Relevant bibliographies by topics / Noodles

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Noodles'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Noodles"

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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 more potential to be used to improve the quality of egg noodle commercially.
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Fadzil, N. F., M. F. Abu Bakar, M. H. M. Yusop, and F. I. Abu Bakar. "Sensorial and physicochemical characteristics of herbal noodle enriched with Centella asiatica." Food Research 4, no. 4 (February 26, 2020): 1030–37. http://dx.doi.org/10.26656/fr.2017.4(4).408.

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Centella asiatica is one of the traditional herbs found commonly in Malaysia. It has been used as an important ingredient in many traditional medicine practices due to its antioxidant and pharmacological properties. This study was done by adding three different percentages of C. asiatica extracts (20%, 40% and 60%) in noodles. Sensory evaluation involving appearance, colour, taste and aroma (affective test), physicochemical properties (texture, pH and colour), antioxidant activity (DPPH, FRAP, TPC and TFC assays) and nutritional composition on control noodle and herbal noodles enriched with C. asiatica were conducted. For sensory test, control noodle is the most favorable followed by 60% herbal noodle. There was a reduction in the firmness of cooked 20% and 60% herbal noodles. The pH value of herbal noodles also decreased as the concentration of herbal noodles increased due to the addition of C. asiatica. Colour analysis showed that the L* values of all the samples were increased, a* values decreased which indicated strong green colour among the herbal noodles while b* values showed the highest value for control noodle. Antioxidant tests such as DPPH showed that 60% herbal noodle exhibited higher free radical scavenging with a value of 49.200% as compared to control noodle (16.027%). The same finding was observed for FRAP assay where 60% herbal noodle displayed higher value (111.335 µg/mL) than control noodle (71.233 µg/mL). TFC of 60% herbal noodle also showed the highest value as compared to other noodles. However, TPC of 40% herbal noodles had greater value as compared to 60% herbal noodle. A decrease in the nutritional value of herbal noodle compared to control noodle was also observed. In conclusion, herbal noodles enriched with C. asiatica showed promising antioxidant potential which can be used in functional food applications
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Wijayanto, Gatot, Achmad Suhendra Hadiwijaya, Leila Mona Ganiem, Mokhammad A'lan Tabaika, and Robbi Rahim. "Digital Marketing Communication Model of Healthy Instant Noodles from Lemonilo." Jurnal Komunikasi Profesional 7, no. 3 (June 17, 2023): 410–26. http://dx.doi.org/10.25139/jkp.v7i3.6490.

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Indonesia is a country that has strong instant noodle culture, most of them grows up with either Indomie or Mie Sedaap regardless they’re rich or poor. Most people cannot resist the taste and flavor of instant noodle; hence, instant noodle becomes Indonesia’s high-ranked product. This time, Lemonilo’s Healthy noodles exists with a different value and core compared to the other instant noodle in Indonesia. Lemonilo’s Healthy noodles exists with Sustainable branding that includes diverse health campaign. Lemonilo’s Healthy noodles that healthy instant noodle with good digital content exists in Indonesian Instant Noodle industry.
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Asmas, Denny, and Ahmad Tarmizi. "Pengaruh Budaya Terhadap Keputusan Membeli Produk Mie Instant Indomie." J-MAS (Jurnal Manajemen dan Sains) 4, no. 2 (October 25, 2019): 429. http://dx.doi.org/10.33087/jmas.v4i2.129.

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Indomie Instant Noodle is one of the products of instant noodles favored by consumers because it produces a variety of variations that are in the form of fried noodles (ordinary fried noodles, special fried foods, noodles club taste roasted chicken, jumbo fried noodles) and in the form of Mie Kuah (flavored chicken broth, chicken curry flavor, onion chicken flavor, special chicken flavor, Soto Ayam flavor). Indomie instant noodle products that are made in a variety of variations are tailored to the tastes of consumers who are also varied, which are always changing as the environment changes, also according to the consumer behavior itself. Therefore, every production of instant noodle Indomie always produce various products that are varied and adjusted to the condition of the region. This research aims to analyse the influence of cultural variables on the decision to purchase Indomie instant noodle products. The results of this study showed that there was a significant influence of the cultural variables on Indomie instant noodle product purchasing decision.
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Eteng, Ofem, Violet A. Nelson, Eteng O. Effiom, and Esua O. Udosen. "EFFECT OF INSTANT NOODLES COOKED/PREPARED WITH NATURAL SPICE AND SEASONING ON SOME BIOCHEMICAL PARAMETERS IN RAT." FUDMA JOURNAL OF SCIENCES 6, no. 6 (January 1, 2023): 1–6. http://dx.doi.org/10.33003/fjs-2022-0606-1139.

