Effect of soybean milk addition on the quality of frozen-cooked noodles.

Abstract The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked noodles were significantly (P < 0.05) improved after adding soybean milk. Compared with control ones, frozen-cooked noodles with soybean milk addition exhibited a more compact and smooth surfaces. Meanwhile, micro-structure observation revealed that frozen-cooked noodles showed more continuous protein network, accompanied with smaller ice crystal by soybean milk addition. Magnetic resonance imaging (MRI) results indicated that soybean milk addition decreased the transverse relaxation time (T 2) and restrained the ascent of free-water of frozen-cooked noodles. Besides, MRI images showed that soybean milk enhanced the water-holding capacity of frozen-cooked noodles and made water maintain a good crosswise gradient, resulting in better mouthfeel. Thus, soybean milk, as a natural and safe additive, could be used to improve the quality of frozen-cooked noodle. Graphical abstract Image 1 Highlights • Effect of soybean milk addition on quality of frozen-cooked noodles was examined. • Sensory and texture properties of frozen-cooked noodles were improved by adding soybean milk. • We revealed the changes in micro-structure, ice crystal formation and water status of noodles due to soybean milk addition. • Our results provide an insight into natural and safe additive to improve the quality of frozen-cooked noodles. [ABSTRACT FROM AUTHOR]