Effect of curdlan on textural and cooking qualities of noodles made with tofu

Journal of Food Processing and Preservation

Volumn 42, Issue 8, 2018, Pages

  Xin, Yingji ^a   Lee, Ji Y ^b   Kim, Jisuk ^c   Kim, Yookyung ^c  

^a Chung Ang University   (South Korea)

^b UNIVERSITY OF GEORGIA   (United States)

^c Korea University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH; TENSILE STRENGTH;

COOKING LOSS; COOKING PROPERTIES; COOKING QUALITY; CURDLAN; GEL PROPERTIES; STRONG INTERACTION; TAPIOCA STARCH;

FOOD ADDITIVES;

EID: 85053918648     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13661     Document Type: Article

References (35)

1. Association of Official Analytical Chemists (AOAC) (1990). Official Methods of Analysis, Method 945.14 & 923.03, Moisture in cereal adjuncts: Air oven method (15th ed.). Arlington, VA: AOAC.
2. Association of Official Analytical Chemists (AOAC) (2000). Official Methods of Analysis, Method 945.14 & 923.03, Moisture in cereal adjuncts: Ash of flour: Direct method (17th ed.), Arlington, VA: AOAC.
3. Benedetti, S., Prudencio, E. S., Müller, C. M. O., Verruck, S., Mandarino, J. M. G., Leite, R. S., & Petrus, J. C. C. (2016). Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage. Journal of Food Engineering, 171, 222–229.
4. Bhattacharya, M., Zee, S., & Corke, H. (1999). Physicochemical properties related to quality of rice noodles. Cereal Chemistry, 76(6), 861–867.
5. Chen, T., Fang, S., Zuo, X., & Liu, Y. (2016). Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch. Journal of Food Science and Technology, 53(11), 4076–4083.
6. Collins, J., & Pangloli, P. (1997). Chemical, physical and sensory attributes of noodles with added sweetpotato and soy flour. Journal of Food Science, 62(3), 622–625.
7. Dartois, A., Singh, J., Kaur, L., & Singh, H. (2010). Influence of guar gum on the in vitro starch digestibility—rheological and microstructural characteristics. Food Biophysics, 5(3), 149–160.
8. Eguchi, S., Kitamoto, N., Nishinari, K., & Yoshimura, M. (2014). Effects of esterified tapioca starch on the physical and thermal properties of Japanese white salted noodles prepared partly by residual heat. Food Hydrocolloids, 35, 198–208.
9. Ferris, D. A., Flores, R. A., Shanklin, C. W., & Whitworth, M. K. (1995). Proximate analysis of food service wastes. Applied Engineering in Agriculture, 11, 567–572.
10. Fu, B. X. (2008). Asian noodles: History, classification, raw materials, and processing. Food Research International, 41(9), 888–902.
11. Harada, T., Masada, M., Fujimori, K., & Maeda, I. (1966). Production of a firm, resilient gel-forming polysaccharide by a mutant of Alcaligenes faecalis var. myxogenes 10 C3. Agricultural and Biological Chemistry, 30(2), 196–198.
12. Hu, Y., Liu, W., Yuan, C., Morioka, K., Chen, S., Liu, D., & Ye, X. (2015). Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase. Food Chemistry, 176, 115–122.
13. Ismanto, S. D., & Murtius, W. S. (2013). Characteristics of chicken sausage treated with using tofu dregs waste. International Journal on Advanced Science, Engineering and Information Technology, 3(4), 318–321.
14. Jeong, C.-H., Shim, K.-H., Bae, Y.-I., & Choi, J.-S. (2008). Quality characteristics of wet noodle added with freeze dried garlic powder. Journal of the Korean Society of Food Science and Nutrition, 37(10), 1369–1374.
15. Ji, W.-K., Lan, W., Dong, X., Zhao, S., & Lv, W. (2010). Application in noodle of the curdlan. China Food Additives, 1, 38–43.
16. Jung, M.-K., & Kim, S.-H. (2016). The nutritional aspect of tofu. Journal of the Korea Convergence Society, 7(3), 177–184.
17. Kaur, A., Shevkani, K., Singh, N., Sharma, P., & Kaur, S. (2015). Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of Food Science and technology, 52(12), 8113–8121.
