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Journal articles on the topic 'Yellow alkaline noodles'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

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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2

Rebellato, Ana Paula, Priscila Ferreira Tavares, Guilherme Neves Trindade, Juliana A. Lima Pallone, Pedro H. Campelo, and Maria Teresa Pedrosa Silva Clerici. "Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility." Research, Society and Development 10, no. 2 (February 27, 2021): e51210212778. http://dx.doi.org/10.33448/rsd-v10i2.12778.

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Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH. N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.

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3

Bellido, G. G., and D. W. Hatcher. "Ultrasonic characterization of fresh yellow alkaline noodles." Food Research International 43, no. 3 (April 2010): 701–8. http://dx.doi.org/10.1016/j.foodres.2009.11.010.

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4

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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5

Asenstorfer, Robert E., Marie J. Appelbee, and Daryl J. Mares. "Impact of Protein on Darkening in Yellow Alkaline Noodles." Journal of Agricultural and Food Chemistry 58, no. 7 (April 14, 2010): 4500–4507. http://dx.doi.org/10.1021/jf904232p.

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6

Fan, Huiping, Zhilu Ai, Yuehua Chen, Feng Fu, and Ke Bian. "Effect of alkaline salts on the quality characteristics of yellow alkaline noodles." Journal of Cereal Science 84 (November 2018): 159–67. http://dx.doi.org/10.1016/j.jcs.2018.10.007.

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7

Heo, Hwayoung, Chon-Sik Kang, Sun-Hee Woo, Kang-Soo Lee, Byung-Kil Choo, and Chul Soo Park. "Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar." Food Science and Biotechnology 21, no. 1 (February 2012): 69–81. http://dx.doi.org/10.1007/s10068-012-0009-1.

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8

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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9

Bellido, G. G., and D. W. Hatcher. "Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history." Journal of Food Engineering 93, no. 4 (August 2009): 460–67. http://dx.doi.org/10.1016/j.jfoodeng.2009.02.013.

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10

Hatcher, D. W., J. E. Dexter, and B. X. Fu. "Investigation of amber durum wheat for production of yellow alkaline noodles." Journal of Cereal Science 48, no. 3 (November 2008): 848–56. http://dx.doi.org/10.1016/j.jcs.2008.06.009.

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11

DePauw, R. M., R. E. Knox, J. M. Clarke, F. R. Clarke, M. R. Fernandez, D. Salmon, and T. N. McCaig. "Snowhite475 hard white spring wheat." Canadian Journal of Plant Science 87, no. 4 (October 1, 2007): 895–900. http://dx.doi.org/10.4141/cjps06066.

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In 2001–2003, cooperative testing Snowhite475 hard white spring wheat (Triticum aestivum L.) yielded grain in the range of the checks and was 3.4 and 3.3 d earlier maturing than AC Vista and AC Crystal, respectively. Snowhite475 had heavier test weight than AC Vista and larger seed size than AC Crystal and AC2000. Snowhite475 had higher protein content than the checks except 5701PR. It yielded more flour and had higher Agtron flour colour values than AC Crystal and AC Vista. Snowhite475 had intermediate kernel hardness, combined with yellow alkaline and white salted noodle colour and textural attributes better than AC Crystal, AC2000 and Snowbird. Key words: Triticum aestivum L., cultivar description, grain yield, maturity, milling properties, noodles

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12

ITO, Miwako, Keiko OHTA, Zenta NISHIO, Tadashi TABIKI, Naoto HASHIMOTO, Wakako FUNATSUKI, Hideho MIURA, and Hiroaki YAMAUCHI. "Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar." Food Science and Technology Research 13, no. 3 (2007): 253–60. http://dx.doi.org/10.3136/fstr.13.253.

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13

Hatcher, D. W., S. Lagasse, J. E. Dexter, B. Rossnagel, and M. Izydorczyk. "Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull-less Barley Flour." Cereal Chemistry Journal 82, no. 1 (January 2005): 60–69. http://dx.doi.org/10.1094/cc-82-0060.

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14

Hatcher, D. W., J. E. Dexter, and B. X. Fu. "Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture." Cereal Chemistry Journal 86, no. 1 (January 2009): 106–12. http://dx.doi.org/10.1094/cchem-86-1-0106.

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15

Ross, A. S., K. J. Quail, and G. B. Crosbie. "Physicochemical Properties of Australian Flours Influencing the Texture of Yellow Alkaline Noodles." Cereal Chemistry Journal 74, no. 6 (November 1997): 814–20. http://dx.doi.org/10.1094/cchem.1997.74.6.814.