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A high Population today relies on instant noodles for their breakfast, lunch and dinner. This study sort to evaluate the effect of instant noodles formulated with Natural spice and that prepared with noodle seasoning on some biochemical parameters. Fifty four (54) Wistar rats were divided into 9 different groups of 6 rats each, Group 1 was control group served with rat pellet and tap water, while groups 2 to 9 served as the treatment groups and were fed differently prepared instant noodles and rat pellet. All the biochemical parameters were analyzed using standard methods. There were no significant difference (P>0.05) in all lipid parameters in groups fed with instant noodles prepared with noodle seasoning compared with the control and the group with Natural spice. Also, in both Total and direct bilirubin the groups fed with instant noodles prepared with noodle seasoning both 80 % and 50 % indicated no significant increases (P< 0.05). The activities of AST, ALT, and ALP rats in groups fed with instant noodles prepared with noodle seasoning increased significantly (p< 0.05) (23.00±1.97) , (31.96±2.09 ) when compared to groups that consumed instant noodles cooked with Natural spice ( 40g crayfish and 30g of onions) compared with the normal control group respectively. This confirmed the hepatotoxic effect of instant noodles cooked with the noodle seasoning that shows a negative impact on the activities of liver enzymes but cooking with Natural spice seems to ameliorate the effect of free radicals deposited on the spices.
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Huang, Hang, Yufei Li, Jiale Zeng, Yazi Cao, Tiancheng Zhang, Guanghui Chen, and Yue Wang. "Comparative Quality Evaluation of Physicochemical and Amylose Content Profiling in Rice Noodles from Diverse Rice Hybrids in China." Agriculture 13, no. 1 (January 5, 2023): 140. http://dx.doi.org/10.3390/agriculture13010140.

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Rice noodles are one of southern people’s favorite foods in China, so it is important to find the suitable raw rice for rice noodle making. To study the effects of different rice varieties on the quality of fresh wet rice noodles and to explore the relationship between the quality of the rice and the quality of the fresh wet rice noodles, this study to compare the 12 hybrid rice varieties as raw materials analyzed the differences in the cooking quality, texture index, and sensory score of fresh wet rice noodles using the principal component analysis, membership function, and cluster analysis. The results showed that the quality of fresh wet rice noodles prepared from different hybrid rice materials differed significantly. The fresh wet rice noodles made from Liangyou 5836 are of good quality, and they are mainly characterized by a low rate of broken noodles and spit pulp value, high rice noodle hardness, good rice noodle elasticity, strong rice noodle chewiness, and low adhesiveness. Moreover, its sensory evaluation is also better than that of other varieties. The comprehensive evaluation of 12 hybrid rice varieties by subordinate function analysis also showed that Liangyou 5836 was the best. In addition, through principal component analysis and gray analysis, it was found that 14 related indicators of rice quality and fresh wet rice noodle quality were concentrated into four categories, among which gel consistency best reflects the quality of rice and fresh wet rice noodles. Through comprehensive analysis, it was found that an amylose content of about 22% and a gel consistency of less than 40 mm can be used as core indicators to screen varieties suitable for making rice noodles. This study is of great significance for the selection of hybrid rice for both rice quality and fresh wet rice noodle quality.
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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 adversely affected by FD as a significant loss in noodle brightness (L*) and an increase in redness (a*) were observed for noodles prepared from both patent and straight grade flour. Straight grade YA noodles, prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality. Key words: Fusarium damage, noodles, color, texture and image analysis
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Sah, Gunja Kumari. "Consumers' Noodle Consumption: Experiences and Practices in Nepal." Tribhuvan University Journal 38, no. 2 (December 20, 2023): 142–58. http://dx.doi.org/10.3126/tuj.v38i2.60776.

