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1
Yu, Li Juan 1969. "Noodle dough rheology and quality of instant fried noodles". Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80901.
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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Increasing moisture content of noodle dough decreased its Young's modulus, energy at break and storage modulus. However, the phase angle of the noodle dough increased with increasing moisture content.
For noodle quality test, textural properties, rehydration rate and fat absorption of fried noodles were evaluated. Moisture content and the amount of starch added significantly influenced the maximum load before break point of the cooked instant noodles as determined by tensile test. Moisture content, gum content and starch addition also significantly affected the strain at break for cooked instant noodles.
2
Cato, Larisa, i lcato@awb com au. "The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles". RMIT University. Aerospace, Mechanical and Manufacturing Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20070111.123042.
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Wheat and wheat products represent a major food staple consumed around the world. Asian noodles account for the end-use of at least twelve percent of all wheat produced globally. Whereas there has been extensive research into the role and significance of enzymes in the utilisation of wheat flour in bread-making, less is known of their role in Asian noodles. Accordingly, this study has been based on the hypothesis that some enzymes will have a significant impact on the quality characteristics of at least some styles of Asian noodle products. Five enzymes were selected for study: á-amylase, lipase, lipoxygenase, peroxidase and ascorbic acid oxidase. The focus has been on the processing of white salted and yellow alkaline styles of Asian noodles and the role of the enzymes in relation to the quality attributes of these products has been systematically investigated. The quality aspects encompass colour and colour stability, texture, cooking properties as well as structural characteristics of the products. As a part of the preliminary phases of the investigation, procedures for analysis and assessment of flours and noodles have been evaluated. In particular, for the textural properties of noodles, results were obtained with the TA-XT2 Texture Analyser using both a flat cylinder probe, to measure noodle hardness, and also a cutting blade measuring noodle firmness. In addition, various approaches were trialled for sample preparation and presentation in the use of scanning electron microscopy for the investigation of noodle structure. In order to measure the activity of the enzymes in flours and noodle products, assay procedures were set up and validated. These were then used for the analysis of a series of commercial flours and the levels of activity in each of the flours was relatively low indicating that they had been milled from wheat which had not been subjected to preharvest sprouting. á-Amylase was measured using the Ceralpha method and two different sources of exogenous á-amylase (bacterial and barley) were added to noodle formulations. In preliminary experiments various levels of á-amylase incorporation were compared and Abstract viii the impact on texture measured. Both sources of á-amylase resulted in softer noodle products. Adverse effects of the preparations on colour were observed in fresh noodles, although the differences were less obvious when noodles were cooked or dried immediately after preparation. Cooking losses were higher in noodles incorporating amylase, particularly the bacterial preparation. These impacts were reflected in changes in the appearance of starch granules in scanning electron micrographs of the noodles. Three different lipase preparations were studied and their incorporation had only minor effects on texture of noodles. Addition of wheat germ lipase resulted in slightly softer noodles, fungal lipase caused slightly harder noodles, while addition of porcine pancreas lipase gave harder noodles in the raw state and softer noodles after cooking. Similarly variable results were observed when colour and colour stability were evaluated, and there were no adverse effects upon cooking quality of Asian noodles. Two different preparations of horseradish peroxidase were investigated and both resulted in adverse effects on colour including at all stages of storage. One of the preparations resulted in softer noodles when texture was measured using the cylinder method and in firmer noodles when the blade attachment was applied. Neither the surface appearance of noodles nor the cooking properties were altered by the addition of peroxidase to the formulations. Different levels of addition of ascorbic acid oxidase from Cucurbita species showed only minor effects on characteristics for both styles of noodles. Incorporation of this enzyme resulted in lower lightness values but there was little effect on yellowness. Discolouration of noodle sheets was faster and more obvious at 25°C and compared to the storage of noodles at 4°C. The cooking qualities of noodles did not change upon addition of the oxidase. Activity of the enzyme lipoxygenase was measured spectrophotometrically using linoleic acid as substrate. Upon addition to the noodle formulations the enzyme preparation from soy bean resulted in slightly harder and firmer noodles. Colour and colour stability were not enhanced by the addition of lipoxygenase and significantly higher yellowness values were measured in some samples. This enzyme did not adversely impact upon the cooking or structural properties of either style of noodles. Abstract ix Some of the enzymes studied here demonstrated undesirable impacts on one or another aspect of noodle quality, particularly producing darkening or soft textural characteristics. Enzymes that might usefully be considered at lower levels of addition are ascorbic acid oxidase, porcine pancreas lipase and lipoxygenase. These three had no negative effects upon texture, structure or cooking quality of noodles. Visually the colour properties were not adversely impacted and instrumental assessment indicated brighter noodle sheet colours. At lower levels of addition, these three enzymes provide enhancement of noodle quality. On the other hand peroxidase, the two amylases and lipases affected the colour and colour stability of noodles. It was observed that the amylase preparations did result in pronounced softening of noodles. However, the data indicate that the adverse impact attributed to this enzyme when flour from sprouted wheat is used in noodle processing, are probably due to enzyme activities other than a- amylase.
3
曾潔瑜 i Kit-yu Kathleen Tsang. "Evaluation of genetic resources of wheat and triticale for improving noodle quality". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221750.
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Sadeque, Abdus. "Genetic mapping of noodle quality characters and rust resistance in hexaploid wheat". University of Sydney, 2008. http://hdl.handle.net/2123/3795.
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Doctor of PhilosophyPolyphenol oxidase (PPO) catalyses undesirable darkening in wheat products such as Asian noodles. Genetic variation for PPO activity is characterized in bread wheat. Australian wheat breeding programmes recognize that reduced PPO activity is an important quality target. Despite this interest from breeders, no varieties possessing extremely low and null PPO activity exist. The development of null PPO wheat varieties is dependant on an understanding of the genetic control of the null phenotype. Knowledge of these factors will accelerate efforts to develop them. The inheritance of PPO activity was investigated in two populations that were derived from hybrids between a null PPO genotype and Australian wheat varieties Lang and QAlBis. Observed genetic ratios were consistent with two and three gene control, respectively in these populations. QTL mapping was performed in the QALBis x VAW08-A17 population. The Diversity Array Technology (DArT) approach was employed to genotype the QALBis x VAW08-A17 population. Three highly significant QTLs that control PPO activity were identified on chromosomes 2AL, 2BS and 2DL. Close associations between PPO activity and DArT marker loci wPt-7024, wPt-0094 and wPt-2544 were observed, respectively. Collectively, these loci explained 74% of the observed variation in PPO activity across seasons. Significant QTLs on chromosomes 1B and 3B were also identified that together explained an additional 17% of variation in PPO activity. The relationship between PPO activity and yellow alkaline noodles (YAN) colour stability parameters was investigated in a DM5637*B8 x H45 doubled haploid population. PPO activity and changes in YAN brightness (ΔL* 0-24h) and yellowness (Δb* 0-24h) in both seasons were analysed. Quantitative trait analyses of PPO activity, flour yellowness (b*) and YAN colour stability was also conducted in this population. QTL mapping of variation in PPO activity in the DM5637*B8 x H45 DH population identified a highly significant QTL on chromosome 2AL, which explained 52% of the observed variation across seasons. Regression analysis identified that wPt-7024 was highly significantly associated with PPO activity in this population. A highly significant association between this marker and PPO was also identified in the QALBis x VAW08-A17 population. Collectively, the three identified QTLs (on chromosomes 2AL, 7A and 7B) explained 71% of variation in PPO activity across seasons. A highly significant (P<0.001) QTL on chromosome 2B along with significant (P<0.01) QTLs on the chromosomes 1A, 3B, 4B and 5B were found to control flour yellowness. The QTLs on 2B, 4B and 5B were detected in both seasons analysed and accounted for 90% of variation in flour b* across seasons. The study on YAN colour stability located two highly significant (P<0.001) QTLs and two significant (P<0.01) QTLs that controlled the change in brightness of yellow alkaline noodle. The 2A QTL accounted for 64% of observed variation across seasons. It was in the same location as the PPO QTL and shared a common closest marker wPt-7024. Only one significant QTL for YAN a* (0-24h) was identified. It accounted for 12% of variation across seasons and was only detected in one season. One highly significant (P<0.001) QTL and two significant (P<0.01) QTLs were identified that controlled the change in yellowness of yellow alkaline noodle. The 2A QTL accounted for 68% of observed variation across seasons. The location of this QTL corresponded with that of 2A QTLs for PPO activity and L* of YAN in this study. Furthermore, wPt-7024 was also identified as the marker with the most significant association with L*. The identification of a correlation between the characters and a common location of a highly significant QTL for each of these characters indicates that it is likely that PPO activity is directly responsible for a large proportion of the changes in brightness and yellowness of YAN. QTLs for L* and b* of YAN were detected in a common location on chromosome 1A. However, no corresponding QTL was identified that controls PPO activity, highlighting the complexity of the relationship between these traits. Resistance to three rust pathogens (Puccinia graminis, Puccinia striiformis, and Puccinia triticina) was also investigated in the DM5637*B8 x H45 DH population because they are major yield limiting diseases in wheat. Disease response data at the seedling stage were converted to genotypic scores for rust genes Sr24/Lr24, Sr36, Lr13 and Yr7 to construct a genetic linkage map. No recombination was observed between rust resistance genes Sr36, Lr13 and Yr7 in this DH population. Therefore, these genes mapped in the same position on chromosome 2B. The Lr24/Sr24 locus was incorporated into the chromosome 3D map. Interval mapping analysis identified QTLs on chromosomes 2B, 3B, 4B and 5B that control adult plant resistance (APR) to stripe rust. Two QTLs on chromosomes 2B and 3D were identified that controlled APR to leaf rust in this DH population.
5
Watson, Benedette. "Use of marker assisted selection for the introgression of quality traits from Australian into Chinese wheats". University of Southern Queensland, Faculty of Sciences, 2008. http://eprints.usq.edu.au/archive/00006290/.
