The Impact of Oat Quality on White Salted Noodles Containing Oat Flour

This research compared the physicochemical properties of six milling oat cultivars from Western Australia over two growing seasons (2011 and 2012). Variations among the cultivars in physicochemical properties, particularly β‐glucan content, were assessed to determine their suitability for incorporation into white salted noodles at a level of 30% of the flour component. The average across six oat cultivars grown in 2012 was significantly higher (P < 0.05) for protein content, lipid content, and volume of smaller sized particles (<100 µm) and significantly lower for ash content, starch damage, and volume of larger particles (>100 µm) in comparison with the average across the same oat cultivars grown in 2011. The year of cultivation by cultivar interaction was significant (P < 0.05) for ash content, protein content, β‐glucan content, starch damage, and particle size. Oat cultivar Mitika had the highest peak viscosity for 100% oat flour (whole groat) and 30% oat–wheat (OW) flour blend, which may be owing to lower amylose percentage, high protein content, and greater volume of smaller particles. The effect of growing season had greater impact on OW noodle firmness than the genetic effect of cultivars. The eating and cooking quality attributes of OW noodles, such as color, color stability, firmness, and cooking solid loss were superior for those incorporated with 2012 oat flour (whole groat) compared with 2011 oat flour. Among the six oat cultivars, Williams produced noodles with poor cooking and eating quality, and Mitika was easier to handle during processing and produced noodles with superior brightness and color stability in comparison with other oat cultivars evaluated.     

Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry

The on-line supercritical fluid extraction-supercritical fluid chromatography-gas chromatography method was applied to the determination of volatile compounds of raw and baked Baltic herring (Clupea harengus membras). The analytes were extracted with supercritical carbon dioxide at 45 degrees C and 10 MPa pressure. After extraction, the volatiles and coeluted lipids were separated on-line using supercritical fluid chromatography and the volatile fraction was introduced directly into a gas chromatograph. In all, 30 compounds were identified from fish samples with mass spectrometry. The most abundant compounds in the fresh Baltic herrings were heptadecane and 1-heptadecene. When the fish were stored for 3-6 days at 6 degrees C, the total peak area of the volatiles began to increase and the proportions of short chain acids (acetic, propanoic, 2-methylpropanoic, and 3-methylbutanoic) also increased. After 8-9 days of storage, 3-methylbutanoic acid comprised about 36 and 40% of all volatiles in raw and baked herring, respectively.     

Response of travelling bottlenose dolphins (Tursiops aduncus) to experimental approaches by a powerboat in Jervis Bay, New South Wales, Australia

Powerboats are potentially a significant source of disturbance to coastal cetaceans. Information is scarce, however, on the nature of interactions between powerboats and dolphins, particularly when both surface and acoustic behaviour are combined. The surface behaviour and acoustic response of travelling dolphins to approaches by a powerboat were assessed by a series of experimental trials between November 2001 and November 2003 in Jervis Bay, New South Wales, Australia. Dolphin behaviour was monitored continuously from an independent research boat before, during and after a powerboat approached (n = 12). Treatments were interspersed with control observations (n = 12). Changes in surface behaviour indicated differences between the treatment and control periods (z = 2.24, p = 0.025), with dolphins tending to alter their surface behaviour when exposed to the powerboat approach. Analysis also revealed a change in the direction of travel by dolphin groups when approached (z = 3.22, p = 0.001). Changes in surface behaviour occurred at vessel approach distances outside the minimum approach distance of 30 m for recreational and commercial vessels, as proposed by the New South Wales National Parks and Wildlife Service. In contrast, there were no changes in dolphin whistle rates (F_3,12 = 0.74, p = 0.54) or the duration of echolocation click bouts (F_3,12 = 0.76, p = 0.59) when approached. These findings indicate that powerboats do affect the surface behaviour and direction of travelling inshore bottlenose dolphins in Jervis Bay; however it appears that this impact is not reflected in their acoustic behaviour.     

Impact of α‐Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour

The consumer acceptance of white salted Asian noodles depends on starch characteristics, and the purpose of this study has been to investigate the potential of exogenous α‐amylases to enhance textural characteristics of this product. Noodles were prepared from commercial flours with low α‐amylase activity, and the endogenous enzyme remained relatively stable during various processing and storage treatments. α‐Amylase preparations of bacterial origin and from barley malt were incorporated, and the products were assessed by texture analysis and electron microscopy, as well as for color characteristics. On addition of the amylase preparations, noodles were softer when texture was assessed using either a flat cylinder probe or an axial blade. Some discoloration occurred in treated noodle sheets, although this was minimal in final products that had been cooked immediately after preparation or following drying. Scanning electron microscopy confirmed that the α‐amylase of bacterial origin had greater impact upon starch than that from barley malt. The results have implications for understanding of the adverse impact of preharvest sprouting on product characteristics. The results show that softer noodles have been obtained at these levels of enzyme additions. This was true for both enzyme preparations used. Differences in hardness (as measured using the flat cylinder probe) were greater than those for firmness (as measured using the axial blade).     

Evaluation of White Salted Noodles Enriched with Oat Flour

Oat consumption is regarded as having significant health benefits. The enrichment of white salted noodles with oat flour would provide a potential health benefit but may affect the texture and sensory quality. Oat cultivars grown in Western Australia (Yallara, Kojonup, Mitika, Carrolup, and new line SV97181‐8) and a commercial oat variety were milled into flour and added to wheat flour at 10, 20, and 30% to produce oat‐enriched white salted noodles. The purpose of the study was to determine the quality characteristics of the oat flours and to assess the influence the oat flour blends had on noodle texture, color, and sensory characteristics. In addition, another goal was to determine whether the different oat cultivars had similar potential to provide health benefits by measuring the β‐glucan content before and after processing. The results indicated that protein, ash content, and noodle firmness increased with the increased percentage of oat flour in the noodle formulations, whereas the pasting properties of the noodle wheat–oat flour blends did not differ significantly. The color of raw noodle sheets and boiled noodles changed significantly with oat incorporation and resulted in lower lightness/brightness, higher redness, lower yellowness, and lower color stability in comparison to standard wheat white salted noodles. Noodles made with the lowest oat percentage (10%) scored highest for all sensory parameters and were significantly different in appearance, color, and overall acceptability compared with noodles made with 20 and 30% oat flour. The β‐glucan content of the flour blends increased with the increase in the level of oat incorporation but subsequently decreased during processing into noodles. The decrease in the β‐glucan content varied across the different oat cultivars and levels of incorporation into the noodles. A new oat cultivar, SV97181‐8, exhibited the least β‐glucan loss during processing. In this study, the quality characteristics of white salted noodles enriched with oat flour from Western Australian cultivars were determined to provide essential information for the commercial development of healthier noodles.