The Effect of Added Orange (Liu-Cheng) Pomace on the texture of Noodles

• Main Authors: Chia-Wen Liao, 廖嘉文
• Other Authors: 傅以中
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/74438014938805834634

碩士 === 中興大學 === 食品暨應用生物科技學系 === 94 === Abstract Known for their physiological effects of stimulating gastro-intestinal movement, lowering the cholesterol level and preventing cardiovascular diseases, dietary fibers have been applied to various types of food products in recent years. This study employs the pomace (including husk) of squeezed orange (Liu-cheng) as the raw material for making high-fiber noodles of delightful taste and good texture. The experiment processes the orange pomace samples through four different approaches (direct freeze-drying, direct oven-drying, post-washing freeze-drying, post-washing oven-drying). The dried orange pomaces are milled and screened into samples of three different particle diameters (<125 μm, 104-149 μm, 149-250 μm) to replace some of the flour added to make fresh and dry noodles. The physicochemical and texture properties of these noodles as well as their texture profile, tensile strength, flex strength, are analyzed. Sensory evaluation is also conducted to compare these noodles with those sold in the market. The results of the orange pomace analysis indicate that the total dietary fiber contents of washed and unwashed orange pomaces are 64.41% and 79.91%, respectively. The contents of pectin are 5% and 1.8%, respectively. The water-holding capacity of unwashed orange pomaces is less than that of washed orange pomaces. The impact of unwashed orange pomaces on the formation of gluten during noodle making is less significant. The results of noodle quality analysis show that the impacts of orange pomaces, dried through freeze-drying and oven-drying, on the quality of fresh noodles are not significantly different. Quality analysis of fresh noodles made of unwashed orange pomaces (<125 μm) is closer to that of the controled samples. Addition of orange pomaces will affect the quality of fresh and dry noodles, increase the adhesiveness and decrease the springiness, gumminess, chewiness and tensile strength of the noodles. Addition of unwashed pomace (<125 μm) to dry noodles enhances the flex distance of the noodles so they won’t break easily. The result of sensory evaluation of boiled fresh noodles, in which oven-dried unwashed orange pomaces (<125 μm) replace 15% of the flour and gluten replace 5% of the flour, showed that the color, odor, and overall acceptance of the noodles are within the acceptable range, except that the springiness of the noodles is slightly lower than that of the controled samples.