TEXTURAL CHANGES IN FRESH EGG NOODLES FORMULATED WITH SEAWEED POWDER AND FULL OR PARTIAL REPLACEMENT OF CUTTLEFISH PASTE

TEXTURAL CHANGES IN FRESH EGG NOODLES FORMULATEDWITH SEAWEED POWDER AND FULL OR PARTIAL REPLACEMENTOF CUTTLEFISH PASTEjtxs_268 61..71

HUNG-CHIA CHANG1, HUA-HAN CHEN and HUNG-HSI HU

Department of Food Science, National Penghu University of Science and Technology, 300 Liu-he Road, Penghu, 880, Taiwan

KEYWORDSCooking yield, cuttlefish, noodles, seaweed,texture

1Corresponding author. TEL: +886-6-9264115ext. 3807; FAX: +886-6-9260259; EMAIL:[email protected]

Accepted for Publication September 26, 2010

doi:10.1111/j.1745-4603.2010.00268.x

ABSTRACT

The changes in quality of fresh noodles prepared with seaweed (SW) and cuttlefishpaste (CP) were studied. SW was incorporated in proportions of 0, 3 and 6% innoodles, and liquid eggs were substituted by CP in 0, one-third, two-third and fullreplacement. Higher cooking yields were found in noodles made with 6% SW,because of water absorption during cooking by the fibers and polysaccharides in theSW. The additional SW produced samples with less tensile strength, but the higherCP replacement showed the firmer noodles. Noodles with the highest level of addi-tional SW and replacing CP showed the lowest extensibility. Results from Pearson’scorrelation analysis indicated that textural parameters were influenced not only byCP replacement and additional SW, but also by cooking properties. Higher waterabsorption by the SW led to softer and spongier textural intensities in the noodles.

PRACTICAL APPLICATIONS

Texture is the most important property for consumer acceptance in cooked noodles.It is seldom explored the alteration of textural characteristics of foods that usemarine polysaccharides and/or proteins as ingredients in food systems. This studyevaluated the potential application of marine resources in noodle manufacture. Theresults suggested that seaweed and cuttlefish paste significantly affected qualities ofthe Chinese fresh noodles. Correlation analysis revealed that the textural propertiesinfluenced with the cooking yields in noodles. The study presented here may encour-age that explore more under developed marine resources applying in noodles orother food categories.

INTRODUCTION

Noodle is a traditional meal around the world because of itsconvenient, nutritious and desirable-taste properties. Tex-tural properties are the most critical characteristic whenevaluating quality and consumers acceptance of cookednoodles (Bhattacharya et al. 1999). The desirable texturalcharacteristics of noodles include firmness, elasticity, andresistance to cooking loss. The texture of fresh noodles comesmostly from the stable and flexible protein-starch matrix.Park et al. (2003) indicated that noodles prepared with higherprotein content were evaluated less fragile than those madewith lower protein content. Rayas-Duarte et al. (1996) indi-

cated that acceptable cooking quality parameters, includingcooking yields, cooking losses, and firmness textures, weremet in spaghettis that partially substituted other grain flours.Kruger et al. (1998) incorporated high-fiber rye flours in ori-ental noodles, and found that the products had negativeeffects on textural attributes such as firmness and chewiness.These studies pointed that the partial substitution or additionof other functional ingredients could alter a noodle’s texturaland sensory attributes.

As same as other cephalopods, cuttlefish is considered as animportant marine food source because of their nutritionproperties. There is significant cholesterol content in thecuttlefish (Okuzumi and Fujii 2000); however as reported by

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61Journal of Texture Studies 42 (2011) 61–71 © 2010 Wiley Periodicals, Inc.

FAO (2004), the cholesterol content in cuttlefish is less thanone-third of those in fresh eggs. In Far East Asia and China,most people consider seaweed (SW), either in dry or freshform, as a nutritious vegetable. Many nutritionists praise SWbecause it is low in calories, and rich in vitamins, minerals anddietary fibers (Jimenez-Escrig and Sanchez-Muniz 2000).Because of these indigestible marine-plant polysaccharides,SW could be considered as a new healthy food ingredient thatmay reduce occurrences of some chronic diseases, such asheart disease, obesity, diabetes, cancer, etc. Most polysaccha-rides from SW that functioned as gelling or thickening agentsare extracted from brown (Phaeophyta) or red algae (Rhodo-phyta) (McHugh 1987). However, comparatively few studieson green SW (Chlorophyta) have been applied to the foodindustry. Monostroma nitidum, classified in the Chlorophytaphylum, is a green SW with thin-layer cells that grows off thecoasts of Taiwan, Japan, Korea and parts of China. It has beenverified that M. nitidum contains a large amount of bioactivesulfated polysaccharides (Maeda et al. 1991). The mucilage ofM. nitidum could also perform certain emulsifying and thick-ening properties (Tsai and Kou 1995). The objective of thisstudy is to evaluate textural changes in noodles made withvarious levels of cuttlefish paste and green SW (M. nitidum)powder. Proximate compositions, cooking properties, tex-tural attributions and sensory qualities of fresh noodles wereexamined.

