Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 553-560

  Heo, Soojung ^a   Lee, Seung Mi ^a   Bae, In Young ^b   Park, Hyuk Gu ^c   Lee, Hyeon Gyu ^b   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Hanyang University   (South Korea)

^c Hanabiotech Ltd   (South Korea)

Author keywords

Instant fried noodle; Oil uptake; Rheology; Glucan

Indexed keywords

ELASTICITY; RHEOLOGY; VISCOELASTICITY;

ELASTIC PROPERTIES; ELONGATIONAL VISCOSITY; INSTANT FRIED NOODLE; OIL UPTAKES; QUALITY ATTRIBUTES; SURFACE MICROSTRUCTURES; THERMO-MECHANICAL; VISCOELASTIC PROPERTIES;

WATER ABSORPTION;

BASIDIOMYCOTA; LENTINULA EDODES; TRITICUM AESTIVUM;

EID: 84872618464     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0735-z     Document Type: Article

References (30)

1. AOAC. (2002). Official methods of analysis of AOAC international. Gaithersburg: AOAC International.
2. Baik, B. K., Czuchajowska, Z., & Pomerans, Y. (1994). Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chemistry, 71, 315-320.
3. Choy, A. L., Hughes, J. G., & Small, D. M. (2010). The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles. Food Chemistry, 122, 957-964.
4. Choy, A. L., May, B. K., & Small, D. M. (2012). The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles. Food Hydrocolloids, 26, 2-8.
5. Collado, L. S., Mabesa, L. B., Oates, C. G., & Corke, H. (2001). Bihon-type noodles from heat-moisture-treated sweet potato starch. Journal of Food Science, 66, 604-609.
6. Hou, G., & Kruk, M. (1998). Asian noodle technology. AIB International Technical Bulletins, 20, 1-10.
7. Inglett, G. E., & Lee, S. (2006). Functional characterization of steam jet-cooked beta-glucan-rich barley flour as an oil barrier in frying Batters. Journal of Food Science, 71, E308-E313.
8. Jayasena, V., Leung, P., Nasar-Abbas, S. M., Palta, J., & Berger, J. (2008). Development and quality evaluation of lupin-fortified instant noodles. Proceedings 12th international lupin conference, Fremantle, Australia.
9. Kim, J., Lee, S. M., Bae, I. Y., Park, H. G., Gyu Lee, H., & Lee, S. (2011). (1-3)(1-6)-β-Glucan enriched materials from Lentinus edodes mushroom as a high fibre and low calorie flour substitute for baked foods. Journal of the Science of Food and Agriculture, 91, 1915-1919.
10. Kitzberger, C. S. G., Smania, A., Pedrosa, R. C., & Ferreira, S. R. S. (2007). Antioxidant and antimicrobial activities of shiitake (Lentinula edodes) extracts obtained by organic solvents and supercritical fluids. Journal of Food Engineering, 80, 631-638.
11. Koh, L. W., Kasapis, S., Lim, K. M., & Foo, C. W. (2009). Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate. Food Hydrocolloids, 23, 1458-1464.
12. Kruger, J. E., Matsuo, R. B., & Dick, J. W. (1998). Pasta and noodle technology. St. Paul: American Association of Cereal Chemists.
13. Lazaridou, A., & Biliaderis, C. G. (2007). Molecular aspects of cereal beta-glucan functionality: Physical properties, technological applications and physiological effects. Journal of Cereal Science, 46, 101-118.
14. Li, Q., Zhang, H. H., Claver, I. P., Zhu, K. X., Peng, W., & Zhou, H. M. (2011). Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup. International Journal of Food Science and Technology, 46, 1100-1108.
15. Manzi, P., & Pizzoferrato, L. (2000). Beta-glucans in edible mushrooms. Food Chemistry, 68, 315-318.
16. Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14, 364-373.
17. Minato, K., Mizuno, M., Terai, H., & Tsuchida, H. (1999). Autolysis of lentinan, an antitumor polysaccharide, during storage of Lentinus edodes, shiitake mushroom. Journal of Agricultural and Food Chemistry, 47, 1530-1532.
18. Morgenstern, M., Newberry, M., & Holst, S. (1996). Extensional properties of dough sheets. Cereal Chemistry, 73, 478-482.
19. Naruenartwongsakul, S., Chinnan, M., Bhumiratana, S., & Yoovidhya, T. (2008). Effect of cellulose ethers on the microstructure of fried wheat flour-based batters. LWT- Food Science and Technology, 41, 109-118.
20. Oh, N., Seib, P., & Chung, D. (1985). Noodles. III. Effects of processing variables on quality characteristics of dry noodles. Cereal Chemistry, 62, 437-440.
21. Park, C. S., & Baik, B. K. (2004). Relationship between protein characteristics and instant noodle making quality of wheat flour. Cereal Chemistry, 81, 159-164.
22. Pronyk, C., Cenkowski, S., Muir, W., Lukow, O., Wyatt, J., & Nicholson, D. (2008). Effects of dough resting time and saturated steam pre-treatment on the textural properties of superheated steam processed instant Asian noodles. Canadian Biosystems Engineering, 50, 3. 21-3. 26.
23. Rosell, C. M., Santos, E., & Collar, C. (2010). Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab. European Food Research and Technology, 231, 535-544.
24. Saguy, I. S., & Dana, D. (2006). Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128, 267-272.
25. Seguchi, M., Morimoto, N., Abe, M., & Yoshino, Y. (2001). Effect of maitake (Grifola frondosa) mushroom powder on bread properties. Journal of Food Science, 66, 261-264.
26. Skendi, A., Biliaderis, C. G., Papageorgiou, M., & Izydorczyk, M. S. (2010). Effects of two barley beta-glucan isolates on wheat flour dough and bread properties. Food Chemistry, 119, 1159-1167.
27. World Instant Noodles Association (2011). http://instantnoodles. org/noodles/expanding-market. html. Accessed on 11 July 2011.
28. Wu, J., Aluko, R., & Corke, H. (2006). Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles. Journal of Cereal Science, 44, 117-126.
29. Xin-Zhong, H., Yi-Min, W., Chun, W., & Kovacs, M. I. P. (2007). Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Food Research International, 40, 1-6.
30. Yang, J. H., Lin, H. C., & Mau, J. L. (2001). Non-volatile taste components of several commercial mushrooms. Food Chemistry, 72, 465-471.