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Instant noodles' taste, usefulness, and satiation have become trendy among people of all ages. Quick noodles are not only delicious but also generally accessible everywhere. The research aimed to examine consumers' experiences and practices regarding noodle consumption. The study combined qualitative and quantitative research methods under an exploratory research approach. The study's data gathering procedure involved a preliminary interview and a second structured survey for primary data. The original interview aimed to learn how customer’s experiences and practices about noodle consumption. The first round interview conducted with several people of different district of Kathmandu valley to comprehend noodle consumption experiences and their practices. Based on the first rounds of interviews, a structural survey questionnaire was created and circulated to more customers of different brands of noodles again in various districts of Kathmandu Valley to collect quantitative related data. The research project used a purposeful sampling method to gather information on consumer behaviors and to eat patterns related to noodles. The study revealed that consumers usually focused on purchasing noodles in Kathmandu, Lalitpur, and Bhaktapur districts. The majority of consumers eat Quick noodles as their first choice. Noodle consumption satisfied customers. Consumers placed Waiwai third, RARA second, and Chaudhary Group Quick Noodle first. Therefore, Quick brand noodles were the most popular among consumers, followed by WaiWai, Rara, 2PM, Current Rumpum, and Preeti.
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Kongta, Nalinrat, Kunchit Judprasong, Rodjana Chunhabundit, Jintana Sirivarasai, and Weeraya Karnpanit. "Assessment of Exposure to Aluminum through Consumption of Noodle Products." Foods 12, no. 21 (October 30, 2023): 3960. http://dx.doi.org/10.3390/foods12213960.

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This study aimed to determine aluminum (Al) contents in commonly consumed noodles and estimate the risk of Al exposure through the consumption of noodles in the Thai population. A total of 80 samples, 20 samples each of rice stick noodles, egg noodles, wide rice noodles, and Thai rice noodles was purchased from markets in Bangkok Metropolitan and other four provinces in each region of Thailand. Wet digestion and graphite furnace atomic absorption spectrometry (GFAAS) were used to determine Al contents. Exposure assessment of Al was conducted by applying the consumption amounts of noodles from the national consumption survey and the Al contents of the noodle samples. The hazard quotient (HQ) was calculated to estimate the risk of exposure to Al. Aluminum contents in the noodles ranged from not detected to 630 mg/kg. Exposure to Al from consumption of each noodle product in all age groups was lower than the provisional tolerable weekly intake (PTWI). However, Al exposures in children calculated from the high consumer models and Al exposures in all age groups from the worst-case scenarios were higher than the PTWI, indicating potential adverse health effects. Consumers who regularly consume large amounts of noodle products containing Al may be at risk of having adverse health effects.
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Wahjuningsih, Sri Budi, Mita Nurul Azkia, Zulhaq Dahri Siqhny, Lutfi Purwitasari, Ridha Indri Oktaviani, and Novizar Nazir. "Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain." International Journal on Advanced Science, Engineering and Information Technology 14, no. 3 (June 17, 2024): 967–75. http://dx.doi.org/10.18517/ijaseit.14.3.19599.

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This study aimed to determine the optimum formula and the characteristics of mocaf and multigrain (sorghum, kidney beans, mung beans) based noodle products. A design expert determined the optimum formula for the noodles. The noodles were tested for their gelatinization profile and tensile elongation profiles, protein content, and sensory evaluation using descriptive and preference tests to determine the optimum formula. The optimum formula was then compared to the noodle with the highest protein content for its nutrient, color, cooking properties, energy, fiber, and mineral content. The different formulas of multigrain noodles significantly affected the gelatinization and tensile elongation profiles. The higher content of mung beans and kidney beans increased the protein content. Multigrain noodles were accepted by consumers. The optimum formula for the multigrain noodle was 0% sorghum, 6.14% kidney beans, and 8.86% mung beans. Noodles with the highest protein content contained carbohydrates (83-84%), protein (7-8%), moisture content (6-8%), fat (0.3-0.5%), and ash (1-1.2%). The total energy of the noodles was about 365-372 Kcal/100g, while the energy from fat was about 2.75-4.46 Kcal/100g. These noodles contained high dietary fiber, consisting of 1.33-4.09% of soluble dietary fiber and 7.1-9.78% of insoluble dietary fiber. They had color and cooking properties comparable to other noodles that existed. The major minerals found in the noodles were potassium and sodium, followed by magnesium, calcium, iron, and zinc, respectively.
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Dissertations / Theses on the topic "Noodles"

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Yu, Li Juan 1969. "Noodle dough rheology and quality of instant fried noodles." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80901.

