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1
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.
2
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.
3
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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6
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.
7
Favaro, Marta <1992>. "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.
Full textAbstract:
“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.
8
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 AgribusinessDepartment 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.
11
Szulc, Elizbieta Maria. "Structural insights into “acid blobs and negative noodles” – The androgen receptor as a case study." Doctoral thesis, Universitat de Barcelona, 2020. http://hdl.handle.net/10803/668406.
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Androgen receptor is a transcription factor that plays a key role in prostate cancer development and progression. Its N-terminal intrinsically disordered activation domain is an example of ill- structured negatively charged "acid blob" or "negative noodle" described in 1988 by Paul B. Sigler. In his model the transcription pre-initiation complex formation relies on non-specific interactions between the "negative noodles" of the transcriptional activating proteins and hydroxyl groups of the heptapeptide repeats of the C-terminal domain in the largest subunit of RNA polymerase II. Here, we take advantage of various biophysical methods to understand the AR activation domain characteristics, its ability to undergo liquid-liquid phase separation and the importance of both for protein-protein interactions of the domain. We show relevance of the secondary structure elements in the AD function despite its general "acid blob" character.
12
Hau, Rodney, and s3016872@student rmit edu au. "The analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles." RMIT University. Applied Sciences, 2009. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20091006.120940.
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Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the stability of added folic acid in fortified instant fried noodles by analytical methods of capillary electrophoresis and reversed-phase HPLC. Additionally, procedures for the microencapsulation of folic acid by spray drying have been evaluated along with their significance in increasing the stability of the vitamin during processing and boiling of instant noodles. Optimisation of capillary electrophoretic conditions showed that the maximum response of folic acid relative to an internal standard was achieved using various concentrations of phosphate and borate. Analytical parameters including the effects of pH, voltage and temperature were studied along with enzymatic treatments for liberation of folic acid from the noodle matrix based. Higher recoveries were obtained using the enzymes however these exceeded 100% due to sample matrix interference. Standard addition or internal calibration were both effective in correcting for matrix interferences. Comparative investigations with reversed-phase HPLC confirmed the results obtained with the capillary electrophoresis. Using either a phosphate based buffer in conjunction with an ion-pairing agent at alkaline pH or an acidic mobile phase, the results attained were in good agreement as folic acid exhibited excellent stability under typical processing conditions. Various food approved hydrocolloids were evaluated for encapsulation of folic acid by spray drying. Incorporation of the microcapsules into formulations of instant fried noodles showed that after boiling the folic acid was chemically degraded to some extent and leaching also occurred. The microcapsules exhibited similar properties regardless of the binding agent used, with losses still occurring during the boiling stage. In order to enhance the structural integrity of the spray dried microcapsules, CaCl2 was used as a cross-linking agent for capsules prepared using alginate or pectin binding agents. Considerable increases in retention of core material were observed as the network exhibited a reduction in swelling and hydration, and subsequently a decrease in the release of folic acid. In summary, capillary electrophoresis and reversed-phase HPLC provided excellent separation and good quantitatation of added folic acid in instant Asian noodles. Excellent resolution was obtained between the sample matrix interference of instant noodles and the analysed vitamin. Folic acid displayed high stability throughout the processing of instant noodles whereas there was consistent evidence that unencapsulated folic acid was degraded during boiling. Microencapsulation of folic acid with combinations of alginate and pectin as the binding agents, proved to be effective in maintaining folic acid stability when calcium treatment was performed after spray drying. These findings provide an effective way to retain folic acid used in fortifying Asian instant noodles.
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Salimi, Khorshidi Ali. "Use of ultrasound to determine the effects of sheeting work input and barley β-glucan addition on mechanical properties of Asian wheat noodles." Journal of Texture Studies, 2014. http://hdl.handle.net/1993/31962.
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Empirical tests developed for an objective evaluation of noodle texture as well as sensory methods provide no information about the rheological parameters responsible for differences in the texture of Asian noodles. Therefore, there is a need for a technique to evaluate the rheological properties of Asian noodles that is fast, easy and inexpensive. Promising results from ultrasonic assessments of the rheological properties of wheat flour doughs and preliminary noodle studies were an encouragement to use ultrasound to address such need in this thesis.
Using ultrasound at a relatively high frequency (1.4 MHz), the rheological properties of raw noodles made with three Canadian wheat varieties at various barley β-glucan (BBG) contents, sheeting work input levels and salt to kansui ratios (formulas) were evaluated. Conventional rheological, i.e., stress relaxation (SR) and uniaxial extension (Kieffer), measurements were employed for comparison purposes. The capability of ultrasound for evaluating the effects of BBG addition and sheeting work input on the rheological properties of raw wheat noodles of this study was confirmed. A greater sensitivity of ultrasound to microscopic changes in noodle dough structure, compared to SR and Kieffer tests, was reflected in differences between the results of ultrasound and those of the SR and Kieffer tests with respect to the influences of flour variety and formula on noodle rheology. Investigations of the density of raw noodles showed that air bubbles were present in the noodle dough matrix.
A simple, fast and low-cost method, based on the measurement of noodle dough dimensions during the sheeting process, was proposed for a quick evaluation of noodle dough rheology. The results of the proposed method were in agreement with those of conventional rheological measurements on the effects of flour variety and sheeting work input on noodle texture. The time-dependent effect of kansui on noodle dough structure was confirmed by comparing the results of this new method with those of SR and Kieffer tests with respect to the effect of formula on noodle rheology. Further investigations are proposed to establish this method for quick assessment of Asian wheat noodle rheology.February 2017
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Castro, Miranda Angela Zarela, and Suarez Natalia Rebeca Reyes. "Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656746.
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.Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (6.89) were determined in avocado peel flour. Wheat flour was substituted for avocado peel flour at 0, 10, 15 and 20%, being F0, F1, F2 and F3 respectively. In F0, ash (0.56), moisture (32.7), proteins (10.13), fats (3), fiber (0.85) and carbohydrates (53.49) were determined. In F1 ashes (0.76), moisture (35.60), proteins (9.68), fats (3.20), fiber (3.44) and carbohydrates (50.76). F2 ashes (0.85), moisture (37.25), proteins (9.23), fats (3.11), fiber (5.18) and carbohydrates (49.56). Finally, F3 ashes (0.94), moisture (41.21), proteins (7.71), fats (2.66), fiber (9.88) and carbohydrates (47.48). Conclusions: Flour and noodles met the characteristics stipulated by Peruvian Technical Standards (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) and CODEX (Codex Stan 152-1985). The fiber in the final product was highlighted and the microbiological parameters requested by DIGESA - MINSA were met.
Introducción: El presente estudio tuvo como finalidad aprovechar residuos como la cáscara de Persea Americana (palta) para la obtención de harina usada en la elaboración de un alimento de alto consumo en la población peruana, fideos. Objetivo general: Evaluar la composición nutricional de la elaboración de fideos mediante sustitución parcial de harina de trigo por harina de cáscara de Persea Americana. Métodos: Estudio de laboratorio realizado en los laboratorios de la Universidad Peruana de Ciencias Aplicadas (UPC) y Certificaciones Del Perú CERPER. Resultados: En la harina de cáscara de palta se determinó acidez titulable (1.0), cenizas (2.85), fibra (50.08) y humedad (6.89). Se realizaron sustituciones de harina de trigo por harina de cáscara de palta al 0, 10, 15 y 20%, siendo F0, F1, F2 y F3 respectivamente. En F0 se determinó cenizas (0.56), humedad (32.7), proteínas (10.13), grasas (3), fibra (0.85) y carbohidratos (53.49). En F1 cenizas (0.76), humedad (35.60), proteínas (9.68), grasas (3.20), fibra (3.44) y carbohidratos (50.76). F2 cenizas (0.85), humedad (37.25), proteínas (9.23), grasas (3.11), fibra (5.18) y carbohidratos (49.56). Finalmente, F3 cenizas (0.94), humedad (41.21), proteínas (7.71), grasas (2.66), fibra (9.88) y carbohidratos (47.48). Conclusiones: Harina y fideos cumplieron con características estipuladas por Normas Técnicas Peruanas (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) y las normas CODEX (Codex Stan 152-1985). Se destacó la fibra en el producto final y se cumplió con los parámetros microbiológicos solicitados por DIGESA - MINSA.
Tesis
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Zhao, Lian Fu. "Alkaline noodles from hard winter wheats with varying protein and amylose contents and spaghetti from durum wheat with various protein ingredients /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.
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YANG, LING-WEI, and 楊玲瑋. "Development of Pleurotus noodles." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/ycqf47.