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[Abstract]Quantitative Trait Loci (QTLs) for polyphenol oxidase and xanthophyll have a significant impact on variation in wheat flour for noodle colour and colour stability. QTLs from two Australian wheat cultivars, Sunco and Tasman, have been backcrossed into two Chinese wheat varieties, Chuanmai 22 and Mianyang 11, to assess marker predictability for these important traits in significantly different genetic backgrounds. The concept of Marker-Assisted-Selection (MAS) is being trialled in this study as a proposed method for wheat improvement. In this approach molecular markers are used in conjunction with backcross breeding methods to introgress specific characters into elite breeding materials, with the goal of improving the quality attributes of wheat for the Asian noodle market. After three single seed descent generations, the backcross populations generated allow four QTLs to be investigated. These include two for polyphenol oxidase (chromosome 2A and 2D) and two for xanthophyll (chromosome 3B and 7A). This research was successful in identifying microsatellite markers that are capable of predicting PPO activity levels and Xanthophyll content within the backcross populations. These microsatellites were validated as useful markers for these quality traits, as they have also found to be important in the Sunco x Tasman doubled haploid population. The combination of marker assisted selection and backcrossing has generated three lines that contain different combinations of the PPO activity and Xanthophyll content QTLs. These lines have been found to produce low levels of PPO activity and have a low Xanthophyll content. This improvement in flour colour and colour stability highlights the potential of marker assisted selection as a useful tool in wheat breeding.
6
Kim, Renee Boyoung. "Quality preferences for wheat and wheat flour, noodle wheat markets in Japan and South Korea". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0010/NQ60313.pdf.
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CHUNG, HUI-CHEN, i 鍾惠禎. "Quality Characteristics Of Auricularia Polytricha Noodle". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/7hv68a.
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碩士弘光科技大學
食品科技所
104
The Auricularia polytricha powder (APP) was used to substitute 5%, 10%, and 15% (w/w) of all purpose flour to make Chinese noodles, assigned as APP5, APP10, and APP15, respectively. The proximate composition (carbohydrate, moisture, fat, ash, protein and dietary fiber), physical qualities (yield, water activity, Hunter L, a, b, and pH), and microoragnisms (total plate count, coliform, and E. coli) of raw A. polytricha noodles was analyzed. The physical qualities (texture and Hunter L, a, b), cooked qualities (moisture, weight gain, volume gain, cooked loss), and sensory qualities (appearance, color, texture, flavor, overall) of cooked A. polytricha noodle was determined. Besides, the effect of water amounts on the qualities of noodles was also studied. The yield (97.87% - 79.96%), fat (1.16% - 1.06%), and Hunter L, b values of raw noodles decreased with increasing APP level; whereas the ash (0.9% - 1.24%), dietary fiber (1.12% - 6.87%) and Hunter a value of raw noodles showed a reverse trend. No differences were found in moisture content (29.56% - 30.41%), water activity (0.994 - 0.995), protein (11.01% - 11.23%), carbohydrate (56.28% - 57.15%) and pH (6.00 - 6.05) of raw noodles. All samples exhibited negative coliforms and E. coli. The moisture content (64.02% - 67.25%), weight gain (54.11% - 82.21%), volume gain (20.00% - 80.00%), cooked loss (3.01% - 4.00%), and Hunter a value of cooked noodles increased with increasing APP level; whereas the Hunter L and b values, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, and hedonic sensory quality characteristics of cooked noodles showed a reverse trend. No differences were found in hedonic sensory results for control and APP5 whereas APP10 andAPP15 were rated lower in all sensory results. However, the water amount increased to 50% of APP10 and APP15 had comparable results in the yield and hedonic sensory results compared to control. Overall, a partial replacement of all purpose flour with APP in Chinese noodle manufacturing is feasible.
8
han, wu tsung, i 吳宗翰. "Studies on the flavor and quality of chinese white noodle". Thesis, 2005. http://ndltd.ncl.edu.tw/handle/60130456503435456993.
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碩士大葉大學
生物產業科技學系
93
ABSTRACT This thesis is consists of five sections. In the first section, Solid phase micro-extraction fibers (CarboxenTM / polydimethylsiloxane; CAR / PDMS and Polydimethylsiloxane / Divinylbenzene; PDMS / DVB) were used to isolate volatile compounds from boiled Chinese white noodle and milled Chinese white noodle to determine the best absorption time and temperature for the absorption of the volatile compounds from noodles. The absorbed volatile compounds were quantified and identified by GC and GC-MS, respectively. Twenty-six volatile compounds were identified from noodles. Hexanal was found to be the predominant volatile compound in both of boiled and milled noodles. The best absorption time for the volatile compounds in boiled noodle by CAR/PDMS and PDMS/DVB solid phase micro-extraction fibers were found to be 60 and 50 minutes, respectively. The best absorption time and temperature for the volatile compounds in milled noodle by the CAR/PDMS and PDMS/DVB solid phase micro-extraction fibers was found to be 50 ℃ for 60 minutes and 50 ℃ for 50 minutes, respectively. In the second part section, three kinds of Chinese white noodles were purchased from the local market. They were divided into the good flavor noodle, the bad flavor noodle, and rancid noodle by panels. The proxrimate composition of these three noodles did not differ significantly, except the crude lipid content, the composition of fatty acids, and the activity of lipid-related enzymes. From the results of enzyme activity analysis, it was found that the rancid noodle had higher activity of lipoxygenase and hydroperoxide lyase which both reported to close relating to lipid oxidation and formation of rancid type volatile compounds. Forty-seven volatile compounds were identified from the commercial noodles. Most of these volatile compounds were reported to be generated from the lipid oxidation. The highest amount of volatile compounds, especially hexanal was found in the rancid noodle In the third section, twenty wheat flours from different milled streams were used for comparing the general composition and the activities of the enzymes related to lipid oxidation. The results showed that wheat flours from C4, C6, and C7 had higher content of the crude lipid and ash and higher activities of lipid oxidation related enzymes. In the fourth section, three kinds of water (i.e., Tap water, underground water, and deionized water) were used to tempering wheat grains and then made into wheat flour. The hardness and the content of various ions were compared. Undergroud water was found to form higher hardness of samples. There were no significant differences among the levels of Fe, Mn, Cu, and Zn ions in different samples. Only tap water could be detected with chlorine residue among three kinds of water used. The wheat flour tempering by underground water contented higher activities in lipoxygenase, hydroperoxide lyase, and peroxidase. In the fifth section, three kinds of water (i.e., tap water, underground water, and deionized water) were used to temper wheat grains and then made into wheat flours. The flours were used to prepare Chinese white noodles. The noodles were stored at 42℃ for six weeks. The general composition, sensory properties, and the activities of lipid oxidation related enzymes of the stored noodles were analyzed. The results showed that after six weeks’ storage the noodle tempered by deionized water had higher flavor and overall preference. The lipoxygenase activity in the noodle tempered by groundwater was found to increase with the increasing of storage time. Activities of hydroperoxide lyase and peroxidase in the noodles tempered by all three kinds of water used were also found to increase with the increasing of storage time.
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Ruddenklau, Helle G. "Kernel hardness, protein, and viscosity as predictors of udon-noodle quality". Thesis, 1994. http://hdl.handle.net/1957/37051.
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The Asian noodle market is responsible for the increased volume of wheat
imported to that region in recent years. Soft white wheat produced in the Pacific
Northwest is mainly used for baked products, whereas an Australian wheat,
Australian Standard White, is preferred for noodles. To enter this market soft
white-wheat cultivars with properties similar to or better than Australian Standard
Whitemust be developed. This process is difficult as little is known of the factors
that influence noodle quality.
The use of grain-protein percentage, kernel hardness, and six viscosity
parameters measured by the Rapid Visco Analyzer for predicting Japanese udonnoodle
quality was evaluated. The Rapid Visco Analyzer was developed to
indicate quickly and reliably the starch properties of a small wheat sample.
Experimental material included advanced winter-wheat selections from the Oregon
State University wheat-breeding program and Stephens, a widely grown winter-wheat cultivar. Two commercial spring cultivars, Owens and Klasic, thought to
have good noodle quality were used as checks as was straight grade flour milled
from Australian Standard White wheat. The material was grown at two locations
(Rugg and Chambers) which represent diverse environments and management
systems. Protein content, kernel hardness, and six viscosity parameters (Peakl,
Low, Peak2, Peakl-Low, Peak2-Low, Peakl-Peak2) were measured. A sensoryevaluation
panel evaluated the end product for surface appeal, texture, and taste.
Within each location differences were found for all traits except protein
content at the Rugg site and surface appeal at the Chamber location. Between the
two experimental sites the only traits for which no differences were detected were
kernel hardness and surface appeal. Significant entry by location interactions were
observed for kernel hardness, Peakl- Peak2, and the three sensory-evaluation traits.
Kernel hardness and grain-protein percentage were not associated, however
both were negatively associated with the viscosity parameters. Associations of
grain-protein, kernel hardness, and the viscosity parameters with the sensory
evaluation traits were not statistically determined. A softer kernel texture appeared
most useful for predicting Japanese udon-noodle quality as determined by sensory
evaluation. Grain-protein percentage was not a good indicator by itself, but each
cultivar may have a protein-content range within which noodle quality is optimized.
This range may be influenced by the kernel texture. The viscosity parameters did
not appear useful for predicting noodle quality as determined by the sensory
evaluation panel. A more sensitive sensory evaluation method may be required to
detect small however important differences and different viscosity parameters should be investigated.
Based on the sensory-evaluation data several experimental entries appeared
promising in having the desired quality profile for Japanese udon-noodles.Graduation date: 1994
10
Wang, Chun. "Effects of wheat endosperm protein content and composition on white noodle quality". 2003. http://hdl.handle.net/1993/20022.
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11
Haung, Yu-Chan, i 黃玉嬋. "Effect of starches from different cereal sourceson the quality of Udon noodle". Thesis, 2006. http://ndltd.ncl.edu.tw/handle/39971533278624250156.
