lines, were grown at Narrabri, NSW, in 1998 and 1999 and at Roma, Qld, in 1998 and used for visible light reflectance measurements of flour brightness (CIE L*) and yellowness (CIE b*), and white salted noodle (WSN) and yellow alkaline noodle (YAN) brightness, yellowness, and colour stability. Xanthophyll content and polyphenol oxidase (PPO) activity were measured spectrophotometrically. No consistent QTLs were identified for flour L* or initial L* of WSN and YAN. Xanthophyll content was very strongly associated with QTLs located on chromosomes 3B and 7A and these QTLs also had a major influence on flour b*, WSN b*, and YAN b*. Noodle brightness at 2, 24, and 48 h and the magnitude of change in noodle L* and b* with time were affected by QTLs on 2D, contributed by Tasman, and, to a lesser degree, 2A. The QTL on 2D was clearly associated with control of grain PPO, an enzyme implicated in darkening of Asian style noodles. QTLs located on 2B, 4B, and 5B and associated with control of grain size or flour protein content also appeared to influence a number of colour traits.

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21

Bui, Lan T. T., and Darryl M. Small. "The stability of pyridoxine hydrochloride used as a fortificant in Asian wheat flour noodles." Food Chemistry 130, no. 4 (February 2012): 841–46. http://dx.doi.org/10.1016/j.foodchem.2011.07.093.

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22

Bui, Lan T. T., and Darryl M. Small. "The impact of flours and product storage on the thiamin content of Asian noodles." LWT - Food Science and Technology 41, no. 2 (March 2008): 262–69. http://dx.doi.org/10.1016/j.lwt.2007.03.001.

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23

Davies, John, and William A. Berzonsky. "Evaluation of Spring Wheat Quality Traits and Genotypes for Production of Cantonese Asian Noodles." Crop Science 43, no. 4 (July 2003): 1313–19. http://dx.doi.org/10.2135/cropsci2003.1313.

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24

Bui, LanT T., and Darryl M. Small. "Folates in Asian Noodles: III. Fortification, Impact of Processing, and Enhancement of Folate Intakes." Journal of Food Science 72, no. 5 (May 29, 2007): C288—C293. http://dx.doi.org/10.1111/j.1750-3841.2007.00378.x.

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25

Pronyk, C., S. Cenkowski, W. E. Muir, and O. M. Lukow. "Effects of Superheated Steam Processing on the Textural and Physical Properties of Asian Noodles." Drying Technology 26, no. 2 (January 31, 2008): 192–203. http://dx.doi.org/10.1080/07373930701831382.

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26

Hatcher, D. W., and K. R. Preston. "Investigation of a Small-Scale Asymmetric Centrifugal Mixer for the Evaluation of Asian Noodles." Cereal Chemistry Journal 81, no. 3 (May 2004): 303–7. http://dx.doi.org/10.1094/cchem.2004.81.3.303.

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27

Zhou, Xi, Xiaoang Wan, Bingbing Mu, Dikang Du, and Charles Spence. "Crossmodal associations and subjective ratings of Asian noodles and the impact of the receptacle." Food Quality and Preference 41 (April 2015): 141–50. http://dx.doi.org/10.1016/j.foodqual.2014.11.013.

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28

Bellido, G. G., and D. W. Hatcher. "Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods." Journal of Food Engineering 92, no. 1 (May 2009): 29–36. http://dx.doi.org/10.1016/j.jfoodeng.2008.10.016.

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29

Wijaya, Grace Y., Clare Ingram, Robert E. Asenstorfer, and Daryl J. Mares. "Contribution of apigenin di-C-glycosides and lutein to the colour of yellow alkaline noodles." Crop and Pasture Science 67, no. 6 (2016): 594. http://dx.doi.org/10.1071/cp15107.

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The colour of Asian yellow alkaline noodles is an important indicator of quality and influences consumer choice. Apigenin di-C-glycosides (ACGs) and lutein present in wheat flour have been reported to contribute to the yellow colour; however, their relative roles have not been quantified. This study was conducted to quantify the contribution of ACGs to the part of the yellow colour that develops in the presence of alkaline salts and to assess the potential for improving colour. Whereas lutein is present in all grain tissues, ACGs are concentrated in the embryo. Significant genetic variation was apparent for ACG content, but there was no significant correlation between grain content and the amount recovered in milled flour. The yellow colour caused by the reaction of flour constituents with alkali was estimated to be ~5–6 b* units or ~22–27% of total yellow colour. However, only 1–2 units (5–10% of total yellow colour) could be attributed to ACGs, suggesting that a significant portion of the yellow colour of alkaline noodles is due to other unidentified factors or compounds.