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碩士弘光科技大學
食品科技所
104
Abstract Pleurotus has a high fiber, high protein, low calorie, cancer, low cholesterol properties, can be said to be delicious, and health care of both ingredients. Development of functional pasta, so that people can intake through staple food to low calorie high fiber diet. It is proposed to add different proportions of Pleurotus powder was 0% (P0), 10% (P1), 20% (P2) and 30% (P3) substitution of wheat flour used manufacturing noodles. Study was to investigate the content of total sugar and wheat flour Pleurotus polysaccharides between flour showed the total sugar content of 75.49 mg / 100g depending on the ratio of Pleurotus to add more flour, pasta total sugars dropped to 54.31 mg / 100g, display apricot abalone mushroom powder substituted starch flour total sugar content and increase the nutritional value of mushroom polysaccharides. By adding 10% Pleurotus P1 noodles, spaghetti per 100 g dietary fiber content of 3.91 g / 100g, 2.4 times as flour, calcium content of 121.8 mg / 100g flour 1.1 times the sodium content of 948.55 mg / 100g, magnesium content of 329.4 mg / 100g flour are all 1.2 times the copper content of 1.19 mg / 100g flour 1.1 times the zinc content of 11.75 mg / 100g flour 1.4 times. Add Pleurotus powder can be seen in the increase noodle mushroom polysaccharides, dietary fiber and mineral content. When dough Pleurotus is very rapid viscosity analyzer (RVA) viscosity analysis, the researchers found that by adding the higher the ratio, the maximum viscosity temperature (MVT) and thermal viscosity temperature (H) has also increased, adding to the amount of 20% sticky poor operability, display add Pleurotus powder will increase the stickiness of dough, to 10% for the best Pleurotus pasta recipe ratio. Analysis of color observed in the dough due to the higher add Pleurotus powder ratio and L represents the lowest dark color, add 10% P1 skinned L value of 54.01, a value of 4.75, b is the closest to Yellow 15.47. Studies have shown that adding different proportions of Pleurotus pasta with the addition of rose increase its hardness, gumminess decreased. Noodle soup noodles trials observed solids add 10% P1 noodles lowest loss showed that P1 noodle structure is complete. Electron microscopy noodles particles clearly observed P0 noodle structure is loose, add more of the Pleurotus noodles holes smaller proportion than the fine structure, the structure is apparent Pleurotus dietary fiber. Sensory product showed no significant difference between groups appearance, and to add the Pleurotus powder P1 10% of the noodle receive the highest degree. Keywords ：Pleurotus、Dietary fiber、Noodle
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Ho, Yu-Ching, and 何玉瀞. "Study on consumer’s behavior of noodles and development of noodles with azuki flour." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/28210650540397463001.
Full textAbstract:
碩士國立中興大學
食品暨應用生物科技學系所
104
Abstract This research studied the behavior of consumer toward noodle products based on statistical analysis. Results collected from consumers at various ages, occupations, and eating places all indicate the favorite noodle products are “white noodle “ (include ramen) and “dry noodle” (include thin noodle). Furthermore, “cooking dry noodles are healthier than instant noodles” and “the nutrition and function of noodles are the important factors” are major concerns when consumers purchase noddle products. These results show that consumers no longer look for single value that make people full. Moreover, products with additional values are more welcomed by consumers. Wheat flour is substituted by local azuki flour for making noodles in different proportions. Thus the distinguishable color, nutrition, and function of azuki are integrated into noodles. However, excess azuki flour prevents the gluten structure and lead to adverse effects like increase of noodle hardness, decrease of elasticity and stretching distance. In clusion, the noodles which 45% wheat flour is substituted by azuki flour receive the average score of 5.42 in the 9-point hedonic tests is the recommended recipe for further development.
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CHEN, YAN-REN, and 陳衍任. "Development of Beer Yeast Noodles." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/cyrc7b.
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碩士弘光科技大學
食品科技所
104
Abstract In fine eating habits, dietary intake can not be balanced phenomenon, and beer yeast powder is rich in vitamin B complex, minerals is a natural multivitamin. Develop functional noodles, the staple food intake to increase vitamin B complex, minerals. It is proposed to add a different proportion of beer yeast powder was 0% (B0), 10% (B1), 20% (B2) and 30% (B3) substitution of wheat flour used manufacturing noodles. Study was to investigate the ash content of wheat flour and beer yeast powder between the minerals showed that flour ash content of 7.52% by adding more beer yeast powder ratio, increased to 8.09% ash noodles. By 10% beer yeast B1 noodles, per 100 g noodles calcium 474.15 mg / 100g of 3.4-fold flour, magnesium content of 389.65 mg / 100g of 1.6-fold flour, Zn 57.95 mg / 100g of flour 7 times potassium content of 792.25 mg / 100g flour 1.4 times the iron content of 6.89 mg / 100g flour 1.7 times, the chromium content 13.90μg / 100g flour 18 times. Visible add beer yeast can improve the mineral content of the noodles. By 10% beer yeast B1 noodles, noodles per 100 g of vitamin B1 is 0.065 mg / 100g, vitamin B2 is 0.134 mg / 100g, vitamin B6 is 0.060 mg / 100g, three times the flour, add the beer yeast can be improved vitamin content of the noodles. Beer yeast dough rapid viscosity analyzer (RVA) viscosity analysis, the researchers found that by adding the higher the ratio, the maximum viscosity temperature (MVT) and thermal viscosity temperature (H) will also increase the amount of cooking add to the same time 20% 6 minutes, noodles showing soft rot in poor taste, showed a 10% beer yeast study noodle recipe for the best ratio. Analysis of color was observed by the addition of beer yeast dough will be higher the proportion of powder and L represents the lowest dark color, add 10% B1 skinned L value of 65.62, a value of 5.96, b is 32.2 closest to yellow. Studies have shown that adding different proportions of pasta with the addition of beer yeast rose increase its hardness, gumminess decreased. Sensory evaluation beer yeast bitter taste noodles, consumer acceptance is low, the results show added (10%) B1 beer yeast noodles higher consumer acceptance. Keywords ：beer yeast, vitamin B complex, noodles
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"Instant noodles: when east meets west." Chinese University of Hong Kong, 1994. http://library.cuhk.edu.hk/record=b5888061.
Full textAbstract:
by Chan Kui-kwong, Kenneth, Fung, Kwok-Yue, Dora.Includes questionnaire in Chinese.
Thesis (M.B.A.)--Chinese University of Hong Kong, 1994.
Includes bibliographical references (leaves 77-78).
ABSTRACT --- p.ii
TABLE OF CONTENTS --- p.iv
LIST OF EXHIBITS --- p.vi
ACKNOWLEDGEMENTS --- p.vii
CHAPTER
Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1
Introduction --- p.1
What are Instant Noodles? --- p.5
Background --- p.8
Hong Kong --- p.8
London --- p.9
Vancouver --- p.10
Statement of Objectives --- p.11
Chapter II. --- LITERATURE REVIEW --- p.12
Chapter III. --- METHODOLOGY --- p.19
Chapter IV. --- FINDINGS AND ANALYSIS --- p.21
The Respondents --- p.21
Dining Habits --- p.21
Instant Noodles --- p.22
Consumer Behaviour --- p.28
Psychographics --- p.33
Conclusion --- p.39
Chapter V. --- RECOMMENDATIONS --- p.41
To Lead in Hong Kong --- p.46
To Break Through in London --- p.48
To Grow in Vancouver --- p.51
Chapter VI. --- LIMITATIONS --- p.55
APPENDIX --- p.56
BIBLIOGRAPHY --- p.77
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CHEN, YUAN-ZHONG, and 陳元鐘. "Quality characteristics of novel spices noodles." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/18366057023650505335.
Full textAbstract:
碩士中州科技大學
保健食品系
104
Salt subjoin to noodles can increase viscoelasticity, flavor, antimildew, antiseptic, and prolong shelf life. The sodium uptake from wheat food was the highest (16%) of commercially processed products in adolescent. The objective were added in different proportions (4-10%) spices (Indian Curry, Italian Seasoning, and Chili) replace salt to investigate the effects on the physical and chemical properties and sensory characteristics of the spice noodles. The results showed all of the wet noodles, under room temperature, have storaged until to 24 hours, while 10% of Chili-spices noodles storage was available to 48 hours. The storage of blank groups were 6 days at refrigerated temperature. The 7% and 10% Indian curry and 7% Italian Seasoning-spices noodles, in refrigerated temperatures, that were storaged to 8 days, while 10% Italian Seasoning and Chili groups can be stored until to 14 days (<105 cfu/g). The sodium contents (511~ 594mg/100g) of control groups was significantly higher than Indian curry noodles (5.71~9.69 mg /100g) or Italian Seasoning noodles (6.26~17.16mg/100g) or Chili noodles (42.09~103mg/100g)(p <0.05). The appearance color of these spices noodles were also be changed. The water absorption, cooking weight, and cooking loss of the 7%, and 10% Indian curry noodles, Italian Seasoning noodles(4~10%), and 10% Chili noodles were significantly decreased. Added spices were increased the noodles hardness, chewiness, and gumminess, significant (p <0.05). In the overall liking, appearance, taste, flavor, texture, and aftertaste of 4% Indian curry noodles have significantly higher grades than the other spices-noodles groups. Keyword: Noodles, Low-salt, Spices
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Chang, Shyh-Chung, and 張世正. "The studies in preparation of starch noodles with mixtures of various corn and sweet potato starches and their noodles qualities." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/43142049272023322895.