MATERIALS AND METHODS

Green SW Powder Preparation

Green SW (M. nitidum) harvested from Tie-xian village inPenghu County, Taiwan, was soaked in tap water overnight,and then rinsed with running water to remove remained saltand residues. The washed SW was desiccated to 9% moisturecontent at 55C in a conventional oven (OV 452, Channel,Taipei, Taiwan), then pulverized with a miller (RT08, MillPower Tech, Tainan, Taiwan) to pass through a 60-mesh sieve,finally stored in zip bags at -20C until used.

Noodles Manufacture

Noodles were manufactured according to a method describedby Huang et al. (1995). Noodles were formulated from U.S.winter wheat flours (13% protein in wet basis; Lian-Hua Inc.,Tao-yuan, Taiwan), liquid eggs (11% protein in wet basis;Chin-Yi Egg’s CO., Chia-Yi, Taiwan), cuttlefish paste (11%protein in wet basis; local producer) and SW powder. Thenoodle dough was prepared on the basis of 1,000 g wheatflour. A randomized block design was used with an orthogo-nally factorial arrangement including liquid eggs-cuttlefishpaste combination (CP) and SW powder to form 12 treat-ments (Table 1). The experiment was replicated three times

resulting in a total of 36 samples. Liquid eggs were substitutedby cuttlefish paste (CP) in 0, one-third, two-third and fullreplacement.A 200-mL salt solution composed of 1% sodiumchloride and 0.1% polyphosphate was added to each noodleformulation to form dough. All components were placed in aHobart mixer (Hobart Inc., Troy, OH) and mixed with adough-hook at 48 rpm for 2.5 min. Then, the flour aggrega-tion was followed by mixing at 98 rpm for 6 min or until thedough congealed and extra water was added as necessary. Thedough was rounded and covered with a plastic sheet andallowed to rest for 20 min at 15C. After that, the dough wassheeted on a noodle-making machine (WS 106, Tai-Yi, Taipei,Taiwan) with gradually reducing sheeting gaps. Two or threepasses were made at each gap setting, and the dough sheet wasfolded between passes to achieve homogeneity. Homogenousnoodle sheets were then passed through cutting blades toform 2.7-mm wide noodle strands.

Proximate Analysis

Each noodle sample was evaluated for moisture, crude fiber,crude protein, crude fat and ash contents according to theOfficial methods of analysis of the Association of OfficialAnalytical Chemists (AOAC 2003). All measurements wereperformed in triplicate and expressed as on a dry weight basis.

Microstructure Observation

A scanning electron microscope (Hitachi Tabletop Micro-scope TM-1000, Hitachi High-Technologies Corporation,Tokyo, Japan) was applied for the sample microstructureobservation. Noodle was cut into pieces with size of2.7 ¥ 10 mm for observation. Each observation sample wasmounted on a carbon stub with carbon tape. The stub wasplaced on a pre-cryogenic electron microscope specimenholder that was prefrozen by liquid nitrogen, and observed assoon as possible.

TABLE 1. FORMULATION FOR NOODLES MADE WITH LIQUID EGGS,SUBSTITUTING CUTTLEFISH PASTE AND GREEN SEAWEED POWDER*

Ingredients Formulation levels

U.S. winter wheat flour 100%Proteins combination† Liquid eggs 20 13.3 6.7 and 0%

CP 0 6.7 13.3 and 20%SW 0, 3 and 6%

* Two variables including protein sources (four combinations) andseaweed powder (3 additional levels) made up 12 treatments in thisstudy.† The proteins combination was made from liquid eggs and substitutingcuttlefish paste, and the weight of proteins combination was 20% ofwheat flour, where the liquid egg was gradually replaced by CP in 0, one-third, two-third and full ratio.CP, cuttlefish paste; SW, green seaweed powder.

TEXTURAL CHANGES IN FRESH EGG NOODLES H.C. CHANG, H.H. CHEN and H.H. HU

62 Journal of Texture Studies 42 (2011) 61–71 © 2010 Wiley Periodicals, Inc.

Cooking Properties Measurements

Cooking yields and cooking losses of noodles were modifiedaccording to descriptions by Inglett et al. (2005). Ten grams ofnoodles were cooked in 150 mL of boiling distilled water in a250-mL beaker for 8 min with slight agitation. The cookednoodles allowed to rinse with cool water, and then drained for1 min before weighting.Since weight gains for cooked noodlesresulted from water absorbed during cooking, cooking yieldswere generated from the difference between the noodles’weights before and after cooking. The remaining solution wastransferred into a 200 mL volumetric flask and adjusted tovolume with distilled water. Ten milliliters of the solution waspipetted into an aluminum dish and dried to constant weightat 105C in a conventional oven (OV 452, Channel, Taipei,Taiwan). Cooking losses were determined by the weight ofnoodles prior to cooking and the weight of the dried residueafter the cooking water had been completely dehydrated.

