Changes in color and texture of wheat noodles during chilled storage

Figures & data

Fig. 1. Changes in the average gray level, G_t, for wheat noodles cooked for 5 (○), 13.8 (□), and 20 min (△) during storage at 5 °C.

Note: Bars indicate standard deviation for three independent measurements.

Fig. 2. vs. log t for wheat noodles cooked for 5 (○), 13.8 (□), and 20 min (△) during storage at 5 °C.

Fig. 3. Changes in (a) breaking load and (b) fragility load, W_t, for wheat noodles cooked for 5 (○), 13.8 (□), and 20 min (△) during storage at 5 °C.

Note: Bars indicate standard deviation for three independent measurements.

Fig. 4. Relationships between G_t/G₀ and W_t/W₀ for wheat noodles cooked for 5 (○), 13.8 (□), and 20 min (△) during storage at 5 °C.

Fig. 5. Changes in the average gray level, G_t, for wheat noodles containing 0 (●), 10 (□), 20 (△), and 30% (w/w) (○) chemically modified starch during storage at 5 °C.

Note: Bars indicate standard deviation for three independent measurements.

Fig. 6. Dependence of k (○) and n (●) values on the chemically modified starch content of wheat noodles.

Fig. 7. Changes in the average gray level, G_t, at the center (○), middle (□), and surface (△) regions of wheat noodles containing (a) 0, (b) 10, (c) 20, and (d) 30% (w/w) chemically modified starch during storage at 5 °C. Note: Bars indicate standard deviation for three independent measurements.

Fig. 8. The dependence of (a) k and (b) n values on the average moisture content in wheat noodles containing 0 (●), 10 (□), 20 (△), and 30% (w/w) (○) chemically modified starch.

Note: Bars indicate standard deviation for three independent measurements.

Fig. 9. Normalized gelatinization enthalpy, (ΔH_X– ΔH₀)/(ΔH_e– ΔH₀), vs. amount of added water, X, for wheat flour (○) and chemically modified starch (♢).