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30

Bui, Lan T. T., and Darryl M. Small. "Folates in Asian Noodles: II. A Comparison of Commercial Samples and the Impact of Cooking." Journal of Food Science 72, no. 5 (June 2007): C283—C287. http://dx.doi.org/10.1111/j.1750-3841.2007.00377.x.

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31

Bui, Lan T. T., and Darryl M. Small. "The contribution of Asian noodles to dietary thiamine intakes: A study of commercial dried products." Journal of Food Composition and Analysis 20, no. 7 (November 2007): 575–83. http://dx.doi.org/10.1016/j.jfca.2007.03.010.

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32

Hau Fung Cheung, Rodney, Jeff G. Hughes, Philip J. Marriott, and Darryl M. Small. "Investigation of folic acid stability in fortified instant Asian noodles by use of capillary electrophoresis." Food Chemistry 112, no. 2 (January 2009): 507–14. http://dx.doi.org/10.1016/j.foodchem.2008.05.110.

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33

Han, Lihong, Zhan-Hui Lu, Jiajia Zhang, Bipasha Chakravarty, Lanyi Jin, and Xiaohong Cao. "Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment." International Journal of Food Properties 24, no. 1 (January 1, 2021): 174–91. http://dx.doi.org/10.1080/10942912.2021.1873360.

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34

Bui, Lan T. T., and Darryl M. Small. "The influence of formulation and processing on stability of thiamin in three styles of Asian noodles." Food Chemistry 102, no. 4 (January 2007): 1394–99. http://dx.doi.org/10.1016/j.foodchem.2006.05.063.

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35

Izydorczyk, MS, SL Lagassé, DW Hatcher, JE Dexter, and BG Rossnagel. "The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley." Journal of the Science of Food and Agriculture 85, no. 12 (2005): 2094–104. http://dx.doi.org/10.1002/jsfa.2242.

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36

Z., Nur Azura, Radhiah Shukri, Wan Zunairah Wan Ibadullah, Nurul Shazini R., Nur Hanani Z.A., and Ismail-Fitry M.R. "Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level." Food Research 4, no. 1 (June 11, 2019): 70–76. http://dx.doi.org/10.26656/fr.2017.4(1).170.

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Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our case was yellow alkaline noodle. The objective of this research was to study the effect of mango peel powder at different levels (0%, 10%, 20%, and 30%) on the cooking, physicochemical and sensory properties of yellow alkaline noodles (YAN). Substitution of wheat flour with mango peel powder significantly increased 2 to 15 times fibre content in the YAN compared to control. Additionally, fat and carbohydrate were reduced by 8-45% and 6-25%, respectively. The lowest cooking quality was observed in YAN incorporated with 30% mango peel powder, which showed the highest cooking lost (20.45%) and the lowest cooking yield (163.7%). YAN with mango peel powder had decreased lightness (L*) and yellowness (b*). All of the texture profile was negatively affected by an increment of mango peel powder in YAN but showed no significant differences. Sensory attributes of YAN with the incorporation of mango peel powder up to 20% showed similar acceptance with the control. The YAN with 30% mango peel powder had significantly lower sensory acceptance of panelists than other YAN samples. The study suggests that mango peel powder substitution up to 20% is suitable to increase nutritional properties of YAN with minimal adverse effects on the cooking quality, textural properties and sensory attributes.

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37

Cato, Larisa, Andrew L. Halmos, and Darryl M. Small. "Impact of α-Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour." Cereal Chemistry Journal 83, no. 5 (September 2006): 491–97. http://dx.doi.org/10.1094/cc-83-0491.

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38

Daugelaite, Daiva, Anatoliy Strybulevych, Martin G. Scanlon, John H. Page, and David W. Hatcher. "Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles." Cereal Chemistry Journal 93, no. 2 (March 2016): 125–29. http://dx.doi.org/10.1094/cchem-01-15-0006-r.

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39

Hatcher, D. W., A. Salimi, D. Daugelaite, A. Strybulevych, M. G. Scanlon, and J. H. Page. "Application of Ultrasound to the Evaluation of Rheological Properties of Raw Asian Noodles Fortified with Barley β -Glucan." Journal of Texture Studies 45, no. 3 (June 2014): 220–25. http://dx.doi.org/10.1111/jtxs.12067.

