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Abstract: The objective of this study was to investigate the feasibility of incorporating common buckwheat (Fagopyrum esculentum Moench) into instant noodle formulations. Australian Soft (AS) and Baker's flours were used to evaluate the effects of varying buckwheat contents (0–40%) on noodle quality. The results of texture analysis indicate that noodles made using AS flour produced softer texture whereas there was minimal effect for Baker's flour when buckwheat was incorporated. The colour, measured by L* values, decreased with increased addition of buckwheat for both flours. Fat uptake for noodle samples made from AS flour was only marginally affected, but increased for Baker's flour, when higher levels of buckwheat flour were added. The antioxidant rutin was detected in noodles made from both wheat flours, generally increasing with % buckwheat flour added. These findings indicate that the incorporation of 20% buckwheat into the formulation can be used to enhance the quality of instant noodles. [Copyright &y& Elsevier]

Abstract: The objective of this study has been to investigate the effects of two ingredients i) acetylated potato starch (APS) and ii) sodium carboxymethyl cellulose (CMC) on the textural attributes and eating quality of instant noodles. Using low-protein soft wheat flour (Australian Soft) as the base material, samples of noodles incorporating varying proportions of APS and CMC were evaluated for product texture, colour and fat uptake. The variables were studied using a central composite design and textural characteristics were assessed using the TA-XT2, colour by the Minolta Chroma Meter. The results were analyzed by response surface methodology and showed that the two variables enhance the hardness and reduce adhesive values of cooked instant noodles. Electron microscopy also demonstrated the development of a more continuous network structure within the noodles. The addition of CMC had weakened the noodle inner structure and reduced the cohesiveness values of the cooked instant noodles. In contrast, APS provides hardness but does not affect cohesiveness. Marginal observable difference was found in product colour for the various treatment combinations, with a slightly dull appearance, viz less white and less yellow compared with the control. Trials to produce the lowest fat uptake rating indicated that 10% APS was optimal. The results may provide a basis for modifying formulations for use with low-protein soft wheat flours to provide eating quality and colour attributes to meet the preferences of specific customer groups. The conclusion of this study is that the combined use of APS and CMC primarily affects the textural attributes of hardness and adhesiveness rather than the other quality parameters of instant noodle that have been assessed. In addition, APS has the potential to enhance the performance of low-protein soft wheat flours for instant noodle manufacture. [Copyright &y& Elsevier]

Abstract: Instant fried noodles are typically made from flour of medium protein content. In order to examine the potential application of microbial transglutaminase (MTGase), a low-protein soft wheat flour (Australian Soft) has been used. Trials were carried out to evaluate the effects of varying proportions of three ingredients (MTGase, sodium stearoyl lactylate (SSL) and water) on product texture and colour of instant noodles. The variables were studied using a central composite design. Textural characteristics were assessed using the TA-TX2, colour by the Minolta Chroma meter and the results analysed by response surface methodology. MTGase and SSL enhanced the textural properties of noodles prepared with the low-protein flour and electron microscopy confirmed the enhanced development of structure within the noodles. No significant observable difference was found in noodle colour between the various treatment combinations. MTGase and water had an impact on fat uptake with an inverse relationship between water incorporation and uptake. [Copyright &y& Elsevier]