Journal articles: 'Noodle quality'

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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.

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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.p8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.

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Jirukkakul, N. "Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification." Food Research 5, no. 4 (July 4, 2021): 14–20. http://dx.doi.org/10.26656/fr.2017.5(4).671.

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This study was designed to improve egg noodles fortified with banana pulp (BF) and banana pulp with peel (PF) at 2 levels (40 and 60%) compared with wheat flour egg noodle. The results showed that the amount of banana flour did not affect those qualities of egg noodles. After cooking, fresh noodle had lower a*, b* and hardness but higher phenolic content than dried noodles. The BF egg noodles were more accepted by the consumer than PF egg noodles with 6.75-7.32 mg GAE/100 g phenolic content. While fresh control egg noodle was 4.54 mg GAE/g phenolic content. Therefore, fresh BF egg noodles had more potential to be used to improve the quality of egg noodle commercially.

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GECAN, JOHN S., and JOHN C. ATKINSON. "Microanalytical Quality of Macaroni and Noodles." Journal of Food Protection 48, no. 5 (May 1, 1985): 400–402. http://dx.doi.org/10.4315/0362-028x-48.5.400.

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A survey was conducted to determine the sanitary quality of macaroni and noodle products. The official method of the Association of Official Analytical Chemists was used to recover light filth such as insect fragments, whole or equivalent insects and rodent hair fragments from 225-g samples of macaroni and noodles (764 units of macaroni and 725 units of egg noodles). Insect fragments, the most frequently encountered defect, were found in 66% of the macaroni product samples and 83% of the egg noodle samples. Insect fragment counts ranged from 0 to 317 with a mean of 4.3 for macaroni products and 0 to 343 with a mean of 6.8 for egg noodles. Ranges of other defect counts in macaroni products were 0 to 5 for rodent hair fragments and 0 to 9 for whole or equivalent insects. Ranges of other defects in egg noodles were 0 to 12 for rodent hair fragments and 0 to 17 for whole or equivalent insects.

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McCormick, KM, JF Panozzo, and SH Hong. "A swelling power test for selecting potential noodle quality wheats." Australian Journal of Agricultural Research 42, no. 3 (1991): 317. http://dx.doi.org/10.1071/ar9910317.

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A swelling power test was developed for selecting wheats suitable for the manufacture of Japanese white noodles. The test is rapid, uses less than 0.4 g of sample and is applicable to starch, flour, wholemeal or Quadrumat Junior flour samples. Swelling power values correlated significantly (P < 0.01) with peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality. Paste viscosity of flour or starch is considered an important characteristic governing noodle quality. The swelling power test provides a suitable predictive method for identifying noodle quality wheats in the early stages of a breeding programme.

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Kiyat, Warsono El, Alvin Christopher, Angelina Rianti, and Rizfi F. Pari. "Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review." Recent Patents on Food, Nutrition & Agriculture 11, no. 3 (December 10, 2020): 229–34. http://dx.doi.org/10.2174/2212798411666200124105614.

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Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves its texture and color. In addition, this effect gives better palatability for wet noodle. This enzyme can increase the shelf life of wet noodles and safe for our health. The present study demonstrates with patent and literature data the potential of MTGase in noodles based on cassava flour.

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Park, Bock-Hee, Kyeong-Mi Koh, and Eun-Raye Jeon. "Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours." Family and Environment Research 58, no. 1 (February 21, 2020): 121–30. http://dx.doi.org/10.6115/fer.2020.009.

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This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.

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Nurjannah, Henny, Wanda Lestari, and Saskiyanto Manggabarani. "Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes." Jurnal Dunia Gizi 2, no. 2 (December 31, 2019): 108. http://dx.doi.org/10.33085/jdg.v2i2.4588.

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Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 experimental designs. Results: The hedonic test results obtained the best formula is F1 with a value of 3.67 categories very like while the hedonic quality test obtained the best formula is F1 with a value of 3.68 categories of purplish, slightly aromatic colour, slightly savoury taste and somewhat chewy texture. The nutritional content of wet noodles are 69.02% water content, 3.67% ash content, 1.03% fat content, 9.77% protein content, 0.34% calcium content and 1.493% phosphorus content. Conclusion: The most preferred wet noodle based on hedonic test and hedonic quality is F1 formula. This wet noodle only has a little nutritional content, further research is needed in order to get the best-wet noodle formulation and has a good nutritional content so that it can be produced as an alternative to wet noodle variations.

