Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles
Abstract Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLO...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2023-03-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-023-00183-5 |
| _version_ | 1797863444733493248 |
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| author | Shin-Yong Yeoh Hui-Ling Tan Lubowa Muhammad Thuan-Chew Tan Maizura Murad Azhar Mat Easa |
| author_facet | Shin-Yong Yeoh Hui-Ling Tan Lubowa Muhammad Thuan-Chew Tan Maizura Murad Azhar Mat Easa |
| author_sort | Shin-Yong Yeoh |
| collection | DOAJ |
| description | Abstract Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20, and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium content and came closest to commercial YAN in taste and saltiness perception. Structural improvement was demonstrated with HC-Na10 and SC-Na10 as both noodles required maximum work to be broken down. Moreover, SEM micrographs of these noodles showed a more compact and dense appearance with increased continuity of the matrix and fewer voids and hollows. However, ruptured surfaces were observed in noodles coated with 20 and 30% salt. The enhanced salt release from the coatings was demonstrated in an in vivo analysis, with the released salt occurring rapidly from HC and SC coatings. HC-Na10 and SC-Na10 noodles had a shelf life of more than 8 days when stored at 4 °C, which is longer than HC-Na0 and SC-Na0 noodles. Storage at 4 °C decelerated the microbiological growth, changes in pH and CIE L* values in salt-coated noodles than storage at 25 °. Thus, HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN. |
| first_indexed | 2024-04-09T22:35:41Z |
| format | Article |
| id | doaj.art-12d980d4bbcb4ffd8aa6f02ec66b05fb |
| institution | Directory Open Access Journal |
| issn | 2396-8370 |
| language | English |
| last_indexed | 2024-04-09T22:35:41Z |
| publishDate | 2023-03-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj.art-12d980d4bbcb4ffd8aa6f02ec66b05fb2023-03-22T12:28:50ZengNature Portfolionpj Science of Food2396-83702023-03-017111210.1038/s41538-023-00183-5Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodlesShin-Yong Yeoh0Hui-Ling Tan1Lubowa Muhammad2Thuan-Chew Tan3Maizura Murad4Azhar Mat Easa5Food Technology Division, School of Industrial Technology, Universiti Sains MalaysiaSchool of Hospitality and Service Management, Sunway UniversitiDepartment of Food Innovation and Nutrition, Mountains of the Moon UniversityFood Technology Division, School of Industrial Technology, Universiti Sains MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains MalaysiaAbstract Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20, and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium content and came closest to commercial YAN in taste and saltiness perception. Structural improvement was demonstrated with HC-Na10 and SC-Na10 as both noodles required maximum work to be broken down. Moreover, SEM micrographs of these noodles showed a more compact and dense appearance with increased continuity of the matrix and fewer voids and hollows. However, ruptured surfaces were observed in noodles coated with 20 and 30% salt. The enhanced salt release from the coatings was demonstrated in an in vivo analysis, with the released salt occurring rapidly from HC and SC coatings. HC-Na10 and SC-Na10 noodles had a shelf life of more than 8 days when stored at 4 °C, which is longer than HC-Na0 and SC-Na0 noodles. Storage at 4 °C decelerated the microbiological growth, changes in pH and CIE L* values in salt-coated noodles than storage at 25 °. Thus, HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN.https://doi.org/10.1038/s41538-023-00183-5 |
| spellingShingle | Shin-Yong Yeoh Hui-Ling Tan Lubowa Muhammad Thuan-Chew Tan Maizura Murad Azhar Mat Easa Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles npj Science of Food |
| title | Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles |
| title_full | Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles |
| title_fullStr | Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles |
| title_full_unstemmed | Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles |
| title_short | Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles |
| title_sort | sensory structural breakdown microstructure salt release properties and shelf life of salt coated air dried yellow alkaline noodles |
| url | https://doi.org/10.1038/s41538-023-00183-5 |
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