Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase

Figures & data

Figure 1 Effects of concentration and incubation time of MTGase on the cutting force of raw noodle. The incubation time was 30 (▲), 60 (о), and 90 min (X), respectively.

Figure 3 Effects of concentration (a) and incubation time (b) of MTGase on the cutting force (О), tensile strength (▲), extensibility (X), and adhesiveness (▪) of cooked noodle, respectively. The incubation time and concentration used for (a) and (b) were 30 min and 0.5%, respectively.

Figure 2 Effects of concentration and incubation time of MTGase on the breaking force of dried noodle. The incubation time was 30 (▲), 60 (О), and 90 min (X), respectively.

Table 1  Fitted parameters of three-term Maxwell model using stress relaxation data of cooked noodles

MTGase		Parameters of stress relaxation
Concentration	Incubation	F 1	F 2	F 3	λ1	λ2	λ3
(%)	time (min)	(N)	(N)	(N)	(sec)	(sec)	(sec)	R ^2
0	30	1.08 ± 0.06^b	0.19 ± 0.02^b	0.68 ± 0.08^a	3910 ± 65^b	42.5 ± 1.6^a	1.94 ± 0.14^a	0.9947
0.5	30	1.33 ± 0.10^a	0.22 ± 0.01^ab	0.78 ± 0.05^a	4191 ± 107^a	42.7 ± 3.8^a	2.03 ± 0.18^a	0.9951
1.0	30	1.28 ± 0.11^a	0.20 ± 0.02^ab	0.72 ± 0.05^a	4275 ± 102^a	46.1 ± 4.9^a	2.10 ± 0.25^a	0.9951
1.5	30	1.26 ± 0.12^a	0.21 ± 0.03^ab	0.75 ± 0.09^a	4268 ± 119^a	41.1 ± 4.3^a	2.11 ± 0.11^a	0.9943
0.5	60	1.32 ± 0.10^a	0.24 ± 0.02^a	0.79 ± 0.10^a	4235 ± 110^a	42.9 ± 2.8^a	1.88 ± 0.18^a	0.9960
0.5	90	1.28 ± 0.08^a	0.20 ± 0.03^ab	0.76 ± 0.05^a	4260 ± 90^a	44.3 ± 3.4^a	2.06 ± 0.14^a	0.9948
Means with the same letter within the same column are not significantly different at 5% level.

Table 2  Percent SR and fitted parameters of Peleg and Normand model using stress relaxation data of cooked noodles

MTGase		Parameters of stress relaxation
Concentration	Incubation		F 0	k 1
(%)	time (min)	%SR	(N)	(s)	k 2	R ^2
0	30	33.8 ± 1.6^a	1.80 ± 0.11^b	35 ± 2^a	2.09 ± 0.06^b	0.9989
0.5	30	33.4 ± 1.5^a	2.19 ± 0.15^a	35 ± 2^a	2.17 ± 0.08^ab	0.9990
1.0	30	31.8 ± 1.7^a	2.11 ± 0.13^a	36 ± 2^a	2.24 ± 0.07^a	0.9987
1.5	30	33.6 ± 1.1^a	2.10 ± 0.11^a	33 ± 3^a	2.18 ± 0.05^ab	0.9990
0.5	60	33.0 ± 1.4^a	2.14 ± 0.14^a	36 ± 3^a	2.19 ± 0.08^ab	0.9988
0.5	90	32.9 ± 1.2^a	2.06 ± 0.10^a	35 ± 2^a	2.18 ± 0.04^ab	0.9990
Means with the same letter within the same column are not significantly different at 5% level.

Table 3  Effects of MTGase concentration and incubation time on the cooking loss and moisture content of cooked noodle

MTGase		Cooking quality
Concentration (min)	Incubation time (min)	Cooking loss (min)	Moisture content of cooked noodle (%)
0	30	4.98 ± 0.13^b	72.95 ± 0.26^a
0.5	30	6.12 ± 0.20^a	69.29 ± 0.81^b
1.0	30	6.10 ± 0.19^a	70.08 ± 0.28^b
1.5	30	5.84 ± 0.16^a	69.31 ± 0.75^b
0.5	60	5.91 ± 0.40^a	70.18 ± 0.67^b
0.5	90	5.85 ± 0.25^a	70.00 ± 0.10^b
Means with the same letter within the same column are not significantly different at 5% level.

Table 4 Correlation coefficients between textural and rheological characteristics of raw, dried, and cooked noodles

	CF1	BF	CF2	Adh	TS	E	F 0	k 1	k 2	F 1	F 2	F 3	λ1	λ2	λ3	%SR
CF1	1.00
BF	0.88*	1.00
CF2	0.98**	0.83*	1.00
Adh	−0.15	−0.14	−0.03	1.00
TS	0.95**	0.74	0.98**	−0.10	1.00
E	0.96**	0.76	0.98**	−0.03	0.99**	1.00
F 0	0.77	0.60	0.83*	0.14	0.79	0.75	1.00
k 1	−0.08	−0.10	−0.25	−0.45	−0.29	−0.29	−0.09	1.00
k 2	0.92**	0.69	0.87*	−0.20	0.86*	0.86*	0.79	0.22	1.00
F 1	0.76	0.64	0.80	0.14	0.73	0.69	0.99**	0.00	0.77	1.00
F 2	0.30	0.30	0.39	−0.15	0.36	0.23	0.70	−0.06	0.29	0.71	1.00
F 3	0.22	0.04	0.33	−0.19	0.37	0.23	0.65	−0.09	0.28	0.60	0.91*	1.00
λ1	0.98**	0.87*	0.98**	0.00	0.94**	0.94**	0.87*	−0.13	0.90*	0.86*	0.41	0.31	1.00
λ2	0.34	0.21	0.17	−0.12	0.12	0.20	0.14	0.76	0.58	0.20	−0.34	−0.36	0.28	1.00
λ3	0.23	0.01	0.28	0.55	0.31	0.43	0.03	−0.44	0.19	−0.06	−0.60	−0.44	0.21	0.18	1.00
%SR	−0.64	−0.43	−0.50	0.30	−0.47	−0.52	−0.40	−0.63	−0.84*	−0.43	0.10	0.09	−0.57	−0.91*	−0.16	1.00
CF1 and CF2: cutting forces of raw and cooked noodles, respectively; BF: breaking force of dried noodle; Adh: adhesiveness; TS: tensile strength; E: extensibility; F 0, k1, and k2: the fitted parameters of Peleg and Normand model; F1, F2, F3, λ1, λ2, and λ3: the fitted parameters of three-term Maxwell model.
*Significant at p < .05;
**significant at p < .01.