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Journal articles on the topic 'Noodle quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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1

Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture con

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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.p8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture con

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3

Jirukkakul, N. "Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification." Food Research 5, no. 4 (July 4, 2021): 14–20. http://dx.doi.org/10.26656/fr.2017.5(4).671.

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This study was designed to improve egg noodles fortified with banana pulp (BF) and banana pulp with peel (PF) at 2 levels (40 and 60%) compared with wheat flour egg noodle. The results showed that the amount of banana flour did not affect those qualities of egg noodles. After cooking, fresh noodle had lower a*, b* and hardness but higher phenolic content than dried noodles. The BF egg noodles were more accepted by the consumer than PF egg noodles with 6.75-7.32 mg GAE/100 g phenolic content. While fresh control egg noodle was 4.54 mg GAE/g phenolic content. Therefore, fresh BF egg noodles had

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4

GECAN, JOHN S., and JOHN C. ATKINSON. "Microanalytical Quality of Macaroni and Noodles." Journal of Food Protection 48, no. 5 (May 1, 1985): 400–402. http://dx.doi.org/10.4315/0362-028x-48.5.400.

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A survey was conducted to determine the sanitary quality of macaroni and noodle products. The official method of the Association of Official Analytical Chemists was used to recover light filth such as insect fragments, whole or equivalent insects and rodent hair fragments from 225-g samples of macaroni and noodles (764 units of macaroni and 725 units of egg noodles). Insect fragments, the most frequently encountered defect, were found in 66% of the macaroni product samples and 83% of the egg noodle samples. Insect fragment counts ranged from 0 to 317 with a mean of 4.3 for macaroni products an

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McCormick, KM, JF Panozzo, and SH Hong. "A swelling power test for selecting potential noodle quality wheats." Australian Journal of Agricultural Research 42, no. 3 (1991): 317. http://dx.doi.org/10.1071/ar9910317.

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A swelling power test was developed for selecting wheats suitable for the manufacture of Japanese white noodles. The test is rapid, uses less than 0.4 g of sample and is applicable to starch, flour, wholemeal or Quadrumat Junior flour samples. Swelling power values correlated significantly (P < 0.01) with peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality. Paste viscosity of flour or starch is considered an important characteristic governing noodle quality. The swelling power test provides a suitable predictive method for identifying noodle quality whe

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6

Kiyat, Warsono El, Alvin Christopher, Angelina Rianti, and Rizfi F. Pari. "Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review." Recent Patents on Food, Nutrition & Agriculture 11, no. 3 (December 10, 2020): 229–34. http://dx.doi.org/10.2174/2212798411666200124105614.

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Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves

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7

Park, Bock-Hee, Kyeong-Mi Koh, and Eun-Raye Jeon. "Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours." Family and Environment Research 58, no. 1 (February 21, 2020): 121–30. http://dx.doi.org/10.6115/fer.2020.009.

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This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption

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Nurjannah, Henny, Wanda Lestari, and Saskiyanto Manggabarani. "Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes." Jurnal Dunia Gizi 2, no. 2 (December 31, 2019): 108. http://dx.doi.org/10.33085/jdg.v2i2.4588.

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Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 e

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Hendrasty, Henny Krissetiana, Sundari Setyaningsih, and Raden Sugiarto. "Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya." agriTECH 39, no. 2 (September 6, 2019): 153. http://dx.doi.org/10.22146/agritech.43541.

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Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at va

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Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (January 1, 2003): 11–21. http://dx.doi.org/10.4141/p01-194.

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Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adv

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11

Arisanti, Desi. "PELATIHAN PENGOLAHAN MI BERBAHAN BAKU LOKAL (UBI KAYU) BAGI MASYARAKAT BINAAN DINAS PANGAN BONE BOLANGO." Jurnal Abdimas Gorontalo (JAG) 3, no. 1 (April 29, 2020): 29–32. http://dx.doi.org/10.30869/jag.v3i1.554.

