|Rayas-Duarte, P - OKLAHOMA STATE UNIV|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 18, 2004
Publication Date: January 1, 2005
Citation: Mohamed, A., Rayas-Duarte, P., Xu, J., Palmquist, D.E., Inglett, G.E. 2005. Hard red winter wheat/Nutrim-OB alkaline fresh noodles: processing and texture analysis. Journal of Food Science. 70:1-7. Interpretive Summary: Soluble fiber has been proven to lower high cholesterol among other health benefits. The objective of this work is to use noodles as a carrier to deliver soluble fiber. Nutrim OB is a product extracted from oat bran and is used as a source of soluble fiber (b-glucan). To deliver a 0.75g noodle serving, a minimum of 10% Nutrim OB should be added. In this project we added 10, 20, and 30% Nutrim OB to the flour used for making noodles. This project benefits the overall public health and increases the profitability of the oat industry. The amounts of added Nutrim OB were not found to significantly alter noodle quality. Finally, this project may help to increase the sales of noodle flour grown in Oklahoma.
Technical Abstract: Characteristics and flour rheological properties studies were carried out on alkaline noodles enriched with and without Nutrim OB, a soluable fiber source, using hard red winter wheat grown in Oklahoma. The objectives of this work were: to increase the amount of Nutrim OB in noodles up to 0.75 g per serving; determine the effect of Nutrim on the noodles and flour quality. Nutrim was added at 10, 20, and 30%, based on the flour, to deliver 0.75 g / serving. The presence of Nutrim increased the final water absorption and dough tolerance as measured by Farinograph and the dough stability was decreased. RVA profile showed higher peak viscosity in the presence of Nutrim. The DSC data showed that Nutrim increased the onset or peak temperatures and the delta-H was reduced by 25%. The resilience and springiness of Nutrim enriched noodles were not significantly affected. The chewiness was reduced by Nutrim added at 20 and 30%. The color of noodles was darker with higher Nutrim amounts added. The addition of Nutrim produced a dough with a more compact image with less space between the starch granules when compared to the control. The rheological testing showed that the presence of Nutrim decreased flour suspension elastic properties.