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碩士國立臺灣大學
農業化學研究所
94
Different sources of cereal starch (including rice, wheat and corn) were used as the substituted starch of reconstituted flour for Udon noodle making. The purposes of this study were to investigate the physicochemical properties of different cereal starches first, and then evaluated the cooking, eating and storage qualities of noodle made from reconstituted flours. The results indicated that there were significant differences of cereal starches from different sources in particle size and shape of starch granules, microstructure of amylopectin, pasting and thermal properties of starch slurry. Based on the amylose content of starch, waxy starches contained less then 2% of amylose and non-waxy starches contained 13-25% of amylose. Generally speaking, non-waxy starches had higher final viscosity and setback and lower swelling power. However, there were significant differences in their pasting properties among different waxy starches. According to the analysis of microstructure of amylopectin, the proportion of B1-chain length (DP 13-24) of waxy corn starch was higher than that of rice starches and wheat starches. This resulted in the highest gelatinization onset temperature and enthalpy. Waxy wheat starch had the highest peak viscosity and lowest pasting temperature among all of starches. The influential factors of cooking, eating and storage qualities of Udon noodle made from reconstituted flour were very complex; the major factors include the gelatinization temperature of starch in reconstituted flour, amylose content of starch, microstructure of amylopectin and swelling power of flour. The dough sheets made from rice starches were the most compact and the least thickness among those made from reconstituted flours. The optimal cooking time of noodle was much shorter for those made of rice starch reconstituted flour than others. The low cooking loss of noodles made of rice starch reconstituted flours (both waxy and non-waxy) was attributed to the short cooking time required for them. While, the short cooking time resulted in low moisture content and low swelling index of boiled noodle. Compared to noodle made of non-waxy starch reconstituted flours, cooking properties of noodle made of TCW 70 (67%） starch reconstituted flours had the lowest cutting force, followed by that made of waxy wheat starch and waxy corn starch reconstituted flours. However, the cooking time of noodle made of waxy wheat starch and waxy corn starch reconstituted flours was not significantly decreased. After five-day’s storage, degree of retrogradation of noodle made of TCW 70 (67 %) reconstituted flour was high and contributed to the large cutting force. Decreasing in the replacement ratio of TCW 70 and TCS 10 starch in reconstituted flours, such as 40% and 20% of replacements, decreased the degrees of retrogradation of noodles after 1–day’s storage at 4℃. After reheating with boiling water, the stored noodles retrieved their original softness with the order of decreasing in softness with the increases in the degree of replacements of rice starches in reconstituted flour. The reconstituted flour with TCW 70 (20%) and TCS 10 (20%) starch were recommended for the Udon noodle making due to their short cooking time and high swelling index in fresh cooked noodles and decreased the degrees of retrogradation of noodles after 1–day’s storage at 4℃.
12
LU, WEN-CHANG, i 呂文彰. "The Influence of Integrated Marketing Communication on Perceived Service Quality and Satisfaction – A Case of Lao-Dong Beef Noodle Attending the Taipei Beef Noodle Festival". Thesis, 2008. http://ndltd.ncl.edu.tw/handle/38439229729767130683.
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碩士國立臺北大學
企業管理學系
96
Since 2005, Taipei international beef noodles festival was get a good response by the public, and promoted beef noodle to be a popular food. At that time, the Lao-Dong Beef Noodle won the third of A-list beef noodle shop at network on-line votes, and won the champion in the Traditional Beef Noodle Cooking Contest next year. Lao-Dong Beef Noodle initiated integrated marketing communication by those activities to promote its meal flavor so that its reputation increases rapidly. The purpose of this study is to discuss whether the effects of integration marketing communication of the Lao-Dong Beef Noodle win the champion of the Taipei Beef Noodle Festival Influence the consumer perceived service quality and satisfaction by a case study of Lao-Dong Beef Noodle at Taipei Beef Noodle Festival, and the result as follows: 1. There is positive influence by integrated marketing communication on consumer’s expected service quality. 2. There is positive influence at consumer’s perceived service quality, expected service quality, and perceived service quality gap on the consumer satisfaction. 3. The raising consumer’s expect service quality will be produce the gap to influence the consumer satisfaction resulted from consumer’s perceived service quality and their expected service quality.
13
HUANG, KUAN CHANG, i 黃冠彰. "The Impact of Service Quality and Customer Satisfaction on Customer Loyalty- The Beef Noodle Shop". Thesis, 2012. http://ndltd.ncl.edu.tw/handle/04626216308203643769.
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碩士南台科技大學
高階主管企管碩士班
100
This study aimed to explore relationship between catering service qualities and customer satisfaction as well as customer loyalty in beef noodle shop in Kaohsiung. The convenience sampling is taken from customers of beef noodle shops as an object of the study, and mostly on army soldiers. We also take the convenience sampling from companies in order to add the number of samples. In this study, 400 questionnaires were sent out, and 317 valid questionnaires were received. This research found that: (1).The service qualities had positive effect on the customer satisfaction. (2).The customer satisfaction had positive effect on the customer loyalty. (3).The service qualities had positive effect on the customer loyalty. Finally, according to the results, the managerial implication and future research directions are discussed.
14
Weight, Chris (Christopher Thompson). "Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.)". Thesis, 1996. http://hdl.handle.net/1957/34221.
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Until recently, the viscoamylograph had been the primary method for
measuring starch as it relates to noodle quality in wheat. This method
requires a large sample of flour and is time consuming. With the introduction
of the rapid visco-analyser (RVA) in 1986 and the more recent flour swelling
volume procedure, both the time to determine starch quality and the sample
size required have been reduced
Parents, reciprocal F���, and backcross generations from a cross
involving two white wheat lines were space-planted to study the association
among the three procedures for measuring noodle starch quality. Grain
protein and hardness and plant height also were measured. Differences
among the generations were observed for the viscoamylograph, flour
swelling volume, and plant height. Coefficients of variation were low for
both flour swelling volume and plant height.
A significant positive association was found between the
viscoamylograph and the RVA (r=0.61). This indicates that for the populations evaluated in this study the RVA can be used in place of the viscoamylograph to measure starch quality. The RVA values, however, varied greatly between years suggesting a large environmental influence. There was also evidence for a genotype by environment interaction. No maternal effects were noted between reciprocal crosses.
Conflicting results were found for the association between the flour swelling volume procedure and the RVA and viscoamylograph. Further experiments are required to clarify the possible association between flour swelling volume and other starch quality tests. Such experiments may have to be delayed until the F��� or F��� generations when adequate amounts of flour can be obtained from more genetically uniform lines.Graduation date: 1997
15
Lin, Chia-Long, i 林佳龍. "Effect of steeping liquor on the physicochemical properties of mung bean starch and its noodle quality". Thesis, 2001. http://ndltd.ncl.edu.tw/handle/44689154072070132732.
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碩士靜宜大學
食品營養學系
89
Effects of steeping liquor (lactic fermentation solution, 0.1% NaOH, 0.2% Na2SO3 or distilled water) on the physicochemical properties of mung bean starch were studied. The properties studied including starch granule size, pasting properties, thermal properties, molecular characterizations and chain length distribution. Quality of starch noodle made from starch isolated by different steeping liquors was examined by cooking loss, tensile strength, cutting force and chain length distribution of lintnerized starch noodle. Results showed that the shape of starch granule were round to oval shaped, with average granule size ranged from 18.7 to 19.7μm. The amylose content of starches isolated by different steeping liquors ranged from 30.9 to 31.1%, and did not show significant difference (p>0.05). Peak, hot paste and final viscosities of starch extracted by lactic fermentation solution were lower than those of other starches (p<0.05), while the differences in pasting properties of starches extracted by NaOH, Na2SO3 and distilled water were not obviously. The gelatinization temperature range of starches were 52.8-87.3℃ and the enthalpies were ranged from 10.77 to 12.17J/g. The temperature range of starch isolated by lactic fermentation (34.5℃) was significantly broader than that of other starches (31.4-31.9℃). Content of amylopectin fraction (F1) of starch extracted by lactic fermentation solution and alkaline solution were lower than that of other starches (p<0.05). Weight-average molecular weight (Mw) of amylopectin fraction of starch isolated by lactic fermentation solution were lower than that of starch isolated by distilled water. However, molecular weight of intermediate and amylose fractions of starches did not show significant differences. Furthermore, in the case of chain length distribution of starch after debranched, the proportion of DF2 fraction of starch isolated by lactic fermentation solution showed the highest value among the starches (p<0.05), while it’s DF4 proportion was significantly lower than that of other starches. The fraction ratio of hpsec fractions (DF4/DF2-3) of starches isolated by lactic fermentation solution was the lowest. Besides, Fb3 fraction content of amylopectin of starch isolated by lactic fermentation solution was also higher than the distilled-water-isolated starch. Cooking loss of starch noodles ranged from 4.2% to 4.9%, and did not show significant differences. The cutting force of starch noodle made from mung bean starch isolated by distilled water was significantly lower than other starches (p<0.05). The iodine affinity of starch was not significantly correlated with the qualities of starch noodle, but the content of DF2 fraction and weight-average molecular weight of DF3 fraction of hpsec were positively correlated with cutting force and tensile strength of starch noodle (p<0.05). In addition, polydispersity of lintnerized starch noodle showed negatively correlated with cutting force of starch noodle (p<0.05).
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林峰益. "Rapid Detection of Oil Quality with Different Functional Frying Noodle by Fourier Transform Near Infrared Spectrometer". Thesis, 2017. http://ndltd.ncl.edu.tw/handle/4askyh.
Pełny tekst źródłaStreszczenie:
碩士弘光科技大學
食品科技所
105
In recent years, the interest in functional foods has increased dramatically, and the best source of added functional ingredients is natural food. It has been extensively reported to have good antioxidant capacity and can be used to enhance the quality and slowness of fried products. The first part of this study will examine the effects of functional components on the quality of fried noodles during storage, and the quality of the lipid oil is checked by traditional chemical titration. In the experiment, it was observed that the frying noodle to which the functional component was added had a positive effect. And the market for fried noodle oil quality monitoring has not yet a set of methods that can quickly detect, with reference to the official (such as CNS, AOAC) of the traditional detection methods are titration, which involves a large of chemical agents and environmental awareness in recent years, and time-consuming, thanks to spectroscopy and the progress of stoichiometry. In the second part, we will use the Fourier transform near-infrared spectroscopy (FT-NIR) technique to establish the infrared light reflection and transmission detection method, and compare the results of the established measurement line prediction. We hope that in the future, The entire production line of quality assurance (QA) and quality control (QC), can improve efficiency. From the experimental results, it is observed from the experimental results that the established peroxidation and acid value calibration lines are better in terms of reflection detection and partial least squares regression.