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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.
Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Increasing moisture content of noodle dough decreased its Young's modulus, energy at break and storage modulus. However, the phase angle of the noodle dough increased with increasing moisture content.
For noodle quality test, textural properties, rehydration rate and fat absorption of fried noodles were evaluated. Moisture content and the amount of starch added significantly influenced the maximum load before break point of the cooked instant noodles as determined by tensile test. Moisture content, gum content and starch addition also significantly affected the strain at break for cooked instant noodles.
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Cato, Larisa, and lcato@awb com au. "The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles." RMIT University. Aerospace, Mechanical and Manufacturing Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20070111.123042.

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Wheat and wheat products represent a major food staple consumed around the world. Asian noodles account for the end-use of at least twelve percent of all wheat produced globally. Whereas there has been extensive research into the role and significance of enzymes in the utilisation of wheat flour in bread-making, less is known of their role in Asian noodles. Accordingly, this study has been based on the hypothesis that some enzymes will have a significant impact on the quality characteristics of at least some styles of Asian noodle products. Five enzymes were selected for study: á-amylase, lipase, lipoxygenase, peroxidase and ascorbic acid oxidase. The focus has been on the processing of white salted and yellow alkaline styles of Asian noodles and the role of the enzymes in relation to the quality attributes of these products has been systematically investigated. The quality aspects encompass colour and colour stability, texture, cooking properties as well as structural characteristics of the products. As a part of the preliminary phases of the investigation, procedures for analysis and assessment of flours and noodles have been evaluated. In particular, for the textural properties of noodles, results were obtained with the TA-XT2 Texture Analyser using both a flat cylinder probe, to measure noodle hardness, and also a cutting blade measuring noodle firmness. In addition, various approaches were trialled for sample preparation and presentation in the use of scanning electron microscopy for the investigation of noodle structure. In order to measure the activity of the enzymes in flours and noodle products, assay procedures were set up and validated. These were then used for the analysis of a series of commercial flours and the levels of activity in each of the flours was relatively low indicating that they had been milled from wheat which had not been subjected to preharvest sprouting. á-Amylase was measured using the Ceralpha method and two different sources of exogenous á-amylase (bacterial and barley) were added to noodle formulations. In preliminary experiments various levels of á-amylase incorporation were compared and Abstract viii the impact on texture measured. Both sources of á-amylase resulted in softer noodle products. Adverse effects of the preparations on colour were observed in fresh noodles, although the differences were less obvious when noodles were cooked or dried immediately after preparation. Cooking losses were higher in noodles incorporating amylase, particularly the bacterial preparation. These impacts were reflected in changes in the appearance of starch granules in scanning electron micrographs of the noodles. Three different lipase preparations were studied and their incorporation had only minor effects on texture of noodles. Addition of wheat germ lipase resulted in slightly softer noodles, fungal lipase caused slightly harder noodles, while addition of porcine pancreas lipase gave harder noodles in the raw state and softer noodles after cooking. Similarly variable results were observed when colour and colour stability were evaluated, and there were no adverse effects upon cooking quality of Asian noodles. Two different preparations of horseradish peroxidase were investigated and both resulted in adverse effects on colour including at all stages of storage. One of the preparations resulted in softer noodles when texture was measured using the cylinder method and in firmer noodles when the blade attachment was applied. Neither the surface appearance of noodles nor the cooking properties were altered by the addition of peroxidase to the formulations. Different levels of addition of ascorbic acid oxidase from Cucurbita species showed only minor effects on characteristics for both styles of noodles. Incorporation of this enzyme resulted in lower lightness values but there was little effect on yellowness. Discolouration of noodle sheets was faster and more obvious at 25°C and compared to the storage of noodles at 4°C. The cooking qualities of noodles did not change upon addition of the oxidase. Activity of the enzyme lipoxygenase was measured spectrophotometrically using linoleic acid as substrate. Upon addition to the noodle formulations the enzyme preparation from soy bean resulted in slightly harder and firmer noodles. Colour and colour stability were not enhanced by the addition of lipoxygenase and significantly higher yellowness values were measured in some samples. This enzyme did not adversely impact upon the cooking or structural properties of either style of noodles. Abstract ix Some of the enzymes studied here demonstrated undesirable impacts on one or another aspect of noodle quality, particularly producing darkening or soft textural characteristics. Enzymes that might usefully be considered at lower levels of addition are ascorbic acid oxidase, porcine pancreas lipase and lipoxygenase. These three had no negative effects upon texture, structure or cooking quality of noodles. Visually the colour properties were not adversely impacted and instrumental assessment indicated brighter noodle sheet colours. At lower levels of addition, these three enzymes provide enhancement of noodle quality. On the other hand peroxidase, the two amylases and lipases affected the colour and colour stability of noodles. It was observed that the amylase preparations did result in pronounced softening of noodles. However, the data indicate that the adverse impact attributed to this enzyme when flour from sprouted wheat is used in noodle processing, are probably due to enzyme activities other than a- amylase.
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陳曉芳 and Xiao-fang Chen. "The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B3121504X.

