title: Changes in color and texture of wheat noodles during chilled storage.
abstract: Wheat noodles cooked for different periods of time were stored at 5 °C, and color changes in their cross sections were quantitatively assessed by digital image analysis. The color of noodles with flattened moisture distributions whitened greatly during the early stages of chilled storage due to the retrogradation of starch, with the color change showing a significant correlation with the changes in noodle fragility. Color changes were also measured for wheat noodles and noodles containing modified starch with internal moisture distributions, and local changes within the noodles were kinetically analyzed. The addition of modified starch significantly reduced the color change in the noodle interior, where the moisture content was relatively low. Scanning calorimetric measurements indicated differences in the gelatinized state of modified starch and original wheat starch at low moisture contents, which affected the rate of color change in the interior of noodles containing modified starch.
authors.affiliation: a Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
authors.forename: Soma
authors.initials: S
authors.lastname: Fukuzawa
authors.affiliation: b Division of Agronomy and Horticultural Science , Graduate School of Agriculture, Kyoto University , Uji, Kyoto , Japan.
authors.forename: Takenobu
authors.initials: T
authors.lastname: Ogawa
authors.affiliation: a Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
authors.forename: Kyuya
authors.initials: K
authors.lastname: Nakagawa
authors.affiliation: a Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
authors.forename: Shuji
authors.initials: S
authors.lastname: Adachi
mesh_terms: D003116:Color; D005511:Food Handling; D007700:Kinetics; D013213:Starch / Q000737:chemistry; D013696:Temperature; D014908:Triticum / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: color change; retrogradation; texture; wheat noodle