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Chang, Yue-Bin, i 張郁斌. "Effects of Variety and Mixing Ratio of Wheat Flours and Starches on Quality of Instant Fried Noodle". Thesis, 2002. http://ndltd.ncl.edu.tw/handle/69944741031977536025.
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碩士大葉大學
食品工程研究所
90
Abstract The instant fried noodles were processed through mixing, rolling, threading and waving, steaming, cutting, seasoning, deep-frying, cooling, and packing. In this study the doughs were prepared by mixing different wheat flours (high gluten-content flour and medium gluten-content flour) with different variety of starches (potato starch and tapioca starch) by various ratios (88:12 and 76:24). The proximate compositions (moisture, crude protein, and ash) of eight different doughs were tested. The physical properties (cooked weight gain, cooked volume gain, tensile strength, and color) and the quality (sensory evaluation scores) of the instant fried noodles also studied to obtain the optimal preparation conditions of instant fried noodles. The results showed that the optimal preparation condition for instant fried noodles was mixing high gluten-content flour with potato starch by the ratio of 76:24. The cooked weight gain of the noodles prepared under this optimal condition was 162%, cooked volume gain 100%, and tensile strength 33.33g/mm2. The noodles prepared under this optimal condition also had the highest sensory evaluation score of total acceptance. The results of the analysis of relationship between the proximate compositions of doughs and the cooking properties (cooked weight gain and cooked volume gain) of instant fried noodles showed that the moisture of dough was significantly and positively correlated with the cooked weight gain, the crude protein content of dough was also significantly and positively correlated with the cooked weight gain. The results of the analysis of relationship between the proximate compositions of doughs and the quality (tensile strength, color, and sensory evaluation scores) showed that the moisture of dough was significantly and positively correlated with the Hunter L value and negatively correlated with the Hunter b value, and the crude protein content of dough was significantly and positively correlated with the Hunter b value.
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Huang, Hong Long, i 黃宏隆. "The properties of large- and small-granules of wheat starches and their effects on udon noodle quality". Thesis, 1995. http://ndltd.ncl.edu.tw/handle/30874350745372748646.
Pełny tekst źródła
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Chen, Chiao-Yi, i 陳巧宜. "A study on the consumer behavior of beef noodle and meat quality.1.Effect of beef noodle store image and cooked beef quality on the consumer behavior.2.Effect of portion cuts of beef with different method of cooking and reheating on the quality of cooke". Thesis, 2007. http://ndltd.ncl.edu.tw/handle/81786376189827108244.
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碩士中國文化大學
生活應用科學研究所
95
Beef noodle, a common nosh combined by beef. However, studies related to beef noodle are still insufficient. The objectives of this research were to :(1) effect of the image to the consumers in the beef noodle stores, (2) understand consumer behavior, and (3) offer the comments to the owners of the store and relevant reagents. Four portion of meats and two cooked method of beef noodles was studied the affects. The purposive sampling is using in this research, we aware with the questionnaire on 402 and 408 consumers who had a meal on the 8 beef noodle stores of new-style and tradition-style business in Taipei. The questionnaires regarding the personal profile, the attitude and satisfaction on store image and the consumer behavior are used for this study. Therefor, the four different parts of meat (intercostals, fore-shank, knuckle and oyster blade) and two cooking methods (braising and stewing) was studied the affects on the taste quality by sensory evaluation, rheological analysis and Hunter L, a, b. Braised intercostals was kept at the temperature of freeze(-20ºC) and than thawing at 0~5 ºC. Thawed sample was reheated with three different cooking methods. Sensory evaluation and Rheological analysis was used for the quality detection in order to provide the best reheating condition. The results and discussion: First: questionnaire research 1. The store image of new-style and tradition-style, consumers paid most attention to the hygiene of restaurants; consumers were most satisfied with mouth feel of beef. 2. The new-style store image was significant attitude different due to consumers’ education and the flavor degree of beef. 3. The tradition-style store image was significant attitude difference due to consumers’ sex, education, occupation, the favor degree of beef, the favor degree of noodle. 4. The new-style store image was significant satisfied different due to consumers’ the flavor degree of beef and favor degree of noodle. 5. The tradition-style store image was significant satisfied difference due to consumer’ sex, education, the individual income, the favor degree of beef, the favor degree of noodle. 6. The consumers’ behavior of new-style and tradition-style store varied with sex, marital status, age, education, occupation, the individual income, the favor degree of beef and the favor degree of noodle. Second: beef product of quality from beef noodle Braised and stewed intercostals showed the highest overall score among four different parts of beef. Therefor the intercostals is most suitable raw meat for beef noodle. The rheological shear value and texture profile analysis of data indicated that the braised and stewed intercostals have just right mouth feel for the panelist. The evaluation of flavor, tenderness, juiciness, color and overall impression of braised intercostals among control and three reheating group were indicated no significant difference. The shear value and texture profile analysis of date did not show different among groups. For the consumers’ convenient and time saving concerning, microwave re-heating method is better than the steam and gas re-heating. The Hunter L, a, b value of the four different parts of meat was indicated the braising and stewing intercostals have the highest L values. Stewed knuckle has the highest a and b values. Braised oyster blade and knuckle have the highest a values the oyster blade has the highest b values. The L, a, b value of braised intercostals among control and three reheating group were indicated no significant difference.
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Huang, Yu-Cheng, i 黃煜程. "Exploring Relationship Quality on Effects of Low-priced Goods for Consumers- Taking the Traditional Noodle Industry as an Example". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/28ubsp.
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碩士高苑科技大學
經營管理研究所
104
Features traditional noodle industry do not just put in the ingredients styling changes, the taste is under the foot, be more changes in texture, beauty, nutrition. Mainly to meet consumer demands in the pasta to eat, eat well. In this paper, expert interviews to interview three distinctive traditional pasta industry operators and industry representatives that have four person to discuss the impact of the quality of low-priced goods for consumers. The services offered include: food products fresh health, intimacy and other comfort and service personnel will be dining on interviews with experts. The main facets contain management system, the relationship between the quality and standard operating procedures book, mining triangle correction method to compare noodle industry analysis and expert opinion correlation between each other. The analysis found that, build consumer trust factors to create customer satisfaction, commitment to the implementation of customer perception, the implementation of standard operating procedures book commitment to customers, strengthening the standard testing procedures produce books consolidate hygiene and staff training and continued leaving only important to shop factor that is the most important part. Especially staff training and stay only, four respondents indicated, the success of the shop about people. Perception and assessment services staff communication and behavior, in the face of customers, including respect, kindness, skills and goodwill, as to reveal the true feelings. Customers will be in the first or services produced during the interaction between each other perceived behavior and, thus, satisfaction or dissatisfaction. The relationship quality of the staff, the success of the shop is at stake heaviest part. This article provides the results of the noodle industry for consumer trust, satisfaction and commitment of cognitive and enshrined the traditional noodle industry exhibition.
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Huang, Hung-Chung, i 黃弘忠. "A Study on Relationships among Service Quality, Customer Satisfaction and Customer Loyalty: A Case of L Beef Noodle Restaurant". Thesis, 2019. http://ndltd.ncl.edu.tw/handle/3ad4c6.
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碩士國立彰化師範大學
企業管理學系
107
Beef noodle is an affordable gourmet food and can be cooked by different ways. Even every store has its own secret recipe. Meanwhile, more beef noodle chain stores are established. This research would take L beef noodle as an example to explore relationships of service quality, customer satisfaction and customer loyalty. We distributed 500 copies of questionnaire from April 25 to May 25 in 2018. After coding the data, we used descriptive statistics, reliability analysis, t test, ANOVA, simple regression to analyze the data. We found service quality has a significant positive effect on customer satisfaction, service quality has a significant positive effect on customer loyalty, and customer satisfaction has a significant positive effect on customer loyalty. The details of research findings could be reference for the future operation of L beef noodle store.
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Liang, Shu-Chi, i 梁書驥. "A Study of Using Kano Model to Investigate the Improvement of Quality Elements in Instant Noodle Industry-A Products". Thesis, 2009. http://ndltd.ncl.edu.tw/handle/57353590333522214151.
Pełny tekst źródłaStreszczenie:
碩士大葉大學
事業經營研究所
97
This study is focus on bowl instant noodle product. A product is a object of this study. With A product let me know what factor is customer’s need about bowl instant noodle product. With customer eating instant noodle and completing the questionnaires get what is customer’s voice. Using Kano model classify quality factor after we have result that what quality factor is customer’s need. After using Kano model classify quality factor combine analysis about eating and appearance of four brands instant noodles products, we can find what quality factor of instant noodle product does need to improve. In this study find two factors about eating of instant noodle product is that customer want to give priority to improving the project. One factor is that instant noodle seasoning packet contained in the size of the ingredients. The other one is that the weight of the size of instant noodles. In this study find two factors about appearance of instant noodle product is that customer want to give priority to improving the project. One factor is that instant noodle packaging contained in the marked content element. The other one is that instant noodles contained in the contents of seasoning packet richness. About factor of appearance in addition two factors that we just proposed is Indifferent Quality Element.
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Kongraksawech, Teepakorn. "Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross". Thesis, 2012. http://hdl.handle.net/1957/28583.
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The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close contact after the disruption caused by the milling process. These components further interact once water is added to the flour to create doughs and batters. It is these interactions and the water holding capacities of these polymeric components that are the unifying thread for most of this dissertation, other than the inclusion of nutritional traits in chapters 6 and 7. This dissertation consists of three independent studies, the last of which had two parts. Study one was "Effect of carbonate on co-extraction of arabinoxylans (AX) with glutenin macropolymer (GMP)". The aim of this study was to investigate if the level of AX in GMP increased under alkaline extraction conditions compared to extractions done in water. The amount of wet GMP obtained from alkaline extraction was greater than that from water extraction. Hard wheats had overall higher GMP wet weights than soft wheats. The level of AX in GMP extracted under alkaline conditions was greater than that in GMP extracted with water and the amount of increase was generally higher in soft wheats.
