Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles

Yongwook Kim, Yujeong Kim, In Young Bae, Hyeon Gyu Lee, Gary G. Hou, Suyong Lee

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The effects of preharvest-dropped apple powder (PDAP) on the functional properties of instant fried noodles were investigated in terms of rheological, textural, and oil-resisting properties. When wheat flour was replaced with PDAP at 10, 20, and 30% by weight, the oil absorption index of wheat flour was reduced by 6 ∼ 9% while there was an increase in the temperature of starch gelatinization which could be attributed to its high content of dietary fiber and sugar. In a wheat dough system, the water absorption decreased with increasing levels of PDAP (55.9-37.0%) while the dough stability was enhanced (7.4-11.9 min). The rheological and textural measurements showed that the use of PDAP for wheat flour produced noodle dough samples with less viscoelastic and tensile properties, which could be correlated to the reduced breaking stress of fried noodles. Furthermore, the incorporation of PDAP into the noodle formulation produced a more compact and continuous structure of the noodle samples with fewer and smaller voids. Thereby, PDAP had a significant impact on the oil uptake of fried noodles which was reduced by 42% at a PDAP level of 30%.

Original languageEnglish
Pages (from-to)88-93
Number of pages6
JournalLWT - Food Science and Technology
Volume53
Issue number1
DOIs
StatePublished - 2013 Sep 1

Fingerprint

noodles
Malus
Powders
powders
Oils
apples
oils
Triticum
Flour
wheat flour
dough
Dietary Sucrose
Dietary Fiber
gelatinization
Starch
water uptake
functional properties
dietary fiber
starch
sugars

Keywords

  • Apple
  • Frying
  • Instant fried noodles
  • Oil uptake
  • Preharvest fruit drop

Cite this

Kim, Yongwook ; Kim, Yujeong ; Bae, In Young ; Lee, Hyeon Gyu ; Hou, Gary G. ; Lee, Suyong. / Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles. In: LWT - Food Science and Technology. 2013 ; Vol. 53, No. 1. pp. 88-93.
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abstract = "The effects of preharvest-dropped apple powder (PDAP) on the functional properties of instant fried noodles were investigated in terms of rheological, textural, and oil-resisting properties. When wheat flour was replaced with PDAP at 10, 20, and 30{\%} by weight, the oil absorption index of wheat flour was reduced by 6 ∼ 9{\%} while there was an increase in the temperature of starch gelatinization which could be attributed to its high content of dietary fiber and sugar. In a wheat dough system, the water absorption decreased with increasing levels of PDAP (55.9-37.0{\%}) while the dough stability was enhanced (7.4-11.9 min). The rheological and textural measurements showed that the use of PDAP for wheat flour produced noodle dough samples with less viscoelastic and tensile properties, which could be correlated to the reduced breaking stress of fried noodles. Furthermore, the incorporation of PDAP into the noodle formulation produced a more compact and continuous structure of the noodle samples with fewer and smaller voids. Thereby, PDAP had a significant impact on the oil uptake of fried noodles which was reduced by 42{\%} at a PDAP level of 30{\%}.",
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Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles. / Kim, Yongwook; Kim, Yujeong; Bae, In Young; Lee, Hyeon Gyu; Hou, Gary G.; Lee, Suyong.

In: LWT - Food Science and Technology, Vol. 53, No. 1, 01.09.2013, p. 88-93.

Research output: Contribution to journalArticle

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