Abstract
Changes of water content, whiteness value, texture characteristics, cooking loss and flavor of the infant noodles dried at 25～40 ℃ for 4～7 h were studied. The results showed that with the time and drying temperature increasing, the moisture content decreased. The change of drying conditions had no significant effect on the cooking loss rate and flavor of noodles (P＞0.05), while the whiteness value of noodles was affected more obvious (P＜0.05). However the whiteness value was not affected under the drying condition of 25～30 ℃ for 5 h. The texture quality of noodles was affected by drying, and the elasticity decreases, while the hardness increased from the deepening of drying. It was concluded that 30 ℃, 5 h was the best technological condition.
Publication Date
11-28-2018
First Page
190
Last Page
192,204
DOI
10.13652/j.issn.1003-5788.2018.11.038
Recommended Citation
Ting, LIU; Wenming, GAO; Lan, XIE; Hong, ZHU; Chen, LUO; and Cuiping, YI
(2018)
"Low temperature drying on eating and flavor quality of infant formula noodle,"
Food and Machinery: Vol. 34:
Iss.
11, Article 37.
DOI: 10.13652/j.issn.1003-5788.2018.11.038
Available at:
https://www.ifoodmm.cn/journal/vol34/iss11/37
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