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Hendrasty, Henny Krissetiana, Sundari Setyaningsih, and Raden Sugiarto. "Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya." agriTECH 39, no. 2 (September 6, 2019): 153. http://dx.doi.org/10.22146/agritech.43541.

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Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at various temperatures (70, 80 and 90 °C) for 2 h, 2.5 h, 3 h, 3.5 h and 4 h. Noodle layers were 1, 2, 3 and 4. The observed quality parameters were elongation, water content, cooking loss and water absorption. The obtained data were analyzed using a Response Surface Methodology. The range of optimum drying condition was between 76 and 84 °C and drying time between 3.2 and 3.5 h. Noodles were arranged in 2 layers. Dried cassava noodles had an elongation value of 60 to 70%, water content of 8 to 9%, cooking loss of 10 to 12% and water absorption of 140 to 150%.

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Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (January 1, 2003): 11–21. http://dx.doi.org/10.4141/p01-194.

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Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adversely affected by FD as a significant loss in noodle brightness (L*) and an increase in redness (a*) were observed for noodles prepared from both patent and straight grade flour. Straight grade YA noodles, prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality. Key words: Fusarium damage, noodles, color, texture and image analysis

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Arisanti, Desi. "PELATIHAN PENGOLAHAN MI BERBAHAN BAKU LOKAL (UBI KAYU) BAGI MASYARAKAT BINAAN DINAS PANGAN BONE BOLANGO." Jurnal Abdimas Gorontalo (JAG) 3, no. 1 (April 29, 2020): 29–32. http://dx.doi.org/10.30869/jag.v3i1.554.

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Cassava is a local material that can be used as a type of processed food that is used for daily consumption. One of them is processed cassava noodle products. Utilization is for public consumption every day so it does not experience dependence on flour-based noodles. In addition, the nutritional content of cassava-based noodles that we consume daily can be more diverse and well fulfilled. The problem often faced is that not many people carry out activities for processing cassava products into cassava noodle products. That causes saturation for consumption. The several solutions that will be carried out consist of three stages, namely 1) Socialization of the benefits of processing local materials such as cassava into cassava noodle products, 2) Training on the manufacture of cassava noodle products. The hope after this PKM activity is that the community or the group supported by the Bone Bolango Food Service can understand and be skilled in processing local materials and improve the quality of high-value processed noodle products in the market and improve the economic welfare of the community

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Hu, Yunfeng, Jinjin Wei, and Yuanyuan Chen. "The Impact of Salt on the Quality of Fresh Wheat Noodle." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 53–61. http://dx.doi.org/10.1515/aucft-2017-0015.

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AbstractThe purpose is to analyze the concentration-response relationship of salt on the rheological properties, cooking characteristic and microstructure of fresh noodle and investigate the influence rules of salt on rheological characteristics, cooking characteristics and microstructure of fresh noodle. The change rules of rheological parameters, cooking characteristics and microstructure were analyzed using the refined wheat flour as the experimental material, adding different proportion of salt (0 up to 5% weight on flour basis), making fresh noodles. Results showed that the dough formation time, stability time, the maximum tensile force and tensile range increased gradually, weakening degree and the best cooking time decreased gradually, in addition, the internal network structure was fine-meshed with the increase of salt content. But the tensile distance began to decline, the network structure became loose and the hole enlarged when adding amount surpassed 3%. Taken together, adding 3% of the salt can improve the quality of fresh noodle. Research conclusions: the right amount of salt can improve the opaque quality index and tensile properties, reduce water absorption and optimum cooking time, enhance the internal network structure; but excessive salt will reduce the tensile properties of noodles and cooking characteristics, black or even destroy the production of internal network structure.

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Shere, P. D., Prashant Sahni, A. N. Devkatte, and V. N. Pawar. "Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles." Nutrition & Food Science 50, no. 6 (April 18, 2020): 1267–77. http://dx.doi.org/10.1108/nfs-10-2019-0318.

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Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles. Findings The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands. Practical implications It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles. Originality/value Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

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Guntarayana, Indria, Krisma Putri, and Ratih Y. Chuly. "ANALISA STRATEGI DALAM PEMASARAN (Studi Kasus pada Mie Gacoan di Karangtengah Kota Blitar)." AKUNTABILITAS: Jurnal Ilmiah Ilmu-Ilmu Ekonomi 11, no. 2 (June 20, 2018): 46–56. http://dx.doi.org/10.35457/akuntabilitas.v11i2.1099.