Cooked Noodle Textural Profiles

The texture of a 5-cm length of cooked noodle was measuredusing a textural analyzer (EZ Test-500N, Shimadzu, Kyoto,Japan) equipped with a pair of noodle extension jigs (Shi-madzu jig no.17). A 15 N load cell was applied to measure thetensile strength of noodles with an extension speed of 1 mm/suntil failure. From the force (gf)-displacement curve (mm),measurements of extensibility (mm), tensile strength (N) andspringiness (gf) were generated with the texture analysis soft-ware package for Windows (the RheoMeter Software v.2.04).Fifteen noodle strands were measured for each sample.

Sensory Evaluation

Panelists were recruited among students and staffs from theDepartment of Food Science at the National Penghu Univer-sity. Ten selected panelists participated in sensory analysis.Panelists had been trained with five 2-h trainings according tothe Texture Profile Analysis training procedure by Civille and

Szczesniak (1973). Sensory attributes and definitions ofnoodles were adapted from descriptions by Khouryieh et al.(2006) and Meilgaard et al. (1991), and final attributes used inthe noodles evaluation were determined by panel members.Meanwhile, scores of standard references for each attributewere also set during training sessions (Table 2).

A complete random block design was used for the sensoryevaluation. Prior to the assessment, a 2-h preliminary panelorientation was carried out, so that the panelist could becomefamiliar with all procedures applied in this session. Three rep-lications for each sample were prepared. Samples of each rep-lication were randomly assigned in their order to eachpanelist. Samples in random order along with standard refer-ences were presented to each panel member, one sample at atime. Two hundred grams of noodle samples, 6 cm length,were cooked in 3 L of boiling tap water for 11 min in randomorder. Cooked noodles were rinsed with cool water and thendrained for 1 min before serving. Samples were presented topanelists on 7-cm diameter plastic dishes. Each attribute wasevaluated on a 9-point line scale. Anchors for attributes weremarked on line scales as follows: color (1 = light, 9 = dark);firmness (1 = soft, 9 = firm); wetness (1 = dry, 9 = wet); andstickiness (1 = not sticky, 9 = stick).

Statistical Analyses

All results were present in mean � standard error of mean.Thedata were analyzed with the SPSS 13.0 statistical softwarepackage forWindows.Meanswereconcludedtobesignificantlydifferent (a < 0.05) after testing for normality with theKolmogorov–Smirnov test. Differences among samples forproximate analyses, cooking properties and textural profiles,and sensory evaluations were carried out with Duncan’smultiple range tests of the general linear model procedure.Response surface equations of the textual profiles were gener-atedbythestepwisemultipleregressionprocedure.Meanvaluesof 15 noodle strands for each sample in each replication, result-ing in 36 observations, were applied in the regression equationestimation. The Pearson correlation coefficient was also com-

TABLE 2. SENSORY ATTRIBUTIONS AND DEFINITIONS USED IN SENSORY EVALUATION FOR EGG NOODLES*

Attribution Definition References†

Color The intensity of color from light to dark (1.2) Frozen Udon noodle; (6.2) Frozen green tea Soba; (2.4) Frozen Chinese la-manFirmness The force required to compress noodles (2.2) Frozen Udon noodle; (4.3) Frozen green tea Soba; (7.0) Frozen Chinese la-manStickiness The degree to noodle sticks on the surface of

teeth after chews(5.3) Frozen Udon noodle; (3.1) Frozen green tea Soba; (2.5) Frozen Chinese la-man

Wetness The amount of moisture on noodle surface (7.0) Frozen Udon noodle; (4.0) Frozen green tea Soba; (6.6) Frozen Chinese la-man

* Sensory attributes definitions were modified from Meilgaard et al. (1991) and Khouryieh et al. (2006). Nine-point scales: color (1 = light, 9 = dark);firmness (1 = soft, 9 = firm); stickiness (1 = not sticky, 9 = stick); and wetness (1 = dry, 9 = wet).† The number in parenthesis indicated the score of attributes present in references based on 9-point intensity scale. Scores of attributes were determinedby panelists during the training secession. All references were purchased from a local noodle producer (Namchow Group, Taoyuan, Taiwan), and cookedfollowing the guidelines of products before served.

