Influence of Milk and Milk-Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle

详细信息    查看全文

• 作者：Zhicheng Li ; Wenhao Li ; Peipei Gao ; Yayun Hu and Linsen Zan
• 刊名：Journal of Texture Studies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：48
• 期：1
• 页码：23-30
• 全文大小：777K
• ISSN：1745-4603

文摘

The effects of milk and milk protein-derived active peptide at various concentration additions on textural, cutting firmness and tensile strength properties, and sensory quality of wheat flour based noodles were investigated. Two types of additive were added to the flour at a mixture ratio of milk 4, 8, 12, 16 and 20% (w/w), and active peptide 5.44, 6.80, 8.16, 9.52 and 10.92 mg/100 g. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing milk and active peptide ratios, the hardness, adhesiveness, chewiness, gumminess and resilience of uncooked noodles decreased. The noodle hardness, gumminess, chewiness and resilience of the cooked noodles increased with increasing milk and peptide ratios, from that in the control. Addition of milk and peptide greatly increased the tensile strength during stretching and firmness during compressing of cooked and uncooked noodles. Sensory evaluation indicated that addition of milk and milk active peptide could enhance the overall acceptability of cooked noodles, and 12% (w/w) milk and 6.80 mg/100 g peptide, respectively, could be recommended to add during the noodles producing. This study may stimulate further interest in using milk and milk-born active peptide ingredients in developing healthy staple foods.