Study two was "Optimization of water addition to noodle doughs". The aim of this study was to determine if a lubricated squeezing flow (LSF) technique could be useful in determination of optimum water addition to noodle doughs. Comparing the LSF method with alternative methods (Mixograph and sieving test), optimum water additions predicted by LSF for both salted and alkaline soft-wheat derived noodle doughs were equivalent or slightly higher than those predicted by the Mixograph and sieving test. For both salted and alkaline hard-wheat derived noodle doughs, optimum water additions predicted by the LSF method were substantial higher than those predicted by the Mixograph but equivalent or slightly higher than those predicted by the sieving test. Relaxation time was the most useful parameter in determining optimum water addition for the soft-wheat noodle doughs. The LSF method in its current form was found to be not adequate for all noodle types. Additional work with LSF parameters altered to improve sensitivity and with more of samples should be performed.
Study three was "Determination of wheat quality and quantitative trait locus analysis". Part 1 was to measure a comprehensive set of quality phenotypes (including nutritional parameters) on a wheat population derived from the cross Tubbs [soft] x NSA98-0995 [hard]; (T x N). Part 2 was to identify if there were quantitative trait loci (QTL) associated with the traits determined in part 1. Considerable and transgressive segregation was observed for many of the studied traits. The transgressive segregation could useful, in that lines with superior soft-wheat quality can be identified that could be introduced quickly into the wheat breeding program from this elite x elite cross. Hardness index was significantly correlated with several important traits related to the solvent absorption capacity of the flour. Composite interval mapping detected a total of significant 28 QTLs on 10 wheat chromosomes for 15 end-use quality and nutrition traits in 2 harvest years. QTLs for total antioxidant activity (TAA) and total phenolic content (TPC) were identified for the first time. QTLs for TAA were on chromosomes 3B and 5BS, while the QTL for TPC was on chromosome 7AC. Hybridization between Tubbs and NSA surprisingly produced superior soft-wheat quality with potentially higher in nutritional values. The QTLs identified in this study could be useful in marker-assisted selection for future pre-selection of progeny from Tubbs or NSA.Graduation date: 2012
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YU, YISHAN, i 游懿珊. "Shop floor improvement in small and medium business of Food and Beverage Industry - An example of applying Quality Control Circle activity in a Taiwan noodle restaurant". Thesis, 2012. http://ndltd.ncl.edu.tw/handle/60959507734167150834.
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碩士國立清華大學
工業工程與工程管理學系
100
There are many small and medium businesses of Food and Beverage (F&;B) Industry in Taiwan which are famous for its wonderful test around the world; however, in the past few years, more and more F&;B’s owners face difficulties to recruit young and well-educated employees because of the poor condition of the working environment. This research trying to find out if Industrial Engineering can help F&;B Industry to improve its working environment, therefore, increases the competitiveness of Taiwan F&;B industry. The research carries out two improvements during the research. First, finding out 7 IE methods which are Genba-Oriented Minds, continuous improvement, Customer –Oriented Minds, Standardization, Eliminate the waste in shop floor, 5S sports, QC 7 methods to improve the F&;B industry. Second, applying 7 IE methods by Quality Control Circle (QCC) activity in a Taiwan noodle restaurant which successfully improves the customer satisfaction, food quality, work efficiency and productivity in the restaurant. This result proves that IE methods can be applied in the F&;B industry very well. Key Words: F&;B Industry, IE methods, QCC
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CHEN, YUAN-ZHONG, i 陳元鐘. "Quality characteristics of novel spices noodles". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/18366057023650505335.
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碩士中州科技大學
保健食品系
104
Salt subjoin to noodles can increase viscoelasticity, flavor, antimildew, antiseptic, and prolong shelf life. The sodium uptake from wheat food was the highest (16%) of commercially processed products in adolescent. The objective were added in different proportions (4-10%) spices (Indian Curry, Italian Seasoning, and Chili) replace salt to investigate the effects on the physical and chemical properties and sensory characteristics of the spice noodles. The results showed all of the wet noodles, under room temperature, have storaged until to 24 hours, while 10% of Chili-spices noodles storage was available to 48 hours. The storage of blank groups were 6 days at refrigerated temperature. The 7% and 10% Indian curry and 7% Italian Seasoning-spices noodles, in refrigerated temperatures, that were storaged to 8 days, while 10% Italian Seasoning and Chili groups can be stored until to 14 days (<105 cfu/g). The sodium contents (511~ 594mg/100g) of control groups was significantly higher than Indian curry noodles (5.71~9.69 mg /100g) or Italian Seasoning noodles (6.26~17.16mg/100g) or Chili noodles (42.09~103mg/100g)(p <0.05). The appearance color of these spices noodles were also be changed. The water absorption, cooking weight, and cooking loss of the 7%, and 10% Indian curry noodles, Italian Seasoning noodles(4~10%), and 10% Chili noodles were significantly decreased. Added spices were increased the noodles hardness, chewiness, and gumminess, significant (p <0.05). In the overall liking, appearance, taste, flavor, texture, and aftertaste of 4% Indian curry noodles have significantly higher grades than the other spices-noodles groups. Keyword: Noodles, Low-salt, Spices
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Yeh, Ming-Hsi, i 葉銘溪. "Development and Quality Analysis of Green Tea Noodles". Thesis, 2008. http://ndltd.ncl.edu.tw/handle/55338448943453453211.
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碩士大葉大學
生物產業科技學系碩士在職專班
96
Noodles and green tea are both traditional and popular products widely accepted by consumers in oriental countries. A great deal of research indicates that drinking green tea is helpful with anti-inflammation and anti-cancer due to contain the compound polyphenols. In this study, 1-5%(w/w) green tea powder were added to wheat flour for preparation of green tea-noodles via mixing, modeling, and hot air drying. The influence of green tea powder on chemical, physical and sensory properties of the obtained noodles was investigated to determine the appropriate addition amount as an additive. The results showed that Hunter L value of noodles decreased from 65.32 to 49.91, as the green tea powder increased from 1% to 5%. Hunter a and b values had similar tendency, decreased from -0.34 to -1.07, and from 20.23 to 16.55, respectively. The noodles obviously changed to yellow-green in appearance color which was resulted from the original color of green tea powder. Green tea is characterized by containing abundant polyphenols. The total polyphenol content of the green tea noodles increased with increasing addition content of green tea powder, 0.865 mg/g (as gallic acid) for adding 1%, while 4.275 mg/g for that of adding 5%. The water-cooked green tea noodles decreased by 0.26 mg/g in polyphenol indicated only little loss in functionality was resulted from water-cooking. Flavor of the noodles varied by addition of green tea powder. According to consumer preference test, 3% green tea powder was optimal content for making green tea noodles due to appropriate color and taste.
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Hung, Chia-Hui, i 洪家蕙. "Production and Quality Analysis of Burdock-Chinese Noodles". Thesis, 2015. http://ndltd.ncl.edu.tw/handle/52848182358809923586.
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碩士國立中興大學
食品暨應用生物科技學系所
103
Burdock (Arctium lappa), is belonged to Asteraceae family. It is rich in polyphenols and dietary fiber, thus its ingestion will benefit to lower blood sugar, blood pressure, and blood cholesterol. In this study, fresh burdock was dried, ground, and sieved to prepare burdock powder. Six different ratios (0%, 2.9%, 5.6%, 8.2%, 10.7%, and 13 %) of burdock powder was added to make Chinese noodles, with the quality investigation and sensory evaluation. The results indicate that pH of product was decreased as the increase of burdock powder content. Additionally, hardness, adhesion, tensile strength of the cooked burdock noodle also decreased as the increase of powder content in noodles. Based on the result of sensory evaluation, the noodle with 8.2% burdock powder got the highest score for color, taste, odor, flavor, aftertaste, and overall favorability. Burdock noodles have soft texture without the need of much chewing, as compared with eating fresh burdock. Therefore, burdock noodle is a good alternative product for elders or children to replace fresh burdock, for benefiting their health. With proper promotion in market, burdock noodle can be a potential commercial product.
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Wu, Ci-Fong, i 吳其峰. "Quality Function Development in the Instant Noodles Industry". Thesis, 2009. http://ndltd.ncl.edu.tw/handle/56954602732112555793.
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碩士大葉大學
事業經營研究所
97
Keep to provide product of innovation is necessary in a very competitive environ-ment. New product is a important factor that company remain in the environment. Development of instant noodle product seems a simple work, but actually that is com-plete work. Because developing new instant noodle product need skill of manufacture and experience of professor and customer's demand. Customer's demand. is the most important factor of success for develop new instant noodle product. In this study, using Kano-model understand that what is customer’s demand factor and what isn’t customer demand factor. After that we need to understand that each Kano factor have deferent influence for customer. In this study, using quality function development for bowl’s instant noodle product of W food company develop new product. Because quality function development can combine customer’s demand and company’s skill of manu-facture for new product, so quality function development let new product have more success chance in the marking.
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Janto, Mimi. "Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis". Thesis, 1997. http://hdl.handle.net/1957/27243.
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As a major wheat exporter to countries all over the world, the United States has to
produce wheat that satisfy different quality requirements requested by their customers.
Over the past decade the United States has encountered a major problem, that of losing
market share in Asia to Canada and Australia. The major reason was that the United
States was unable to supply Asian countries with quality wheat suitable for noodle
production. To overcome the problem, the U.S. wheat industry needs to understand the
specific quality requirements required for Asian noodles. Research on understanding
sensory characteristics of Asian noodles was proposed to bridge the communication
barrier regarding Asian noodle quality. Descriptive analysis was utilized for this study to
provide sensory characteristics of noodles from different Asian countries.
In the first study, four classes of U.S. wheat flour samples were evaluated for their
ability to make high quality Taiwanese noodles. Taiwanese noodle industry
representatives came to the United States and made 4 major types of their noodles using
U.S. wheat flours; they evaluated them by employing both the Taiwanese industries' scoring system and modified descriptive analysis. The results of this study indicated that
hard white wheat was suitable for making two types of Taiwanese noodles (dry and yee
noodles), a blend of hard red winter and hard red spring wheat was suitable for wet
noodles, and a blend of hard red winter and white wheat was suitable for fresh noodles.
