Nitrogen solubility index of pH and phosphate induced defatted soybean meals
Y. XING (1), Y. Zhang (1), Y. Kong (1), M. Li (1), B. Zhang (1), N. Tang (1), Y. Wei (2) (1) Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, , China; (2) Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory, , China.
Lanzhou hand-extended noodles (LZHEN) as one of the most popular traditional food are normally made by cook masters, but the sensory evaluation methods for the noodle processing and cooked noodles have not been established yet, which retard the industrialization of this product. To establish sensory evaluation methods to evaluate the LZHEN on its processing and quality of cooked noodles, eight commercial wheat flours with significantly different quality properties (e.g. protein content varied from 11.83 to 14.72 %, wet gluten content varied from 25.15 to 34.91%, and dough stability from 4.0 to 20.2 min) were made into noodles and evaluated by one cook master and panelists with preliminary methods developed, and the evaluation methods are modified according to the results; two wheat flours with the highest and lowest sensory scores were mixed in a certain ratios (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) and made into noodles to confirm the rationality of revised methods, where scores of noodles made by mixed flours showed a linear relationship with the flour qualities. Evaluation methods for the processing and cooked noodles were established ultimately by design, implementation and verification. The main quality attributes selected for the processing and cooked noodles quality of Lanzhou hand-extended noodles were as follow: 1) ‘degree of mixing and hardness of dough’, ‘fracture and homogeneity of strips’, ‘slitting effort by hand and stickiness’, ‘dough color after resting’ and ‘extending force’ were selected to assess the processing quality attributes; 2) ‘color’, ‘surface appearance’, ‘hardness’, ‘stickiness’, ‘elasticity’, ‘smoothness’ and ‘flavor’ were selected to assess the cooked noodles quality attributes. The specific weight of evaluation attributes will be determined based on the assessment of cook masters and consumers in the future work.
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