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16

Chakraborty, Monisha, Gary A. Hareland, Frank A. Manthey, and Lois R. Berglund. "Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat." Journal of the Science of Food and Agriculture 83, no. 5 (2003): 487–95. http://dx.doi.org/10.1002/jsfa.1403.

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17

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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18

Asenstorfer, Robert E., Marie J. Appelbee, and Daryl J. Mares. "Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles." Journal of Agricultural and Food Chemistry 57, no. 12 (June 24, 2009): 5556–62. http://dx.doi.org/10.1021/jf900485b.

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19

Akashi, Hajime, Miwa Takahashi, and Shigeru Endo. "Evaluation of Starch Properties of Wheats Used for Chinese Yellow-Alkaline Noodles in Japan." Cereal Chemistry Journal 76, no. 1 (January 1999): 50–55. http://dx.doi.org/10.1094/cchem.1999.76.1.50.

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20

Teza, Alfindo Rosyid, Karim Roselina, Mohd Adzahan Noranizan, and Mohd Ghazali Farinazleen. "Antibacterial activity of several Malaysian leaves extracts on the spoilage bacteria of yellow alkaline noodles." African Journal of Microbiology Research 5, no. 8 (April 18, 2011): 898–903. http://dx.doi.org/10.5897/ajmr10.762.

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21

Tan, Thuan-Chew, Tanyong Phatthanawiboon, and Azhar Mat Easa. "Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White." Journal of Food Quality 39, no. 4 (April 5, 2016): 342–50. http://dx.doi.org/10.1111/jfq.12203.

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22

WARDHANA, Yohanes Raditya, and Lukas Sanjaya BANAWI. "Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties." Journal of Nutritional Science and Vitaminology 66, Supplement (2020): S190—S195. http://dx.doi.org/10.3177/jnsv.66.s190.

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23

Yoon, Young Mi, Ji-Eun Kim, Seong-Woo Cho, Chon-Sik Kang, Hak-Shin Kim, Young-Geun Jung, and Chul Soo Park. "Characteristics of yellow alkaline noodles from Korean wheat cultivars with commercially used machines in Korean market." Korean Journal of Breeding Science 49, no. 3 (September 1, 2017): 157–69. http://dx.doi.org/10.9787/kjbs.2017.49.3.157.

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24

Tanaka, Yuko, Hideho Miura, Michihiro Fukushima, Miwako Ito, Zenta Nishio, Sun-Ju Kim, Naoto Hashimoto, et al. "Physical Properties of Yellow Alkaline Noodles from Near-isogenic Wheat Lines with Different Wx Protein Deficiency." Starch - Stärke 58, no. 3-4 (April 2006): 186–95. http://dx.doi.org/10.1002/star.200500465.

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25

Ramli, Saifullah, Abbas F. M. Alkarkhi, Yeoh Shin Yong, Liong Min-Tze, and Azhar Mat Easa. "Effect of banana pulp and peel flour on physicochemical properties andin vitrostarch digestibility of yellow alkaline noodles." International Journal of Food Sciences and Nutrition 60, sup4 (January 2009): 326–40. http://dx.doi.org/10.1080/09637480903183503.

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26

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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27

YAMAUCHI, Hiroaki, Miwako ITO, Zenta NISHIO, Tadashi TABIKI, Sun-Ju KIM, Naoto HASHIMOTO, Takahiro NODA, et al. "Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines." Food Science and Technology Research 13, no. 3 (2007): 227–34. http://dx.doi.org/10.3136/fstr.13.227.

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28

Asenstorfer, Robert E., Marie J. Appelbee, Christine A. Kusznir, and Daryl J. Mares. "Toward an Understanding of Mechanisms Involved in Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles (YAN)." Journal of Agricultural and Food Chemistry 62, no. 20 (May 9, 2014): 4725–30. http://dx.doi.org/10.1021/jf500206e.

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29

Hatcher, D. W., J. E. Dexter, M. J. Anderson, G. G. Bellido, and B. X. Fu. "Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles." Food Chemistry 113, no. 4 (April 2009): 980–88. http://dx.doi.org/10.1016/j.foodchem.2008.08.049.

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30

Seetapan, Nispa, Nattawut Limparyoon, Rattana Yooberg, Bootsrapa Leelawat, and Chulaluck Charunuch. "Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles." Journal of Cereal Science 90 (November 2019): 102828. http://dx.doi.org/10.1016/j.jcs.2019.102828.