Full textAbstract:
碩士中國文化大學
生活應用科學研究所
90
Starch noodle, a traditional food in the East, is mainly made of mung bean starch. Owing to the characteristics of starch and the effects of processes, the starch noodle has unique mouth feeling that the other noodle-like products could not be compared with. Since the cost of mung bean starch is high and the process of extraction of starch could pollute environment, the objective of this investigation was tried to apply the mixture of sweet potato starch and different amylose content of corn starches to make starch noodles, and seek the most appropriate ratio of starches to substitute mung bean starch. The pasting behaviors of the mixtures of sweet potato and different corn starches at different ratios (4:1, 2:1, 1:1 and 2:3) were determined by the Rapid Visco Analyser (RVA). In addition, the starch noodles prepared with different process were analyzed by texture profile analyzer (TPA) , color difference meter and SEM. The results indicate that B values of mixed starch noodles changed obviously in the color difference meter analysis. White Index (WI) values were increased with an increase of the amylose content increased. The hardness and tensile strength of mung bean starch noodle was greatest than the others (1161.59g and 17.68g, respectively). In addition the mixed starches such as 2:1 and 1:1 ratios of sweet potato and normal corn starches; 4:1 and 2:1 ratios of sweet potato and HylonⅤ starches ; 4:1 ratio of sweet potato and HylonⅦ starch showed greater than other mixtures in the hardness and tensile strength test. Observations from SEM showed the surface of starch noodles were dense and the holey structures formed in the inside, suggesting that the starch was gelatinized and retrograded in process on the surface of the noodle but the section inside remain intact. The holey structures were assumed that the moisture vaporizes during cooking and drying. The results of sensory evaluation indicate that starch noodles made form the mixture of sweet potato and corn starches at 2:1 ratio, and sweet potato and HylonⅦ starches at 4:1 ratio had higher scores than others, which were suggested the optimal ratios for substituting for mung bean starch.
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Janto, Mimi. "Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis." Thesis, 1997. http://hdl.handle.net/1957/27243.
Full textAbstract:
As a major wheat exporter to countries all over the world, the United States has to
produce wheat that satisfy different quality requirements requested by their customers.
Over the past decade the United States has encountered a major problem, that of losing
market share in Asia to Canada and Australia. The major reason was that the United
States was unable to supply Asian countries with quality wheat suitable for noodle
production. To overcome the problem, the U.S. wheat industry needs to understand the
specific quality requirements required for Asian noodles. Research on understanding
sensory characteristics of Asian noodles was proposed to bridge the communication
barrier regarding Asian noodle quality. Descriptive analysis was utilized for this study to
provide sensory characteristics of noodles from different Asian countries.
In the first study, four classes of U.S. wheat flour samples were evaluated for their
ability to make high quality Taiwanese noodles. Taiwanese noodle industry
representatives came to the United States and made 4 major types of their noodles using
U.S. wheat flours; they evaluated them by employing both the Taiwanese industries' scoring system and modified descriptive analysis. The results of this study indicated that
hard white wheat was suitable for making two types of Taiwanese noodles (dry and yee
noodles), a blend of hard red winter and hard red spring wheat was suitable for wet
noodles, and a blend of hard red winter and white wheat was suitable for fresh noodles.
The second study was undertaken to better understand the texture profile of
noodles from various Asian countries. Sensory texture characteristics of fresh noodles
from Taiwan, Thailand, and Malaysia were identified. A total of 16 patent flour samples
for Taiwan, and 18 straight grade flour samples each for Thailand and Malaysia, were
milled from hard white wheat varieties and made into each Asian country's noodles. A
texture profile of each country's noodles was developed by an Oregon State University
descriptive panel while quality evaluation was performed by each countries' noodle
experts. The results characterized the Taiwanese noodles as the smoothest, springiest, and
highest in integrity of noodles; the Thai noodles were the hardest, most dense, cohesive
noodles and also higher in starch between teeth and toothpull; and the Malaysian noodles
were the softest, least dense, cohesive, and sticky noodles. The optimum protein to
achieve specific texture quality for each country was identified.Graduation date: 1998
23
Bourre, Lindsay. "Incorporation of selected pulse flours into dried Asian white salted noodles." 2012. http://hdl.handle.net/1993/5225.
Full textAbstract:
This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated into noodles at 25, 30 and 35% with Canadian Western Red Spring wheat flour. Compositional and functional analysis was performed on all flours. Pulse type, blend level and flour particle size all had an effect on noodle quality as determined by instrumental and sensory methods. The addition of pulse flours improved the nutritional profile of the noodles by increasing fibre and protein content. Dried and cooked noodle colour, as well as optimal cooking times, were affected by the addition of pulse flours. Differences in firmness were observed using instrumental texture analysis but were not detected in sensory analysis, however the sensory panel did detect differences in other textural and flavour characteristics.
24
Yeh, Ming-Hsi, and 葉銘溪. "Development and Quality Analysis of Green Tea Noodles." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/55338448943453453211.
Full textAbstract:
碩士大葉大學
生物產業科技學系碩士在職專班
96
Noodles and green tea are both traditional and popular products widely accepted by consumers in oriental countries. A great deal of research indicates that drinking green tea is helpful with anti-inflammation and anti-cancer due to contain the compound polyphenols. In this study, 1-5%(w/w) green tea powder were added to wheat flour for preparation of green tea-noodles via mixing, modeling, and hot air drying. The influence of green tea powder on chemical, physical and sensory properties of the obtained noodles was investigated to determine the appropriate addition amount as an additive. The results showed that Hunter L value of noodles decreased from 65.32 to 49.91, as the green tea powder increased from 1% to 5%. Hunter a and b values had similar tendency, decreased from -0.34 to -1.07, and from 20.23 to 16.55, respectively. The noodles obviously changed to yellow-green in appearance color which was resulted from the original color of green tea powder. Green tea is characterized by containing abundant polyphenols. The total polyphenol content of the green tea noodles increased with increasing addition content of green tea powder, 0.865 mg/g (as gallic acid) for adding 1%, while 4.275 mg/g for that of adding 5%. The water-cooked green tea noodles decreased by 0.26 mg/g in polyphenol indicated only little loss in functionality was resulted from water-cooking. Flavor of the noodles varied by addition of green tea powder. According to consumer preference test, 3% green tea powder was optimal content for making green tea noodles due to appropriate color and taste.
25
Hung, Chia-Hui, and 洪家蕙. "Production and Quality Analysis of Burdock-Chinese Noodles." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/52848182358809923586.
Full textAbstract:
碩士國立中興大學
食品暨應用生物科技學系所
103
Burdock (Arctium lappa), is belonged to Asteraceae family. It is rich in polyphenols and dietary fiber, thus its ingestion will benefit to lower blood sugar, blood pressure, and blood cholesterol. In this study, fresh burdock was dried, ground, and sieved to prepare burdock powder. Six different ratios (0%, 2.9%, 5.6%, 8.2%, 10.7%, and 13 %) of burdock powder was added to make Chinese noodles, with the quality investigation and sensory evaluation. The results indicate that pH of product was decreased as the increase of burdock powder content. Additionally, hardness, adhesion, tensile strength of the cooked burdock noodle also decreased as the increase of powder content in noodles. Based on the result of sensory evaluation, the noodle with 8.2% burdock powder got the highest score for color, taste, odor, flavor, aftertaste, and overall favorability. Burdock noodles have soft texture without the need of much chewing, as compared with eating fresh burdock. Therefore, burdock noodle is a good alternative product for elders or children to replace fresh burdock, for benefiting their health. With proper promotion in market, burdock noodle can be a potential commercial product.
26
Wu, Ci-Fong, and 吳其峰. "Quality Function Development in the Instant Noodles Industry." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/56954602732112555793.
