Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles

International Food Research Journal

Volumn 18, Issue 4, 2011, Pages 1295-1301

  Foo, W T ^a   Yew, H S ^a   Liong, M T ^a   Azhar, M E ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Cooking quality; Structural breakdown; Textural properties; Yellow alkaline noodles

Indexed keywords

GLYCINE MAX;

EID: 80052903932     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. AACC 2003. Approved methods of the American Association of Cereal Chemists St. Paul, MN: American Association of Cereal Chemists.
2. Agama-Acevedo, E., Islas-Hernandez, J. J., Osorio-Díaz, P., Rendón-Villalobos, R., Utrilla-Coello, R., Angulo, O. and Bello-Pérez, L. A. 2009. Pasta with unriped banana flour: Physical, texture, and preference study. Journal Of Food Science 74 (6): S263-S267.
3. Boland, A. B., Buhr, K., Giannouli, P. and Ruth, S. M. V. 2004. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chemistry 86: 401-411.
4. Chen, J. 2009. Food oral processing--A review. Food Hydrocolloids 23 (1): 1-25.
5. Gan, C. Y., Ong, W. H., Wong, L. M. and Easa, A. M. 2009. Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in vitro starch digestibility of yellow noodles. Lebensm.-Wiss. u.-Technol. 42: 174-179.
6. Janssen, A. M., Pijpekamp, A. M. V. D. and Labiausse, D. 2009. Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception. Food Hydrocolloids 23: 795-805.
7. Ovando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I. and Bello-Pérez, L. A. 2009. Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chemistry 113: 121-126.
8. Ramli, S., Alkarkhi, A. F. M., Yeoh, S. Y., Liong, M. T. and Easa, A. M. 2009. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles. International Journal of Food Sciences and Nutrition 60 (S4): 326-340.
9. Sozer, N. and Kaya, A. 2003. Changes in cooking and textural properties of spaghetti cooked with different levels of salt in the cooking water. Journal of Texture Studies 34: 381-390.
10. van Vliet, T. 2002. On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids. Food Quality and Preference 13 (4): 227-236.