School of Industrial Technology, 11800 USM Minden, Penang, Malaysia.
School of Industrial Technology, 11800 USM Minden, Penang, Malaysia.
Food Chem. 2020 Dec 15;333:127425. doi: 10.1016/j.foodchem.2020.127425. Epub 2020 Jun 27.
Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.
无盐黄色碱性面条（YAN）浸泡在含有不同浓度盐（NaCl）（10-30%，w/v）的抗性淀粉 HYLON™ VII（HC）或水果涂层 Semperfresh™（SC）溶液中。目的是评估盐涂层对 YAN 的质地、处理、烹饪和感官特性的影响。涂层中盐的增加导致最佳烹饪时间、烹饪损失减少和烹饪产率增加。然而，随着盐用量的增加，盐涂层面条的机械和质地参数、感官硬度、弹性和整体感官可接受性降低。HC-Na10 和 SC-Na10 显示出最高的质地和机械参数、感官硬度和弹性。参数的差异主要归因于盐处理影响的淀粉的吸水性。因此，盐涂层面条的质量主要取决于涂层中使用的盐量，而不是涂层的类型。