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The marketing strategy is an important thing for the sustainability of a business, therefore this research was conducted with the aim to find out the marketing strategy of the gacoan noodle culinary business in Karangtengah, Blitar City. Due to the many existing noodle restaurants, the competition in this business is getting tougher. Therefore, it is important for noodle restaurant business people to be able to provide satisfaction for consumers through quality products and services in order to compete in the noodle restaurant business. This study uses a qualitative method, for the data collection method used in this study is to conduct direct observation techniques or in-depth observations and interviews. The analysis tool is to use SWOT Analysis and SWOT Analysis Deming Cycle. Based on the analysis and discussion it can be concluded and described that the marketing strategy of Gacoan Noodles can be said to be good, Gacoan Noodles sells its products both Offline and Online.

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Huang, Da-Wei, Yung-Jia Chan, Yuan-Chao Huang, Ya-Ju Chang, Jen-Chieh Tsai, Amanda Tresiliana Mulio, Zong-Ru Wu, Ya-Wen Hou, Wen-Chien Lu, and Po-Hsien Li. "Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin." Plants 10, no. 3 (March 18, 2021): 578. http://dx.doi.org/10.3390/plants10030578.

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Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at −20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality.

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Sopheap, Ek, Yasuhiro Inatsu, Sharmin Zaman, and Borarin Buntong. "Assessment of microbiological quality and safety of fermented and non-fermented Khmer Rice Noodles in Cambodia." Bangladesh Journal of Microbiology 35, no. 2 (August 18, 2019): 82–88. http://dx.doi.org/10.3329/bjm.v35i2.42634.

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Fermented and non-fermented Khmer rice noodles is produced basically from indica rice, a popular food item and most important nutrition sources along with an integral part of rural household’s food security of Cambodian population. This study was done to evaluate the microbiological quality of fermented and non-fermented Khmer rice noodle samples sold throughout the country. In total, 75 Khmer rice noodle samples, (23 fermented and 52 nonfermented) were collected from five local varieties (Nom-Banhchok, Nom-Banhhoy, Koyteavkat, Lotchhar and Koyteav) and three locations (Kandal province, Siem Reap province and Phnom Penh city) of Cambodia. The study results showed that irrespective of sample location, all the fermented and non-fermented rice noodle samples analyzed were either contaminated with faecal origin bacteria (Enterococcus spp., and coliform), or faecal indicator bacteria including Escherichia coli and pathogenic bacteria including, Staphylococcus spp., and Bacillus spp. Of the fermented rice noodles about 74% and 98% of non-fermented rice noodles was found contaminated with all the above mentioned bacteria. In addition, 30% samples were found contaminated with Klebsiella pneumonia spp. Furthermore, among the Staphylococcus aureus isolates, three isolates TM-K5-3, OM-L4 and DM-KK3-2 was seen producing protein A (aggregated polysaccharide specific immune latex strongly), positive clumping factor production and harbored type six coagulase gene and among the B. cereus strains, 12 B. cereus, isolates was seen produced enterotoxin, which may cause severe diarrhea and one B. cereus (DM-NB1) isolate was found harbored CRS gene, which may produce emetic toxin, unsafe for human consumption. Therefore, strong regulatory monitoring should be established in order to improve the quality of food to ensure public health. Bangladesh J Microbiol, Volume 35 Number 2 December 2018, pp 82-88

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Lubowa, Muhammad, Shin Y. Yeoh, and Azhar M. Easa. "Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch." Food Science and Technology International 24, no. 6 (March 30, 2018): 476–86. http://dx.doi.org/10.1177/1082013218766984.

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This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.

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Li, Shuhong, Dong Tang, Sitong Liu, Shaoshuang Qin, and Ye Chen. "Improvement of noodle quality: The effect of ultrasonic on noodles resting." Journal of Cereal Science 96 (November 2020): 103089. http://dx.doi.org/10.1016/j.jcs.2020.103089.

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Thongkaew, C., and J. Singthong. "Effect of partial substitution of Riceberry rice flour on rice noodles quality." Food Research 4, S4 (December 6, 2020): 9–16. http://dx.doi.org/10.26656/fr.2017.4(s4).002.