The second study was undertaken to better understand the texture profile of
noodles from various Asian countries. Sensory texture characteristics of fresh noodles
from Taiwan, Thailand, and Malaysia were identified. A total of 16 patent flour samples
for Taiwan, and 18 straight grade flour samples each for Thailand and Malaysia, were
milled from hard white wheat varieties and made into each Asian country's noodles. A
texture profile of each country's noodles was developed by an Oregon State University
descriptive panel while quality evaluation was performed by each countries' noodle
experts. The results characterized the Taiwanese noodles as the smoothest, springiest, and
highest in integrity of noodles; the Thai noodles were the hardest, most dense, cohesive
noodles and also higher in starch between teeth and toothpull; and the Malaysian noodles
were the softest, least dense, cohesive, and sticky noodles. The optimum protein to
achieve specific texture quality for each country was identified.Graduation date: 1998
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Wang, Shi-Lain, i 王曉蘭. "Study on the development and quality of banana noodles". Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253057%22.&searchmode=basic.
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碩士國立中興大學
食品暨應用生物科技學系所
107
Noodles are important flour products in the world. They are not only staple foods and non-staple foods. In recent years, they have been combined with various fruits and vegetables to prepare noodles with color, flavor and special taste and nutrition. The future will be one of the mainstream. Taiwan bananas have been harvested in recent years. How to combine the two to develop banana noodles with hobby and fruit innovation will be new challenges and business opportunities. In this experiment, domestically produced yellow ripe bananas （Northern banana） were used as raw materials, and different proportions of dried bananas were added to provide research and development of banana noodles and analysis of their quality and sensory evaluation. Preliminary research results show that as the amount of dried bananas increases （0、5、10、15、20、25 %）, cooking time is reduced from 3 minutes and 30 seconds to 1 minute. 40 seconds, the reduction loss increased from 3.8 % to 5.7 %, the Cooked weight gai decreased from 198.7 % to 162.0 %, and the Cooked volume gain decreased from 210.3 % to 190.7 %, the pH decreased, and the moisture content did not differ in the fresh noodles, but dried. After the dry surface, the water content increased from 11.8 % to 14.4 %. The L value （brightness） and b value （yellowness） decreased, and the a value （redness） increased. The finished product has the characteristics and smell of banana. In addition, different formulas of banana noodles will be tested in consumer tastes, and the overall method, appearance, color, flavor, taste and aftertaste analysis will be tested with a 9-point method, and an appropriate method suitable for project law-providing descriptors will be selected to understand consumers. For the acceptance of banana noodles, the overall acceptance of the results of the evaluation was 0-20 % of the noodles, and there was no significant difference in the overall preference (p ＞ 0.05). The highest amount of 25 % dried bananas and no added bananas were added. There was a significant difference (p ＜ 0.05). In the consumer purchase willing test, the results show that the consumer''s willingness to purchase will be special with this product, such as: using Taiwan''s local agricultural products, assisting farmers in diversifying marketing products, enhancing value and export competitiveness, and purchasing willingness majority Will increase, so the banana noodle products in this study are very market-oriented and consumer-receptive.
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GUO, DUI-GU, i 郭封谷. "Effects of various additives on the quality of oriental noodles". Thesis, 1991. http://ndltd.ncl.edu.tw/handle/04789254492839368762.
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Asawaprecha, Sunida. "Wheat flour arabinoxylans in soft wheat end-use quality". Thesis, 2004. http://hdl.handle.net/1957/27124.
Pełny tekst źródłaStreszczenie:
Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of
this study was to observe interrelationships between wheat flour AX, SRC tests, and
noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter.
Cookie diameter is the most common index of overall soft wheat quality used in
practice. Duplicate samples of 63 soft white wheat (Triticum aestivum) varieties and
breeding lines grown at Corvallis in 2002 were selected to study the relationships
between flour and noodle characteristics. Kernel hardness was positively correlated
with starch damage, total AX and water-extractable AX (WEAX) content but
negatively correlated with break flour yield. In this set of samples, despite significant
correlations, the sodium carbonate and sucrose SRC tests were not considered to be
reliable predictors of cookie diameter due to low numerical correlation coefficients.
A modified extraction method for WEAX-SE and WUAX-SE was optimized and
reduced in scale. During method development, WUAX 1-SE and WUAX 2-SE
fractions that had been treated with protease and amylase respectively were observed
using SEHPLC. The equivalent fractions had been discarded in other studies. In this study, AX was found to present in these fractions. A subset of 12 lines was used for
further AX extraction. WUAX 2-SE had the highest molecular weight, followed by
WUAX1-SE, and then WEAX-SE. The molecular weights of WEAX-SE ranged from
approximately 411,305 and 447,282. However, molecular weight of WUAX 1-SE and
WUAX 2-SE could not be specifically defined in this study. In addition, WEAX-SE
contained a higher degree of substitution than WUAX 1-SE and WUAX 2-SE.
For the whole sample set, flour protein content was negatively correlated with ti5A
cooked noodle hardness, adhesiveness and chewiness but positively correlated with
springiness. At the very low flour protein contents of this sample set, protein
composition, which related to lactic acid SRC, became more important for noodle
texture. Both starch damage and sodium carbonate SRC were positively correlated
with cooked noodle hardness and chewiness at t₀ and t [subscript 15A] Total AX and WUAX were
positively correlated with adhesiveness at to, which might result from gummy and
sticky characteristics of AX.
Using the subset of 12 lines, described above, increased xylose and arabinose contents
reflected overall higher AX abundance, and were related to harder kernel texture, poor
milling properties. They were also related to higher water, carbonate and sucrose
SRCs, and smaller cookie diameter. A/X ratios of WEAX-SE and WUAX 1-SE were
positively correlated with flour yield and break flour yield. The WUAX 2-SE fraction
seemed to behave different from the WEAX-SE and WUAX 1-SE fractions. The
relationships between A/G ratio, and milling characteristics and SRC were opposite to A/X ratios for all fractions. Decreased MW and increased abundance of WUAX in this
sample set was related to poorer milling characteristics. There appeared to be no direct
systematic relationships between AX and cooked noodle texture parameters in this
study. However, AX content appeared to affect noodle texture indirectly, mediated
through the effects ofAX on kernel hardness, milling properties, starch damage,
reduced FSV, and hence harder noodle texture. Kernel hardness index, flour yield,
break flour yield and tisw cooked noodle hardness were able to be predicted with some
confidence using stepwise multiple regressions that used selected parameters from the
WEAX, WUAX 1-SE and WUAX 2-SE fractions.Graduation date: 2004
33
Cheung, Maggie Yat Wai. "Effects of cultivar and environment on quality characteristics of yellow alkaline noodles". 2003. http://hdl.handle.net/1993/19616.
Pełny tekst źródła
34
Wang, Cheng-Yun, i 王成韻. "The Effects of the Addition of Sourdough on the Quality Characteristics of Noodles". Thesis, 2014. http://ndltd.ncl.edu.tw/handle/87747486004609899701.
Pełny tekst źródłaStreszczenie:
碩士國立臺灣海洋大學
食品科學系
102
Chinese noodles made with various sourdough ratios（0％、15％、30％、45％、60％）were studied on their quality characteristics, either raw or cooked state, in terms of pH, appearance, texture, cooking qualities and sensory evaluation. Results indicated, with the increase of the sourdough, pH significantly decreased, and both L＊及W.I. of raw and cooked noodles became darker but was not statistically significant. Addition of sourdough showed a negative impact to the hardness, cooking loss and optimal cooking time, while they had a positive correlation with the tensile distance. The tensile strength of 30% sourdough noodles, whether they are cooked or not, had the best result among all the formula. In the sensory evaluation conducted by 55 teenagers, the color and the overall acceptance of 60% sourdough noodles significantly received the least acceptance among the test subjects. However, there were no significant differences between the control group and the other sourdough noodles (below 60%). According to the results of the sensory evaluation, the 30% sourdough noodles have the highest overall acceptance, the 15% sourdough noodles have the highest score in flavor and the 30% sourdough noodles have the highest score in taste. Sourdough is very suitable dietary choice for senior citizens because it is soft and easy to chew. Therefore, sourdough have positive benefits on the health of senior citizens. Keywords：Sourdough, Noodles, Texture profile analysis, Sensory evaluation
35
Chiang, Po-Yuan, i 江伯源. "Processing Technology of Rice Noodles: Effect of Milling and Starch on Quality of Product". Thesis, 2002. http://ndltd.ncl.edu.tw/handle/44560556213741633495.
Pełny tekst źródłaStreszczenie:
博士國立臺灣大學
食品科技研究所
90
Abstract Rice noodles are the favorite rice product of compatriots. There were many factors that might influence the quality of rice noodles. For example, material rice, milling methods, particle size and process conditions were important information of the quality of rice noodles. Recently, because of the cost of material rice was a higher, businesses added starch to reduce the cost. Effect of milling methods and add starch on the quality of rice noodles were not unclear completely so far. Therefore, this aim of experiment was to study the correlation between the physic chemistry properties of rice flour, processing conditions and the quality of rice noodles. The results were as follows. When soaking and grinding, water might diffuse into rice. Because of the osmosis, diffusion and moisten of water, wet milling could obtain rice flour that particle size and damaged starch content rice was smaller and lower than dry milling. The correlation between particle size and chemical components (crude protein, crude lipid and ash) of rice flour was right. Particle size of rice flour influenced the color of rice flour and rice noodles. With increase of particle size of rice flour, b value was increasing and W.I. value was decreasing. The particle size of dry milling and wet milling of rice flour was from 48.1μm to 200.4μm (damaged starch content ＜5 %) and from 15.7μm to 222.2μm. That rice flour could produce rice noodles with lower tensile strength, higher sensory evaluation and lower cooking loss. Addition of starch might change the physicochemical properties of rice flour of rice noodles. For example, with added level of potato starch and wheat starch increasing, swelling power and tanδof rice flour increased. When adding 30~40 % potato starch, corn starch and wheat starch, it could lower RVA final viscosity of rice flour, increase tensile strength of rice noodles and lower cooking loss of rice noodles. At the same time, it could lower the viscosity of rice noodles at processing and improve the quality of rice noodles. Adding starch could present different characteristics. With swelling power, and tanδincreasing, tensile strength of rice noodles was increased and cooking loss was decreased. Therefore, swelling power and tanδof rice noodles could be the index of determining the quality of rice noodles. The processing condition of rice noodles, e.g. moisture content of rice dough, cooking, mixing, rolling and extracting, might influence the quality and produce process. Moisture content and heating of rice dough could influence the degree of gelatinization of rice noodles. When degree of gelatinization was increasing, it could enhance tensile strength and reduce cooking loss of rice noodles. Mixing and rolling improved the components of rice noodles mix well. Its also could make texture to be recombine and increase tensile strength and reduce cooking loss of rice noodles. To controlling the extract pressure could not only influence swelling power and microstructure of rice noodles, but also influence the quality and the commodity price. Secondary cooking was used heat conduction to increase degree of gelatinization and to change components. It could promote the texture and acceptation of rice noodles. The results of observation of electron microscope and slice dyeing showed that rice flour from wet milling retained more single granules. Granules happened static electricity adsorption and agglomeration at grinding and sieving. After washing and drying, this situation could be improved. Rice flour granules from dry milling were a layer structure. The average particle size of rice flour was 29.2μm. After washing, rice flour particles would become thick structure. On observation of the microstructure of RVA rice flour pastes and the cross-section o rice noodles, it could find that rice noodles made from large particle size of rice flour had larger pores and net structure, because of the number of particles and space. When the average particle sizes of rice flour with dry milling was 21.4μm, RVA rice flour pastes presented thick structure. The cross section of net structure of rice noodles had cracks (damaged starch content ＞5%). It must to go a step further to prove that the cause of tensile strength decreasingly when particle size of rice noodles was 21.4~29.2μm. The moisture content of rice dough might influence the degree of gelatinization of rice noodles. the degree of gelatinization facilitated the formation of the cross section net structure of rice noodles. Larger extract pressure would make the pores of the cross section net structure of rice noodles become bigger. It made surface smoother. The observation of microstructure of rice flour and rice noodles would be the index of determination of the quality of rice noodles and improvement.