H.C. CHANG, H.H. CHEN and H.H. HU TEXTURAL CHANGES IN FRESH EGG NOODLES


putedtodeterminerelationshipsamongthesensoryvalues,tex-tural properties,cooking parameters and treatment variables.

RESULTS AND DISCUSSION

Proximate Compositions

Crude fat, fiber and protein contents of noodles were affectedby the levels of SW and/or replacement ratio of CP (Table 3).The fat content of controlled sample without additional SWand replaced CP was 7.85%, and demonstrated the highest fatcontent among noodles. Addition of SW in noodles resultedin lower fat contents in this study. Moreover, as CP ratiosincreased crude fat contents decreased. Protein contents werelower for noodles with additional SW than those of sampleswithout SW. However, CP replacement ratio did not signifi-cantly alter the protein content in noodles at the same addi-tional level of SW. Meanwhile, except at the 6% SW, asadditional SW levels increased the ash content of noodlesincreased. The crude fiber contents in noodles significantlyincreased with additional higher levels of SW powder, andmore so with CP. Lower fat contents for noodles with higherSW levels might be caused by the dilution that is contributedby the SW powder. Measurements of crude proteins and ashesvaried irregularly for different substituting CP ratios ofnoodles at the same level of additional SW (Table 3). Thehigher ash and crude fiber contents in SW noodles agreedwith results found by Chang and Wu (2008). Jimenez-Escrigand Sanchez-Muniz (2000) pointed out that SW is low incalories, and rich in vitamins, minerals and dietary fibers.Therefore, it could be expected that ash and fiber contentincreased as incorporating SW powder in noodles.

Microstructure Studies

Microstructures of fresh noodles were examined under thetabletop electron microscope. Microstructures of noodles

showed similar graphic patterns either among samples addedwith levels of SW powder or among noodles substituted withvarious ratio of cuttlefish paste. Figure 1 demonstratedimages of the control sample that made without green SW,and noodles formulated with 3% green SW combining withratios of substituting cuttlefish paste. The noodle added with3% SW showed coarser surface over the starch granules(Fig. 1B). It indicated that the noodle was covered with layersof polysaccharide over starch granules. Fleury and Lahaye(1991) and Wong and Cheung (2000) stated that polysaccha-rides in SW related to water-holding capacity, and could beused as a functional ingredients for avoiding syneresis andmodifying textural properties of formulated foods. Images ofnoodles that substituted with levels of cuttlefish paste dis-played myofibril within their structures. The more replace-ment ratios of cuttlefish paste were incorporated in noodles,the larger quantity of myofibril was found in images (fromFig. 1C–E). The spaces that were found in noodles formu-lated with cuttlefish paste could present the water-holdingcapacity in noodles. Furthermore, myofibrils of cuttlefishlined across starch granules and could result in firmer texturalproperty of noodles.

Cooking Properties

Noodles with 0% SW showed significantly lower cookingyields than those for noodles made with 6% SW. The highestcooking yield (122.60%) was the sample made with 6% SWand full CP replacement (Fig. 2A). Cooking yields for noodlesincreased considerably as levels of SW increased. It mightsuggest that the cooking yield was mostly influenced by addi-tional SW rather than replacing CP. Results of the cookingyields in this present study agreed with studies where cassavamucilage was included in Chinese noodles (Charles et al.2007) and oat cereal hydrocolloid was applied in Asiannoodles (Inglett et al. 2005). Results of these studies demon-

TABLE 3. PROXIMATE COMPOSITION ANALYSES OF EGG NOODLES MADE WITH REPLACEMENT OF CUTTLEFISH PASTE (CP) AND ADDITIONALGREEN SEAWEED (SW) ON A DRY WEIGHT BASIS (MEAN � SE; n = 3)*

SW (%) CP replacement ratio Fat (%) Protein (%) Ash (%) Fiber (%)

0 None 7.85f � 0.12 13.71f � 0.01 0.0426b � 0.0001 0.343* � 0.012One-third 6.62e � 0.07 13.67e � 0.02 0.0425b � 0.0002 0.369*b � 0.023Two-third 6.48d � 0.06 13.73f � 0.01 0.0401* � 0.0002 0.381b � 0.016Full 6.24b � 0.04 13.70ef � 0.02 0.0406* � 0.0003 0.402b � 0.011

3% None 6.66e � 0.09 13.56cd � 0.02 0.0470d � 0.0002 0.506c � 0.018One-third 6.41d � 0.04 13.59d � 0.02 0.0470d � 0.0003 0.520cd � 0.014Two-third 6.34c � 0.04 13.53c � 0.01 0.0464cd � 0.0002 0.534cd � 0.015Full 6.16* � 0.02 13.51c � 0.02 0.0462c � 0.0002 0.552d � 0.016