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Rice is major economic potential plants in the North-East of Thailand, especially in Ubon Ratchathani province. Rice noodle in Ubon Ratchathani have called Ubon noodles is local wisdom of indigenous food as one tambon one product (OTOP). The objective of this research was focused on the development of rice noodles with Riceberry rice flour (RRF) to obtain the higher value product due to Riceberry rice is a good source of vitamins, minerals, and bioactive compounds. The current work investigates the proximate analysis, the physicochemical properties, some bioactive compounds, and the cooking properties of flour. The rice noodle quality was observed by evaluating the textural property, cooking quality, and sensory. The results showed that RRF contained 9.50±0.13% protein, 6.38±0.06% fat, and 23.33±0.00% amylose. The study of bioactivity of RRF revealed that total phenolic, flavonoids and anthocyanin content were 495±0.00 mg gallic acid equiv./100 g, 400±0.00 mg quercetin equiv./100 g and 263.73±0.00 mg Cy-3-G equiv./100 g, respectively. Peak viscosity and gelatinization temperature of RRF were lower than that of rice flour, resulting in swelling power, water solubility index, and water absorption index of RRF were higher than rice flour. Flour formulas for rice noodles preparation were made by substituted rice flour with Riceberry rice flour from 10-50% (by total flour weight). The amount of RRF decreased the peak viscosity, break down, and final viscosity but increased gelatinization temperature of composite flours. The optimum ratio of RRF was 20% supplemented into rice noodles showed overall acceptance including good cooking quality, texture, and consumer acceptance. The result of this study could be used as knowledge in food application as functional foods, especially in the development of rice noodles of Ubon Ratchathani province, Thailand to promote the economic potential of the local community.

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Li, Li, Na Wang, Sen Ma, Songzhu Yang, Xuehua Chen, Yingying Ke, and Xiaoxi Wang. "Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams." Journal of Chemistry 2018 (August 5, 2018): 1–8. http://dx.doi.org/10.1155/2018/7464297.

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This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.

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Chen, Z., H. A. Schols, and A. G. J. Voragen. "Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality." Journal of Food Science 68, no. 5 (June 2003): 1584–89. http://dx.doi.org/10.1111/j.1365-2621.2003.tb12295.x.

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Yuliani, Rinten Anjang Sari, Aswita Emmawati, and Krishna Purnawan Candra. "The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract." Indonesian Journal of Agricultural Research 3, no. 1 (April 16, 2020): 23–30. http://dx.doi.org/10.32734/injar.v3i1.3823.

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Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.

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Somantri, Yohanes Billy, and Leonita Martha Atmadjaja. "ANALISIS KUALITAS KESADARAN MEREK, ASOSIASI MEREK, DAN LOYALITAS KONSUMEN MI INSTAN." Jurnal Manajemen Maranatha 18, no. 2 (May 28, 2019): 115–26. http://dx.doi.org/10.28932/jmm.v18i2.1621.

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In this study the respondents involved are consumers who make a purchase at one of Supermarket in Bandung. The goal of the study was to show brand awareness, quality perceptions, brand associations and brand loyalty that ultimately affect the purchase decision of instant noodles at the supermarket. The results of the study showed that brand awareness, perceived quality, brand association and brand loyalty has affect simultaneously in making the decision of purchasing. The conclusion of the study showed that instant noodles that are not top brand such as sarimi, has brand equity like instant noodle of the top brand. Keywords: Brand Awareness; Brand Equity Brand Loyalty, Perceived Quality; Purchasing Decision

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Ismail, Muhammad Heikal, Hii Ching Lik, Winny Routray, and Meng Wai Woo. "Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring." Processes 9, no. 8 (July 29, 2021): 1309. http://dx.doi.org/10.3390/pr9081309.

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Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

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Kraithong, Supaluck, and Saroat Rawdkuen. "Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle." PeerJ 8 (November 4, 2020): e10235. http://dx.doi.org/10.7717/peerj.10235.

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The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

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Miskiyah, Miskiyah, Widaningrum Widaningrum, and Hetty Herawati. "STUDI PENERAPAN HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) PADA PROSES PENGOLAHAN MI SAGU." Jurnal Standardisasi 8, no. 1 (March 31, 2008): 27. http://dx.doi.org/10.31153/js.v8i1.646.

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<p>Sago is one of local food at some regions in Indonesia. Processing technology of sago become noodle is one way to vary sago processing product. The main factor that effect sago noodle processing are quality, self life, and<br />limited marketing of sago noodle. Thus to make sago noodle assurance, HACCP plan is needed. This study purposes to assess the HACCP system guidelines which are suitable for processing of sago noodle base on 7 principles system guidelines. Result of the study shown that sago noodle processing have chemical hazard (heavy metal contamination, coloring and textures), and microbiological hazard (pathogens from operator such as Streptococcus; also water source such as Coliform and Shigella). As conclusion, HACCP system guidelines on sago noodle processing is very important to develop quality and safety assurance.</p>

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Sun, Kai-Nong, Ai-Mei Liao, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Ji-Hong Huang, and Zhao-Jun Wei. "Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles." Foods 8, no. 10 (October 21, 2019): 519. http://dx.doi.org/10.3390/foods8100519.

