Effects of dimensions and internal cavity of dry udon on sodium chloride elution

Abstract

Seven Inaniwa Udon samples (traditional hand-made noodle in Inakawa, Akita) and four dry noodles were used for examination. X-Ray computed tomogram revealed that many cavities in various size and length in Inaniwa Udon. Sodium chloride elution rates of dry udon were plotted against the ratio of surface area to volume (s/v ratio). Inaniwa Udon group has a small range of s/v ratio (2.5 to 3.4), but 30 to 60% of total NaCl was eluted into boiling water for 1 min. The amount of reducing sugar which liberated by α-amylase from boiled Inaniwa Udon was greater than that of machine-made one.