6% None 6.59e � 0.02 13.42b � 0.02 0.0524g � 0.0002 0.525cd � 0.012One-third 6.38cd � 0.03 13.37*b � 0.03 0.0526g � 0.0001 0.573de � 0.014Two-third 6.24b � 0.05 13.40b � 0.03 0.0501f � 0.0002 0.597e � 0.013Full 6.12* � 0.06 13.34* � 0.01 0.0495e � 0.0001 0.635f � 0.020

* Duncan multiple ranges comparison test. Means with same letter within column are not significantly different at a = 0.05.CP, cuttlefish paste; SW, green seaweed powder.



strated that as levels of polysaccharide increased, the morewater absorbed and cooking yields increased. Cooking lossesmainly developed from dissolving and releasing gelatinizedstarches from the surface of noodles during cooking. Regard-less of irregularly variation of measurements within CPreplacement ratios, cooking losses in this study raised withincreasing levels of SW (Fig. 2B). However, noodles madewith replacing CP exhibited significantly less cooking lossthan those of noodles without CP. These findings were com-parable with studies that used buckwheat, amaranth andlupin flours in spaghetti (Rayas-Duarte et al. 1996) and usingegg substitutes in fresh egg noodles (Khouryieh et al. 2006),but different from studies on adding cassava mucilage toChinese noodles (Charles et al. 2007), and applying oathydrocolloids in yellow noodles (Inglett et al. 2005). Dietaryfiber and mucilaginous polysaccharides in SW allow theabsorption of more water into the gelatinized matrix struc-tures of noodles during cooking, and they consequently resultin higher water-uptakes and more gelatinized starches releas-

ing from the surface of noodles. Furthermore, the myofibril incuttlefish paste could act as an obstruction that prevents gela-tinized starches leaking from noodles during cooking andlead to less cooking losses in the study.

Textural Property Measurements

Noodles without SW showed higher tensile strength, morespringiness and greater extensibility than SW noodles.Noodles without SW required more tensile strength to frac-ture. Furthermore, the higher CP replacement ratio cooper-ated in noodles led to the higher tensile strength in texturemeasurements. The highest tensile strength was 0.748 N forthe sample with the full CP replacing ratio and no SW. On theother hand, the lowest tensile strength was the 6% SWwithout CP noodles, and reading was 0.320 N (Table 4).Noodles with additional SW showed less springy. Springinesswas significantly weakened as additional SW increasing.Noodles with replacing CP demonstrated less elastic than no

A B

C D

E

FIG. 1. MICROSTRUCTURE OF FRESH EGGNOODLES OBSERVED WITH A SCANNINGELECTRON MICROSCOPE(A) Noodles without SW and CP. (B) Noodleswith 3% SW and no CP. (C) Noodles with 3%SW and one-third CP replacement ratio. (D)Noodles with 3% SW and two-thirdreplacement ration. (E) Noodles with 3% SWand full CP replacement ratio.SW, seaweed powder; CP, cuttlefish paste.



CP samples. There were no significant difference in springi-ness between samples made with one-third and two-thirdsamples. Noodles with full replacing CP showed the lowestspringy among the same level SW samples. As levels of SWincreased, the extensibility of noodles decreased; noodleswith increasing CP replacement ratio demonstrated lessextensibility as well (Table 4). Noodles made with SW showedno significant difference in extensibility between 0 and oneand third replacing CP samples. Noodles with 6% SW and fullreplacing CP showed the lowest extensibility, and reading was19.17 mm.

Textural properties of noodles are mainly affected by thematrix structure of starches, glutens, additional proteins and

other ingredients. These ingredients may either weaken orstrengthen formations of hydrogen bonds within the noodlestructure. In this study, myofibrils in cuttlefish paste couldinteract with insoluble portions of noodles, and develop afirmer structure resulting in the higher tensile strength intextural analysis. Not only additional protein content, butalso the amino acid compositions of the extrinsic proteincould influence textural properties such as springiness. Themore sulfur-containing amino acids are in the additionalprotein, the more likely form sulf-hydryl linkage with starchmolecules, and lead to a stronger protein-starch gel struc-ture. According to The Food Nutritional Compositions DataBank in Taiwan (Anon 1998), the sulfur-containing amino

Coo

king

yie

ld (

%)

116

118

120

122

124

No CP rep;acement1/3 CP replacement2/3 CP replacementFull CP replacement

aa

a

ab

b

ab

bc

b

bc bc

c

d

0% SW 3% SW 6% SW

AC

ooki

ng lo

se (

%)