Full textAbstract:
碩士大葉大學
事業經營研究所
97
Keep to provide product of innovation is necessary in a very competitive environ-ment. New product is a important factor that company remain in the environment. Development of instant noodle product seems a simple work, but actually that is com-plete work. Because developing new instant noodle product need skill of manufacture and experience of professor and customer's demand. Customer's demand. is the most important factor of success for develop new instant noodle product. In this study, using Kano-model understand that what is customer’s demand factor and what isn’t customer demand factor. After that we need to understand that each Kano factor have deferent influence for customer. In this study, using quality function development for bowl’s instant noodle product of W food company develop new product. Because quality function development can combine customer’s demand and company’s skill of manu-facture for new product, so quality function development let new product have more success chance in the marking.
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Chen, Chih-Hsiuan, and 陳志軒. "Eat everywhere: Instant noodles, body and diet space." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/76768108895752258474.
Full textAbstract:
碩士臺灣大學
建築與城鄉研究所
98
Many studies of convenience food focus on the impact of its convenience on modern society. However, we cannot fully understand the uniqueness of instant noodles as foods if our discussions are constrained on the level of convenience. In this research, in-depth interviews with people who love instant noodles were used to explore the interrelations between instant noodles and social relations in daily diet. I proposed the distinction of junk food with convenience food and discussed the vacillation between taste and health in the experience of consuming instant noodles. It is found that people regulate the number of times, amount, frequency and cooking methods of food to transform the meaning of instant noodles. They not only concern and pursue health but also enjoy the pleasure of eating "junk food." The convenience of instant noodles provides people with the possibility of reorganizing soci.al relations in eating. In addition, it helps them to regain control of the relationship between body and food. Body, as the origin and basis of experience and action, such as the desire to eat, what to eat, and cooking skills, is also the field of social forces which include the ideology of healthy body, the social role of cooking labor, and eating habits, and specific tastes. Body forms the basis of the interaction of people and food which decide who is the cook, how to cook, the definition of a meal or snack, the frequency of eating, where to eat and with whom. Eating "unhealthy" foods rewrites the meaning of pleasure constructed by commodity culture. With the premise of meeting the physical needs, the convenience brought about all the possibility to respond to the limitations of space. When Food choices under restricted by system, eating the "different" food becomes a way of resistance and regaining pleasure. In mobile experiences, the familiar taste reconnect people with senses of place. Only by understanding the significance of choice, can we really understand the relations of people and food and find way to change them.
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Huang, Shu-chin, and 黃淑津. "Food culture of Chinese-style noodles in Tainan." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/34938741885311051788.
Full textAbstract:
碩士國立臺南大學
台灣文化研究所碩士班
100
This study used indicators, such as the number of consumers, length of history, and recommendation by elders, to sample and survey stores that sell Chinese-style noodles. The historical development of noodles, food material processing and flavoring methods, distribution of space and business times, as well as the life rituals and aphorisms about noodles were used to explore the unique points in food culture of commonly seen Chinese-style noodles in the Tainan area. Research results showed that policies have affected the planning of wheat in Taiwan and changes in noodle consumption. After the 1980s, Taiwan transformed into a society with balanced consumption of rice and noodles. Since Taiwan is a settler society, Tainan has diverse food culture in Chinese-style noodles. Early on, immigrants from Fujian and Guangdong brought southern-style salt water noodles and thin noodles, represented by the Danzai noodles with the longest history in Tainan. Under Japanese rule, Taiwanese started accepting the consumption of beef, so that people became used to eating beef, which indirectly influenced the popularization of beef noodles. After the war, immigrants from different provinces in China reached a peak period, and northern noodles began to appear, broad noodles, such as knife-shaved noodles, knife-cut noodles, and trickled pastry, and beef noodles developed an optimal combination with broad noodles. In recent years, the diverse cultures that have entered here created many different flavors, and new flavors appeared such as spicy, curry, and tomato sauce, and noodles as festival food became commonly eaten marinated noodles. Different types of noodles had their own positions. Danzai noodles represent Tainan culture; egg noodles and pot-cooked egg noodles best reflect regional characteristics; beef noodles are now a main course; plain noodles are the Chinese-style noodles that are most popular and closest to daily life. On the whole, the food culture essence of Chinese-style noodles in Tainan is “feast” and “intricate,” and this is related to the better financial prosperity and material riches in the past in Tainan. The role of noodles also turned from snack food to main course, and different noodles all have their own statuses. In recent years, the variability in taste, cooking, and food customs and orders have become the expression of food culture development of Chinese-style noodles in Tainan.
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LEI, GUO-JUN, and 雷國俊. "Study on the development of red quinoa noodles." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/77j25g.
Full textAbstract:
碩士中華科技大學
健康科技研究所在職專班
107
The purpose of this research is to develop red quinoa noodle with a health concept, so that the noodles have different flavors, colors, and nutritional value, and use sensory evaluation. Adding red buckwheat extracting noodles, and analyzing the quality of noodles, and then randomly selecting 30 people for the 15-65 year old population to make consumer sensory evaluations and explore consumer acceptance. Red glutinous rice is not only rich in dietary fiber, but also elements such as selenium (Se) or strontium (Ge) have the ability to strengthen immunity. Asians often lack selenium and strontium, so edible red peony can supplement important traces of the human body. Element is a good source of all-round nutrition. In addition to rich nutrients, it also contains high-quality phenols and beet pigments. The phenols contained in red peony have the highest content of rutin (rutin, rutin), which maintains vascular elasticity, anti-allergy, and anti-inflammatory. Bacteria and anti-cancer effects, so red peony is a good source of plant polyphenols. The brilliant color of red dragonfly is derived from the sugar beet pigment which is extremely rich in content. It has anti-oxidation ability, anti-cancer anti-inflammatory and anti-black tumor effect. This study used red lemon wheat extracting liquid to add noodles in the production. Made with artificial additives, the product has a unique color and has a healthy concept of noodle products, increasing the variety of noodles for the public to choose.
30
Tseng, Ming-Yao, and 曾銘耀. "Market Analysis for the Industry of Hsinchu Rice Noodles." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/n6nzvx.
Full textAbstract:
碩士國立臺灣大學
農業經濟學研究所
105
Hsinchu Rice Noodles is a popular dish in Taiwan and it is also commonly used in daily life. Wind of September around Hsinchu area helps to dry the thick and moist preliminary Rice Noodles and therefore Hsinchu Rice Noodles became famous long time ago. Hsinchu Rice Noodles become internationally recognized after manufactures developed thin Rice Noodles. In recent era, most people think ‘Hsinchu Rice Noodles’ when they think ‘Rice Noodles from Taiwan’. After corn starch was introduced in 1970s, the Rice Noodles industry was changed and effected greatly. Manufactures started to substitute rice with corn starch because corn starch is much cheaper than rice. By using corn starch, manufactures are also able to increase productivity and gain advantages from skipping few complicated production processes. During last 40 years, customers had no idea that gradually rice was replaced by corn starch as the main ingredient. In 2013, the so called ‘fake Rice Noodles’ incident brought a great impact to Rice Noodles industry. FDA in Taiwan established a new regulation for Rice Noodles and Rice Noodles can be divided into 3 grades according to the percentage of rice used. If it is made from 100% rice, it can be named ‘Pure Rice Noodles’. If it only contains 50-99% of rice, it can only be named ‘mixed Rice Noodles’. If it only contains 0-49% of rice, it should be named ‘steamed Rice Noodles.’ Actual tasting is conducted during the survey to assist to find factors which will effect customers when they purchase Rice Noodles. The result from the survey shows that customers care about if there are food additives the most than price and percentage of rice content. The result and conclusion of this research provide pure Rice Noodles manufactures a good reference adjusting its production and proportion of products, as well as adjusting its strategy based on increasing value added of pure Rice Noodles which has no food additives
31
WANG, JHIH-SIAN, and 王智賢. "The Effect of Sales Performance on the Instant Noodles." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3x4xhd.
Full textAbstract:
碩士中華科技大學
經營管理研究所
106
This study will explore that the effect of product attribute on sales performance. This study is mainly aimed at instant noodles. The case is well-known chain stores. The sample is from the store manager and business executives. The period is in February, 2017. There are 900 store location, 6 store types, and 85 items. We will discuss that the factor of sales performance for instant noodles. The factors Include product attributes, and store characteristics. Last, and also the most important, stores characteristics how moderate product attributes and sales performance. The evidences indicate that product attributes, and store characteristics have significant differences in sales performance. Taste attributes, flavor attributes, way of eating, package attributes, price attributes, store area, and store type have significant differences in sales performance. Indeed, stores characteristics have moderation effect. The sales volume or sales amount caused by different product attributes will vary depending on store characteristics. The result can provide reference that conduct product planning and product layout for firm manager.