18. Kim, Y. J., Ju, J. C., Kim, R. Y., Kim, W. T., Park, J. H., & Chun, S. S. (2011). Cooking properties of fresh pasta using Korean wheat and durum rimachinata. Journal of the Korean Society of Food Science and Nutrition, 40(10), 1474–1481.
19. Lee, H., Jang, E. H., Lee, J. S., Hong, W. S., Kim, Y. S., & Han, J. A. (2012). Textural and sensory properties of rice noodle blended with of hydrocolloids. Korean Journal of Food and Cookery Science, 28(6), 703–709.
20. Liu, Z. S., & Chang, S. K. (2007). Soymilk viscosity as influenced by heating methods and soybean varieties. Journal of Food Processing and Preservation, 31(3), 320–333.
21. Nakao, Y. (1991). Curdlan: Properties and application to foods. Nippon Shokuhin Kogyo Gakkaishi, 38(8), 736–742.
22. Oishi, Y., Udagawa, H., Shinozaki, Y., Moriyama, M., Taniguchi, H., Kobayashi-Hattori, K., … Takita, T. (2009). Preparation of hypoallergenic wheat flour noodles and evaluation of their physical properties. Food Science and Technology Research, 15(1), 39–44.
23. Oke, M., Awonorin, S., & Workneh, T. (2013). Effect of varieties on physicochemical and pasting characteristics of water yam flours and starches. African Journal of Biotechnology, 12(11), 1250–1256.
24. de Oliveira, R. B. S., Lucia, F. D., Ferreira, E. B., de Oliveira, R. M. E., Pimenta, C. J., & de Sousa Gomes Pimenta, M. E. (2016). Quality of beef burger with addition of wet okara along the storage. Ciência e Agrotecnologia, 40(6), 706–717.
25. Ortiz Martinez, C., Pereira Ruiz, S., Carvalho Fenelon, V., Rodrigues de Morais, G., Luciano Baesso, M., & Matioli, G. (2016). Characterization of curdlan produced by Agrobacterium sp. IFO 13140 cells immobilized in a loofa sponge matrix, and application of this biopolymer in the development of functional yogurt. Journal of the Science of Food and Agriculture, 96(7), 2410–2417.
26. Ovando-Martínez, M., Osorio-Díaz, P., Whitney, K., Bello-Pérez, L. A., & Simsek, S. (2011). Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes. Food Chemistry, 129(2), 358–365.
27. Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Contò, F., & Del Nobile, M. A. (2014). Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour. International Journal of Food Science & Technology, 49(6), 1544–1556.
28. Park, B. H., Joo, H. M., & Cho, H. S. (2014). Quality characteristics of dried noodles added with Ligularia fischeri powder. Journal of the Korean Society of Food Culture, 29(2), 205–211.
29. Raina, C., Singh, S., Bawa, A., & Saxena, D. (2007). A comparative study of Indian rice starches using different modification model solutions. LWT-Food Science and Technology, 40(5), 885–892.
30. Rosell, C. M., Yokoyama, W., & Shoemaker, C. (2011). Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles. Carbohydrate Polymers, 84(1), 373–382.
31. Vijayakumar, T. P., & Boopathy, P. (2014). Optimization of ingredients for noodle preparation using response surface methodology. Journal of Food Science and Technology, 51(8), 1501–1508.
32. von Borries-Medrano, E., Jaime-Fonseca, M. R., & Aguilar-Méndez, M. A. (2016). Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion. Food Chemistry, 194, 891–899.
33. Wang, M., Chen, C., Sun, G., Wang, W., & Fang, H. (2010). Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles. Starch-Stärke, 62(8), 429–434.
34. Yadav, B. S., Yadav, R. B., & Kumar, M. (2011). Suitability of pigeon pea and rice starches and their blends for noodle making. LWT-Food Science and Technology, 44(6), 1415–1421.
35. Zhang, R., & Edgar, K. J. (2014). Properties, chemistry, and applications of the bioactive polysaccharide curdlan. Biomacromolecules, 15(4), 1079–1096.