0.40

0.42

0.44

0.46

0.48

0.50

0.52

No CP replacement1/3 CP replacement2/3 CP replacementFull CP replacement

B

0% SW 3% SW 6% SW

b b

a a

cbc

ab ab

d c

b b

FIG. 2. COOKING PROPERTIES OF FRESH EGGNOODLES MADE WITH SUBSTITUTINGCUTTLEFISH PASTE AND ADDITIONAL GREENSEAWEED(A) Cooking yields. (B) Cooking lose; wherebars up-left corner with same letter are notsignificantly different at a = 0.05.SW, seaweed; CP, replacing ratio of cuttlefishpaste.



acids is 998 mg/100 g for hen eggs, whereas 589 mg/100 gfor cuttlefish. However, CP could not function with gelati-nized starch of noodles as well as liquid egg did, and pro-duced the less springy and extensible samples as replacingCP increased. The higher tensile strength for replacing CPnoodles concur with previous works on utilization of wheatproteins in white salt noodle (Oh et al. 1985) and incorpora-tion of whey protein isolates in egg noodles (Khouryiehet al. 2006). Those works pointed out that employing ahigher amount of functional proteins in noodles couldcause higher textural intensity. The lower tensile strengths ofSW noodles might result from disintegration of noodlestructures by high water absorptions and/or overswellingeffects, caused by the fibers and polysaccharides in SWpowder (Chang and Wu 2008). The textural results in thepresent work corresponded to those studies of addition ofcassava mucilage in Chinese noodles (Charles et al. 2007),integration of oat cereal hydrocolloids in Asian noodles(Inglett et al. 2005), application of buckwheat and amaranthin spaghetti (Rayas-Duarte et al. 1996). Those previousstudies also revealed that applying cereal hydrocolloids,mucilaginous ingredients or other grain flours could resultin less force or energy to fracture noodles.

Response Surface Estimation in TexturalMeasurements

In order to examine the dependence of instrumental texturalresponses to treatment variables, textural measurements wereapplied to the response surface method with a multiple linearregression equation. In this study, textural measurementswere estimated by a second order polynomial equation withlinear, quadratic and interaction effects using the least squaresmethod of stepwise regression procedure. The full model ofthe quadratic equation in code treatment variables was givenas:

Textural parameter = + × + × + × ×+ × + ×

β β β ββ β

0 12

2 3

4 52

SW SW SW

CP CP CP

where SW and CP were levels of additional SW and CP replac-ing ratio; b0 was a constant; b2 and b4 were linear coefficientsfor SW and replacing CP, respectively; b3 was interaction coef-ficient between SW and replacing CP; b1 and b5 were qua-dratic coefficients for SW and replacing CP individually. Finalresponse surface regression equations of textural profilesdemonstrated in Fig. 3. By applying the regression analysis totextural data, linear models of tensile strength, springinessand extensibility could explain more than 90% (R2 > 0.9) ofthe total variation of textural properties of noodles, wheretheir coefficients of determination (R2) were 0.969, 0.912and 0.903, respectively. Final equations were 0.474 -0.025 ¥ SW - 0.031 ¥ SW ¥ CP + 0.164 ¥ CP + 0.105 ¥ CP2

for tensile strength, 68.13 - 2.65 ¥ SW + 1.48 ¥ SW ¥CP - 34.77 ¥ CP + 11.18 ¥ CP2 for Springiness, and 59.71 -4.30 ¥ SW - 0.12 ¥ SW2 - 31.59 ¥ CP + 4.25 ¥ CP2 + 2.71 ¥SW ¥ CP for extensibility. Regression equations of thepresent work indicated that not only the main effects, such asSW levels and CP replacing ratio, but also their interactionscould influence instrumental textural profiles of noodles.

Contour plots of tensile strength, springiness and extensi-bility were generated by regression equations (Fig. 3). Thosecontour plots could provide clearer interpretations of therelationship between textural profiles and treatment vari-ables. As additional SW levels increased, tensile strengthdropped rapidly for noodles that made with the same replace-ment ratio of CP (Fig. 3A). On the other hand, at the samelevel of additional SW, as CP replacing ratios increased, tensilestrength of noodles increased. The same variation patternswere presented for springiness and extensibility. At the samelevel of additional SW, the springiness attributes could beweakened by increasing the CP substitution levels (Fig. 3B).The extensibility indicated prolongations of noodles before

TABLE 4. TENSILE TEXTURAL ANALYSES OFEGG NOODLES MADE WITH SUBSTITUTINGCUTTLEFISH PASTE (CP) AND ADDITIONALGREEN SEAWEED (SW) (MEAN � SE; N = 3)*

SW ( %) CP Replacement ratio Tensile strength (N) Springiness (gf) Extensibility (mm)

0 None 0.484d � 0.033 68.47f � 2.24 59.27e � 3.34One-third 0.566e � 0.027 56.56e � 1.78 48.36d � 4.86Two-third 0.611f � 0.021 54.85e � 2.01 40.87cd � 3.68Full 0.748g � 0.035 48.22d � 2.56 33.77c � 3.72

