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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| Format: | Thesis |
| Language: | English |
| Published: |
2022
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| Online Access: | http://eprints.usm.my/59342/ |
| Abstract | Abstract here |
| _version_ | 1855630273008369664 |
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| author | Yeoh, Shin Yong |
| author_facet | Yeoh, Shin Yong |
| author_sort | Yeoh, Shin Yong |
| 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. |
| first_indexed | 2025-10-17T08:45:56Z |
| format | Thesis |
| id | usm-59342 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:45:56Z |
| publishDate | 2022 |
| record_format | EPrints |
| record_pdf | Restricted |
| spelling | usm-593422023-09-07T02:00:09Z http://eprints.usm.my/59342/ Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth 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 NonPeerReviewed application/pdf en http://eprints.usm.my/59342/1/24%20Pages%20from%20YEOH%20SHIN%20YONG%20-%20TESIS.pdf Yeoh, Shin Yong (2022) Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth. PhD thesis, Perpustakaan Hamzah Sendut. |
| spellingShingle | T1-995 Technology(General) Yeoh, Shin Yong Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth |
| thesis_level | PhD |
| title | 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_short | 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 |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/59342/ |
| work_keys_str_mv | AT yeohshinyong developmentofhydrocolloidscoatednoodlesforenhancedsaltreleaseinthemouth |