Partial least-squares regression study of the effects of wheat flour composition,protein and starch quality characteristics on oil content of steamed-and-fried instant noodles |
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| Institution: | 1. Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong;2. Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2;1. Laboratory of Cereal Science, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China;2. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China;1. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium;2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India;2. Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India;1. College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, 450001, Henan, China;2. College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, Henan, China;3. Henan Center for Supervision & Inspection of Grain, Oil and Feed Product Quality, Zhengzhou, 450099, Henan, China;1. School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China;2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China |
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| Abstract: | Steamed-and-fried instant noodles represent a fast growing product category; however, concern has been raised about high residual oil content by both consumers and manufacturers. To understand how wheat flour characteristics affect the oil content of instant noodles, samples of five Iranian hexaploid landraces, five US/Canadian samples, and seven local commercial wheat flours were analyzed for composition, protein and starch quality, and noodle-making quality. Partial least-squares regression (PLS) analysis between composition, protein quality properties and wheat starch gel properties (independent variables, X) and oil content of instant noodles (dependent variable, Y) resulted in a model that could explain 76.3% of the variability with a cross-validated correlation coefficient of 58.2%. PLS regression coefficient analysis showed that protein content and protein quality were the most important factors, and were negatively correlated with oil content of instant noodles. Starch quality properties, gel hardness, gumminess and chewiness as well as pasting properties were other important contributors. Starch gel hardness, gumminess and chewiness were positively correlated with oil content of instant noodles, while pasting properties were negatively correlated. |
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