36
SHIH, YI-YUAN, i 施益源. "The Case Study of the Statistical Process Control Application to the Noodles Quality Improvement". Thesis, 2015. http://ndltd.ncl.edu.tw/handle/04177331542147521254.
Pełny tekst źródłaStreszczenie:
碩士大葉大學
企業管理學系碩士班
104
It is well recognized to have the statistical process control applied to the real production and plus such practice exists for some time. The main purpose is to inspect the products during the production processing to prevent from any unqualified goods to miss the quality checking, as well as to avoid the possibility of increase on the material and labor cost. The research subject is on the factory which produces the W instant noodles, by taking one production batch to review its production procedures and related production know-how. The intention is to establish the production management mode with the statistical process control technology. The control chart is to discuss the critical factors affecting the noodles’ weight during the production procedures in accordance with raw material, facilities, human beings and etc. to define the any likely deformity causes. The onsite experiment is to obtain the optimum weight control range when it comes to noddle production, for example, to find the poor precision of cutting machinery and then replace the new servo motor to improve the quality of noodle in terms of noodle’s weight. The Cp（Capability Indies of Process）and Cpk (Process capability index) both show the improvement. Furthermore the noodle quality improves and its cost rationalizes at the same time.
37
Lin, Hsueh-Liang, i 林雪良. "Effects of Acidification and Pasteurization on the Keeping Quality of Packed Wet-Type Noodles at Chilled Storage". Thesis, 2002. http://ndltd.ncl.edu.tw/handle/64560814922433159315.
Pełny tekst źródłaStreszczenie:
碩士實踐大學
食品營養研究所
90
Abstract Wet-type noodles, such as cold noodle and woo-long noodle, have special mouth-feel and convenience for eating. However, the products are easy to become moldy because of high pH and Aw value. To control the storage stability, acidification and pasteurization were adopted frequently. However, inadequate or non-uniform treatments would affect the storage stability, and excessive treatments would sacrifice the sensory quality. As a result, appropriate methods and conditions for acidification and pasteurization need to be found, in order to consider both sides. Microbiological examinations of wet-type noodles sold in the market showed that alkaline noodles without packaged could be stored for 1 day at 20℃ and 3 days at 5℃, respectively. Those packed and then pasteurized could be stored for 2~3 days at 20℃. However, depending on the heat resistance of packaging materials used, products could be stored for 9 days or 1 month longer at 5℃. In terms of woo-long noodles, those subjected to acidification, vacuum-packaging and pasteurization at high temperature could be stored at least 3 months with no microbial growth and the change in pH value for products at either 5 or 20℃. Effects of various acidulants on the microbial growth causing product poisoning or spoilage and on the product quality were investigated. Results showed that the growth of E. coli, S. aureus and B. cereus became significant when 0.5% solution of lactic acid, citric acid and mixture of both in equal amounts were applied, respectively. Shelf life of woo-long noodles dipped for 20 seconds in the above solution also showed 3~4 days longer than those without treatment. Furthermore, products treated with mixture solution had higher scores and was close to the untreated ones, in terms of appearance, texture, taste and overall rating of products. Effects of hot water, steam, microwave and combination microwave-steam on the quality of vacuum-packed home-made noodles, with acidification or not, heating up to 90℃ at product center were investigated. Results indicated that heat treatment with microwave or combination microwave-steam could obtain better color, texture and sensory scores of products. The study of shelf life showed that the unacidification noodles at 5℃ subjected to microwave and combination microwave-steam could be extended from 3 days up to 18 days and 44 days, respectively. Challenge test by inoculating Rhizopus stolonifer (105CFU/g) into the packed homemade noodle (200g/pack) and then heating with microwave (720W & 2450MHZ) up to 85℃(time spent ca. 2’25”) or 90℃(time spent ca. 3’10”) at product center was performed. Results showed that no microorganisms were detected during storage at 5℃ for 4 days. Keyword: wet-type noodles, acidification, pasteurization, microwave.
38
Chen, Yi-Ling, i 陳怡伶. "Studies the relationships between the protein fraction and rheological properties of dough and the quality of noodles". Thesis, 2010. http://ndltd.ncl.edu.tw/handle/09700223119155659888.
Pełny tekst źródłaStreszczenie:
碩士國立嘉義大學
食品科學系研究所
99
The purpose of this study was to investigate effect the protein compositions on the rheological properties of wheat dough and the quality of noodles obtained from 5 different varieties of wheat and 5 flours blended from flour streams. The proximate compositions, protein compositions (can be divided into groups base on solubility and electrophoretic mobility), rheological properties (Farinograph、Extensigraph、Viskograph and Lubricated squeezing flow technique (LSF)) and the quality of noodles properties were analyzed. In the aspects of relationship between protein compositions and the rheological properties of wheat dough, the content of high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS) and glutenin macropolymer (GMP) were positively correlated with the water absorption (r＝0.787, 0.346, 0.695), peak time (r＝0.758，0731，0.837), arrival time (r＝0.725, 0.470, 0.805), departure time (r＝0.757, 0.620, 0.791) and stability (r＝0.692, 0.591, 0.712) of farinographic properties, however were negatively correlated with the tolerance index (r=-0.811, -0.571, -0.737). From the dough extensigraphy data, it shows that the content of HMW-GS, LMW-GS and GMP were positively correlated with the resistance (45-min aged dough：r＝0.667, 0.587, 0.613；90-min aged dough：r＝0.738, 0.616, 0.677；135-min aged dough：r＝0.756, 0.514, 0.623) and extensibility (45-min aged dough：r＝0.748, 0.590, 0.836；90-min aged dough：r＝0.749, 0.548, 0.814；135-min aged dough：r＝0.714, 0.452, 0.764). The content of HMW-GS and GMP were positively correlated with the breakdown (r＝0.498, 0.527) of viskographic properties, however, the content of HMW-GS, LMW-GS and GMP were negatively correlated with the final viscosity (r＝-0.615, -0.368, -0.633) and setback viscosity (r＝-0.693, -0.465, -0.702) of viskographic properties. From the LSF data it indicates that the content of HMW-GS, LMW-GS and GMP were negatively correlated with the maxium extensional viscosity (r＝-0.807, -0.715, -0.913) and consistnecy coefficient (r＝-0.815, -0.653, -0.8443). In the aspects of relationship between protein compositions and the quality of noodles, the cooking loss were positively correlated with the starch, NaCl-soluble protein (FA), α-,β-,γ-,ω-gliadin, albumins and globulins (r＝0.893, 0.782, 0.735, 0.685, 0.530, 0.456), however, negatively correlated with the content of HMW-GS, LMW-GS and GMP (r＝-0.760, -0.647, -0.873), cooked weight were positively correlated with the α-,β-,γ-,ω-gliadin (r＝0.563, 0.570, 0.654, 0.501). From the color of noodles data, it shows that the L value were negatively correlated with the content of HMW-GS, LMW-GS and GMP (r＝-0.485,-0.525, -0.746), a value were positively correlated with the content of HMW-GS and GMP (r=0.341, 0.543), b value were no relation with protein compositions. The tensile force, tensile distance and tensile area were positively correlated with the content of HMW-GS (r＝0.629, 0.714, 0.768), LMW-GS (r＝0.538, 0.514, 0.685) and GMP (r＝0.601, 0.876, 0.896), negatively correlated with the content of starch (r＝-0.605, -0.812, -0.834), FA (r＝-0.451, -0.789, -0.775), ω-gliadin (r＝-0.521, -0.640, -0.651), α-,β-,γ-gliadin (r＝-0.517, -0.643, -0.805) and albumins (r＝-0.416, -0.598, -0.440) of tensile strength. From the texture profile analysis it indicates that the hardness, springiness, gumminess, chewiness and resilience were positively correlated with the content of content of HMW-GS (r＝0.598, 0.708, 0.703, 0.753, 0.326), LMW-GS (r＝0.315, 0.457, 0.455, 0.481, 0.407 ) and GMP (r＝0.633, 0.670, 0.758, 0.764, 0.355). The sensory science of color were positively correlated with the starch, FA, α-,β-,γ-,ω-gliadin and globulins (r＝0.753, 0.709, 0.762, 0.354, 0.408), however, negatively correlated with the content of HMW-GS，LMW-GS and GMP (r＝-0.552, -0.550, -0.777), the texture were positively correlated with HMW-GS, LMW-GS and GMP (r＝0.599, 0.500, 0.695), however, negatively correlated with the starch, FA, α-,β-,γ-,ω-gliadin, albumins and globulins (r＝-0.511,-0.703,-0.461, -0.402, 0.503, 0.415) and no relation with flavor and total acceptance.
