Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

Abstract

Yellow alkaline noodles (YAN) prepared by partial substitution of wheat flour with soy protein isolate and treated with microbial transglutaminase (MTG) and ribose were investigated during cooking. Cooking caused an increase in lightness but a decrease in redness and yellowness, pH, tensile strength and elasticity values of noodles. The extents of these changes were influenced by formulation and cross-linking treatments. The pH and lightness for YAN-ribose were lowest but the yellowness and redness were the highest whilst the tensile strength and elasticity values remained moderate. For YAN-MTG, the color and pH values were moderate, but tensile strength and elasticity values were the highest. YAN prepared with both cross-linking agents had physical values between YAN-ribose and YAN-MTG. Although certain sensory parameters showed differences in score, the overall acceptability of all 10-min-cooked YAN was similar. It is possible to employ cross-linking agents to improve physical properties of cooked YAN.

Keywords::

• Yellow alkaline noodle
• microbial transglutaminase
• ribose
• soy protein isolate
• cooking

Acknowledgements

The authors gratefully acknowledge the financial assistance from University Sains Malaysia and the research facilities by Dean of the School of Industrial Technology, USM, Penang. A USM short-term grant (304/ PTEKIND/638098) is acknowledged.

Declarations of interest: The authors report no conflict of interests. The authors alone are responsible for the content and the writing of the paper.