title: Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents.
abstract: Yellow alkaline noodles (YAN) prepared by partial substitution of wheat flour with soy protein isolate and treated with microbial transglutaminase (MTG) and ribose were investigated during cooking. Cooking caused an increase in lightness but a decrease in redness and yellowness, pH, tensile strength and elasticity values of noodles. The extents of these changes were influenced by formulation and cross-linking treatments. The pH and lightness for YAN-ribose were lowest but the yellowness and redness were the highest whilst the tensile strength and elasticity values remained moderate. For YAN-MTG, the color and pH values were moderate, but tensile strength and elasticity values were the highest. YAN prepared with both cross-linking agents had physical values between YAN-ribose and YAN-MTG. Although certain sensory parameters showed differences in score, the overall acceptability of all 10-min-cooked YAN was similar. It is possible to employ cross-linking agents to improve physical properties of cooked YAN.
authors.affiliation: School of Industrial Technology, Minden, Penang, Malaysia.
authors.forename: Shin-Yong
authors.initials: SY
authors.lastname: Yeoh
authors.forename: Abbas F M
authors.initials: AF
authors.lastname: Alkarkhi
authors.forename: Saifullah Bin
authors.initials: SB
authors.lastname: Ramli
authors.forename: Azhar Mat
authors.initials: AM
authors.lastname: Easa
mesh_terms: D003116:Color; D003296:Cooking; D003432:Cross-Linking Reagents; D004044:Dietary Proteins; D004548:Elasticity; D005433:Flour; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D006801:Humans; D006863:Hydrogen-Ion Concentration; D012266:Ribose; D030262:Soybean Proteins / Q000302:isolation & purification; D013025:Glycine max / Q000737:chemistry*; D013718:Tensile Strength; D011503:Transglutaminases; D014908:Triticum
chemical_list: D003432:Cross-Linking Reagents; D004044:Dietary Proteins; D030262:Soybean Proteins; D012266:Ribose; D011503:Transglutaminases