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Cassava is a local material that can be used as a type of processed food that is used for daily consumption. One of them is processed cassava noodle products. Utilization is for public consumption every day so it does not experience dependence on flour-based noodles. In addition, the nutritional content of cassava-based noodles that we consume daily can be more diverse and well fulfilled. The problem often faced is that not many people carry out activities for processing cassava products into cassava noodle products. That causes saturation for consumption. The several solutions that will be ca

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12

Hu, Yunfeng, Jinjin Wei, and Yuanyuan Chen. "The Impact of Salt on the Quality of Fresh Wheat Noodle." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 53–61. http://dx.doi.org/10.1515/aucft-2017-0015.

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AbstractThe purpose is to analyze the concentration-response relationship of salt on the rheological properties, cooking characteristic and microstructure of fresh noodle and investigate the influence rules of salt on rheological characteristics, cooking characteristics and microstructure of fresh noodle. The change rules of rheological parameters, cooking characteristics and microstructure were analyzed using the refined wheat flour as the experimental material, adding different proportion of salt (0 up to 5% weight on flour basis), making fresh noodles. Results showed that the dough formatio

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13

Shere, P. D., Prashant Sahni, A. N. Devkatte, and V. N. Pawar. "Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles." Nutrition & Food Science 50, no. 6 (April 18, 2020): 1267–77. http://dx.doi.org/10.1108/nfs-10-2019-0318.

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Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added i

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Guntarayana, Indria, Krisma Putri, and Ratih Y. Chuly. "ANALISA STRATEGI DALAM PEMASARAN (Studi Kasus pada Mie Gacoan di Karangtengah Kota Blitar)." AKUNTABILITAS: Jurnal Ilmiah Ilmu-Ilmu Ekonomi 11, no. 2 (June 20, 2018): 46–56. http://dx.doi.org/10.35457/akuntabilitas.v11i2.1099.

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The marketing strategy is an important thing for the sustainability of a business, therefore this research was conducted with the aim to find out the marketing strategy of the gacoan noodle culinary business in Karangtengah, Blitar City. Due to the many existing noodle restaurants, the competition in this business is getting tougher. Therefore, it is important for noodle restaurant business people to be able to provide satisfaction for consumers through quality products and services in order to compete in the noodle restaurant business. This study uses a qualitative method, for the data collec

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15

Huang, Da-Wei, Yung-Jia Chan, Yuan-Chao Huang, Ya-Ju Chang, Jen-Chieh Tsai, Amanda Tresiliana Mulio, Zong-Ru Wu, Ya-Wen Hou, Wen-Chien Lu, and Po-Hsien Li. "Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin." Plants 10, no. 3 (March 18, 2021): 578. http://dx.doi.org/10.3390/plants10030578.

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Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the

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16

Sopheap, Ek, Yasuhiro Inatsu, Sharmin Zaman, and Borarin Buntong. "Assessment of microbiological quality and safety of fermented and non-fermented Khmer Rice Noodles in Cambodia." Bangladesh Journal of Microbiology 35, no. 2 (August 18, 2019): 82–88. http://dx.doi.org/10.3329/bjm.v35i2.42634.

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Fermented and non-fermented Khmer rice noodles is produced basically from indica rice, a popular food item and most important nutrition sources along with an integral part of rural household’s food security of Cambodian population. This study was done to evaluate the microbiological quality of fermented and non-fermented Khmer rice noodle samples sold throughout the country. In total, 75 Khmer rice noodle samples, (23 fermented and 52 nonfermented) were collected from five local varieties (Nom-Banhchok, Nom-Banhhoy, Koyteavkat, Lotchhar and Koyteav) and three locations (Kandal province, Siem R

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17

Lubowa, Muhammad, Shin Y. Yeoh, and Azhar M. Easa. "Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch." Food Science and Technology International 24, no. 6 (March 30, 2018): 476–86. http://dx.doi.org/10.1177/1082013218766984.

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This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylos

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18

Li, Shuhong, Dong Tang, Sitong Liu, Shaoshuang Qin, and Ye Chen. "Improvement of noodle quality: The effect of ultrasonic on noodles resting." Journal of Cereal Science 96 (November 2020): 103089. http://dx.doi.org/10.1016/j.jcs.2020.103089.

