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Effects+of+Adding+Alkaline+on+the+Color+and+Cooking+Quality+of+Yellow+Alkaline+Noodles

By Po-Chun Su, Yi-Cheng Zeng, Po-Yuan Chiang, 蘇柏駿, 曾奕誠 and 江伯源

Abstract

Color, texture and mouth feel are the important factors that affect the quality of noodles. This study examines the effects of adding alkaline on the color, texture and cooking characteristics of yellow alkaline noodles. The research results showed that adding alkaline can increase the L value (Lightness) and b value (yellowness) of the noodles. There was an increase in the b value and a decrease in the L value of cooked noodles. There is a negative value change in the a value (redness), among which the noodles added with sodium carbonate showed significant changes (p<0.05). Moreover, there was an increase in the flavonoid content. A ratio of sodium carbonate/potassium carbonate (5:5, 2:8) showed the highest value, causing the outer appearance of the noodles to be yellow. On the aspect of cooked properties and tensile strength, the addition of alkaline caused a decrease in the weight gain and expansion of the yellow alkaline noodles. There was also an increase in the cooking loss. Moreover, there was also a significant increase in the tensile strength, however, different ratios of additives did not show significant changes.色澤、質地及口感是影響麵條品質重要因子之一,本研究擬探討鹼鹽添加對黃鹼麵麵條色澤、質地及烹煮特性之影響。實驗結果如下:鹼鹽添加會提高生麵條之L值(明亮度)及b值(黃色度),熟麵條則b值呈上升,L值呈下降,a值(紅色度)呈負值變化,其中以碳酸鈉添加最顯著(p<0.05),另類黃酮化合物含量亦呈增加,以碳酸鈉/碳酸鉀(5:5, 2:8)呈最高值,致使麵條呈黃色外觀。在烹煮特性及抗拉強度項目中,鹼鹽添加會使黃鹼麵麵條烹煮增重率、膨脹比顯著降低,烹煮損失率則呈上升變化;另黃鹼麵麵條抗拉強度會有顯著提高,但不同比例添加則差異不顯著

Topics: Yellow alkaline noodles, Alkaline, Color analysis, Flavonoid, Cooking test, Tensile strength, 黃鹼麵, 鹼鹽, 色澤分析, 類黃酮化合物, 烹煮試驗, 抗拉強度
Publisher: 臺中巿: 國立中興大學農學院
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/80912
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