Optimization of Wheat Noodles with Compound Gels by Response Surface-Principal Component Analysis

Abstract

In order to improve the quality of wheat noodles, the compounding gels were prepared by enzymatic hydrolysis of konjac gum and carrageenan to study its effects on quality of wheat noodle. The additions of compounding gels, salt and water were selected as single factors, and cooking, texture, and sensory properties were used as evaluation indexes to optimize the processing condition of wheat noodles by response surface and principal component analysis. The optimum formula determined as follows: based on 150 g of wheat flour as 100%, the compounding gel was 3%, salt was 1% and water was 43%. Under these conditions, the improved noodles had the best comprehensive quality, with a cooking yield of 64% and a cooking loss of 4.5%. Compared with the traditional wheat noodles, the cooking yield, hardness and chewiness of the improved noodles were increased by 3.8%, 18.6% and 2.1%, respectively, whereas the cooking loss and stickiness values decreased by 7.3% and 2.9%, respectively. The comprehensive quality of noodles was improved with sensory score increasing from 69.9 to 82.9. This study showed that enzymatic konjac gum and carrageenan compound gelling agent could be used as a noodle improver to enhance the quality of wheat noodles, and the results of the study provided a certain reference for the development of konjac gum and carrageenan compound gelling agent and its application research.

Keywords

• enzymatic degraded konjac gum
• κ-carrageenan
• compound gelling agent
• noodles
• cooking properties
• texture
• sensory evaluation