Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles

The physical attributes (pH and colour), cooking yield, textural and mechanical properties (firmness, tensile and texture profiles analyses) and structural breakdown properties (multiple extrusion cell with added artificial saliva) of five yellow alkaline noodle (YAN) formulations were studied. Samples used were noodles with (a) typical formulation (control), (b) soy protein isolate (SPI), (c) soy protein isolate plus microbial transglutaminase enzyme (SPI/MTGase), (d) green banana pulp flour (GBPu) and (e) green banana peel flour (GBPe). Compared to other noodles SPI/MTGase noodle showed significantly (P 0.05) higher values in terms of textural, mechanical and breakdown properties. Incorporating SPI, banana pulp and peel flours into the noodles had imposed some differences on most of the mechanical and textural parameters from the control YAN. However, these noodles could not be clearly distinguished in term of structural breakdown properties.