Salt release from yellow alkaline noodles
2017
Tan, T. C. | Ho, S .C. | Chong, S. M. | Easa, A. M.
The “fate” of salt in yellow alkaline noodles was followed by measuring the salt release from yellow alkaline noodles during cooking and mastication. Three types of yellow alkaline noodleswere produced; yellow alkaline noodles with salt at 0 (YAN0), 5 (YAN5), and 10% (YAN10)of the flour weight. Salt release during cooking was influenced by the cooking time and salt content of yellow alkaline noodles. Extended cooking resulted in higher loss and low salt yellow alkaline noodles showed a higher percentage loss than those with high salt. Textural, mechanical and structural breakdown properties were in the order: YAN10 > YAN5 > YAN0, with YAN10 being the hardest, chewiest, firmest, and has the highest strength and structural integrity. These findings support that low salt content in yellow alkaline noodles and a more extensive chewing resulted in higher percentage of salt release than high salt yellow alkalinenoodles that are chewed less extensively.
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