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40

Bui, Lan T. T., and Darryl M. Small. "Riboflavin in Asian noodles: The impact of processing, storage and the efficacy of fortification of three product styles." Food Chemistry 114, no. 4 (June 2009): 1477–83. http://dx.doi.org/10.1016/j.foodchem.2008.11.048.

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41

Kim, Do-Yeon, Yeajee Kim, and Hyunjung Lim. "Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods." British Journal of Nutrition 121, no. 4 (December 27, 2018): 416–25. http://dx.doi.org/10.1017/s0007114518003446.

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AbstractGlycaemic index (GI) and glycaemic load (GL) values of foods consumed in Asia remain poorly characterised despite the fact that Asian diets are high in carbohydrates. We evaluated the GI and GL of the most commonly consumed carbohydrate-rich foods, according to food type and cooking methods. GI and GL values were determined using protocols from the FAO/WHO and International Standards Organization recommendations. A total of 152 healthy subjects were enrolled in the study. In all, forty-nine carbohydrate-rich foods were categorised as cereal grains, noodles and pasta, breads and other processed grains and starchy vegetables, prepared using standard cooking methods and evaluated. Cereal grains had the widest range of GI values that the food made with white rice and barley had GI values of 51–93 and 35–70, respectively, according to cooking methods, and most cereal grains had high GL values. Noodles and pasta had low to medium GI values, but most foods had high GL values. Breads had medium to high GI and GL values, while other processed grains had low to medium GI and GL values. The GI values for food made with starchy vegetables (e.g. potatoes and sweet potatoes) varied widely for different cooking methods but tended to have low GL values. In conclusion, GI values for a single food type varied widely with the cooking method used. This study of GI and GL values for common carbohydrate-rich foods provides a valuable reference for consumers and health professionals to make informed food choices for glycaemic control.

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Salimi Khorshidi, Ali, Dave W. Hatcher, John H. Page, and Martin G. Scanlon. "A novel method to assess the mechanical behavior of Asian noodles during the sheeting process. I. The effect of repeated lamination." Food and Bioproducts Processing 112 (November 2018): 131–36. http://dx.doi.org/10.1016/j.fbp.2018.10.001.

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Asenstorfer, R. E., Y. Wang, and D. J. Mares. "Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles." Journal of Cereal Science 43, no. 1 (January 2006): 108–19. http://dx.doi.org/10.1016/j.jcs.2005.09.001.

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Camps, Stefan Gerardus, Bhupinder Kaur, Joseph Lim, Yi Ting Loo, Eunice Pang, Terence Ng, and Christiani Jeyakumar Henry. "Improved Glycemic Control and Variability: Application of Healthy Ingredients in Asian Staples." Nutrients 13, no. 9 (September 3, 2021): 3102. http://dx.doi.org/10.3390/nu13093102.

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A reduction in carbohydrate intake and low-carbohydrate diets are often advocated to prevent and manage diabetes. However, limiting or eliminating carbohydrates may not be a long-term sustainable and maintainable approach for everyone. Alternatively, diet strategies to modulate glycemia can focus on the glycemic index (GI) of foods and glycemic load (GL) of meals. To assess the effect of a reduction in glycemic load of a 24 h diet by incorporating innovative functional ingredients (β-glucan, isomaltulose) and alternative low GI Asian staples (noodles, rice)on glycemic control and variability, twelve Chinese men (Age: 27.0 ± 5.1 years; BMI:21.6 ± 1.8kg/m2) followed two isocaloric, typically Asian, 24h diets with either a reduced glycemic load (LGL) or high glycemic load (HGL) in a randomized, single-blind, controlled, cross-over design. Test meals included breakfast, lunch, snack and dinner and the daily GL was reduced by 37% in the LGL diet. Continuous glucose monitoring provided 24 h glycemic excursion and variability parameters: incremental area under the curve (iAUC), max glucose concentration (Max), max glucose range, glucose standard deviation (SD), and mean amplitude of glycemic excursion (MAGE), time in range (TIR). Over 24h, the LGL diet resulted in a decrease in glucose Max (8.12 vs. 6.90 mmol/L; p = 0.0024), glucose range (3.78 vs. 2.21 mmol/L; p = 0.0005), glucose SD (0.78 vs. 0.43 mmol/L; p = 0.0002), mean amplitude of glycemic excursion (2.109 vs. 1.008; p < 0.0001), and increase in 4.5–6.5mmol/L TIR (82.2 vs. 94.6%; p = 0.009), compared to the HGL diet. The glucose iAUC, MAX, range and SD improved during the 2 h post-prandial window of each LGL meal, and this effect was more pronounced later in the day. The current results validate the dietary strategy of incorporating innovative functional ingredients (β-glucan, isomaltulose) and replacing Asian staples with alternative low GI carbohydrate sources to reduce daily glycemic load to improve glycemic control and variability as a viable alternative to the reduction in carbohydrate intake alone. These observations provide substantial public health support to encourage the consumption of staples of low GI/GL to reduce glucose levels and glycemic variability. Furthermore, there is growing evidence that the role of chrononutrition, as reported in this paper, requires further examination and should be considered as an important addition to the understanding of glucose homeostasis variation throughout the day.

