Effect of moisture distribution on texture of boiled Japanese noodles (udon)
2000
Kojima, T. (Saitama-ken. Government Office, Urawa (Japan)) | Sekine, M. | Suzuki, T. | Horigane, A. | Nagata, T.
Proton nuclear magnetic resonance (1H-NMR) microimaging was used to determine moisture distribution in boiled Japanese noodles (udon) made from different varieties of wheat. The transversal relaxation time (T2) profile of a piece of boiled udon was monitored in time course measurements during and after boiling. Gravimetric analysis of water in the surface and in the core of boiled udon showed a linear relationship between T2 and moisture content. Water permeation from the surface to the core was evaluated by the T2 profile. When compressive properties of boiled udon were determined after boiling, the fracture stress of udon correlated negatively with the moisture content at the core that increased with time after boiling. While the elastic modules increased with time, because the moisture content at the surface decreased as water permeated into the core. NMR imaging is also useful for evaluating the texture of boiled udon
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