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19

Thongkaew, C., and J. Singthong. "Effect of partial substitution of Riceberry rice flour on rice noodles quality." Food Research 4, S4 (December 6, 2020): 9–16. http://dx.doi.org/10.26656/fr.2017.4(s4).002.

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Rice is major economic potential plants in the North-East of Thailand, especially in Ubon Ratchathani province. Rice noodle in Ubon Ratchathani have called Ubon noodles is local wisdom of indigenous food as one tambon one product (OTOP). The objective of this research was focused on the development of rice noodles with Riceberry rice flour (RRF) to obtain the higher value product due to Riceberry rice is a good source of vitamins, minerals, and bioactive compounds. The current work investigates the proximate analysis, the physicochemical properties, some bioactive compounds, and the cooking pr

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20

Li, Li, Na Wang, Sen Ma, Songzhu Yang, Xuehua Chen, Yingying Ke, and Xiaoxi Wang. "Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams." Journal of Chemistry 2018 (August 5, 2018): 1–8. http://dx.doi.org/10.1155/2018/7464297.

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This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward

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21

Chen, Z., H. A. Schols, and A. G. J. Voragen. "Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality." Journal of Food Science 68, no. 5 (June 2003): 1584–89. http://dx.doi.org/10.1111/j.1365-2621.2003.tb12295.x.

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22

Yuliani, Rinten Anjang Sari, Aswita Emmawati, and Krishna Purnawan Candra. "The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract." Indonesian Journal of Agricultural Research 3, no. 1 (April 16, 2020): 23–30. http://dx.doi.org/10.32734/injar.v3i1.3823.

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Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized

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23

Somantri, Yohanes Billy, and Leonita Martha Atmadjaja. "ANALISIS KUALITAS KESADARAN MEREK, ASOSIASI MEREK, DAN LOYALITAS KONSUMEN MI INSTAN." Jurnal Manajemen Maranatha 18, no. 2 (May 28, 2019): 115–26. http://dx.doi.org/10.28932/jmm.v18i2.1621.

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In this study the respondents involved are consumers who make a purchase at one of Supermarket in Bandung. The goal of the study was to show brand awareness, quality perceptions, brand associations and brand loyalty that ultimately affect the purchase decision of instant noodles at the supermarket. The results of the study showed that brand awareness, perceived quality, brand association and brand loyalty has affect simultaneously in making the decision of purchasing. The conclusion of the study showed that instant noodles that are not top brand such as sarimi, has brand equity like instant no

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Ismail, Muhammad Heikal, Hii Ching Lik, Winny Routray, and Meng Wai Woo. "Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring." Processes 9, no. 8 (July 29, 2021): 1309. http://dx.doi.org/10.3390/pr9081309.

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Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle su

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25

Kraithong, Supaluck, and Saroat Rawdkuen. "Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle." PeerJ 8 (November 4, 2020): e10235. http://dx.doi.org/10.7717/peerj.10235.

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The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textur

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26

Miskiyah, Miskiyah, Widaningrum Widaningrum, and Hetty Herawati. "STUDI PENERAPAN HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) PADA PROSES PENGOLAHAN MI SAGU." Jurnal Standardisasi 8, no. 1 (March 31, 2008): 27. http://dx.doi.org/10.31153/js.v8i1.646.

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<p>Sago is one of local food at some regions in Indonesia. Processing technology of sago become noodle is one way to vary sago processing product. The main factor that effect sago noodle processing are quality, self life, and<br />limited marketing of sago noodle. Thus to make sago noodle assurance, HACCP plan is needed. This study purposes to assess the HACCP system guidelines which are suitable for processing of sago noodle base on 7 principles system guidelines. Result of the study shown that sago noodle processing have chemical hazard (heavy metal contamination, coloring and te

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27

Sun, Kai-Nong, Ai-Mei Liao, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Ji-Hong Huang, and Zhao-Jun Wei. "Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles." Foods 8, no. 10 (October 21, 2019): 519. http://dx.doi.org/10.3390/foods8100519.

