Yellow Alkaline Noodles: Processing Technology and Quality by Roselina Karim, Muhammad Tauseef Sultan

By Roselina Karim, Muhammad Tauseef Sultan

This short will offer an outline of varied sorts of noodles with exact emphasis on yellow alkaline noodles. It comprises specified discussions approximately yellow alkaline noodles together with their constituents, processing expertise, the standards affecting their dietary worth and caliber. fresh advancements and strength methods of enhancing factor caliber and embellishing their shelf lifestyles are the hallmark of this Springer short. Noodles are one of many oldest types of processed meals and so they contain a huge a part of the vitamin of varied Asian nations, and are renowned world-wide. Yellow alkaline noodles particularly are the popular noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and debts for ~30% wheat flour intake in a few countries.

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Extra info for Yellow Alkaline Noodles: Processing Technology and Quality Improvement (SpringerBriefs in Food, Health, and Nutrition)

Example text

It can be concluded that the antimicrobial effect of preservation can be optimized by combining several techniques (hurdle technology). Application of hurdle technology allows the usage of lower energy level thus maintaining the food quality. In the last heading, it has been discussed already that various scientists attempted to enhance the nutritional values of alkaline noodles using various products, that is, green seaweed (Chang and Wu 2008), banana peel and pulp (Ramli et al. 2009), soy protein isolate (Yeoh et al.

The addition or supplementation of natural products is also important to improve the nutritional quality of noodles. However, the proper utilization with better consumer acceptability along with nutrition education is important determinants of success or failure of such nutritional strategies. In this regard, Chang and Wu (2008) prepared fresh Chinese noodles with different levels of green seaweed at 4, 6, and 8 %. They were of the view that addition of seaweed enhances the fiber part of noodles thus increasing the water absorption, ultimately leading to higher cooking yields.

Now, the consumers are more concerned with their health and concepts of food safety. However, the research studies are still required to commercialize the research findings in comprehendible manner. Yellow alkaline noodles contain high moisture contents thus have lower shelf life and are more prone to microbial spoilage. 5 days. The spoilage can result in off color, odor, and slime production. Spoilage is always related to the growth of bacteria, followed by yeast, and moulds. 0 that also cause the growth of the moulds.

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