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Effect of soybean milk addition on the quality of frozen-cooked noodles

He, Lu-Dan, Guo, Xiao-Na, Zhu, Ke-Xue
Food hydrocolloids 2019 v.87 pp. 187-193
hydrocolloids, ice, magnetic resonance imaging, microstructure, mouthfeel, noodles, soymilk, texture, water holding capacity
The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked noodles were significantly (P < 0.05) improved after adding soybean milk. Compared with control ones, frozen-cooked noodles with soybean milk addition exhibited a more compact and smooth surfaces. Meanwhile, micro-structure observation revealed that frozen-cooked noodles showed more continuous protein network, accompanied with smaller ice crystal by soybean milk addition. Magnetic resonance imaging (MRI) results indicated that soybean milk addition decreased the transverse relaxation time (T2) and restrained the ascent of free-water of frozen-cooked noodles. Besides, MRI images showed that soybean milk enhanced the water-holding capacity of frozen-cooked noodles and made water maintain a good crosswise gradient, resulting in better mouthfeel. Thus, soybean milk, as a natural and safe additive, could be used to improve the quality of frozen-cooked noodle.