3% None 0.379b � 0.020 59.48e � 2.13 47.48d � 3.78One-third 0.406c � 0.036 48.53d � 2.39 39.59cd � 4.67Two-third 0.483d � 0.031 45.39cd � 2.48 31.57bc � 4.07Full 0.602ef � 0.024 41.63c � 1.94 23.89*b � 3.16

6% None 0.320* � 0.023 42.44c � 2.07 28.55b � 2.54One-third 0.349*b � 0.025 34.92b � 1.55 24.12b � 1.87Two-third 0.361b � 0.017 33.36*b � 1.62 22.04*b � 2.03Full 0.389c � 0.028 30.29* � 2.33 19.17* � 2.34

* Duncan multiple ranges comparison test. Means with same letter within column are not signifi-cantly different at a = 0.05.CP, cuttlefish paste; SW, green seaweed powder.



failure during textural profile analysis. The less levels of SWadded to noodles, the longer prolongations were found.Besides, as levels of CP replacing ratio increased, less extensi-bility and springiness of noodles were observed (Fig. 3B,C).

Sensory Evaluation

Appearances of egg noodles in this study varied in color frompale yellow to green. The intensity of color attributes ofnoodles made without SW scored lower than those of noodlesthat were made with SW (Table 5). Furthermore, as SW levelsincreased, samples were darker. On the other hand, higherreplacement of CP led to paler color evaluated by panelists.

Noodles made with 0% SW were perceived to have firmertextural intensities than those of samples that made with 3and 6% SW. In contrast, as replacement ratios of CPincreased, firmer samples were identified (Table 5). Noodlesmade from 6% additional SW showed higher perception forwetness than those noodles without SW. Furthermore,

noodles with higher replacement ratio of CP were perceivedto have higher wetness. The higher wetness perceptions onsamples with additional SW and substituting CP were con-firmed with the microstructure of noodles (Fig. 1). Thepolysaccharide of SW not only can retain more water innoodles, but the myofibril of CP also can provide extra spacesto hold water within the noodle structure. The wetter percep-tion for higher CP replacement samples concurred withhigher cooking yields and less cooking losses in cooking prop-erties (Fig. 2). There were almost no significant difference forstickiness attribute among noodles made with various levelsof replacing CP; however, as additional SW increased, higherstickiness for noodles were recognized in sensory assess-ments. Lee et al. (2002) indicated that stickiness of noodleswas correlated with the starch content in noodles and starchesgranules releasing from noodles during cooking. Noodlesthat formulated with SW demonstrated more starch granulesreleasing from noodles, in term of higher cooking losses inthis study. In brief, as additional SW, noodles were perceived

FIG. 3. CONTOUR PLOTS FOR TEXTURAL CHARACTERISTICS OF FRESH NOODLES(A) Tensile strength. (B) Springiness. (C) Extensibility.Numbers on contour lines within graphics indicated textural properties’ responses that derived from regression equations.SW, seaweed; CP, replacing ratio of cuttlefish paste.



more spongy and sticky mouthfeel because of high waterabsorption property in SW. On the other hand, noodles withmore CP replacing ratios had firmer taste since more myo-fibril contents distributed within noodle.

The Pearson Correlation Analysis amongMeasurements and Variables

Incorporation of SW within noodles significantly affected theresults of cooking and textural properties, especially ontensile strength and cooking yield; correlation coefficients of-0.80 and 0.90 were found in noodles for SW to tensilestrength and cooking yield, respectively (Table 6). AdditionalSW in noodles demonstrated contrary correlation with tex-tural properties. The negative correlation coefficient betweenSW and textural measurements might result from the higherwater absorption and over swelling by crude fibers and

polysaccharides in SW during cooking. Correlation coeffi-cients between SW and cooking property indicated that asSW increased cooking yield increased (0.90), but cooking lossdecreased (-0.67). Replacement ratio of CP in noodlesshowed negative effects on textural properties except fortensile strength (0.49), as well as negative relationship withcooking loss (-0.52) in the present study. Relationshipsamong results should not merely conduct between experi-mental data and treatment variables. Other measurementsmight be additional major factors that could influence eachothers, especially for textural properties of noodles. All of theinstrumental textural attributes were negatively influenced bycooking yield where correlation coefficients to tensilestrength, springiness and extensibility were -0.95, -0.89 and-0.94, respectively (Table 6). Contrarily, the major functionof SW powder was the ability to hold more water within thenoodle matrixes, which caused softer and spongier textures.

