Research on the Quality Evaluation of Commercial Whole Grain Dried Noodles
2021
LI Xiao-ning | TAN Bin | WANG Li-ping | TIAN Xiao-hong | YAN Zi-hao | YE Guo-dong | XUE Li
This paper aims to comprehensively analyze quality features of commercial whole grain dried noodles and provide data reference for the formulation standards of whole grain dried noodles. 41 commercial whole grain dried noodles collected in 2019 and 2020 are analyzed and evaluated in this research.The moisture content is from 9.77% to 13.06%, while the acidity value between 0.00 to 4.46 mL per10 g,with a naturally broken ratio from 0.04% to 4.05%. The cooked broken ratio is from 0.00% to 3.33%. The cooked broken ratio of 90% whole grain noodle samples is 0%, with the cooking loss ratio between 2.46%and 11.36%. Taking the limits of the above indexes in LS/T 3212—2014 as the reference, except the acidity of 2 samples and the cooking loss rate of 4 samples which are beyond the limit values, all indexes of other samples meet the requirements. The total dietary fiber content is between 2.22 to 12.37 g per 100 g and the alkylresorcinols content is between 10.08 μg/g and 218.52 μg/g. The integral level of moisture content,acidity and alkylresorcinols content of samples in 2020 is higher than that in 2019, and the cooking loss rate is the lower, while there is no significant difference between two years’ samples in other indexes. The results show that the quality of commercial whole grain dried noodles varies greatly.
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