Physicochemical volatile amino acid and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations


Citation

Venkatachalam K., . and Lekjing S., . Physicochemical volatile amino acid and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations. pp. 283-299. ISSN 22317546

Abstract

The physicochemical volatile amino acid and sensory profiles of salted duck egg white (SDEW) incorporated in instant noodles were studied. There were nine instant noodle samples tested in the present work namely C1: wheat flour; WF; C2: WF non-salted duck egg white; T1: WF SDEW - 0 d; T2: WF SDEW - 5 d; T3: WF SDEW - 10 d; T4: WF SDEW -15 d; T5: WF SDEW - 20 d; T6: WF SDEW - 25 d; and T7: WF SDEW - 30 d. The colour coordinates of lightness and yellowness continuously decreased from C2 to T7 (p 0.05). The pH of C1 was the lowest. The cooking yield and optimum cooking time were highest for T7 (p 0.05). Similarly the hardness firmness chewiness tensile strength and elasticity were higher for SDEW-added noodles (p 0.05). Conversely the stickiness decreased but remained high in SDEW-added noodles. The free sulfhydryl (SH) and disulphide (SS) groups were higher in duck egg white (DEW) than in SDEW-added noodles. DEW- and SDEW-added noodles showed a wide range of flavour compounds (p 0.05). Furthermore there were 19 amino acids detected in the noodles and SDEW-added noodles showed more and wider variety of amino acids (p 0.05). Sensory characteristics such as colour roughness stickiness firmness flavour and overall liking were slightly higher for T5 than the other treatments.


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Abstract

The physicochemical volatile amino acid and sensory profiles of salted duck egg white (SDEW) incorporated in instant noodles were studied. There were nine instant noodle samples tested in the present work namely C1: wheat flour; WF; C2: WF non-salted duck egg white; T1: WF SDEW - 0 d; T2: WF SDEW - 5 d; T3: WF SDEW - 10 d; T4: WF SDEW -15 d; T5: WF SDEW - 20 d; T6: WF SDEW - 25 d; and T7: WF SDEW - 30 d. The colour coordinates of lightness and yellowness continuously decreased from C2 to T7 (p 0.05). The pH of C1 was the lowest. The cooking yield and optimum cooking time were highest for T7 (p 0.05). Similarly the hardness firmness chewiness tensile strength and elasticity were higher for SDEW-added noodles (p 0.05). Conversely the stickiness decreased but remained high in SDEW-added noodles. The free sulfhydryl (SH) and disulphide (SS) groups were higher in duck egg white (DEW) than in SDEW-added noodles. DEW- and SDEW-added noodles showed a wide range of flavour compounds (p 0.05). Furthermore there were 19 amino acids detected in the noodles and SDEW-added noodles showed more and wider variety of amino acids (p 0.05). Sensory characteristics such as colour roughness stickiness firmness flavour and overall liking were slightly higher for T5 than the other treatments.

Additional Metadata

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Item Type: Article
AGROVOC Term: Instant foods
AGROVOC Term: Noodles
AGROVOC Term: Salting
AGROVOC Term: Eggs
AGROVOC Term: Egg yolk
AGROVOC Term: Sensory evaluation
AGROVOC Term: Volatile compounds
AGROVOC Term: Physicochemical properties
AGROVOC Term: Amino acids
AGROVOC Term: Flavour
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10637

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