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Haldar, Sumanto, Long Hui Wong, Alvin Suriya Tjahyo, Farhana Osman, Shia Lyn Tay, Priya Govindharajulu, Susanna Poh Suan Lim, et al. "Plant Based Foods to Improve Metabolic Health in Prediabetics – Protocol for a Randomized Controlled Trial." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1278. http://dx.doi.org/10.1093/cdn/nzab057_008.

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Abstract Objectives The study will investigate the effectiveness of an Asian food based intervention to improve metabolic health, notably glucose homeostasis in a prediabetic population. Methods A parallel design randomized controlled trial will be conducted in Chinese prediabetics aged 45–75 years, BMI 19.5–32 kg/m2. Prediabetes defined according to the American Diabetes Association guideline: fasting blood glucose 5.6–6.9 mmol/l or hemoglobin A1c 5.7–6.4% or 2-hr oral glucose tolerance test 7.8–11.0 mmol/l. Major exclusion criteria were: smoking, food allergies or intolerances to common food ingredients, dietary restrictions, sustained hypertension (>160/95 mmHg), history of metabolic, cardiac, liver or kidney disorders, thyroid dysfunction and recent weight loss. The dietary intervention will last for 16 weeks, where volunteers will consume 2 specially formulated main meals per day, provided as pre-cooked, frozen, ready-meals (approximately 400 kcal each). The treatment group (TG) meals will be prepared with legumes, low GI rice or noodles, blended vegetable oil and added mixed herbs and spices. The control group (CG) meals, isocaloric, will consist of a portion of chicken, a portion of vegetables, medium to high GI rice or noodles and negligible herbs and spices. The male volunteers will be provided additional 100 kcal snacks containing either wholegrain cereals and nuts/seeds (TG) or refined cereal snack products (CG). The daily meals and snacks for rest of the day will be chosen freely, while a dietitian limits the total average calorie consumption to ensure around 5% weight loss in both groups. The effects of dietary interventions on metabolic health will be assessed at every 4 week intervals. The primary outcome measures will include several markers of glucose homeostasis (including HbA1c, fasting glucose, fasting insulin and a 2-hr oral glucose tolerance test [OGTT]). The secondary outcomes will include lipid profile, fructosamine, adiponectin, markers of oxidative stress and chronic inflammation. Results The recruitment for the study has been completed (n = 256 screened, n = 123 suitable). The dietary intervention will commence in March 2021 and expected to be completed in July 2021. Conclusions N/A. Funding Sources Jointly funded by the National University of Singapore, Agency of Science Technology and Research, Singapore, and Wilmar International Limited.

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Zhao, Hui, Jun An, Charles Spence, and Xiaoang Wan. "Influence of the color and size of the plate on the subjective ratings of, taste expectations concerning, and willingness-to-pay for, Asian noodles." Journal of Sensory Studies 33, no. 5 (July 27, 2018): e12443. http://dx.doi.org/10.1111/joss.12443.

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Asakura, Keiko, Ken Uechi, Shizuko Masayasu, and Satoshi Sasaki. "Sodium sources in the Japanese diet: difference between generations and sexes." Public Health Nutrition 19, no. 11 (November 17, 2015): 2011–23. http://dx.doi.org/10.1017/s1368980015003249.

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AbstractObjectiveGlobally, the Na consumption of most people exceeds the WHO recommendation. To be effective, salt reduction programmes require assessment of the dietary sources of Na. Due to methodological difficulties however, comprehensive assessments are rare. Here, we identified Na sources in the Japanese diet using a 4 d diet record that was specifically designed for Na source description.DesignA cross-sectional study.SubjectsApparently healthy men (n 196) and women (n 196) aged 20–69 years.SettingThe subjects were recruited from twenty-three of forty-seven prefectures in Japan.ResultsThe proportion of discretionary Na intake in total Na intake was 52·3 % in men and 57·1 % in women, and was significantly lower in younger subjects. The two major food groups contributing to Na intake were seasonings such as salt or soya sauce (61·7 % of total Na intake in men, 62·9 % in women) and fish and shellfish (6·7 % in men, 6·6 % in women). The third major contributor differed between men and women (noodles in men, 4·9 %; bread in women, 5·0 %). Further, the contribution of each food group to total Na intake differed among age groups.ConclusionsWhile individual efforts to decrease Na intake remain important, population approaches to reducing Na content in processed foods are already equally important and will assume greater importance in the future even in Japan, an Asian country facing a rapid Westernization in dietary habits.

