Study On The Development And Quality Of Nutritional Noodles

This study aims to prepare high quality dried noodles that is superior to the ordinary drieddried noodles and has a high content of various nutrients.In this paper,the effects of three nutritional ingredients-extruded mung bean flour,shiitake mushroom flour and egg yolk flour-on the quality of wheat flour dough and dried noodles were investigated,and the optimal formulation of nutritional dried noodleswas determined.Based on the above results,the optimal process parameters for nutritional dried noodles were investigated.Furthermore,we explored the quality changes of five different types of dried noodles,including cooking characteristics,color,detection of colony count and mould yeast count,moisture content,microstructure,acidity,using GC-IMS,IR spectroscopy,SEM,etc..The main findings are as follows:(1)Wheat flour was used as raw material,using rapid viscosity analyzer,flour quality meter and tensiometer to investigate and the effect of extruded mung bean flour,shiitake mushroom flour and egg yolk powder addition on the flour pasting characteristics,dough flour quality characteristics and tensile characteristics.The results showed that the addition of three nutritional ingredients could improve the thermal stability of starch during heating,inhibit its breakage and slow down starch retrogradation to some extent.The flour quality and tensile properties results showed a trend of increasing firstly and then decreasing with the addition of nutrients,indicating that the addition of moderate amount of nutrients could improve the gluten strength in the dough,but much addition would weak the ability of gluten protein to form an orderly spatial network structure,thus reducing the quality of the dough.The optimum formulation of nutritional noodles were obtained by single-factor and orthogonal tests,and finally the following parameters were: extruded mung bean powder4.5%,shiitake mushroom powder 1.2%,and egg yolk powder 1.6%.The t sensory score of nutritional noodles was highest under this formulation compared with ordinary noodles,with smooth and neat appearance,soft and smooth texture,slightly light brownish green color,and special mung bean and shiitake mushroom flavor The addition of three nutritional materials effectively increased the content of various nutrients in the noodles.(2)Using the quality characteristics,cooking characteristics and sensory characteristics of nutritional noodles as single-factor evaluation indexes,we investigated the effects of mixing time,waking time and waking temperature on the quality of nutritional noodles,and analyzed the results of response surface optimization experiment to obtain the best process parameters of nutritional noodles: mixing time 13 min,waking temperature 29°C and waking time 22 min.Compared with the single-factor process,the sensory quality was higher,the cooking loss rate and water absorption rate were significantly improved,and the texture quality was also improved,and the noodles were of the best quality.(3)The sensory and cooking characteristics as well as microstructure of the five dried noodles were analyzed to investigate the effects of different nutritional ingredients on the quality of dried noodles by using color difference meter,low field NMR,and gas phase ion mobility spectroscopy,etc.With the addition of nutritional ingredients,the color of the noodles showed different changes,and the nutritional noodles were slightly light brownish greenwhich was within the acceptable range of consumers;though the total number of bacterial colonies and mold yeast in the nutritional noodles increased,the number of microorganisms detected and the acidity value were in accordance with the national standard.indicating that the nutritional noodles could be stored for a long time;the flavor substances were determined by GC-IMS,and the results showed that the addition of mushroom powder increased the aldehydes,ketones and alcohols,which gave the nutritional noodles a unique mushroom flavor.The addition of nutritional ingredients would improve the cooking quality of nutritional noodles to some extent.Compared with the blank noodles,the cooking loss rate,water absorption rate and breakage rate of nutritional noodles were reduced,indicating that the interaction between the nutritional ingredients could make up for some of the gaps in the destroyed gluten proteins,resulting in a tighter gluten protein structure in the nutritional noodles,which led to an increase in the cooking quality of the noodles.The microstructure of the noodles was analyzed by scanning electron microscopy,laser confocal microscopy and Fourier infrared spectroscopy.It’s found that some holes appeared on the surface of the nutritional noodles compared with the blank noodles,and some starch particles were exposed outside the gluten protein network structure,which was also consistent with the results of the cooking characteristics.This indicates that the gluten protein structure was denatured due to the nutritional ingredients addition,which enhanced the ability to form gluten protein network and made the gluten network structure more stable and the quality of the noodles increased.