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Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–prote

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SHIKHA, FATEMA HOQUE, MD ISMAIL HOSSAIN, and LABIBA FARZANA. "Development of noodles with low cost Silver carp fish (Hypophthalmichthys molitrix) mince." Bangladesh Journal of Fisheries 32, no. 1 (July 4, 2020): 107–14. http://dx.doi.org/10.52168/bjf.2020.32.12.

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The study was conducted to prepare fish noodles using silver carp (Hypophthalmichthys molitrix)mince with wheat flour and to assess it’s cooking quality. The silver carp muscle was first boiled for 10-12minutes and then skin and bones were separated to prepare mince. Silver carp fish mince was incorporatedwith wheat flour and other ingredients in the substitution levels of 0, 20, 25 and 30%. The noodles wereprepared using a homestead noodle maker. The noodles samples with the increasing levels of silver carpmince in the formulations had increased ash, protein, fat and calories but the moisture

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Kaushik, Ravinder, Prince Chawla, Naveen Kumar, Sandeep Janghu, and Amit Lohan. "Effect of premilling treatments on wheat gluten extraction and noodle quality." Food Science and Technology International 24, no. 7 (June 17, 2018): 627–36. http://dx.doi.org/10.1177/1082013218782368.

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Wheat cultivars were treated by four different treatments and their flours were obtained after milling. The quality of the obtained wheat flours was determined using various quality parameters and it was observed that premilling treatments significantly affect the gluten content, wet and dry gluten yield, gluten index, and water absorption capacity of gluten, respectively. Acid-treated wheat flours of all the four wheat varieties (C-306, Raj-3765, PBW-343, and KW-11) showed lower gluten content and quality, whereas conditioning and yeast treatment improve gluten quality as well as its content.

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Mares, D. J., and A. W. Campbell. "Mapping components of flour and noodle colour in Australian wheat." Australian Journal of Agricultural Research 52, no. 12 (2001): 1297. http://dx.doi.org/10.1071/ar01048.

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Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat. The objective of this investigation was to identify quantitative trait loci (QTLs) associated with flour and noodle colour traits and with individual components of colour. One hundred and sixty-three doubled haploid lines derived from Sunco Tasman, white-grained, prime hard, and hard wheats adapted to the north-eastern region of Australia were used for the bulk of this study and were supplemented by doubled h

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31

Nakamura, H. "Evaluation of wheat endosperm protein fingerprints as indices of Udon-noodle making quality." Australian Journal of Agricultural Research 52, no. 9 (2001): 919. http://dx.doi.org/10.1071/ar00160.

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Hexaploid wheat (Triticum aestivum) endosperm protein fingerprints were used to determine the indices of Japanese soft Udon-noodle quality. The endosperm proteins of Japanese Udon wheat lines were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis to determine differences between them in protein composition in two soil environments. The differences between the lines included differences in the composition of the endosperm with regard to the 53 kDa protein band or high-molecular-weight glutenin subunit (HMW-GS) 2* and in the sensory viscoelasticity score of cooked noodles

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Anderson, W. K., G. B. Crosbie, and W. J. Lambe. "Production practices in Western Australia for wheats suitable for white, salted noodles." Australian Journal of Agricultural Research 48, no. 1 (1997): 49. http://dx.doi.org/10.1071/a95133.

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Wheat cultivars acceptable for the Noodle wheat segregation in Western Australia were compared with cultivars suitable for the Australian Standard White (ASW) grade over the period 1989–93. Yield and grain quality responses to sowing time, nitrogen fertiliser, soil type, and cropping history were examined to determine management practices most likely to result in wheat grain suitable for the production of white, salted noodles. Thirty experiments were conducted in the 300–450 mm average annual rainfall zone between Three Springs in the north (approx. 29° 30′S) and Newdegate in the south (appro

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33

Xing, Jun-Jie, Dong-Hui Jiang, Zhen Yang, Xiao-Na Guo, and Ke-Xue Zhu. "Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles." Foods 10, no. 4 (April 13, 2021): 844. http://dx.doi.org/10.3390/foods10040844.

