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- Title
Salt release from yellow alkaline noodles.
- Authors
Tan, T. C.; Ho, S. C.; Chong, S. M.; Easa, A. M.
- Abstract
The "fate" of salt in yellow alkaline noodles was followed by measuring the salt release from yellow alkaline noodles during cooking and mastication. Three types of yellow alkaline noodles were produced; yellow alkaline noodles with salt at 0 (YAN0), 5 (YAN5), and 10% (YAN10) of the flour weight. Salt release during cooking was influenced by the cooking time and salt content of yellow alkaline noodles. Extended cooking resulted in higher loss and low salt yellow alkaline noodles showed a higher percentage loss than those with high salt. Textural, mechanical and structural breakdown properties were in the order: YAN10 > YAN5 > YAN0, with YAN10 being the hardest, chewiest, firmest, and has the highest strength and structural integrity. These findings support that low salt content in yellow alkaline noodles and a more extensive chewing resulted in higher percentage of salt release than high salt yellow alkaline noodles that are chewed less extensively.
- Subjects
HALIDE minerals; SODIUM salts; FOOD preservation; ALIMENTARY paste products; CHLORIDES
- Publication
International Food Research Journal, 2017, Vol 24, Issue 1, p318
- ISSN
1985-4668
- Publication type
Article