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曾潔瑜 and Kit-yu Kathleen Tsang. "Evaluation of genetic resources of wheat and triticale for improving noodle quality." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221750.

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Chen, Xiao-fang. "The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19003456.

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Wang, You Ming. "Characterisation of grain constituents responsible for the yellow colour of Asian alkaline noodles." Thesis, The University of Sydney, 2001. https://hdl.handle.net/2123/27774.

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The nature of the flour constituents, other than the xanthophylls, responsible for the yellow colour of Asian alkaline noodles was investigated. Compounds which were colourless at neutral or acid pH but which turn yellow at alkaline pH were partially extracted with water whilst much larger quantities were extracted with 0.1M hydroxylamine at pH 7.2. A preliminary screening method for measuring the genetic variation of these compounds in wheat cultivars has been developed. The absorbance of hydroxylamine extracts at 440 nm, following adjustment of pH with NaOH, was used to estimate the quantity of these compounds in flour and whole meal. Of the 113 cultivars screened, Kamilaroi (T. durum cultivar) and Bodallin had the lowest levels whilst Avocet and Sunstar had the highest, the latter containing approximately 2.3 times the level in Bodallin. Wheat flour retained on average one third of the colour components present in the wheat grain, which can be extracted with aqueous solvents. The levels of these compounds in whole meal were not correlated with the levels in milled flour. This indicated that these compounds were concentrated in non-endosperm components of the grain and that their concentration in flour was highly dependent on the milling process and the degree of contamination of flour with non-endosperm tissue. Total yellow pigment content (xanthophyll content plus hydroxylamine soluble compounds) of flour was positively correlated (r=0.802, p<0.001) with the yellow colour, CIE b*, of alkaline noodle sheets. This result supports and extends the conclusion by Mares (1992), that the yellow colour of noodle sheets results from a combination of xanthophylls and water-soluble flavonoids. A high performance liquid chromatographic protocol for the analysis of naturally occurring flavonoids and related phenolic compounds in wheat flour has been developed. The separation system consisted of a C18 reversed-phase column and a gradient system of 1% formic acid (A) and methanol with 4% acetonitrile, 1% formic acid (B). Over 20 peaks were eluted from the column with a gradient system composed of seven steps starting at 10% (v/v) B in A and completing at 95% (v/v) B in A. The preliminary quantification of these compounds was achieved by diode array photometric detection at 340 nm with naringin as an external standard. A post column derivatization technique was employed to identify the compounds which turned yellow following addition of alkali. More than ten colour components were detected using this technique. Two flavonoid apigenin glycosides were isolated and tentatively identified by LC-UV and ES-MS. These two glycosides were found to be the major components responsible for the alkaline—induced change in noodle colour. Comparison of the HPLC profiles of water-soluble fractions with those of hydroxylaminesoluble fractions revealed that the level of colour components in hydroxylamine extract was much higher than in the water-soluble fraction. This was due not only to the increase in the concentration of major aqueous-soluble colour components but also to the presence of extra compounds which were absent in water-soluble fractions. Flour or whole meal extracted with basic water released a large amount of ferulic acid presumably from cell walls, and additional components which were more methanol soluble. The total content of colour components, other than xanthophylls present in flours of six Australian cultivars, grown in 1995, ranged from 45 to 82 mg/ 100 g naringin equivalent whereas whole meal contained 378-441 mg/ 100g. The distribution of ferulic acid in wheat was also investigated. Whole meal of the six tested Australian cultivars contained 48—52 mg/ 100g ferulic acid. The concentration in flour was 8.6 mg/ 100g and was about six times lower than that in whole meal. Investigation of the location of aqueous-soluble colour components in wheat showed that the level of the pigments in the grain, from which the germ has been removed, was significantly lower (20 times) than those in the germ tissues. The components present in flour milled from non—germ grain were around 6 mg/ 100g, which was 13.5 times lower than flour milled from grains with the germ intact. These results suggest that the presence of these colour components in flour is mainly due to germ and bran contamination during the milling process.
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Favaro, Marta <1992&gt. "Indian Consumer Behavior: The Case Study of Maggi Noodles and Nestlé India." Master's Degree Thesis, Università Ca' Foscari Venezia, 2016. http://hdl.handle.net/10579/9257.

