Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product

Abstract

This study aimed to investigate the quality of fresh noodles prepared using insoluble dietary fiber-enriched fractions (IEF) recovered from kimchi by-products (KBP) and common wheat flour, instead of semolina. Four samples (NICO, NIC2, NIC4, and NIC6) were prepared using common wheat flour mixed with different ratios of IEF (0 g/100 g; 2 g/100 g; 4 g/100 g; 6 g/100 g, respectively); Semolina pasta (SMP) was prepared as control. With increasing IEF ratios, cooking loss and swelling indexes increased significantly (p < 0.05). SEM images showed continuous and clear air pockets that were observed in NIC2 and SMP, whereas a loose protein network and big air pockets were observed in NIC4 and NIC6. After addition of IEF, L*, a*, and b* of samples decreased in all samples. Hardness of all samples in TPA was not statistically different regardless of the addition of IEF to common wheat flour. NIC2 showed the highest overall acceptability in sensory evaluation, while hardness, texture, color, taste, and flavor decreased in higher than 2 g/100 g (p < 0.05) IEF. Based on these results, fresh noodle using 2 g/100 g IEF from KBP and common wheat flour showed a great possibility to replace semolina pasta. (C) 2017 Elsevier Ltd. All rights reserved.