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31

Hatcher, D. W., G. G. Bellido, and M. J. Anderson. "Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles." Cereal Chemistry Journal 86, no. 3 (May 2009): 361–68. http://dx.doi.org/10.1094/cchem-86-3-0361.

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32

Yeoh, Shin-Yong, Muhammad Lubowa, Thuan-Chew Tan, Maizura Murad, and Azhar Mat Easa. "The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles." Food Chemistry 333 (December 2020): 127425. http://dx.doi.org/10.1016/j.foodchem.2020.127425.

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33

Tao, Han, Mingyang Li, Hao-Dong Deng, Ke-Xin Ren, Gang-Qiang Zhuang, Xue-Ming Xu, and Hui-Li Wang. "The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles." International Journal of Biological Macromolecules 137 (September 2019): 697–702. http://dx.doi.org/10.1016/j.ijbiomac.2019.07.008.

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34

HATCHER, D. W., G. G. BELLIDO, J. E. DEXTER, M. J. ANDERSON, and B. X. FU. "INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS." Journal of Texture Studies 39, no. 6 (December 2008): 695–708. http://dx.doi.org/10.1111/j.1745-4603.2008.00164.x.

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35

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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36

Yeoh, Shin-Yong, Abbas F. M. Alkarkhi, and Azhar Mat Easa. "Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing." Journal of Food Processing and Preservation 38, no. 3 (March 14, 2013): 1187–97. http://dx.doi.org/10.1111/jfpp.12079.

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37

Hung, Pham Van, and David W. Hatcher. "Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat: Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN)." Food Chemistry 125, no. 4 (April 2011): 1510–16. http://dx.doi.org/10.1016/j.foodchem.2010.10.078.

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38

Yeoh, Shin-Yong, Abbas F. M. Alkarkhi, Saifullah Bin Ramli, and Azhar Mat Easa. "Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents." International Journal of Food Sciences and Nutrition 62, no. 4 (February 9, 2011): 410–17. http://dx.doi.org/10.3109/09637486.2010.539555.

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39

Konik, Christine M., Lene M. Mikkelsen, Ray Moss, and Peter J. Gore. "Relationships between Physical Starch Properties and Yellow Alkaline Noodle Quality." Starch - Stärke 46, no. 8 (1994): 292–99. http://dx.doi.org/10.1002/star.19940460804.

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40

Hatcher, D. W., N. M. Edwards, and J. E. Dexter. "Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics." Cereal Chemistry Journal 85, no. 3 (May 2008): 425–32. http://dx.doi.org/10.1094/cchem-85-3-0425.

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41

Knox, R. E., R. M. DePauw, J. M. Clarke, F. R. Clarke, T. N. McCaig, and M. R. Fernandez. "Snowhite476 hard white spring wheat." Canadian Journal of Plant Science 87, no. 3 (July 1, 2007): 521–26. http://dx.doi.org/10.4141/cjps06070.

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Snowhite476 hard white spring wheat (Triticum aestivum L.) is the first Canadian wheat cultivar to deploy the gene Bt8, which confers resistance to prevalent races of common bunt [Tilletia laevis Kuhn in Rabenh. and T. caries (DC.) Tul. & C. Tul.]. The productivity traits of Snowhite476 were intermediate to the check cultivars. Snowhite476 had intermediate kernel hardness combined with yellow alkaline and white salted noodle colour and textural attributes comparable to AC Vista. Key words: Triticum aestivum L., cultivar description, grain yield, disease resistance, Bt8

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42

Fujita, Masaya, Masako Seki, Hitoshi Matsunaka, Chikako Kiribuchi-Otobe, Ado Hiwatashi, Jun'ichi Kitano, Yukihide Kanda, Keiichi Miyamoto, and Yutaka Okumoto. "Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan." Japanese Journal of Crop Science 77, no. 4 (2008): 449–56. http://dx.doi.org/10.1626/jcs.77.449.

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43

Taira, Masato, Naoto Nihei, Akari Endo, Yoshinori Taniguchi, Hidekazu Maejima, Kazuhiro Nakamura, and Hiroyuki Ito. "Effect of Nitrogen Topdressing at the Heading Stage on Yellow Alkaline Noodle Quality of a Hard Wheat Cultivar ‘Yukichikara’." Japanese Journal of Crop Science 81, no. 2 (2012): 173–82. http://dx.doi.org/10.1626/jcs.81.173.

