| Noodles and pasta based products are consumed all around the world due to their high nutrition,taste,appearance and quality characteristics.Nowadays,in order to enhance the versatility and taste,noodles are being fortified with different ingredients such as potatoes,meat,dietary foods and fibers.Among these ingredients,potatoes are high-yield,economically efficient,rich in vitamins,minerals that make the essential food.The ?potato is considered as main grain? strategy,which transformed the potato from traditional food into a staple food such as noodles,and breads.Especially the noodles can be produced massively and in line with the dietary habits of the individual.Instant hot dry noodles are traditional specialty and are ranked among the top ten noodles in world.With the addition of fresh potatoes in traditional wheat flour to make nutritious and convenient instant dry noodles not only promote the industrial production of instant noodles but also contribute towards the development of potato as a staple food in China.However,lack of gluten in the potato leads to a series of problems such as poor dough strength,high cooking loss,in the process of noodle making and cooking.Thus,the addition of food additives such as polysaccharides,emulsifiers,thickening and gelling agents are inevitable.These agents have the potential to enhance the quality and functional attributes of noodles as well as capabile to stabilize the proper structure of noodles throughout the thermal process.The main focus of this study was to investigate the effects of different concentrations and types of food additives e.g.,polysaccharides and emulsifier,while taking instant potato dry noodles as the research object.The key findings of the present study are categorized as follows:1.In this research,instant noodles were prepared from fresh potatoes,as they were analyzed to find out the influence of Xanthan Gum(XG)on cooking characteristics,pasting properties,microstructures,and texture of these noodles.Different types of noodles based on three categories were developed using different concentrations of XG.These concentrations/were 0.3,0.6,and 0.9%,respectively,and based on(w/w of flour wheat).The functional and physicochemical characteristics of the prepared samples,related to texture and rheology,were also analyzed.The final results exhibited that the addition of 0.6% xanthan gum on(w/w of wheat flour),trough,peak viscosity(1247),final viscosity 1330,breakdown 470 and a dramatic increase in setback 553 were increased while pasting temperature(89°C)dropped as compared to(91°C)for control sample.An increased in G? and G?? was noticed in the observed results with the incorporation of XG compared to control and other treatments.The addition can also employ to enhanced higher cooking loss,quick rehydration,porosity,and water absorption.Moreover,the addition of XG developed a compact structure indicating the stiffness of the starch-protein network.The outcome of this research work suggesting that XG can be added as an additive in wheat flour for the preparation of non-fried instant noodles.2.In this research,instant dry noodles were developed from fresh potatoes,as they were analyzed to find out the influence of Xanthan Gum(XG)and Sodium Dodecyl Sulphate(SDS)on cooking characteristics,noodles microstructures,and texture of these noodles.Five categories of different noodles were developed using different concentration of XG and SDS(total 1% of wheat flour).The observed ratios were 0.7:0.3,0.6:0.4,0.5:0.5,0.4:0.6 and 0.3:0.7for XG and SDS,respectively based on(w/w of wheat flour).The functional and physicochemical characteristics of the prepared samples,related to texture and rheology,were also analyzed.The final results exhibited that the addition of XG showed 0.6%,and 0.4%(w/w of wheat flour)respectively.The effect of SDS on instant potato dry noodles increased breakdown(16.5±2.12)and peak viscosity(295±7.1)values,while other parameters showed a positive relationship with the addition of XG and SDS in comparison to the control sample.The incorporation of XG and SDS caused enhanced G? and G?,higher cooking loss(12.55±1.25),quick rehydration(26.2±434),modified structure and water absorption compared to control.In addition to this,textural properties such as hardness(3296.07±176.95),adhesiveness(-527.90±226.92),springiness(0.93±0.01)and cohesiveness(0.64±0.02)were also increased in the same treatment compared to control and other samples.Furthermore,color parameters such a lightness(57.54±0.80),redness(4.10±0.52),and yellowness(20.0±0.76)were significantly changed(P < 0.05)with the addition of the same ratio as compared with the control sample.The outcomes of this research explained that XG and SDS can be employed as an additive in wheat flour for the preparation of non-fried instant noodles.3.This research comprehensively investigated the effects of the influence on different types and concentrations of emulsifiers on the physicochemical properties of fresh potato added instant potato dry noodles,and its dough pasting properties were also analyzed.The Rapid ViscoAnalyzer(RVA)data showed that noodle samples at 30% P40 exhibited significantly high pasting properties such as peak viscosity(657.0±23),breakdown(341.5±14.8),final viscosity(307.0±5.66),set back(155.5±7.8)and pasting temperature(84.5±1.5°C)as compared to control sample,and slightly changed was observed by