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Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was ac

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34

Narsih and Agato. "Nutrition Components of Dry Noodles From Substitution of Aloe vera Skin Extract and Maize’s Sprout Flour." Current Nutrition & Food Science 15, no. 5 (July 8, 2019): 500–507. http://dx.doi.org/10.2174/1573401314666180810145805.

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Background: The dried noodles produced from maize raw materials soaked for 24 hours were germinated for 36 hours and the Aloe vera skin extracted at 80°C for 60 minutes showed high nutrients, proving that this food product has functional properties. Objective: To check the quality of dry noodles produced from the combination of maize sprout flour and Aloe vera skin extract. Subject and Methods: The materials used were maize and Aloe vera skin. Maize was soaked for 24 hours and germinated for 36 hours and the Aloe vera skin was extracted at 80°C for 60 minutes. The maize sprouts obtained were t

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SAITO, Nobuo. "Production and Quality of Recent Noodle Soup." JOURNAL OF THE BREWING SOCIETY OF JAPAN 86, no. 9 (1991): 657–62. http://dx.doi.org/10.6013/jbrewsocjapan1988.86.657.

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Miskelly, D. M., and H. J. Moss. "Flour quality requirements for chinese noodle manufacture." Journal of Cereal Science 3, no. 4 (October 1985): 379–87. http://dx.doi.org/10.1016/s0733-5210(85)80010-2.

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Huang, Yu-Chan, and Hsi-Mei Lai. "Noodle quality affected by different cereal starches." Journal of Food Engineering 97, no. 2 (March 2010): 135–43. http://dx.doi.org/10.1016/j.jfoodeng.2009.10.002.

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Bai-Ngew, Shitapan, Treethip Chuensun, Sutee Wangtueai, Suphat Phongthai, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Vinyoo Sakdatorn, Warinporn Klunklin, Joe M. Regenstein, and Yuthana Phimolsiripol. "Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life." Quality Assurance and Safety of Crops & Foods 13, no. 2 (April 21, 2021): 25–33. http://dx.doi.org/10.15586/qas.v13i2.882.

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This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several bene?cial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noo-dles was compared with other natural ext

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Kruger, J. E., R. R. Matsuo, and K. Preston. "A comparison of methods for the prediction of Cantonese noodle colour." Canadian Journal of Plant Science 72, no. 4 (October 1, 1992): 1021–29. http://dx.doi.org/10.4141/cjps92-128.

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The common laboratory method for preparing Cantonese raw noodle dough for colour evaluation requires 200–300 g flour, a Hobart mixer to mix the dough and an Ohtake laboratory noodle machine. Alternative methods requiring less flour or less costly apparatus were developed and compared. Although the brightness (L*) and yellowness (b*) were influenced by the method of noodle-dough preparation, variations between methods were consistent. Different formulations of Kansui had similar effects on noodle brightness and yellowness, with the exception of sodium hydroxide, which produced substantially inc

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Yuliani, Yuliani, Alberth Parlindungan, Marwati Marwati, and Krishna Purnawan Candra. "SENSORY RESPONSE OF WET NOODLES WITH SUBSTITUTION OF SUPER RED DRAGON FRUIT (Hylocereus costaricensis) PEEL." AGROINTEK 15, no. 2 (May 6, 2021): 507–12. http://dx.doi.org/10.21107/agrointek.v15i2.7275.

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Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with D

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Singthong, J., and C. Thongkaew. "Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles." Food Research 4, S4 (December 6, 2020): 17–26. http://dx.doi.org/10.26656/fr.2017.4(s4).004.