32
Wang, Shi-Lain, and 王曉蘭. "Study on the development and quality of banana noodles." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253057%22.&searchmode=basic.
Full textAbstract:
碩士國立中興大學
食品暨應用生物科技學系所
107
Noodles are important flour products in the world. They are not only staple foods and non-staple foods. In recent years, they have been combined with various fruits and vegetables to prepare noodles with color, flavor and special taste and nutrition. The future will be one of the mainstream. Taiwan bananas have been harvested in recent years. How to combine the two to develop banana noodles with hobby and fruit innovation will be new challenges and business opportunities. In this experiment, domestically produced yellow ripe bananas （Northern banana） were used as raw materials, and different proportions of dried bananas were added to provide research and development of banana noodles and analysis of their quality and sensory evaluation. Preliminary research results show that as the amount of dried bananas increases （0、5、10、15、20、25 %）, cooking time is reduced from 3 minutes and 30 seconds to 1 minute. 40 seconds, the reduction loss increased from 3.8 % to 5.7 %, the Cooked weight gai decreased from 198.7 % to 162.0 %, and the Cooked volume gain decreased from 210.3 % to 190.7 %, the pH decreased, and the moisture content did not differ in the fresh noodles, but dried. After the dry surface, the water content increased from 11.8 % to 14.4 %. The L value （brightness） and b value （yellowness） decreased, and the a value （redness） increased. The finished product has the characteristics and smell of banana. In addition, different formulas of banana noodles will be tested in consumer tastes, and the overall method, appearance, color, flavor, taste and aftertaste analysis will be tested with a 9-point method, and an appropriate method suitable for project law-providing descriptors will be selected to understand consumers. For the acceptance of banana noodles, the overall acceptance of the results of the evaluation was 0-20 % of the noodles, and there was no significant difference in the overall preference (p ＞ 0.05). The highest amount of 25 % dried bananas and no added bananas were added. There was a significant difference (p ＜ 0.05). In the consumer purchase willing test, the results show that the consumer''s willingness to purchase will be special with this product, such as: using Taiwan''s local agricultural products, assisting farmers in diversifying marketing products, enhancing value and export competitiveness, and purchasing willingness majority Will increase, so the banana noodle products in this study are very market-oriented and consumer-receptive.
33
Kongraksawech, Teepakorn. "Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross." Thesis, 2012. http://hdl.handle.net/1957/28583.
Full textAbstract:
The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close contact after the disruption caused by the milling process. These components further interact once water is added to the flour to create doughs and batters. It is these interactions and the water holding capacities of these polymeric components that are the unifying thread for most of this dissertation, other than the inclusion of nutritional traits in chapters 6 and 7. This dissertation consists of three independent studies, the last of which had two parts. Study one was "Effect of carbonate on co-extraction of arabinoxylans (AX) with glutenin macropolymer (GMP)". The aim of this study was to investigate if the level of AX in GMP increased under alkaline extraction conditions compared to extractions done in water. The amount of wet GMP obtained from alkaline extraction was greater than that from water extraction. Hard wheats had overall higher GMP wet weights than soft wheats. The level of AX in GMP extracted under alkaline conditions was greater than that in GMP extracted with water and the amount of increase was generally higher in soft wheats.
Study two was "Optimization of water addition to noodle doughs". The aim of this study was to determine if a lubricated squeezing flow (LSF) technique could be useful in determination of optimum water addition to noodle doughs. Comparing the LSF method with alternative methods (Mixograph and sieving test), optimum water additions predicted by LSF for both salted and alkaline soft-wheat derived noodle doughs were equivalent or slightly higher than those predicted by the Mixograph and sieving test. For both salted and alkaline hard-wheat derived noodle doughs, optimum water additions predicted by the LSF method were substantial higher than those predicted by the Mixograph but equivalent or slightly higher than those predicted by the sieving test. Relaxation time was the most useful parameter in determining optimum water addition for the soft-wheat noodle doughs. The LSF method in its current form was found to be not adequate for all noodle types. Additional work with LSF parameters altered to improve sensitivity and with more of samples should be performed.
Study three was "Determination of wheat quality and quantitative trait locus analysis". Part 1 was to measure a comprehensive set of quality phenotypes (including nutritional parameters) on a wheat population derived from the cross Tubbs [soft] x NSA98-0995 [hard]; (T x N). Part 2 was to identify if there were quantitative trait loci (QTL) associated with the traits determined in part 1. Considerable and transgressive segregation was observed for many of the studied traits. The transgressive segregation could useful, in that lines with superior soft-wheat quality can be identified that could be introduced quickly into the wheat breeding program from this elite x elite cross. Hardness index was significantly correlated with several important traits related to the solvent absorption capacity of the flour. Composite interval mapping detected a total of significant 28 QTLs on 10 wheat chromosomes for 15 end-use quality and nutrition traits in 2 harvest years. QTLs for total antioxidant activity (TAA) and total phenolic content (TPC) were identified for the first time. QTLs for TAA were on chromosomes 3B and 5BS, while the QTL for TPC was on chromosome 7AC. Hybridization between Tubbs and NSA surprisingly produced superior soft-wheat quality with potentially higher in nutritional values. The QTLs identified in this study could be useful in marker-assisted selection for future pre-selection of progeny from Tubbs or NSA.Graduation date: 2012
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Ruddenklau, Helle G. "Kernel hardness, protein, and viscosity as predictors of udon-noodle quality." Thesis, 1994. http://hdl.handle.net/1957/37051.
Full textAbstract:
The Asian noodle market is responsible for the increased volume of wheat
imported to that region in recent years. Soft white wheat produced in the Pacific
Northwest is mainly used for baked products, whereas an Australian wheat,
Australian Standard White, is preferred for noodles. To enter this market soft
white-wheat cultivars with properties similar to or better than Australian Standard
Whitemust be developed. This process is difficult as little is known of the factors
that influence noodle quality.
The use of grain-protein percentage, kernel hardness, and six viscosity
parameters measured by the Rapid Visco Analyzer for predicting Japanese udonnoodle
quality was evaluated. The Rapid Visco Analyzer was developed to
indicate quickly and reliably the starch properties of a small wheat sample.
Experimental material included advanced winter-wheat selections from the Oregon
State University wheat-breeding program and Stephens, a widely grown winter-wheat cultivar. Two commercial spring cultivars, Owens and Klasic, thought to
have good noodle quality were used as checks as was straight grade flour milled
from Australian Standard White wheat. The material was grown at two locations
(Rugg and Chambers) which represent diverse environments and management
systems. Protein content, kernel hardness, and six viscosity parameters (Peakl,
Low, Peak2, Peakl-Low, Peak2-Low, Peakl-Peak2) were measured. A sensoryevaluation
panel evaluated the end product for surface appeal, texture, and taste.
Within each location differences were found for all traits except protein
content at the Rugg site and surface appeal at the Chamber location. Between the
two experimental sites the only traits for which no differences were detected were
kernel hardness and surface appeal. Significant entry by location interactions were
observed for kernel hardness, Peakl- Peak2, and the three sensory-evaluation traits.
Kernel hardness and grain-protein percentage were not associated, however
both were negatively associated with the viscosity parameters. Associations of
grain-protein, kernel hardness, and the viscosity parameters with the sensory
evaluation traits were not statistically determined. A softer kernel texture appeared
most useful for predicting Japanese udon-noodle quality as determined by sensory
evaluation. Grain-protein percentage was not a good indicator by itself, but each
cultivar may have a protein-content range within which noodle quality is optimized.
This range may be influenced by the kernel texture. The viscosity parameters did
not appear useful for predicting noodle quality as determined by the sensory
evaluation panel. A more sensitive sensory evaluation method may be required to
detect small however important differences and different viscosity parameters should be investigated.
Based on the sensory-evaluation data several experimental entries appeared
promising in having the desired quality profile for Japanese udon-noodles.Graduation date: 1994
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Pipatsattayanuwong, Siriporn. "Instrumental and sensory texture profile analysis of Asian wheat noodles." Thesis, 1998. http://hdl.handle.net/1957/27246.
Full textAbstract:
Texture, a critical property of Asian wheat noodles, is normally assessed by
sensory evaluation. However, sensory evaluation may be impractical for wheat breeders
and noodle researchers who need to evaluate a large number of samples and have limited
sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to
evaluate Asian wheat noodle texture. Nevertheless, a standardized method for
performing TPA on these products has not been established. A series of studies were
conducted to develop a testing method to best relate TPA results to sensory texture
characteristics of Asian wheat noodles.
