Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 97, Issue -, Pages 396-403Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2018.07.031
Keywords
Sodium chloride; Salt substitutes; Fresh white salted noodles; Microstructure; Sensory properties
Categories
Funding
- Research University [1001/PTEKIND/811267]
- Universiti Sains Malaysia
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The effects of sodium chloride (NaCl) and commercial salt substitutes (SS) on cooking qualities, microstructure, textural and sensory properties of fresh wheat noodles were studied. NaCl and four types of SS were added at 1, 4 and 8% of flour weight. White salted noodles (WSN) had shorter optimum cooking time than zero-salted noodles (ZSN). Cooking yield of ZSN, WSN-NaCl-1, WSN-NaCl-8, WSN-SS3-1 and WSN-SS3-4 were significantly (P < 0.05) higher than other noodles. Increment of salts resulted in significantly increased (P < 0.05) cooking loss but did not significantly affect (P > 0.05) springiness of noodles. Addition of salts into noodles, except WSN-NaCl-1, WSN-NaCl-8, and WSN-SS2-8 were firmer than ZSN. WSN-SS2 and WSN-SS4 exhibited densest microstructure than ZSN and WSN-NaCl. Ranking test indicated that replacing NaCl with SS2, SS3 and SS4 up to 8% in noodles could retain elasticity of noodles. SS2 and SS4 may be useful to replace NaCl due to better noodles qualities than ZSN and WSN-NaCl.
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