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Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

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SHIKHA, FATEMA HOQUE, MD ISMAIL HOSSAIN, and LABIBA FARZANA. "Development of noodles with low cost Silver carp fish (Hypophthalmichthys molitrix) mince." Bangladesh Journal of Fisheries 32, no. 1 (July 4, 2020): 107–14. http://dx.doi.org/10.52168/bjf.2020.32.12.

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The study was conducted to prepare fish noodles using silver carp (Hypophthalmichthys molitrix)mince with wheat flour and to assess it’s cooking quality. The silver carp muscle was first boiled for 10-12minutes and then skin and bones were separated to prepare mince. Silver carp fish mince was incorporatedwith wheat flour and other ingredients in the substitution levels of 0, 20, 25 and 30%. The noodles wereprepared using a homestead noodle maker. The noodles samples with the increasing levels of silver carpmince in the formulations had increased ash, protein, fat and calories but the moisture content and totalcarbohydrate decreased with the increase of fish mince substitution level. The noodles with 30% silver carpmince had highest level of moisture content and had higher levels of protein, fat and calories (per 100 g)compared to o,20 and 25% silver carp mince in the noodle formulation. The noodles prepared with 20%silver carp mince had the lowest level of protein, fat and calories among three levels of mince substitutions.The cooking time of noodles with silver carp mince was lower than that of control one. For control samplethe cooking time required was 3 minutes where as for the other 3 samples required cooking time was 2minutes. The prepared noodles had higher level of water absorption capacity and increased the weight of thecooked noodles with the increasing amount of silver carp mince in the noodles The result of the studyindicated that- the incorporation of fish muscle with popular snack item like noodles might contribute to thehealth benefit for the consumers.

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Kaushik, Ravinder, Prince Chawla, Naveen Kumar, Sandeep Janghu, and Amit Lohan. "Effect of premilling treatments on wheat gluten extraction and noodle quality." Food Science and Technology International 24, no. 7 (June 17, 2018): 627–36. http://dx.doi.org/10.1177/1082013218782368.

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Wheat cultivars were treated by four different treatments and their flours were obtained after milling. The quality of the obtained wheat flours was determined using various quality parameters and it was observed that premilling treatments significantly affect the gluten content, wet and dry gluten yield, gluten index, and water absorption capacity of gluten, respectively. Acid-treated wheat flours of all the four wheat varieties (C-306, Raj-3765, PBW-343, and KW-11) showed lower gluten content and quality, whereas conditioning and yeast treatment improve gluten quality as well as its content. Flours obtained after premilling treatments were also utilized for noodle preparation and their sensory and quality parameters were also determined. Also, it was observed that yeast treatment and conditioning improved the noodle quality, whereas acid treatment deteriorates the noodle quality in comparison to tempering. The cultivar PBW-343 produced the best quality noodle among four wheat cultivars. In different milling treatments acid-treated flours of all cultivars showed lowest sensory and quality characteristics, while yeast treatment showed highest.

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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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Nakamura, H. "Evaluation of wheat endosperm protein fingerprints as indices of Udon-noodle making quality." Australian Journal of Agricultural Research 52, no. 9 (2001): 919. http://dx.doi.org/10.1071/ar00160.

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Hexaploid wheat (Triticum aestivum) endosperm protein fingerprints were used to determine the indices of Japanese soft Udon-noodle quality. The endosperm proteins of Japanese Udon wheat lines were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis to determine differences between them in protein composition in two soil environments. The differences between the lines included differences in the composition of the endosperm with regard to the 53 kDa protein band or high-molecular-weight glutenin subunit (HMW-GS) 2* and in the sensory viscoelasticity score of cooked noodles, which is related to eating-quality in Japanese Udon wheats. One line (Kanto 107) showed variation for the presence of the 53 kDa and HMW-GS 2* bands between environments.

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Anderson, W. K., G. B. Crosbie, and W. J. Lambe. "Production practices in Western Australia for wheats suitable for white, salted noodles." Australian Journal of Agricultural Research 48, no. 1 (1997): 49. http://dx.doi.org/10.1071/a95133.

