Effect of dried egg whites with different pH values on Chinese noodles after heating

Abstract

  For the purpose of preventing changes in the texture of heated Chinese noodles, the rheological properties, structure, and sensory characteristics of Chinese noodles with dried egg whites (DEW) of different pH values (DEW A; pH 6.9, DEW B; pH 9.7) were investigated by comparing them with those of Chinese noodles alone. The noodles with DEW B (noodles B) had the densest structure and the highest yield ratio after heating among the three types of noodles. At 30 minutes or more after heating, the fracture characteristic values of noodles with DEW A (noodles A) and noodles B were not significantly different from those exhibited by noodles alone immediately following heating. At 60 minutes after heating, the hardness and crispness of noodles A and B were found, by sensory evaluation, to be significantly higher than for noodles alone. DEW was shown to be useful for improving the texture of heated Chinese noodles.