Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties

Abstract

The aim of this study was to produce a high-protein, wet yellow noodle by the incorporation of surimi powder as a protein source and evaluate the effects of the physicochemical and sensory properties of the noodle. The surimi powder was prepared by oven drying the wet surimi at 60°C until the moisture content was below 10%. Five concentration levels of surimi powder substitutions were used (0, 5, 10, 15 and 20%), and as a result, the noodles showed a trend that significantly increased (P<0.05) in the ash, protein, fat, lightness, redness, yellowness, stickiness and cooking yield as the levels of surimi powder increased. However, they had significantly decreased (P<0.05) carbohydrate content, pH, tensile strength, elasticity modulus and hardness. The results of the sensory study indicated that higher concentrations of surimi powder in the noodles reduced the acceptance of the color score, taste, aftertaste, hardness and elasticity as well as the overall acceptance. However, there was no significant difference (p<0.05) in the color, hardness and elasticity between the control and noodles incorporated with 5% surimi powder. Thus, a value of 5% surimi powder was considered the maximum concentration acceptable for incorporation into the noodles. The results of this study showed a potential application of surimi powder in wet yellow noodle production.