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The Jerusalem artichoke (Helianthus tuberosus) tuber is a vegetable with a low caloric value and a high content of inulin, vitamins and minerals. The purpose of this study was to determine the physicochemical properties of Jerusalem artichoke powder (JA powder). The results indicated that moisture, ash, crude fiber, protein, lipid and carbohydrate contents were 6.71, 3.54, 2.83, 7.58, 0.28 and 79.04%, respectively. The Jerusalem artichoke stored carbohydrates in the form of inulin instead of starch. Total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of JA

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Eppang, Betzy, Nurhaeni, Khairuddin, Ahmad Ridhay, and Jusman. "Retensi Antosianin dari Ekstrak Daun Bayam Merah (Alternanthera amoena Voss) pada Pengolahan Mie Basah." KOVALEN: Jurnal Riset Kimia 6, no. 1 (April 18, 2020): 53–60. http://dx.doi.org/10.22487/kovalen.2020.v6.i1.14795.

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Research about the retention of red spinach leaves extract (Alternanthera amoena Voss) as a natural coloring and preservative in wet noodles has been done. The study aim is to determine the anthocyanin retention of red spinach leaves extract in the processing of wet noodles and determine the organoleptic quality of wet noodles by adding pigment red spinach leaves extract. The extraction method used the maceration method by ethanol solvent. Anthocyanin levels on an extract that obtained by using a UV-Vis spectrophotometer were 33.34%. Anthocyanin retention of red spinach leaves extract on wet n

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Cheng, Zhiyuan, Xiaoping Li, Jingwei Hu, Xin Fan, Xinzhong Hu, Guiling Wu, and Yanan Xing. "Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles." Processes 9, no. 9 (August 27, 2021): 1522. http://dx.doi.org/10.3390/pr9091522.

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In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine d

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Aprilia, Selviana Ernayanti, Samsuri Samsuri, and Titiek Tjahja Andari. "PENGARUH PENERAPAN SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2005 TERHADAP KUALITAS PRODUK PANGAN PADA DEPARTEMEN PRODUKSI NOODLE PT. JAKARANA TAMA FOOD INDUSTRY (FACTORY) BOGOR." JURNAL VISIONIDA 3, no. 2 (December 28, 2017): 14. http://dx.doi.org/10.30997/jvs.v3i2.972.

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The purpose of the research is to determine the effect of application food safety management system ISO 22000:2005 to food quality in noodle production departement PT. Jakarana Tama Food Industry (Factory) Bogor. Questioner distributed 100 respondents. Analysis method used is descriptive analysis and verification. The questioner validity and reliability testing and test the classic assumption. Likert scale is used prior to testing with multiple regressions. In order to know the effect of four free variable that is used for dependent variable. Based on the result all indicators expressed validi

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Choi, Hee-Sook. "Effect of Adding Amaranth Powder on Noodle Quality." Korean Journal of Food And Nutrition 24, no. 4 (December 31, 2011): 664–69. http://dx.doi.org/10.9799/ksfan.2011.24.4.664.

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KIM, YOUNG S., and DENNIS P. WIESENBORN. "Starch Noodle Quality as Related to Potato Genotypes." Journal of Food Science 61, no. 1 (January 1996): 248–52. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14771.x.

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Yun, Sok-Hon, Gasiram Rema, and Ken Quail. "Instrumental Assessments of Japanese White Salted Noodle Quality." Journal of the Science of Food and Agriculture 74, no. 1 (May 1997): 81–88. http://dx.doi.org/10.1002/(sici)1097-0010(199705)74:1<81::aid-jsfa772>3.0.co;2-#.

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Beta, Trust, and Harold Corke. "Noodle Quality as Related to Sorghum Starch Properties." Cereal Chemistry Journal 78, no. 4 (July 2001): 417–20. http://dx.doi.org/10.1094/cchem.2001.78.4.417.

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Obadi, Mohammed, Jiyao Zhang, Yanan Shi, and Bin Xu. "Factors affecting frozen cooked noodle quality: A review." Trends in Food Science & Technology 109 (March 2021): 662–73. http://dx.doi.org/10.1016/j.tifs.2021.01.033.

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Wei-Chen, Pan, Liu Yu-Ming, and Shiau Sy-Yu. "Effect of okara and vital gluten on physico-chemical properties of noodle." Czech Journal of Food Sciences 36, No. 4 (September 3, 2018): 301–6. http://dx.doi.org/10.17221/329/2017-cjfs.

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Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10–15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well

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