Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents.

摘要

Effects of cooking on the physical and sensory properties of yellow alkaline noodles (YAN), prepared by partial substitution of wheat flour with soy protein isolate and treated with microbial transglutaminase (MTG) and/or ribose, were investigated. Cooking caused an increase in lightness but a decrease in redness and yellowness, pH, tensile strength and elasticity values of noodles. The extents of these changes were influenced by formulation and cross-linking treatments. The pH and lightness for YAN-ribose were lowest, but the yellowness and redness were the highest whilst the tensile strength and elasticity values remained moderate. For YAN-MTG, the colour and pH values were moderate, but tensile strength and elasticity values were the highest. YAN prepared with both cross-linking agents had physical values between YAN-ribose and YAN-MTG. Although certain sensory parameters showed differences in scores, the overall acceptability of all 10-min-cooked YAN was similar. It is concluded that it is possible to employ cross-linking agents to improve the physical properties of cooked YAN.