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Grafenauer, Sara, Chiara Miglioretto, Vicky Solah, and Felicity Curtain. "Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?" Foods 9, no. 2 (January 28, 2020): 136. http://dx.doi.org/10.3390/foods9020136.

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Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990–2019). Of 16 studies, 13 were sensory studies with 529 participants (six of which included quantitative analysis) and three additional quantitative studies. Overall, 10 studies were in favour of white wheat (seven sensory studies, two focused on quantitative analysis and two with additional quantitative studies). Whole grain (wholemeal) bread, pita bread, crackers, noodles, tortillas, flour, intact grains and bran were examined. Aside from the seed coat colour, levels of bound versus free phenolic compounds and polyphenol oxidase activity appeared most responsible for the differences in red and white wheat. Ensuring the sample size for sensory studies are large enough to detect between-group preferences and linking to physico-chemical analysis are recommended. Attention to blinding techniques in sensory testing and use of food products realistically and consistently prepared with commercial potential are also suggested. This scoping review provides confidence in preference for white wheat for whole grain products, particularly for breads, tortillas and in the choice of white wheat for products suitable for the Asian market.

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Graf, R. J., B. L. Beres, H. S. Randhawa, D. A. Gaudet, and A. Laroche. "AAC Icefield hard white winter wheat." Canadian Journal of Plant Science 98, no. 6 (December 1, 2018): 1395–405. http://dx.doi.org/10.1139/cjps-2018-0084.

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AAC Icefield is the first hard white winter wheat (Triticum aestivum L.) cultivar registered in western Canada. It was selected from a population of F1-derived doubled-haploids of the cross McClintock/83W020007. Registration testing occurred from 2013 to 2017. These data, collected over 53 site–years, showed that AAC Icefield yielded significantly more grain than CDC Buteo, was similar in yield to Flourish, Moats, and CDC Falcon, and was significantly lower yielding than AAC Elevate and Sunrise. AAC Icefield expressed fair survival, intermediate maturity, short straw, and very good lodging resistance. Test weight and kernel weight were within the range of the checks. Ratings based on the prevalent disease races in western Canada were summarized as resistant to stem rust, moderately resistant to leaf and stripe rust, intermediate in resistance to Fusarium head blight, and susceptible to common bunt. The grain yield, agronomic characteristics, and disease resistance attributes of AAC Icefield provide good adaptation for all areas of western Canada. Despite lower grain protein concentration than Canada Western Red Winter wheat cultivars, AAC Icefield showed exceptional gluten strength per unit of protein. AAC Icefield is well-suited to a wide range of end-uses including white and whole-grain pan bread, French and flat breads, Asian steamed bread, and noodles. Currently designated in the Canada Western Experimental wheat class to facilitate test marketing, a decision on permanent class placement for AAC Icefield will be made by the Canadian Grain Commission following the assessment of market interest.

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BALDWIN, RICHARD E. "MANAGING THE NOODLE BOWL: THE FRAGILITY OF EAST ASIAN REGIONALISM." Singapore Economic Review 53, no. 03 (December 2008): 449–78. http://dx.doi.org/10.1142/s0217590808003063.

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The paper argues that East Asian regionalism is fragile, since (i) each nation's industrial competitiveness depends on the smooth functioning of "Factory Asia" — in particular, on intra-regional trade; (ii) the unilateral tariff-cutting that created "Factory Asia" is not subject to WTO discipline (bindings); (iii) there is no "top-level management" to substitute for WTO discipline, i.e., to ensure that bilateral trade tensions — tensions that are inevitable in East Asia — do not spillover into region-wide problems due to lack of cooperation and communication. This paper argues that the window of opportunity for East Asian "vision" was missed; what East Asia needs now is "management", not vision. East Asia should launch a "New East Asian Regional Management Effort", with a reinforced ASEAN + 3 being the most likely candidate for the job. The first priority should be to bind the region's unilateral tariff cuts in the WTO.

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