Wang, Wang2014-09-122014-09-122014-04https://hdl.handle.net/11299/165645University of Minnesota M.S. thesis. April 2014. Major: Food science. Advisors: Gary G. Hou, Len Marquart. 1 computer file (PDF); xii, 70 pages, appendix p. 69-70.Asian noodles are popular foods commonly consumed in Asia and rapidly expanding into new markets throughout the world. The purpose of this study was to develop a convenient whole-wheat precooked alkaline noodle and to examine its quality attributes. Key variables studied in this project included effects of whole-wheat flour ratio, water addition in the formula, mixing condition, flour protein content and functional ingredients on quality characteristics of the noodle product. The color test, Texture Profile Analysis (TPA), Rapid Visco Analysis (RVA) of the starch, and sensory evaluation of cooked noodles were conducted to verify the effects of these variables. The color test showed that an increase in whole-wheat flour made the noodle color darker and yellower. Vacuum mixing condition and water addition level had negative correlations with the noodle color. High protein content induced larger color change after 24 h storage. For starch pasting properties, the higher whole-wheat flour ratio decreased peak, trough and final viscosity values. Protein content did not have any significant effects on pasting properties. Phosphates blends increased peak and final viscosities while decreased setback values were observed for the low and the high protein whole-wheat flour blends. TPA results showed that although the higher whole-wheat flour ratio impaired texture properties of cooked noodles, the vacuum mixing condition improved the texture profile by enhancing the gluten development. Functional ingredients improved the noodle texture but the effects were dependent on protein content. Sensory evaluation indicated a lower perceived quality for springiness and mouth-feel for whole-wheat precooked noodles. However, no significant differences were noticed in the whole-wheat flour and the refined flour precooked noodles concerning water addition level, mixing condition, and protein content. In conclusion, the overall quality of the newly developed whole-wheat precooked alkaline noodle was quite acceptable. This noodle appears to satisfy consumer's needs for taste and convenience, and their potential desire for whole grains and related health benefits.en-USAlkaline NoodleQuality ImprovementRapid Visco AnalysisSensory TestTexture Profile AnalysisWhole Wheat NoodleThesis or Dissertation