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Wheat cultivars acceptable for the Noodle wheat segregation in Western Australia were compared with cultivars suitable for the Australian Standard White (ASW) grade over the period 1989–93. Yield and grain quality responses to sowing time, nitrogen fertiliser, soil type, and cropping history were examined to determine management practices most likely to result in wheat grain suitable for the production of white, salted noodles. Thirty experiments were conducted in the 300–450 mm average annual rainfall zone between Three Springs in the north (approx. 29° 30′S) and Newdegate in the south (approx. 33°10′S). The ASW cultivars, Spear, Kulin, and Reeves, outyielded the Noodle cultivars, Gamenya and Eradu, by 8–10% on average, but the yield difference was less at later sowings. The optimum sowing time was early May for most cultivars. The new cultivars, Cadoux (Noodle) and Tammin (potential Noodle, but classiffied General Purpose), tested in 1992 and 1993 in 12 experiments showed an optimum sowing time of late May, as did other midseason cultivars. Grain yields of May-sown crops were increased by 13 kg for every 1 kg of nitrogen applied, compared with 3 : 1 for June-sown crops. Previous legume history of the site and grass weed control in the crop also influenced the grain protein percentage. It was concluded that adoption of production guidelines that include sowing at, or near, the break of the season with about 40 kg/ha of nitrogen fertiliser, a rotation that includes 2-3 years of legume crop or pasture in the previous 5 years, and adequate grass weed control will result in an excellent chance (>80%) of producing grain proteins within the receival standards for the Noodle grade. Flour swelling volume (FSV), an indicator of noodle eating quality, was negatively correlated (not always significantly at P = 0·05) with grain protein percentage in 7 out of 8 experiments. FSV values were larger from sites located in the south of the study area and this appeared to be independent of protein and time-of-sowing effects. Small grain sievings (<2 mm) were increased by sowing after the end of May, especially in the longer season cultivars.

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Xing, Jun-Jie, Dong-Hui Jiang, Zhen Yang, Xiao-Na Guo, and Ke-Xue Zhu. "Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles." Foods 10, no. 4 (April 13, 2021): 844. http://dx.doi.org/10.3390/foods10040844.

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Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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Narsih and Agato. "Nutrition Components of Dry Noodles From Substitution of Aloe vera Skin Extract and Maize’s Sprout Flour." Current Nutrition & Food Science 15, no. 5 (July 8, 2019): 500–507. http://dx.doi.org/10.2174/1573401314666180810145805.

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Background: The dried noodles produced from maize raw materials soaked for 24 hours were germinated for 36 hours and the Aloe vera skin extracted at 80°C for 60 minutes showed high nutrients, proving that this food product has functional properties. Objective: To check the quality of dry noodles produced from the combination of maize sprout flour and Aloe vera skin extract. Subject and Methods: The materials used were maize and Aloe vera skin. Maize was soaked for 24 hours and germinated for 36 hours and the Aloe vera skin was extracted at 80°C for 60 minutes. The maize sprouts obtained were then dried and floured. Then, Aloe vera skin extract was added, followed by other noodle-forming materials for further processing of dried noodles. The nutrient components were analyzed in the produced noodles. Results: The maize sprout flour had 11.35% protein, protein digestibility 84.84%, starch 37.63%, phytate compound 131.09 mg/g, organic compounds 11 mg/g, and functional compounds 22 mg/g, while the noodle product had elongation of 96.15%, swelling index of 19.64%, tensile strength of 2.01 Nmm, 18 organic acids compounds (lactate, oxalate, succinic, malic, mevalonic, p coumaric, ascorbate, ferulic, panthotenic, myristic, hexadecanoic, palmitic, α-linoleic, linoleic acid, oleic, stearate, isobehenate and folic) and 23 functional groups in the range 527.29 - 3354.74 cm-1. Conclusion: Dry noodles produced from Aloe vera skin extract and maize sprout flour have functional properties.

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SAITO, Nobuo. "Production and Quality of Recent Noodle Soup." JOURNAL OF THE BREWING SOCIETY OF JAPAN 86, no. 9 (1991): 657–62. http://dx.doi.org/10.6013/jbrewsocjapan1988.86.657.

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Miskelly, D. M., and H. J. Moss. "Flour quality requirements for chinese noodle manufacture." Journal of Cereal Science 3, no. 4 (October 1985): 379–87. http://dx.doi.org/10.1016/s0733-5210(85)80010-2.

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Huang, Yu-Chan, and Hsi-Mei Lai. "Noodle quality affected by different cereal starches." Journal of Food Engineering 97, no. 2 (March 2010): 135–43. http://dx.doi.org/10.1016/j.jfoodeng.2009.10.002.

