Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts

摘要

Green tea extract, black tea extract, and oolong tea extract (0.0%-2.0% of flourweight) were added into white salted noodle (WSN) and yellow alkaline noodle (YAN)to compare their effects on textural and rheological characteristics in two differentnoodle systems. The incorporation of tea extract (TE) yielded dry WSN and YANyellowish-brown color and reddish-brown color, respectively. At 2.0% TE additionlevel, hardness, cohesiveness, chewiness, resilience, and tensile strength were reducedby 1.15-1.28 N, 0.00-0.03, 0.77-1.11N, 0.00-0.03, and 0.04-0.06 N, respectively,in cooked WSNs, but they were increased by 2.44-3.26 N, 0.05-0.09,2.15-3.54 N, 0.07-0.12, and 0.05-0.08 N, respectively, in cooked YANs. Maxwellmodels showed better performance in detecting stress relaxation property changesin TE-incorporated noodles. The stress relaxation results confirmed that TE inducedopposite effects on the viscoelasticity of cooked WSN and YAN.Practical applicationsTea extract (TE) can significantly enhance the antioxidant capacity and starch digestioninhibitory ability of noodles, but noodle texture is critical to consumer'sacceptance of the product. The effects of TE on noodle textural and rheologicalproperties were compared in dry white salted noodle (WSN) and dry yellow alkalinenoodle (YAN). Noodle color was greatly affected by the type of TE and its additionlevel. TE-incorporated dry WSNs exhibited softer and less elastic texture, while Teincorporateddry YANs had harder and more elastic texture. Results of this studysuggested that TE at 0.5%-1.0% in WSN would have less influence on noodle texture,and at 1.0%-2.0% in YAN would improve noodle texture properties. These resultswill provide useful information on the application of TE in noodles as well as potentialproblems that may occur during noodle manufacturing.