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

REFERENCES

• Oh , N.H. , Seib , P.A. , Deyoe , C.W. and Ward , A.B . 1983 . Noodles. 1. Measuring the textural characteristics of cooked noodles. Cereal Chemistry , 60 ( 6 ) : 433 – 438 .
   Web of Science ®Google Scholar
• Kuraishi , C. , Yamazaki , K. and Susa , Y. 2001 . Transglutaminase: Its utilization in the food industry . Food Reviews International , 17 ( 2 ) : 221 – 246 .
   Web of Science ®Google Scholar
• Dube , M. , Schaefer , C. , Neidhart , S. and Carle , R. 2007 . Texturization and modification of vegetable proteins for food applications using microbial transglutaminase . European Food Research and Technology , 225 ( 2 ) : 287 – 299 .
   Web of Science ®Google Scholar
• Oner , Z. , Karahan , A.G. , Aydemir , S. and Sanlidere Aloglu , H. 2008 . Effect of transglutaminase on physicochemical properties of set-style yogurt . International Journal of Food Properties , 11 ( 1 ) : 196 – 205 .
   Web of Science ®Google Scholar
• Sakamoto , H. , Yamazaki , K. , Kaga , C. , Yamamoto , Y. , Ito , R. and Kurosawa , Y. 1996 . Strength enhancement by addition of microbial transglutaminase during Chinese noodle processing . Nippon Shokuhin Kagaku Kaishi , 43 : 598 – 602 .
   Web of Science ®Google Scholar
• Wu , J.P. and Corke , H. 2005 . Quality of dried white salted noodles affected by microbial transglutaminase . Journal of the Science of Food and Agriculture , 85 ( 15 ) : 2587 – 2594 .
   Web of Science ®Google Scholar
• Basman , A. , Koksel , H. and Atli , A. 2006 . Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti . European Food Research and Technology , 223 ( 4 ) : 547 – 551 .
   Web of Science ®Google Scholar
• Aalami , M. and Leelavathi , K. 2008 . Effect of microbial transglutaminase on spaghetti quality . Journal of Food Science , 73 ( 5 ) : 306 – 312 .
   Web of Science ®Google Scholar
• Takacs , K. , Gelencser , E. and Kovacs , E.T. 2008 . Effect of transglutaminase on the quality of wheat-based pasta . European Food Research and Technology , 226 ( 3 ) : 603 – 611 .
   Web of Science ®Google Scholar
• Gan , C.Y. , Ong , W.H. , Wong , L.M. and Easa , A.M. 2009 . Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles . LWT–Food Science and Technology , 42 ( 1 ) : 174 – 179 .
   Web of Science ®Google Scholar
• Choy , A.L. , Hughes , J.G. and Small , D.M. 2010 . The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles . Food Chemistry , 122 ( 4 ) : 957 – 964 .
   Web of Science ®Google Scholar
• Blahovec , J. 2003 . Activation volume from stress relaxation curves in raw and cooked potato . International Journal of Food Properties , 6 ( 2 ) : 183 – 193 .
   Web of Science ®Google Scholar
• Limanond , B. , Castell-Perez , M.E. and Moreira , R.G. 2002 . Modeling the kinetics of corn tortilla staling using stress relaxation data . Journal of Food Engineering , 53 ( 3 ) : 237 – 247 .
   Web of Science ®Google Scholar
• Venugopal , V. and Muthukumarappan , K. 2002 . Stress relaxation characteristics of Cheddar cheese . International Journal of Food Properties , 4 ( 3 ) : 469 – 484 .
   Web of Science ®Google Scholar
• Joshi , N.S. , Jhala , R.P. , Muthukumarappan , K. , Acharya , M.R. and Mistry , V.V. 2004 . Textural and rheological properties of processed cheese . International Journal of Food Properties , 7 ( 3 ) : 519 – 530 .
   Web of Science ®Google Scholar
• Markowski , M. , Ratajski , A. , Konopko , H. , Zapotoczny , P. and Majewska , K. 2006 . Rheological behavior of hot-air-puffed amaranth seeds . International Journal of Food Properties , 9 ( 2 ) : 195 – 203 .
   Web of Science ®Google Scholar
• Mohsenin , N.N. 1970 . Physical Properties of Plant and Animal Materials , 88 – 173 . New York : 1st Ed.; Gordon and Breach Science Publishers .
   Google Scholar
• Peleg , M. and Normand , M.D. 1983 . Comparison of two methods for stress relaxation data presentation of solid foods . Rheologica Acta , 22 ( 1 ) : 108 – 113 .
   Web of Science ®Google Scholar
• Singh , H. , Rockall , A. , Martin , C.R. , Chung , O.K. and Lookhart , G.L. 2006 . The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer . Journal of Texture Studies , 37 ( 4 ) : 383 – 392 .
   Web of Science ®Google Scholar
• Hatcher , D.W. , Bellido , G.G. , Dexter , J.E. , Anderson , M.J. and Fu , B.X. 2008 . Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats . Journal of Texture Studies , 39 ( 6 ) : 695 – 708 .
   Web of Science ®Google Scholar
• Hatcher , D.W. , Bellido , G.G. , Dexter , J.E. and Anderson , M.J. 2009 . Flour particle size, starch damage, and alkali reagent: Impact on uniaxial stress relaxation parameters of yellow alkaline noodles . Cereal Chemistry , 86 ( 3 ) : 361 – 368 .
   Web of Science ®Google Scholar
• Sozer , N. , Kaya , A. and Dalgic , A.C. 2008 . The effect of resistant starch addition on viscoelastic properties of cooked spaghetti . Journal of Texture Studies , 39 ( 1 ) : 1 – 16 .
   Web of Science ®Google Scholar
• AACC . 2000 . Approved Method of the AACC , 10th , St. Paul , MN : AACC International .
   Google Scholar
• Bourne , M.C. 1978 . Texture profile analysis . Food Technology , 32 ( 7 ) : 62 – 66 . 72
   Web of Science ®Google Scholar
• Bollain , C. and Collar , C. 2004 . Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axial extension measurements . Food Hydrocolloids , 18 ( 3 ) : 499 – 507 .
   Web of Science ®Google Scholar
• Shiau , S.Y. 2004 . Effects of emulsifiers on dough rheological properties and the texture of extruded noodles . Journal of Texture Studies , 35 ( 1 ) : 93 – 110 .
   Web of Science ®Google Scholar
• Rakowska , M. , Ochodzki , P. and Sikorski , Z.E. 2001 . “ Nutritive role of food proteins ” . In Chemical and Functional Properties of Food Proteins , 217 – 232 . Pennsylvania : CRC Press . InEd
   Google Scholar
• Ohtsuka , T. , Umezawa , Y. , Nio , N. and Kubota , K. 2001 . Comparison of deamidase activity of transglutaminase . Journal of Food Science , 66 ( 1 ) : 25 – 29 .
   Google Scholar
• Kovacs , M.I.P. , Fu , B.X. , Woods , S.M. and Khan , K. 2004 . Thermal stability of wheat gluten protein: Its effect on dough properties and noodle texture . Journal of Cereal Science , 39 ( 1 ) : 9 – 19 .
   Web of Science ®Google Scholar
• Cuq , B. , Gonçalves , F. , Mas , J.F. , Vareille , L. and Abecassis , J. 2003 . Effects of moisture content and temperature of spaghetti on their mechanical properties . Journal of Food Engineering , 59 ( 1 ) : 51 – 60 .
   Web of Science ®Google Scholar