TABLE 5. SENSORY EVALUATION OF EGGNOODLES MADE WITH SUBSTITUTINGCUTTLEFISH PASTE AND ADDITIONAL GREENSEAWEED (MEAN � SE; N = 3)*

SW ( %) CP replacement ratio Color Firmness Wetness Stickiness

0 None 2.86b � 0.13 5.89f � 0.19 5.23* � 0.17 3.42* � 0.15One-third 2.65*b � 0.12 6.08fg � 0.24 5.32* � 0.19 3.75* � 0.22Two-third 2.62*b � 0.15 6.30g � 0.20 5.50*b � 0.11 4.06* � 0.16Full 2.51* � 0.14 7.13h � 0.18 5.48*b � 0.16 4.23b � 0.21

3% None 4.50e � 0.13 4.72c � 0.22 5.68b � 0.14 4.43bc � 0.17One-third 4.22d � 0.11 4.95cd � 0.16 5.91c � 0.22 4.31bc � 0.19Two-third 4.14cd � 0.10 5.04d � 0.13 6.20cd � 0.20 4.58bc � 0.16Full 3.90c � 0.16 5.38e � 0.15 6.39d � 0.15 4.76cd � 0.12

6% None 4.86f � 0.12 3.52* � 0.19 6.35d � 0.18 4.95de � 0.15One-third 4.72f � 0.17 3.88b � 0.14 6.45d � 0.14 4.93de � 0.13Two-third 4.57e � 0.14 4.16b � 0.21 6.88e � 0.17 5.11e � 0.18Full 4.44e � 0.18 5.46e � 0.17 6.75e � 0.15 5.07e � 0.16

* Duncan multiple ranges comparison test. Means with same letter within column are not signifi-cantly different at a = 0.05.Each attribute was evaluated on a 9-point line scale where color (1 = light, 9 = dark); firmness(1 = soft, 9 = firm); stickiness (1 = not sticky, 9 = stick); and wetness (1 = dry, 9 = wet).CP, cuttlefish paste; SW, green seaweed powder; SE, standard error.

TABLE 6. PEARSON CORRELATION COEFFICIENTS AMONG SENSORY, TEXTURAL PROPERTIES, COOKING PARAMETERS AND TREATMENTS†

CP‡ SW Color Firmness Wetness Stickiness Tensile strength Springiness Extensibility

Replacement ratio 1Seaweed NS 1Color -0.34* 0.83** 1Firmness 0.42* -0.52*. NS 1Wetness 0.39* 0.62** NS -0.94** 1Stickiness NS NS NS 0.95** -0.95** 1Tensile strength 0.49* -0.80** -0.44* 0.70** -0.69** -0.68** 1Springiness -0.64** -0.70** n.s 0.77* -0.72** 0.72** -0.64** 1Extensibility -0.49* -0.79** -0.44* 0.70** -0.69** 0.67** -0.59** 0.93** 1Cooking yields NS 0.90** -0.60** -0.60** 0.61** -0.56* -0.95** -0.89** -0.94**Cooking losses -0.52* -0.67** -0.81** -0.43* 0.47* -0.48** NS NS NS

† Correlation coefficients of parameters among measurements and treatments were conducted with the Pearson product–moment correlation proce-dures where superscript * and ** represented as the significance level at 0.05 and 0.01, respectively. The NS represented as no significance. (n = 36).‡ CP, replacement ratio of cuttlefish paste; SW, seaweed.



There was no significant relationship between cooking lossesand textural parameters. It indicated that the more water heldin the noodle, the less textural intensity was observed.

The higher tensile strength was found, the higher firmness,but less wetness and stickiness were perceived by panelistswhere the coefficients were 0.70, -0.69 and -0.68, respec-tively. The springiness texture had positive relation with thefirmness attribute (r = 0.77), but negative effects on thewetness perception (r = -0.72). The same correlation patternwas also found in the extensibility to sensory attributes(Table 6). Not only textural properties significantly correlatedwith sensory results, but also cooking characteristics couldinfluence sensory attributes. The higher cooking yieldsresulted from higher water absorption during cooking, andled to less firmness and higher wetness (Table 6).

CONCLUSION

This study offers an opportunity to efficiently use SW and CPin noodle manufacturing. Results indicate that additional SWcan significantly affect the quality of fresh noodles. Crudefiber contents increased significantly with additional SW.Cooking yields increased but textural properties of cookednoodles reduced significantly with the levels of SW increased.Replacement of CP to liquid eggs led to firmer and wetter per-ception, as well as higher tensile strength for noodles. Notonly treatment variable, but also cooking yield affected ontensile strength characteristics. The higher cooking yield wasthe sample, the less tensile strength was the noodle.Accordingto results of multiple linear regression and contour plots, theoptimal texture estimation was around 0 to 1.8% additionalSW and 16 to 68% replacing CP ratio.

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TEXTURAL CHANGES IN FRESH EGG NOODLES FORMULATED WITH SEAWEED POWDER AND FULL OR PARTIAL REPLACEMENT OF CUTTLEFISH PASTE