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item Inglett, George
item Peterson, Steven - Steve
item Carriere, Craig

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/14/2003
Publication Date: 3/1/2005
Citation: Inglett, G.E., Peterson, S.C., Carriere, C.J., Maneepun, S. 2005. Rheological, textural, and sensory properties of asian noodles containing an oat cereal hydrocolloid. Journal of Food Chemistry. 90:1-8.

Interpretive Summary: Consumers are becoming more health conscious and are demanding foods that are low in fat and heart healthy. Today, production of a variety of foods with heart-healthy additives is on the increase. The commercial production of noodles suitable for the Asian market, which have acceptable taste and texture characteristics, but have lower fat content and increased soluble fibers, is an area of recent interest for both foreign and domestic manufacturers. Asian noodles were produced using Nutrim, a patented, licensed ARS product, which can be used to deliver soluble fiber to a wide variety of foods. The noodles produced using Nutrim could be produced with 50% rice flour and were found to have acceptable taste and texture characteristics as determined by a trained taste panel. The results indicate that Nutrim can be used to produce Asian food products with acceptable physical properties.

Technical Abstract: The purpose of this study was to use an oat hydrocolloidal fiber composition, called Nutrim-5, for extending the use of rice flour in making Asian noodles. Nutrim-5 is one of a family of B-glucan containing hydrocolloids that is prepared by thermo-shear processing of oat flour or bran. The rheological properties of the noodle flour composites indicated that Nutrim-5 contributed binding qualities to the composites. Nutrim-5 appeared to contribute functionality to the rice flour allowing for larger quantities to be used in the making of Asian noodles. The noodles were prepared in 20 kg batches by mixing blends of wheat flour, rice flour, and Nutrim-5 with alkali, salt solution, and egg. After mixing and kneading into smooth sheets, the noodles were cut, curled, and deep fat fried. By using 10% by weight Nutrim-5 in the formulation, it was possible to satisfactorily make noodles using 50% rice flour. The cooking loss and tensile strength was measured and found to be satisfactory at this amount of rice flour in the noodles. A trained sensory panel also indicated that these noodles did not reveal any difference in taste.