the addition of Distilled Mono-Glycerides(DMG)and Diacetyl Tartaric acid Esters of Monoglycerides(DATEM)levels.The rheological analysis was also exhibited with comparable storage modulus(G?)to lose modulus(G??)and tan?,which was higher than the control sample.The fresh potato instant dry noodles added with DMG and DATEM exhibited lower textural parameters such as hardness(33.78.1±148),adhesiveness(-315.5±46.1),and springiness(0.91±0.01).in contrast,color parameters,such as lightness(61.12±1.20),decreased redness(4.06±0.51),and yellowness(31.55±0.59),in compact microstructure was observed for DATEM(0.60)compared to other treatments and control sample.Fourier Transform Infrared Spectroscopy(FT-IR)analysis revealed that the chemical/molecular structure of the noodles were not affected by the addition of emulsifiers.In Low Field Nuclear Magnetic Resonance(LF-NMR)analysis,the T21(0.017-0.42 ms)was likely attributed to tightly bonded with water molecules to starch granules or gluten,and the T22 with relaxation time within the range(0.37 to 3.41 ms)corresponded to water molecules which existed outside the starch granules or inside the gluten network.The slowest fraction T23 distributed within the range of(5.17 to 41.51 ms)represented the water molecules existed in the capillaries.This indicated that the distribution of water fraction in fresh potato noodles was slightly affected by the addition of emulsifiers.4.This study also deals with the effect of different polysaccharides on the cooking quality of instant dry noodles,whereas the different types of polysaccharides,i.e.,Xanthan gum,Carrageenan,Konjac,and Guar Gum,with a concentration of 0.0%,0.5%,1%,2%,and 4% w/w and control sample were used for making instant noodles.These results showed that the addition of polysaccharides significantly improved and enhanced the rheological properties,mainly XG,which was found to be a suitable polysaccharides.Whereas the pasting properties were also enhanced and improved with the addition of polysaccharides within the following order: control sample and Xanthan gum,Carrageenan,Konjac,Guar gum,followed the same trend was observed for TPA.Additionally,lightness was increased with the increase of polysaccharides,especially for XG.These results remarkably showed that the lowest cooking loss was examined in the range of 0.5%,1,2 and 4%,respectively while,GG(161.34±3.01),XG(162.93±2.67),Carrageenan(2.36±0.07)for0.5% and Konjac(169.57±14.76)for 4% were reported in instant dry noodles,and the control sample.Scanning electron microscopy(SEM)analysis revealed that the addition of polysaccharide increased the porous structure,which result in showed that higher adhesiveness,springiness,cohesiveness,gumminess,and chewiness in GG,Konjac,Carrageenan except for XG which showed lower hardness.These results further suggested that by adding XG in instant dry noodles can enhanced desirable cooking and quality characteristics.5.This study also presented and further deals with the mixing effects by the addition of different types of polysaccharides on the cooking quality of instant dry noodles.The different types of polysaccharides,such as CMC,Arabic gum(AG)and,Chitosan with the concentrations of 0.5,1,2,and 4% w/w,respectively,were used for preparing instant dry noodles.These results showed that with the addition of different polysaccharides,significantly improved noodle‘s properties,Along with this,texture profile analysis(TPA)was enhanced by the accumulation of polysaccharides in the following order: Carboxymethyl cellulose(CMC),Arabic gum,Chitosan,and control.Similar trends were also examined for Fourier transforms infrared(FTIR),the same absorption bands were observed with the respective 3310,2923,2357,1642,1150,1075,and 1007 cm-1regions.The absorption band at 1007 cm-1corresponds the stretching vibration of the C–O–H group.Color parameters such as lightness were sharped with the increasing levels of polysaccharides,mainly it was observed that the color of noodles became light and yellow as the contents of CMC,and Chitosan were increased from 1 to 4% respectively.In contrast,Arabic gum was increased from 2 to 4% in L compared to the control sample.The Scanning electron microscopy(SEM)results revealed that the addition of polysaccharide increased the starch structure,which resulted in low hardness.These results suggested the practicability of instant dry noodles that were desirable for cooking and quality characteristics.These results showed that chitosan 4% gives the highest values which concerning the textural properties of the wheat noodles.The findings of the recent research suggested that polysaccharides can interact with gluten and starch granules to form a complex network,which can enhance the integrity of the gluten structure.Likewise,emulsifiers can also improve the interaction between starch molecules and protein skeleton and promotes the compactness of the gluten network structure.The addition of food additives have the potential to alter the functional and quality characteristics of instant dried noodles and have some practical implications for improving the quality parameters of instant dried noodles.The results of the present research(on the broader spectrum)provided a practical basis and technical reference both for promoting the deep processing,development,and the industrialization process of instant potato dry noodles. |
PDF Full Text Request