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Bai-Ngew, Shitapan, Treethip Chuensun, Sutee Wangtueai, Suphat Phongthai, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Vinyoo Sakdatorn, Warinporn Klunklin, Joe M. Regenstein, and Yuthana Phimolsiripol. "Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life." Quality Assurance and Safety of Crops & Foods 13, no. 2 (April 21, 2021): 25–33. http://dx.doi.org/10.15586/qas.v13i2.882.

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This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several bene?cial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noo-dles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.

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Kruger, J. E., R. R. Matsuo, and K. Preston. "A comparison of methods for the prediction of Cantonese noodle colour." Canadian Journal of Plant Science 72, no. 4 (October 1, 1992): 1021–29. http://dx.doi.org/10.4141/cjps92-128.

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The common laboratory method for preparing Cantonese raw noodle dough for colour evaluation requires 200–300 g flour, a Hobart mixer to mix the dough and an Ohtake laboratory noodle machine. Alternative methods requiring less flour or less costly apparatus were developed and compared. Although the brightness (L*) and yellowness (b*) were influenced by the method of noodle-dough preparation, variations between methods were consistent. Different formulations of Kansui had similar effects on noodle brightness and yellowness, with the exception of sodium hydroxide, which produced substantially increased yellowness. The rate of decrease in brightness with time was useful as a quality parameter in estimation of noodle colour and may be indicative, in some cases, of the presence of polyphenol oxidase enzymes. The ranges in brightness and yellowness of Cantonese noodle doughs are very similar for Canadian wheats, except for soft white wheat cultivars.Key words: Noodle, wheat, flour, colour, polyphenol oxidase

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Yuliani, Yuliani, Alberth Parlindungan, Marwati Marwati, and Krishna Purnawan Candra. "SENSORY RESPONSE OF WET NOODLES WITH SUBSTITUTION OF SUPER RED DRAGON FRUIT (Hylocereus costaricensis) PEEL." AGROINTEK 15, no. 2 (May 6, 2021): 507–12. http://dx.doi.org/10.21107/agrointek.v15i2.7275.

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Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.

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Singthong, J., and C. Thongkaew. "Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles." Food Research 4, S4 (December 6, 2020): 17–26. http://dx.doi.org/10.26656/fr.2017.4(s4).004.

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The Jerusalem artichoke (Helianthus tuberosus) tuber is a vegetable with a low caloric value and a high content of inulin, vitamins and minerals. The purpose of this study was to determine the physicochemical properties of Jerusalem artichoke powder (JA powder). The results indicated that moisture, ash, crude fiber, protein, lipid and carbohydrate contents were 6.71, 3.54, 2.83, 7.58, 0.28 and 79.04%, respectively. The Jerusalem artichoke stored carbohydrates in the form of inulin instead of starch. Total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of JA powder were 53.11, 40.07 and 13.04%, respectively. Total sugar, total phenolic compound (TPC) and antioxidant activity by DPPH of JA powder were 0.92 mg fructose/g sample, 6.58 mg GAE/g sample and 93.74 mg TEAC/g sample, respectively. Furthermore, this research reported the design of experimental for optimizing JA powder on the quality of glass noodles using three independent variables: JA powder concentration (0-3%), alginate concentration (1.5-2.5%) and calcium concentration (1-3%). The optimum condition for the glass noodles was 3% JA powder, 2% alginate and 3% calcium. This optimization revealed that glass noodles had more fiber and sugar, as well as good hardness, cohesiveness, springiness and gumminess. The microstructure of glass noodles addition with JA powder was smaller porosity than glass noodles without JA powder (commercially glass noodle).

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Eppang, Betzy, Nurhaeni, Khairuddin, Ahmad Ridhay, and Jusman. "Retensi Antosianin dari Ekstrak Daun Bayam Merah (Alternanthera amoena Voss) pada Pengolahan Mie Basah." KOVALEN: Jurnal Riset Kimia 6, no. 1 (April 18, 2020): 53–60. http://dx.doi.org/10.22487/kovalen.2020.v6.i1.14795.