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“You are what you eat” is a common notion that characterizes the cultures worldwide. Starting from this phrase, we are going to describe the Indian Consumer Behavior with a particular interest in the case of Maggi Noodles, one of the most loved brand in India, by Nestlé. The first chapter explains the main characteristics of the emerging Indian market with the aim to understand why it is considered one of the most complex in the world. A relevant finding discovered is the following: There is no single India, by considering and contrasting both the consumers’ and market’s perspective. It is given a general perspective of Indian Consumer Behavior by following the concept that “Consumer India offers as much pain as gain” (Bijapurkar, 2008). Moreover, the main Indian values are mentioned with some examples: family orientation, saving orientation, child centrality and food habits. In particular, an entire paragraph is dedicated to better understanding the diverse food and eating habits in the Indian culture. Another interesting aspect discussed is the consumer health from an Indian perspective. In the ancient times, Indian believed that “Everything that exists in the universe, the macrocosm, exists in the microcosm of the human body”. However, due to the changing lifestyle, they have replaced the fresh and healthy food made by their labour intensive preparation, with the ready to eat food which is considered more convenient and tasty. Going ahead with the business case, 2015 has been an unexpected year for Nestlé India. Maggi Noodles, which is a product that is in the Indian hearts, was recalled from the market. FSSAI took a sample from a retail shop in UP (Uttar Pradesh) and after some test analysis, it has been discovered that the product had inside MSG (Monosodium Glutamate) and quantity of lead, both beyond the permissible limits. Thanks to the interview with the Marketing Manager of Nestlé India, it has been possible to see the way in which the Company has worked on the Maggi brand over the years. Moreover, it is dedicated a section for getting why the advertisement in India targets the children and why the micro package is common in the Indian consumption pattern. Finally, through the questionnaires and the interviews taken in loco at IIM Lucknow (India), we have analyzed the behavior of the consumers during and after the controversy by segmenting the market into students and workers. How much important is eating healthy food in their daily life? Did they switch to another brand? Are they still eating Maggi? Through a quantitative and a qualitative analysis, we are going to report the results of this study that have been statistically tested by using the t-test tool.
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朱翠珊 and Tsui-shan Chu. "Factors affecting the structure and oil content of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222511.

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Chu, Tsui-shan. "Factors affecting the structure and oil content of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955.

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Finelli, Juan. "Feasibility of commercial instant noodle production in Argentina: a journey to a fascinating value-added product." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/32784.

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Master of Agribusiness
Department of Agricultural Economics
Vincent R. Amanor-Boadu
There is an opportunity to develop an instant noodle manufacturing plant in Argentina to manufacture and market branded and private-label instant noodles. This opportunity has arisen from a number of factors. First, the increasing time compression that confronts consumers has created an emergence of consumers who are looking for quick meals that are also healthy. Second, the growing incomes that are being experienced across all income classes have created a demand for processed food products across all consumer markets. Third, potential competitors are not seeing the market trends and, thus, create an opportunity to gain a first mover advantage in this burgeoning market. Finally, the policies that are being developed by the government have created an import-replacement mentality that presents significant opportunities to build specific strategic alliances to seize an opportunity such as this one. This thesis presents the feasibility of seizing this opportunity to build a manufacturing facility to produce and market instant noodles in Argentina. It assesses the technical and economic dimensions of the feasibility process and presents financial analyses of the potential outcome for investors. The researcher is leading the project and participating in the investment process. Therefore, the outcome of this thesis has direct implications for the wellbeing of the researcher beyond partial fulfillment of degree requirements. The results show that the opportunity is credible and profitable over a 20-year period. The Net Present Value of the investment is positive and its Internal Rate of Return of 26 percent is higher than the company’s hurdle rate of 15 percent. To this end, it suggested that the investment must go ahead. However, the sensitivity analysis shows that at the initial production level of 60,000 packets per shift, the project is very sensitive to the number of shifts that are run per day. Indeed, if the company runs one shift for the first three years instead of the first two years and two shifts for the next three years instead of Years 3 and 4, the project is not economically feasible. On the other hand, building a larger plant, one that produces 120,000 packets per shift, protects the plant from this vulnerability. The internal rate of return is 40 percent and the NPV is in excess of $5 million over 20 years. Therefore, the recommendation is to build the larget plant and enhance the robustness of the plant.
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Books on the topic "Noodles"

1

Liley, Vicki. Noodles. Boston, Mass: Periplus Editions, 1998.

