Effects of Different Polysaccharides on the Quality of Fermented Hollow Dried Noodles
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Abstract:
The hollow dried noodle fermented by yeast is a new type of industrialized dried noodle product, which has the characteristics of rich nutrition and unique flavor. However, there are still some problems to be solved, such as poor toughness, easy breaking and insufficient elasticity of cooked noodles. In this paper, the effects of five commonly used polysaccharides, namely guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose and konjac flour, on the microstructure, mechanical properties, cooking characteristics, textural quality and sensory quality of fermented hollow noodles were investigated. The results showed that when 0.1% guar gum, sodium alginate, sodium carboxymethyl cellulose and konjac flour were added alone, the cooking loss of the noodles decreased from 6.5% to 5.8%, 5.7%, 5.3% and 5.9%, respectively, compared with the control; when 0.5% xanthan gum was added, the dried noodles were denser, the optimal cooking time of the noodles increased by 1.25 min, the cooking loss decreased by 0.41%. The noodles at this added amount of xanthan gum had the best edible quality, with a sensory evaluation score of 89. The five polysaccharides all significantly improved the flexility of dried noodles and the elasticity, chewiness and tensile properties of the cooked noodles. Among them, xanthan gum was more effective in improving the microstructure, mechanical properties, cooking characteristics, textural and sensory quality of the fermented hollow dried noodles.