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Research about the retention of red spinach leaves extract (Alternanthera amoena Voss) as a natural coloring and preservative in wet noodles has been done. The study aim is to determine the anthocyanin retention of red spinach leaves extract in the processing of wet noodles and determine the organoleptic quality of wet noodles by adding pigment red spinach leaves extract. The extraction method used the maceration method by ethanol solvent. Anthocyanin levels on an extract that obtained by using a UV-Vis spectrophotometer were 33.34%. Anthocyanin retention of red spinach leaves extract on wet noodle processing at storage times of 0, 6, 12, 18, 24, 30, 36, 42, and 48 hours was 100%, 75.87%, 75.37%, 74.95%, 74.62%, 74.12%, 73.28%, 71.70%, and 70.61%. Organoleptic quality of wet noodles that was added with extract has “like” to “really like” grade with score detail of the best color of 4.37 at 18 hours storage, whereas the odor, texture, and taste for 0 hours storage have the highest score of 4.63, 4.63, and 4.57, respectively. The wet noodles with red spinach leaves extract more preferred than the noodles without extracts. Keywords: Retention, anthocyanin, Alternanthera amoena Voss., wet noodles

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Cheng, Zhiyuan, Xiaoping Li, Jingwei Hu, Xin Fan, Xinzhong Hu, Guiling Wu, and Yanan Xing. "Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles." Processes 9, no. 9 (August 27, 2021): 1522. http://dx.doi.org/10.3390/pr9091522.

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In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of “low bacterial buckwheat-based flour” and have important consequences for the application of gaseous chlorine dioxide in food industry.

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Aprilia, Selviana Ernayanti, Samsuri Samsuri, and Titiek Tjahja Andari. "PENGARUH PENERAPAN SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2005 TERHADAP KUALITAS PRODUK PANGAN PADA DEPARTEMEN PRODUKSI NOODLE PT. JAKARANA TAMA FOOD INDUSTRY (FACTORY) BOGOR." JURNAL VISIONIDA 3, no. 2 (December 28, 2017): 14. http://dx.doi.org/10.30997/jvs.v3i2.972.

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The purpose of the research is to determine the effect of application food safety management system ISO 22000:2005 to food quality in noodle production departement PT. Jakarana Tama Food Industry (Factory) Bogor. Questioner distributed 100 respondents. Analysis method used is descriptive analysis and verification. The questioner validity and reliability testing and test the classic assumption. Likert scale is used prior to testing with multiple regressions. In order to know the effect of four free variable that is used for dependent variable. Based on the result all indicators expressed validity and reliability, simultaneously with interactive communication (X1), system management (X2), prerequisite programmes (X3) and HACCP principles (X4) have an influence to food quality in noodle production departement PT. Jakarana Tama Food Industry (Factory) Bogor (Y). Partially, only a few prerequisite programmes that gives positive and significant to food quality in noodle production departement.Keywords: Brand Image, Quality Product, Purchasing Decisions

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Choi, Hee-Sook. "Effect of Adding Amaranth Powder on Noodle Quality." Korean Journal of Food And Nutrition 24, no. 4 (December 31, 2011): 664–69. http://dx.doi.org/10.9799/ksfan.2011.24.4.664.

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KIM, YOUNG S., and DENNIS P. WIESENBORN. "Starch Noodle Quality as Related to Potato Genotypes." Journal of Food Science 61, no. 1 (January 1996): 248–52. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14771.x.

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Yun, Sok-Hon, Gasiram Rema, and Ken Quail. "Instrumental Assessments of Japanese White Salted Noodle Quality." Journal of the Science of Food and Agriculture 74, no. 1 (May 1997): 81–88. http://dx.doi.org/10.1002/(sici)1097-0010(199705)74:1<81::aid-jsfa772>3.0.co;2-#.

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Beta, Trust, and Harold Corke. "Noodle Quality as Related to Sorghum Starch Properties." Cereal Chemistry Journal 78, no. 4 (July 2001): 417–20. http://dx.doi.org/10.1094/cchem.2001.78.4.417.

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Obadi, Mohammed, Jiyao Zhang, Yanan Shi, and Bin Xu. "Factors affecting frozen cooked noodle quality: A review." Trends in Food Science & Technology 109 (March 2021): 662–73. http://dx.doi.org/10.1016/j.tifs.2021.01.033.

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Wei-Chen, Pan, Liu Yu-Ming, and Shiau Sy-Yu. "Effect of okara and vital gluten on physico-chemical properties of noodle." Czech Journal of Food Sciences 36, No. 4 (September 3, 2018): 301–6. http://dx.doi.org/10.17221/329/2017-cjfs.

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Abstract:

Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10–15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of 6% vital gluten could improve the quality of 10%-DOP noodle, including cooking loss, tensile property, elasticity and sensory acceptability. Therefore, we suggest that enriched noodle can be prepared with 5% DOP or 10% DOP plus 6% VG in order to increase the intake of phytochemicals and maintain the sensory acceptability of consumers.

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Journal articles on the topic 'Noodle quality'

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