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A, Carter David, ed. Noodles. [New York, N.Y.]: Laura Geringer book, 1996.

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Calabria, Jo Anne. Pasta & noodles. aSydney: Murdoch Books, 1992.

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Hou, Gary G., ed. Asian Noodles. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.

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Zeng, Peng Zhan Li. Rice & noodles. Hong Kong: Bo Yi, 1998.

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Good Housekeeping Institute (Great Britain). Pasta & noodles. London: Collins & Brown, 2012.

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Byl, John. Of noodles. [Hamilton, Ont.]: CIRA Ontario, 2004.

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Byl, John. Of noodles. [Hamilton, Ont.]: CIRA Ontario, 2004.

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Waterton, Betty. Plain noodles. Toronto: Groundwood Books, 1990.

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Harris, Salat, ed. Takashi's noodles. Berkeley, Calif: Ten Speed Press, 2009.

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Book chapters on the topic "Noodles"

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Mahmud, Niaz, Joinul Islam, and Reza Tahergorabi. "Noodles." In Cereal-Based Food Products, 221–52. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-40308-8_10.

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He, Zhonghu, Xianchun Xia, and Yan Zhang. "Breeding Noodle Wheat in China." In Asian Noodles, 1–23. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch1.

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Fu, Bin Xiao, and Linda Malcolmson. "Sensory Evaluation of Noodles." In Asian Noodles, 251–60. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch10.

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Baik, Byung-Kee. "Effects of Flour Protein and Starch on Noodle Quality." In Asian Noodles, 261–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch11.

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Fuerst, E. Patrick, James V. Anderson, and Craig F. Morris. "Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement." In Asian Noodles, 285–312. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch12.

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Ross, Andrew S., and Graham B. Crosbie. "Effects of Flour Characteristics on Noodle Texture." In Asian Noodles, 313–29. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch13.

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Hou, Gary G., Syunsuke Otsubo, Verónica Jiménez Montaño, and Julio González. "Noodle Plant Setup and Resource Management." In Asian Noodles, 331–62. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch14.

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Kamolchote, Sumonrut, Toh Tian Seng, Julio González, and Gary G. Hou. "Quality Assurance Programs for Instant Noodle Production." In Asian Noodles, 363–92. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch15.

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Lu, Zhan-Hui, and Lilia S. Collado. "Rice and Starch-Based Noodles." In Asian Noodles, 393–431. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch16.

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Carter, Arron H., Carl A. Walker, and Kimberlee K. Kidwell. "Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread." In Asian Noodles, 25–55. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch2.

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Conference papers on the topic "Noodles"

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Mustafa, Jabra, and Love Shah. "Brachial plexus: myelinated noodles." In Radiopaedia 2023. Radiopaedia.org, 2023. http://dx.doi.org/10.53347/rposter-1633.

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Tabunșcic, Olga, Valentina Calmas, and Svetlana Fedorciucova. "Research on the development of recipes for noodles from non breadable chickpea flour for people with gluten intolerance." In 26th International Scientific Conference “Competitiveness and Innovation in the Knowledge Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/cike2022.02.

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In the Republic of Moldova, currently, there is an increasing trend in the number of people suffering from celiac disease (CD), one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the market. Bread, cereals, and floury pasta that are produced from wheat flour are prohibited in this diet they must be replaced with products made from non bread flours, obtained from cereals whose proteins do not generate gluten. The purpose of the work: the development of recipes for noodles from non bread chickpea flour for people with gluten intolerance. The research object - the technology of obtaining noodles from non bread chickpea flour and noodles from non bread chickpea flour with various additions, such as: flax seed flour; tomato paste; chopped spinach and addition of chopped beets. The research methods are: sensory, laboratory, technological and counting. Calculations are made regarding the energy value and the nutritional value index of the varieties of noodles made from non bread chickpea flour with various additions, as well as the cost price of these noodles. As a result of the scientific research carried out, it was proven that chickpea flour can be used in the technology of manufacturing gluten-free noodles. For implementation in production, the most suitable sort of noodles is the one made from chickpea flour without additives, which has superior physico-chemical, technological and organoleptic properties. We believe that the possibility of using chickpea flour for the manufacture of noodles can be very convenient for producers, for public alimentation units, thanks to the existence of the rich source of raw material, but also for consumers, because the flour obtained from chickpeas has an increased biological value
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Heghedus Mindru, Ramona Cristina, Andreea Annemarie Kiss, Ariana Bianca Velciov, Dora Manuela Orboi, and Gabriel Heghedus Mindru. "MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.22.