First, the optimum TPA testing conditions (crosshead speed and degree of
deformation) were determined for each noodle category (alkaline, instant fried, salted
flat, and salted round), and were defined as the conditions which best related their results
to the sensory data. Partial Least Squares (PLS2) was used to examine relationships
between sensory first-chew characteristics (hardness, cohesiveness, springiness,
denseness, starch between teeth, and toothpull) and TPA output (peak areas and heights).
Response Surface Methodology determined the optimum TPA conditions (crosshead speed and % deformation) as follow: 1 mm/s and 85 % for alkaline, 1 mm/s and 70% for
instant fried and salted round, and 5 mm/s and 65 % for salted flat noodles.
Second, the effects of two sample cooking factors: noodle weights (20, 50, 100
g) and noodle to water ratios (1:10, 1:20) and three holding factors: media (with, without
water), temperatures (25, 55 °C), and times (2, 15, 30 min), on the TPA results were
investigated. Cooking factors did not significantly affect the TPA results but higher
holding temperatures, the use of water as a holding media, and longer holding time
significantly decreased most TPA parameters' values.
Third, relationships between TPA and sensory first-chew parameters were
examined for each noodle category. Predictive models of each sensory first-chew
attribute were developed using linear and nonlinear (Fechner and Stevens) models, with
single and multiple parameters. Hardness could be satisfactorily predicted by a single
TPA parameter (area 1 or area 2), but other attributes required multiple parameters in the
models to be satisfactorily predicted. Different model types were selected for each
sensory attribute and noodle category. TPA peak area 1 and 2 were the best predictors
for first-chew characteristics of cooked Asian wheat noodles.Graduation date: 1998
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Ssu-Ying, Ho, and 何思穎. "Instant Noodles Package Based on the Perspective of Emotional Design." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/jaz6vj.
Full textAbstract:
碩士國立高雄師範大學
視覺傳達設計研究所
97
In modern economic activities, there is no doubt that packaging design affects the buying behavior of the consumers specifically in purchase decisions. Packaging becomes the epitome of marketing and also considered as a “silent salesman”. The design itself does not only consider the perception it will create on the perceived benefits, the characteristics and the performance of product as portrayed by its brand image. Mostly in the past most of the use similar to the packaging in instant noodles packaging. The demand of the direction that whether is to place emphasis on the taste feeling or specially made for noodles. It is to perceive the contrast with restricted to the development of packaging in instant noodle. It is powerful that would create the fresh feeling and new value for commodity through packaging design in marketing market. Further, it also looks into the value-added components of the item being considered and the other marketing considerations. The above mentioned items are general cognitive operation of packaging design. Further, given the demands of packaging tasks, marketers should try to look into the specifics needs of the consumers in making their design more user-friendly and adapt to the needs by way of giving a value-added satisfaction to its target. This study focuses on the key concepts of emotional design as discussed in the literatures on consumer behavior. Specifically on design implementation phase, the factors on use-value and exchange-value were thoroughly reviewed. The study is proceeding in two stages:first, acquisition and analysis of study information. Detected focal point of relatedness in packaging design and emotional design. Second, the basis of conclusions from the first stage to design package design was to a new image of instant noodles.The goal of emotional value of the design as a factor in enhancing packaging design performance. Moreover, other than looking at the basics of packaging it went a step further by looking on ways in incorporating the concept of value-added to a product. The research findings and the follow-up propositions wish to provide a reference for package design practice and instruction.
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Chao, Ching-Mei, and 趙靜媚. "Strategy Planning for Taiwan Instant Noodles Industry - A Case Study." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/38m469.
Full textAbstract:
碩士靜宜大學
管理碩士在職專班
103
In the past few years, Taiwan food industry is facing much more harsh managing environment due to the rise of goods and daily commodities and the frequent occurrence of food safety issue. Because Taiwan instant noodle industry is in oligopoly, making competitive strategy for those who are not industry-leading companies to cope with future business environment is the primary purpose of this research. This research focuses on individual company by analyzing instant noodle industry environment and overall environment. Then, the research analyzes the advantages and disadvantages, the threats, and the future opportunity based on the SWOT theory. According to the research, the scale of instant noodle industry has been shrinking. Those companies, which are not industry leaders, should develop more features and unique products to compete with their rivals, marking their business distinction. Moreover, the research suggests that different department managers should participate in the strategy forming process. By participating in the strategy forming process, the organization can have a more thorough communication, forms consensus, enrich organizational feeling, revives functional flexibility, strengthens division’s ability, increases strategy completeness and successfulness.
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Su, Long-Wei, and 粟隆瑋. "Physicochemical Properties of Chinese Noodles Supplemented with Gracilaria tenuistipitata powder." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/20801267395471009796.
Full textAbstract:
碩士亞洲大學
保健營養生技學系碩士班
98
The objectives of this study were to exam the functional properties of Gracilaria tenuistipitata and to evaluate its further use in noodle making. Specimens Gracilaria tenuistipitata was examined on the aspects of their pH value, moisture content, water activity, solubility, swelling, water holding capacity, bulk density, color, VBN, total plate count, texture, cooking properties and sensory evaluation test. The results indicated that the oven-dried Gracilaria tenuistipitata contained 9.50% moisture, 15.30% protein, 1.10% fat, 20.12% ash and 42.18% dietary fiber. Water holding capacity, solubility, swelling and bulk density capacity increased significantly (P < 0.05) with an increase in particle size. However, there is no significant difference (p > 0.05) between oil binding capacity and particle size reduction. With the replacement of the same amount of powder of Gracilaria tenuistipitata in noodle, the color, physical and cooking properties of the noodle show no significant differences. But the noodles with size of 246-147 mm produced significant differences in the sensory evaluation. As for Blanching, adding the water would lead to a better flavor, the longer the water preserved in, and the softer the texture. On the other hand, it shows no significant differences in their physical and chemical properties when adding the produced activated carbon into the noodles before the treatment. With 3%, 6%, 9% and 12% of pre-treatment Gracilaria tenuistipitata substitution in noodle, reductions of L value, b value, hardness, cooking volume, cooking moisture content, and cooking weight, but increase of cooking loss and b value. In addition the sensory evaluation scores of noodle, the product with 3% and 6% Gracilaria tenuistipitata powder is better than other test group.
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GUO, DUI-GU, and 郭封谷. "Effects of various additives on the quality of oriental noodles." Thesis, 1991. http://ndltd.ncl.edu.tw/handle/04789254492839368762.
Full text
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Duan, Enan, and 段以南. "Domestic Bioactive Colored Rice Flour for Novel Chinese Noodles Making." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/56456223551424386759.
Full textAbstract:
碩士國立臺灣大學
農業化學研究所
103
The physical properties and bioactive compounds of domestic colored rice (RW and BW) were investigated. Furthermore, the effects of heat-moisture treatment (hmt) of the colored rice on the physical properties were investigated. The process of 30% and 51% substitution of colored rice (including hmt rice) with wheat flour for bioactive Chinese rice noodle making was built up. The effect of rice replacement levels and hmt levels on cooking quality and textural properties of colored rice noodles were also investigated. The mixture of rice flour and wheat (rice flour: wheat = 3:7 and 51:49) was stored for 90 days to evaluate the changes of free fatty acids and bioactive compounds during storage. The pasting properties analysis results showed that the hmt rice flour had higher pasting temperature due to molecular rearrangement of starch molecules. When hmt time is over 15 min, it inactivated enzyme, and caused peak and final viscosity increased. When the heat-moisture treatment was processed in rough rice form, the effect of heat and moisture to pasting properties was reduced. The thermal properties analysis results showed that hmt caused TO shifted to higher values and enthalpy reduced. The additional moisture during hmt caused higher gelatinization level, and the effect of moisture to gelatinization level was more obvious than heating time to it. The mixture of wheat and hmt rice (30% and 51%) showed a pasting viscosity similar to pure wheat flour and may ideally substitute for wheat flour in noodle preparation. Rice noodle had less cooking time than wheat noodle. The rice noodle containing hmt in rough rice form had lower cooking loss and adhesiveness, and higher tensile strength than noodle containing untreated rice. Adding 8.8% vital gluten in 51% substitution rice noodles decreased cooking loss and adhesiveness, and also increased firmness, chewiness and tenderness. The sensory evaluation results showed that the 51% substitution rice noodle had the higher value on total acceptance. The 51 % substitution hmt (15 min) red rice noodle had the highest value of total acceptance in red rice noodle. 51% rice noodle prepared from hmt red rice, native or hmt black rice showed the beat potential to rice noodle products. During storage, the lower storage temperature at 4 oC and hmt caused less free fatty acid. In bioactive compounds analysis, total phenolics in black rice noodle was two times of red rice noodle. Total anthocyanins in black rice was not affected by storage temperature. There was 70% maintenance in total anthocyanins from black rice flour to black noodles. The results of this study not only promote the application category in domestic colored rice but also provide new choice about bioactive novel rice products for compatriots.
