Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth

Yellow alkaline noodles (YAN) with low-salt content pose low textural and mechanical properties. Consequently, they collapse easily in overall structure upon cooking, i.e. become soft, soggy, and crumble into smaller pieces. In addition to this major setback, low salt content in YAN impairs the tast...

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Main Author:	Yeoh, Shin Yong
Format:	Thesis
Language:	English
Published:	2022
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/59342/1/24%20Pages%20from%20YEOH%20SHIN%20YONG%20-%20TESIS.pdf
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id	my-usm-ep.59342
record_format	uketd_dc
spelling	my-usm-ep.593422023-09-07T02:00:09Z Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth 2022-03 Yeoh, Shin Yong T1-995 Technology(General) Yellow alkaline noodles (YAN) with low-salt content pose low textural and mechanical properties. Consequently, they collapse easily in overall structure upon cooking, i.e. become soft, soggy, and crumble into smaller pieces. In addition to this major setback, low salt content in YAN impairs the taste and saltines perception by the consumers. Furthermore, Commercial YAN have a very short shelf life (up to 2 days), even under refrigeration storage. This study aims to develop zero-salted YAN coated with using of high amylose corn starch HylonVIITM (HC) or a mixture of sucrose esters of fatty acids and carboxymethyl cellulose SemperfreshTM (SC). The noodles is hypothesised to have the same (or better) shelf life, textural, mechanical, and sensory properties, as well as able to enhance salt release in the mouth than YAN. 2022-03 Thesis http://eprints.usm.my/59342/ http://eprints.usm.my/59342/1/24%20Pages%20from%20YEOH%20SHIN%20YONG%20-%20TESIS.pdf application/pdf en public phd doctoral Perpustakaan Hamzah Sendut Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Yeoh, Shin Yong Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth
description	Yellow alkaline noodles (YAN) with low-salt content pose low textural and mechanical properties. Consequently, they collapse easily in overall structure upon cooking, i.e. become soft, soggy, and crumble into smaller pieces. In addition to this major setback, low salt content in YAN impairs the taste and saltines perception by the consumers. Furthermore, Commercial YAN have a very short shelf life (up to 2 days), even under refrigeration storage. This study aims to develop zero-salted YAN coated with using of high amylose corn starch HylonVIITM (HC) or a mixture of sucrose esters of fatty acids and carboxymethyl cellulose SemperfreshTM (SC). The noodles is hypothesised to have the same (or better) shelf life, textural, mechanical, and sensory properties, as well as able to enhance salt release in the mouth than YAN.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Yeoh, Shin Yong
author_facet	Yeoh, Shin Yong
author_sort	Yeoh, Shin Yong
title	Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth
title_short	Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth
title_full	Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth
title_fullStr	Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth
title_full_unstemmed	Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth
title_sort	development of hydrocolloids-coated noodles for enhanced salt release in the mouth
granting_institution	Perpustakaan Hamzah Sendut
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2022
url	http://eprints.usm.my/59342/1/24%20Pages%20from%20YEOH%20SHIN%20YONG%20-%20TESIS.pdf
_version_	1783729536714670080

Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth

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