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Pasta, is an unleavened, dry food produced from flour, water and eggs and other additions such as vegetables, fruits. In this paper on the basis of the technology and recipe of its own manufacture, two types of wide noodles with broth and wide noodles with spinach were obtained. Based on the methods of the quality standards, the samples of noodles were evaluated physicochemical from the point of view of the water content, as well as the content of protein and ash substances. The results obtained by physicochemical analysis were compared with the results obtained by other researchers in the field. At the same time, a sensory analysis of samples of wide noodles with broth and wide noodles with spinach, own production, was performed versus other pasta with the same characteristics, purchased in stores in Timisoara, Romania. The method used for sensory analysis was "comparison with unitary scoring scales" where the following characteristics were evaluated: the appearance of pasta, the color of pasta, the boiling behavior of pasta, the smell and taste of pasta.
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Gorinova, Maria I., Advait Sarkar, Alan F. Blackwell, and Karl Prince. "Transforming spreadsheets with data noodles." In 2016 IEEE Symposium on Visual Languages and Human-Centric Computing (VL/HCC). IEEE, 2016. http://dx.doi.org/10.1109/vlhcc.2016.7739694.

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Calmas, Valentina, Olga Tabunscic, and Svetlana Fedorciucova. "The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour." In The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.

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There is a huge number of people in our country who suffer from celiac disease. Nowadays this problem is a very serious one not just for Republic of Moldova and also for all continents and countries. This disease is one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the consumer market. Wheat flour products are prohibited in this diet. They have to be replaced with products made from non bread flours, obtained from cereals whose proteins do not contain gluten. The purpose of the study: the development of recipes for noodles from non bread flour. The research object - the technology of obtaining noodles from non bread flour and with various supplements. The research methods are: sensory, laboratory, technological and counting. As a result of the scientific research carried out, it was proven that the following sorts of buckwheat flour can be used in the technology of manufacturing gluten-free noodles (buckwheat flour without addition and with addition of flaxseed flour, tomato paste and chopped spinach). To make noodles from sorghum flour, a thickener, starch or other flour addition is required. The other sort of flour we used to make pasta was amaranth flour. As a result this flour without addition and with addition of flax seed flour or tomato paste was accepted for consumption. The samples with the addition of spinach and beetroot turned out to be sticky and had a poor appearance. The noodles resulting from the research do not contain gluten and can be intended for people with gluten intolerance.
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Zhang, Suhui, Wei Zhou, Liangkun Liao, Jihua Li, Lijing Lin, and Changqing Guo. "Study on the Formula of Moringa Noodles." In Advances in Materials, Machinery, Electrical Engineering (AMMEE 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/ammee-17.2017.143.

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Bailey, Jannika, Silvia Farah, Pablo Mezzatesta, and Emilia Raimondo. "Preparation of Fresh Noodles with Chia and Amaranth." In la ValSe-Food 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017004.

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Novrinaldi, A. Haryanto, U. Hanifah, M. A. Karim, S. A. Putra, E. K. Pramono, A. Sitorus, and N. K. I. Mayasti. "Identification of design requirements for noodles untangling and cutting machines on non-wheat noodle production line: A QFD approach." In INTERNATIONAL CONFERENCE ON MATERIALS ENGINEERING AND MANUFACTURING SYSTEMS: ICMEMS2022. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0114410.

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Nurhayati, Nurhayati, Maria Belgis, Jay Jayus, and Infidzah S. Velianti. "Increasing of Wet Noodles Quality Using Vegetables Oil Coating." In 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220101.033.

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"Consumption Behavior Pak Mor Noodles of Consumers in Bangkok." In Summer 2024 International Conferences ProceedingsBack BHSSE-24, BBEMS-24, ASET-24, ACBEMS-24 & AHS2-24. Higher Education and Innovation Group, 2024. http://dx.doi.org/10.17758/heaig16.ed0524422.

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