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Diep, Sally. "The use of ultrasound to investigate Asian noodles: a comparison of methods." 2014. http://hdl.handle.net/1993/23521.
Full textAbstract:
This research investigates the properties of flours of different wheat varieties, belonging to the Canadian Western Red Spring (CWRS) and Canadian Prairie Spring Red (CPSR) wheat classes, for their suitability in making yellow alkaline noodles (YAN), a staple of Asian diets. Maximum cutting stress (MCS), Stress-Relaxation and Kieffer rig tests are traditional methods that were used to evaluate cooked YAN firmness. Ultrasound at 50 kHz was used to measure the rheological properties of raw YAN made from the various wheat classes/varieties. In general, higher protein CWRS wheat class flours produced firmer YAN, but some CPSR wheat varieties produced comparable if not firmer YAN despite being significantly lower in flour protein content. These differences were also evident from ultrasonic tests. My research demonstrates the suitability of Canadian wheat for YAN production as well as ultrasound’s ability to discriminate raw YAN rheological properties.
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SHIH, WUN-YU, and 施汶妤. "Physicochemical Properties of Noodles Supplemented with Pistacia chinensis Bunge Leaf Powder." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/94h529.
Full textAbstract:
碩士中臺科技大學
食品科技研究所
104
Noodle products are one of the staple food in Asia. Traditional uncooked noodle is made from flour, water and salt, but lack of some essential nutrients, such as dietary fibers, minerals and vitamins. Therefore, with the intention of manufacturing healthy diet, additional ingredients which can increase nutritional and functional properties of foods by incorporation of functional ingredients in staple foods. Plant leaves are known to be a good source of bioactive compounds like phytochemicals, antioxidants and dietary fiber. The objectives of the present study were to incorporate Pistacia chinensis Bunge leaf powder (PCL powder) into noodles at five different levels (0.25, 0.5 1, 2, and 3%) and to analyze its impact on the cooking properties, physicochemical properties and sensory characteristics of noodles. The results revealed that the cooking loss of the noodles increased from 3.86 to 5.15%, and the pH values decreased from 6.02 to 4.74 upon incorporation of 3% PCL powder. Lightness (L-value) and redness (a value) of uncooked noodles decreased as PCL powder content increased while yellowness (b value) increased. The PCL powder enriched noodles exhibited improved antibacterial activity. The total plate count was decreased by increasing the incorporation of PCL powder. The 3% PCL noodle had lower hardness, fracture strength and fracture distance than the control. The addition of PCL powder increased the total phenolic and compounds antioxidant capacity concentration in the noodles due to the incorporation of polyphenols stemmed from PCL powder. The scavenging effects of extracts (400g/ml) from 3% PCL noodles on ABTS and DPPH radicals were 80% and 70%, respectively. Sensory analysis showed that the incorporation of PCL powder reduced the acceptance of overall, appearance, flavor, taste and aftertaste aroma, aftertaste, flavor and appearance, regardless of the concentration of the powder added. The result obtained in this study suggested that acceptable noodles in terms of physicochemical and sensory properties could be produced by incorporating PCL powder into wheat flour upto the level of 1% flour weight basis.
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Lin, Jyh-Fang, and 林志芳. "The effects of chitosan on the qualities of wet Chinese noodles." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/04558627818340903031.
Full textAbstract:
碩士國立臺灣大學
食品科技研究所
87
α-chitin was used as raw material. Strong alkali and high temperature were used to make chitosans with different degrees of deacetylation(DD). Water-soluble chitosans were prepared by ultrasonic method. Both the acid-soluble and water-soluble chitosans were used as additives in making wet Chinese alkaline noodles. The characteristics of prepared noodles with different concentrations of the acid-soluble or water-soluble chitosans were studied. Then the optimal amounts of chitosan added were studied. In this experiment, chitosans with DD 70, 80 and 90% were treated by ultrasonic. After 18 hours of treatment the molecular weights of chitosans decreased and particle size distribution became bigger. It means modification , polymerization and chain-breakage might happen, while texture changed and solubility increased in chitosans after ultrasonic degradation. The color of the noodles became lighter as chitosan has chelating ability and reduced the b value of the noodles. The cooking quality of the noodles with chitosans added showed less moisture content and cooking loss. The effect of chitosans may be explained by the amylose complex of their formation, which makes amylose insoluble. The insoluble amylose , remaining in starch granules, inhibits the solubilization and swelling of gelatinized starch. The most suitable amount of chitosan was 0.5%(flour base weight), but over addition may cause the noodle's moisture content became too high. Chitosans had no antimicrobial effect on storage because the pH value of wet Chinese alkaline noodles was about 9.4. It cannot elaborate the inhibition of microbes, since only at low pH had it the effect. Alkaline noodles were coated with 1% (w/v) acid-soluble or water-soluble chitosan . The results indicate that the noodles coating with water-soluble chitosan showed no antimicrobial effect, while the noodles coated with acid-soluble one and stored at 38℃,for 24 hours had a total count of reduced 2 log value. The inhibition of microorganism by chitosan was due to the synergism of chitosan and acetic acid.
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Huang, Shin-Shiang, and 黃心湘. "A Study on Image of Taiwan’s Local Instant Noodles Packaging Design." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/8hsasc.
Full textAbstract:
碩士中原大學
商業設計研究所
92
Abstract It has been so long since human beings engaged in packaging design that the history is far-reaching and well established. Packaging design originated from our daily needs and it deeply related to our life; moreover, it represents a variety of lifestyles of generations and the certain unique arts of different peoples. Nowadays, from various styles and features of domestic packaging design, we can see the phenomenon that visual design is accommodating to consumers’ ongoing changing demands.This study is subject to research Taiwanese consumers’ preferences of imagery on domestic food product packages; then extends from there, discuss Taiwanese consumer culture and analyze the features of visual design that impressed consumers as Taiwanese local imagery. This study divided in three phrases. The first phrase explores the theory bases and inspection methods of imagery in historical materials. By using Projective Experimentation, research (1) obtains ten categories of imagery of how consumer perceives instant noodle packages. These categories are: delicious, interesting, colorful, realistic, warm, local, special, nostalgia, clear-tabbed, and passionate. The second phrase of this study collects representative instant noodle samples that are frequently available in the market, and then proceed to the packaging preferences analysis. Based on Factor Analysis, research (2) reveals five factors that affect test takers’ preferences of instant noodle package design. Here are the adequately named factors after generalizing visual elements: particularly sophisticated, uniquely charactered, delicately valued, fresh healthy, and local nostalgic. The third phrase criticizes the features of package samples. By practicing the MDPREF of Multidimensional Scaling (MDS) analysis method, research (3) discloses a cognitive space chart structured by “local nostalgic” and “delicate” x-axis and y-axis coordinate system. In the end, focused on Taiwanese local imagery, we discuss visual features of instant noodle package design through the Interview Research Method.During the interview, test takers often talked over the local imagery starts from graphic style, color, text presentation, and culture. Test takers also commented mostly in certain same perspectives. Interacting between qualitative and quantitative study methods, this research concludes how consumers perceive the imagery of Taiwanese local instant noodle package, and how the imagery reflects Taiwanese consuming culture. Meanwhile, I hope the results and comments of this research will be useful for real-world package design and school education.
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Suwarat, Tarntawan, and 蘇千華. "Business Plan for Fast-casual Taiwanese Style Noodles Restaurant in Thailand." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/u86g55.
Full textAbstract:
碩士國立交通大學
企業管理碩士學程
106
The value of restaurant in Thailand is keep growing since 2014 and expected to be 415,000 million Thai baht in 2018. Among all type of restaurants, the noodles shop is the second largest amount which is 25,154 restaurants or 12.23%. Supporting by the trend of the department store which is positioning itself to be food destination, the fast-casual Taiwanese style noodles restaurant, Zoodles, will be established at a shopping mall in Thailand. The market survey is conducted in order to understand target customer behaviors, find out characteristics of noodle shop which customers need and willing to pay, and prove that Zoodles restaurant will be acceptable and has potential in Thai market. The survey was performed by individual interview and phone interview from March 27th to April 26th, 2018. 30 interviewees who have involved in the interview are Thai and experienced eating either Luwei or Mala taste in Taiwan. The insights from the interview come up with the target customers who are white-collars with above average monthly income. Zoodles delivers value to them through three channels which are on-site restaurant with 50 seats, catering service, and delivery by food delivery service providers. The restaurant will be imported herbs and spices for making sauce and soup from Taiwan to ensure the original taste. The management team consists of people who experience in own field as well as thirty-year experiences head chef. The board of advisors also compose of the restaurant owner and restaurant manager. The investment in the first year is 400K Thai baht, and 5,250K in the second year. This investment is projected to achieve break-even point in year two, gross profit margin 74%, Return on Equity 51%, and net income 11 million Thai baht with three branches in year five.