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44

Soraya, Anissa, Shyan Yea Chay, Radhiah Shukri, Farinazleen Mohamad Ghazali, Kharidah Muhammad, Mohd Adzahan Noranizan, and Roselina Karim. "Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability." Journal of Food Science and Technology 56, no. 4 (February 13, 2019): 1801–10. http://dx.doi.org/10.1007/s13197-019-03624-w.

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45

Mojarrad, Lida Shahsavani, and Ali Rafe. "Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM." Food Science & Nutrition 6, no. 5 (May 3, 2018): 1204–13. http://dx.doi.org/10.1002/fsn3.667.

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46

Ávila, C. M., M. C. Palomino, D. Hornero-Méndez, and S. G. Atienza. "Identification of candidate genes for lutein esterification in common wheat (Triticum aestivum) using physical mapping and genomics tools." Crop and Pasture Science 70, no. 7 (2019): 567. http://dx.doi.org/10.1071/cp18531.

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A high carotenoid content is important for the production of pasta from durum wheat (Triticum durum Desf.) and yellow alkaline noodle from common wheat (T. aestivum L.). Carotenoid esters are more stable than free carotenoid during storage and processing, and thus they allow a higher retention through the food chain. Chromosome 7D carries gene(s) for lutein esterification. The aim of this study was the physical mapping of the gene(s) for lutein esterification on chromosome 7D and the identification of candidate genes for this trait. We developed crosses between a set of deletion lines for chromosome 7D in Chinese Spring (CS) background and the CS–Hordeum chilense substitution line CS(7D)7Hch. The F2 progeny derived from the deletion line 7DS4 produced a lower amount of lutein esters, which indicates that the main gene for lutein esterification is in the region of chromosome 7D lacking in 7DS4. Other gene(s) are contributing to lutein esterification because small amounts of lutein esters are produced in 7DS4. Genotyping by DArTSeq revealed that 7DS4 lacks a 127.7 Mb region of 7DS. A set of 10 candidate genes for lutein esterification was identified by using the wheat reference genome sequence along with the Wheat Expression Browser. This region contains the Lute locus previously identified in a different genetic background. Four genes with acyltransferase or GDSL esterase/lipase activity were identified in the vicinity of Lute. Our results indicate that the gene TraesCS7D01G094000 is a likely candidate for Lute but the gene TraesCS7D01G093200 cannot be ruled out. The candidate genes reported in this work are worthy for further investigation.

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Tang, Ying-Ying, Xiao-Na Guo, and Ke-Xue Zhu. "Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles." Food Chemistry, January 2023, 135533. http://dx.doi.org/10.1016/j.foodchem.2023.135533.

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Xu, Min, Gary G. Hou, Junzhou Ding, and Xianfeng Du. "Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts." Journal of Food Processing and Preservation 44, no. 12 (November 10, 2020). http://dx.doi.org/10.1111/jfpp.14981.

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Xu, Min, Jingjing Du, Gary G. Hou, and Xianfeng Du. "Effect of Tea Extract on Starch Gelatinization, Gluten Aggregation and Quality Characteristics of Dry Yellow Alkaline Noodle." International Journal of Food Science & Technology, December 30, 2022. http://dx.doi.org/10.1111/ijfs.16277.

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Liu, Yu-Ming, and Sy-Yu Shiau. "Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour." International Journal of Food Engineering 14, no. 1 (January 25, 2018). http://dx.doi.org/10.1515/ijfe-2017-0279.

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Abstract:Chinese alkaline noodle (CAN) is one of popular staple foods in Asia. Whole wheat flour (WWF) is healthier than refined wheat flour (WF). This study investigated the effect of substitution level of WWF on physicochemical and sensory properties of CAN. Results showed that increasing WWF amount significantly reduced tensile strength (TS) and extensibility (E) of cooked CAN, but increased TS/E ratio from 6.05 to 13.22 mN/mm. High WWF substitution (>60 %) significantly increased cooking loss and decreased the elasticity of CAN. CAN prepared with WWF had darker, redder and yellower color than control. However, free and bound phenolics and DPPH radical scavenging capacity of CAN obviously increased with the amount of WWF. CAN with 0–40 % WWF had similar sensory scores in color, flavor, texture and overall preferences. The study suggests that healthy whole grain CAN with higher phytochemicals and acceptable eating quality can be produced by using 20–40 % WWF.

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