39
Yang, Shu-Ying, i 楊書瑩. "Feasibility Study of Making White Salted Noodles from U. S. Hard White Wheat and Their Quality Characteristics". Thesis, 2006. http://ndltd.ncl.edu.tw/handle/56933251319356231853.
Pełny tekst źródłaStreszczenie:
碩士國立臺灣海洋大學
食品科學系
94
Abstract Hard white wheat is a new type of wheat developed in the U.S. in recent years for Asian market for making Asian wheat flour products including noodles. Hard White wheat produces white color flour with higher flour extraction. Many millers like to use hard white wheat for milling noodles flour. The purpose of the study is to evaluate the processing quality of flour made from hard white wheat and the quality of noodle including color stability, eating quality, hardness and cooking resistance made from hard white wheat flour in comparison with current noodles flour being used in Taiwan. In the studies, about 12 varieties of Hard White wheat flour produced in states of Idaho, Oregon, Montana, Washington, Kansas, California and Colorado were used for making noodles. The qualities of noodles made with this hard white wheat flour were evaluated. The preliminary results of the studies are summarized as follows: 1. The noodles made with hard white wheat flour samples are found more stable. 2. Hard white wheat flour samples indicated good processing quality. 3. Flour with higher protein content can make a noodle with more hardness, more biting and more cooking resistance. 4. The studies found flour viscosity was not much related with eating quality of noodles. 5. Noodles making quality of hard white wheat flour samples are similar to current Taiwan noodle flour. Hard white wheat will be very suitable for Taiwan noodles market.
40
Chiu, I.-Yu, i 邱乙彧. "Comparison of Microwave Assisted and Hot Air Dry on the Physicochemical Properties and Eating Quality of Rice Bran Noodles". Thesis, 2015. http://ndltd.ncl.edu.tw/handle/69814885569782528960.
Pełny tekst źródłaStreszczenie:
碩士靜宜大學
食品營養學系
103
Noodle is one of the staple food in Taiwan that is rich in preparation methods and products. For longer shelf life of noodles, air-dried method is always applied in the noodle preparation. However, deterioration of shrinkage on the appearance of noodle and power losses in noodle preparation causing by air-dried method is criticized. Microwave dried method can save much more energy than used to be in air-dried method. Recently, application of microwave to replace air-dried is encouraged. The purpose of this study was to investigate the effect of different proportions of rice bran on the rheological properties of wheat dough. Secondary, comparison of microwave-assisted and air-dried method on the physicochemical and eating quality of rice bran noodles are evaluated. The results indicated that total starch and protein content of noodles decreased with the increases of the proportion of rice bran. To add rice bran into wheat dough declined the stability of Farinogram and tension area of Extensigram. High watt (1.0 KW) microwave facility caused partially burnt and porous on the surface of noodles. However, no characteristic of noodle was appeared on the surface of noodles preparing by low power (0.5 KW) microwave facility. The optimum cooking time was significantly decreased as rice bran was added into noodles. The higher proportion of rice bran and higher power of microwave enhanced the color intensity of cooked rice bran noodles. There is no significant difference in texture properties of cooked rice bran noodles among three microwave-assisted dry methods. Meanwhile, the addition of rice bran also declined the shearing force, tensile strength and elasticity of cooked rice noodles. The texture profiles including hardness, gumminess, adhesiveness, cohesiveness and chewiness of cooked noodles decreased with the progress of the proportion of rice bran. Digestibility of cooked rice bran noodles was decreased with progress of the proportion of rice bran. The results of sensory evaluation indicated the springiness, cohesiveness and acceptability of cooked noodles were significant decreased with the increases of rice bran addition. These results inferred that incorporation of low proportion of rice bran and low watt microwave assisted facility on the noodles preparation could produce acceptable quality and physiological activity noodles.
41
TAI, YEN-WEI, i 戴彥緯. "A Study of Consumer Preference and Storage Quality of Vinegar in Sesame Salad Dressing replaced by Taiwan Frozen Fruit Juice for Cold Noodles". Thesis, 2018. http://ndltd.ncl.edu.tw/handle/67rb83.
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碩士國立高雄餐旅大學
飲食文化暨餐飲創新研究所
106
This research targets to explore consumer preference and storage quality after replacing the vinegar with three kinds of Taiwan's frozen juices, including lemon, kumquat, and orange in the sesame sauce on traditional cold noodles. In addition, based on the concept of Taguchi method, the sensory evaluation is instrumented to modify the acidity of the sauce by a cross combination of two kinds of amounts of sugar. Initially, before the replacement of the ingredients, an online questionnaire was carried out to evaluate the consumer groups, purchase behaviors, material knowledge, and acceptance to cold noodles. Subsequently, the consumer sensory evaluation was conducted to scrutinize consumer preferences, potential consumer markets, and the most accepted configuration of frozen juices after the replacement of the ingredients. Eventually, the most accepted configuration of frozen juices is selected to be a budget sample in a commercially-available package type, frozen and stored at −18 °C for one month, placed in a refrigerator at 4 °C for 5 weeks, and subjected to weekly microbiological examination, physicochemical properties, and sensory discrimination analysis. Under allowable hygiene standards of the alimentary codex, the researcher presupposes the acceptable expiration dates for meeting consumer expectations and formulates reasonable monitoring methods for production control as well as sales channels. According to the 806 online surveys of the original ingredients, the backgrounds of participants are 60.8% of Hoklo Taiwanese, 64.0% of women, and 28.8% of industry and commerce, of which 41-50 years of age, college education, and monthly income of 20,000 to 50,000 are the highest proportion. For the highest proportion of participants, cold noodles are often purchased at convenience stores, and the ratio is also high for willingness to replace the ingredients, acceptance to pay higher prices, attention for the expiry dates, and expectations regarding the sweetness and acidity of the sauce. The research findings are as follows: Firstly, in sensory discrimination of “cognition of ingredients”, female consumers’ willingness is considerably higher than that of men. There is a significant discrepancy among different ages, different educational backgrounds, different occupations, different monthly incomes, sweetness preference, and consistency preference. Secondly, regarding of sensory discrimination in “awareness of preservation”, different academic qualifications, different occupations, different monthly incomes, different ethnic groups, expected prices, sweetness preference, and consistency preference are significantly distinguished. Thirdly, referring to sensory discrimination in “replacement acceptance”, women's purchase intention is obviously higher than that of men. There is a thorough difference among different ages, different levels of education, different occupations, different monthly income, different ethnic groups, and the concept of shelf life. Fourthly, “cognition of ingredients”, “awareness of preservation”, and “replacement acceptance” have no vital difference from consumer's residence, place of purchase, the frequency of consumption, and frequency of food consumption in sensory discrimination. In contrast, the sensory discrimination in consumers' consistency preference significantly distinguishes from “cognition of ingredients”, “awareness of preservation”, and “replacement acceptance”. Lastly, as the above three facets merely differ from the consumers' external residence and consumption behavior, the presumption of internal cognition is the main factor affecting the facets. Moreover, the external environment and behavioral results are classified as inducement factors. With regards to the analysis of 110 consumer preferences to the replacement, the overall taste preference of sauces is the highest in “aftertaste”, followed by “texture”. Furthermore, the highest average rating of preferences is the juice configured with lemon juice and the sauce with the high sugar content. Regardless of the amount of sugar, the configuration of lemon juice extremely differentiates from the configuration of orange juice. In demographic variables, women remarkably distinct from "colors" and "flavors". The service industry is strikingly diverse between “texture” and “aftertaste”. For the overall "preference", gender is completely dissimilar to an occupation. During the assessment of storage period of the best-configured sauce, the appropriate low-temperature preservation methods and hygiene inspections met qualified standards. Additionally, pH value increased progressively with storage time, while Brixo value decreased, and the Beo value altered insignificantly contrasting to the utterly divergent value of b in Lab value. The analysis of the differences in sensory evaluations was not significant at the end of the experiment on the fifth week. However, the experienced experiential reviewer noticed that there was a trend of increase and assumed there would be a difference after the sixth week. The changes in the assessment of physicochemical properties have little effect on expiration dates, whereas the pH can be used as a reference for production testing or sales channels. The sensory evaluation in discrimination still satisfies the statutory standard of E. coli in the fifth week. Therefore, for consumers who agree with the freezing process and the two-week refrigerating process, the researcher suggests the replacement of vinegar to manufacturers. Most importantly, the recommended time limit for tasting is 15 days under refrigeration below 4 °C after thawing.
42
Chi, Cheng-Yang, i 祁正揚. "Studies the effects of sheeting times and added gluten contents on the rheological properties of reconstituted rice dough and the quality of rice noodles". Thesis, 2000. http://ndltd.ncl.edu.tw/handle/42588847907199457224.
Pełny tekst źródłaStreszczenie:
碩士國立中興大學
食品科學系
88
Rice is one of the most important food crop in Taiwan. It lacks gluten so that the rice flour-water dough can not have the viscoelastic properties like the wheat dough. That is unfavorable to the food processing, therefore the varieties of rice flour products is limited. In order to enhance the varieties of rice products, in this study, the rice flour dough added with gluten was used to simulate the viscoelastic properties of wheat flour dough to make the oriental noodles. Many studies reported that gluten, NaCl and sheeting process could influence qualities of the oriental noodles, therefore the purpose of this study was to investigate effects of these three factors on the rheological properties of reconstituted rice dough and the quality of rice noodles. The result showed the storage modulus ( G'') and complex viscosity (η*) of reconstituted rice dough containing the constant proportion of water decreased with the gluten concentration increased. The addition of gluten could increase the tensile strength of uncooked and cooked rice noodles and decrease cooking loss. The b value of noodles increased with the gluten content increased but the white index of rice noodles was decreased. The sheeting process could improve the storage modulus and complex viscosity of sheet dough, and cause different degree of effects on tensile strength, cutting force and cooking loss of rice noodles. The addition of NaCl could improve the viscoelastic properties of reconstituted rice dough. The tensile strength, cooking loss and white index of rice noodles increased while the NaCl concentration increased, but the cutting force of rice noodles decreased significantly compared with that without NaCl.