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Chang, Ya-Chun, and 張雅鈞. "Studies on added Aromatic Rice and Black Rice on the noodles making." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/2v9328.
Full textAbstract:
碩士國立中興大學
食品暨應用生物科技學系所
101
Abstract Purpose flours are the ingredients of the noodles. Production processes include mixing, rolling, cutting, drying. Rice is one of the major cereals in the world. Aromatic Rice has Taro flavor. Black rice has high nutritional value and anthocyanin. The powder of Aromatic Rice and Black Rice adds into the noodles in this experiment. Consumers can enjoy double staple rice and noodles once. The experiment used a certain amount of Aromatic Rice and Black Rice to replace flour. The powder of Aromatic Rice or Black Rice mixed, rolled, cut and dried to make noodles. The noodles are with width 1.8 mm and thickness 1.2mm. Quality analysis is for cooked dried noodles. The result shows the optimal ratio is 40% added Aromatic Rice powder 40% and 5% wheat gluten and 15% added Purple Rice powder and 5% wheat gluten. Added the amount of Black Rice is less than Aromatic Rice because Black Rice is easy to absorb water resulting viscous. If the Black Rice powder added to much, it would be difficult in the production. Cooked Aromatic Rice noodles have the flavor of Taro and are relatively soft. Cooked Black Rice noodles have the purple color, viscous and tasting graininess. They are both unique products in the marketing. They could be Leading products. Keyword : noodles, Aromatic Rice, Black Rice.
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Cheung, Maggie Yat Wai. "Effects of cultivar and environment on quality characteristics of yellow alkaline noodles." 2003. http://hdl.handle.net/1993/19616.
Full text
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Chen, Kun-Chu, and 陳坤助. "Taiwan Instant Noodles Industry Competitive Advantage Research-By the Resource-based View." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/38054841068503694344.
Full textAbstract:
碩士中州技術學院
工程技術研究所
96
The competitive advantage was the recent years manages the domain most important core view, The Taiwan instant noodles industry has been through repeatedly for 41years to develop for a long time, No matter from the market scale or the market mechanism, looked by the product life c ycle viewpoint, It should enter the mature period。The same business merchant unceasingly joins the competition behavior the attempt maintenance or strives for the more competitive advantage to become the subject which the industry most pays attention, This research is by the resource -base view, thought the enterprise the competitive advantage all comes from to have certain special characteristics to itself the resources, simultaneously has utilizes these resources the ability, further establishes each kind of Competitive advantage by the enterprise core competitive ability. The collection data method is survey interview, In document choice industry market share first and second A Corporation and B Corporation, in -depth interview method, E-ICP market investigation material analysis evidence, And rests on the enterprise resources/ability to the competitive advantage contribution degree, divides into the competition value, the superiority continues, the organization special -purpose and so on three big contributions criteria, which resources judges to be helpful to the document enterprise establishes the long –enduring competitive advantage. The findings showed, A Corporation by its rich tangible asset development relatedness diversified and vertical integration enterprise; Many items may the explicability taste resources; Mobilized low expense loyalty; The multi-brands goodwill and the organization core management ability, is establishes its endurance competitive advantage the main resource base. The B Corporation tangible asset relative are less, adopts the centralized strategy to concentrate the instant noodles domain, by the fried bean sauce primarily may the duplication low taste resources; Mobilized low expense loyalty; The brand, taste embeddings? The degree and the attention efficiency core management ability, is establishes its endurance competitive advantage the main resource base.
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Hua, Wei-Ting, and 華偉婷. "Study of Antioxidant of Carrot Pomace and Its Application on Salted Noodles." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/17058639068929361345.
Full textAbstract:
碩士靜宜大學
食品營養學系
105
Noodle is one of the staple foods in Oriental countries that is differentiated from preparation methods, additives and moisture contents. The carrot is rich in beta-carotene which could increase the antioxidant activity and immunization ability. Except for fresh consumption, vegetable drinks is the major manufacturing. After processing, large quantity of carrot pomace will be produced that is mostly considered for feed or for fertilizer. To increase the utility of carrot pomace, the carrot were dehydrated and ground into flour for the further processing. The dried carrot pomace flour (CPF) was replaced part of flour ranging in 10-30 % for the noodle processing. The purposes of this study were to investigate the antioxidant capacity of corrot pomace and to analyze the phyical and sensory properties of noodles. The results indicated that fresh carrot pomace had high propotion of moisture, up to 90%. The residues contain crude fiber, and very few of crude protein and crude fat. In the analysis of antioxidant capacity of CPF, the results observed that 50% ether extracts indicated a higher ferrous ion chelating ability, over 90% when the concentration of ether extracts up to 0.05 g/mL extracts. The fact indicated that 50%ether extarcts of CPF posses a high capacity of antioxant. When the CPF was incoporated with flour up to 30%, the cook time and cook yield were decreased, furthermore, the cooking losses were significantly increased. According to the results of texture profile analyses, the higher quantity of CPF incoporated into noodles, the lower observations of cooked noodles in hardness, springiness, cohesiveness, gumminess, chewiness, but higher in adhesiveness. The addition of CPF indicated that no difference was observed in shear force, but slightly decreased in hardness of cooked noodles. The elasticity of cooked noodles was significantly decreased with the progress of addition of CPF. As the proportion of CPF up to 20%, the noodles easily exhibited a broken-noodles during cooking treatment. This phenomena demonstrated that CPF play a key role of softness of cooked noodle as CPF incoporated into noodles manufacture, which could be the ratio of gluten of noodles decreased, resulting in the the firmness of gluten network was deteriorated as CPF was added. The results of sensory evaluation also demonstrated the tenderness, cohesiveness, hardness and overall acceptability were significantly decreased with the increases of CPF addition. The result inferred that CPF extracts could be used as a source of antioxidant in the food manufacture. The addition of CPF, up to 10% could be the optimal propotion to incoporate into noodle manfacture.
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Peng, Hsien-Kang, and 彭賢剛. "FEASIBILITY OF MAKING CHINESE NOODLES FROM SOFT WHEAT WITH HIGH PROTEIN CONTENT." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/18913760114470475637.
Full textAbstract:
碩士大同大學
生物工程學系(所)
101
Soft white wheat produces white color flour with higher flour extraction and its cost was lower than hard red wheat flour. In order to reducing process costs and increasing types of Chinese noodles, this study aimed to replace hard red wheat flour (HRW, the protein content of HRW130 was 13.0%) by different protein content of soft white wheat flour (SWW, the protein content of SWW115 and SWW107 were 11.5% and 10.7%, respectively) to make chinese noodle and evaluate the quality of noodle including color stability, eating quality, hardness and cooking resistance in comparison with current noodles flour (CAPF) being used in Taiwan. The replacement ratio was 70% and 40%, respectively. The texture properties of dough and noodles, and the sensory of noodle evaluation were evaluated. The results showed that the flour and bran yield of SWW was higher than HRW, and its short yield was lower than HRW. A comparison of pasting characteristics of CAPF to HRW130, SWW115/HRW(70:30) and SWW107/HRW(40:60) indicated higher peak viscosity, hot paste viscosity and cool paste viscosity. The pasting characteristics of SWW115/HRW(70:30) and SWW107/HRW(40:60) was similar. In the dough properties, SWW115/HRW(70:30) and SWW107/HRW(40:60) had lower water content of dough, dough stability and dough development of time than CAPF. The dough extensibility of SWW107 was highest; therefore the dough resistance to extension of CAPF was highest. The noodles made with SWW115/HRW(70:30) flour samples were found more stable. There were no difference on degenerate rate of product height on all of cooked noodles, but the degenerate rate of hardness, gumminess and chewiness of SWW115/HRW(70:30) was highest. The noodles made with SWW115 flour samples were found more stable on tension force and tension distance. The results of sensory perspective evaluation of noodles showed that there were no difference between SWW115/HRW(70:30) and SWW107/HRW(40:60). These results indicated that to replace hard red wheat flourby soft white wheat flour can make high quality chinese noodle.