Strategies for manipulation of nutritional characteristics during preparation of Asian noodles
Creators: name: DAVIS, Jennifer
Publisher: name: RMIT University
Year: 2024
Subjects: classificationCode: 300602
subject: Food chemistry and food sensory science
classificationCode: 340199
subject: Analytical chemistry not elsewhere classified

description: Asian noodle products are popular foods and a variety of forms have been developed over a period of many centuries. With increasing globalisation and a desire for convenience, there has been a lack of scientific knowledge concerning the nutritional value and the roles of these widely consumed foods to human health and well-being. Accordingly, the purpose of this research has been to extend existing knowledge in this area by investigating strategies that might enhance the potential contributions of these staple foods. Within these broad aims, the role of pulse grains as ingredients has been studied along with the stability of vitamins and ways in which the retention of some of these essential micronutrients might be enhanced. Following preliminary evaluations, Hokkien noodles were selected as the focus of this investigation, particularly as these represented greater challenges in formulation and provide conditions most likely to impact directly upon vitamin stability. A variety of pulse flours, from chick pea, mung bean, soya bean and yellow lentil, were incorporated into noodle formulations in partial replacement of wheat flour. The optimum levels of addition were evaluated and the impact of the varying levels on colour, texture and nutritional attributes of the noodles were investigated. Microencapsulation techniques were compared and applied to thiamine (vitamin B1) and riboflavin (vitamin B2). A series of hydrocolloid wall materials were compared and effective encapsulation was achieved using spray drying. Among the issues investigated were the impact of pH, temperature of treatment, flow rates and other parameters of spray drying. Relatively high yields of capsular material and also recoveries of the vitamins were achieved. The resulting microcapsules were characterised using scanning electron microscopy and uniform particle sizes, along with good capsular integrity, were achieved with a variety of encapsulating agents. The incorporation of the resultant materials into the noodles provided high rates of retention of the encapsulated vitamins. This was observed even under the high pH conditions of the noodles and during prolonged storage. In addition, the noodle products showed excellent overall shelf life characteristics. In conclusion, the current study demonstrates that the incorporation of pulse flours into the formulation of Chinese style noodles provides a practical approach to enhancing the protein content of the product whilst maintaining textural and colour attributes desired by consumers. Spray drying provides an effective technique for the microencapsulation of the B-group vitamins investigated here and for this, hydrocolloids provided a range of alternative wall materials which effectively encapsulate the vitamins. The various capsule preparations had relatively uniform, fine particles which can be readily incorporated into the formulations of Asian noodles. The problems of vitamin stability particularly those associated with heat processing and the use of alkaline agents in noodle formulations can be overcome by microencapsulation of the vitamins. The optimized conditions of formulation and processing for Hokkien noodles along with vacuum packaging effectively ensure excellent shelf life characteristics of the product