Effect of Thermostable α-Amylase Addition on Producing the Porous-Structured Noodles Using Extrusion Treatment

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• High-strength extruded noodles (HENs) often suffer from poor rehydration and palatability.
• Existing extrusion techniques present challenges in achieving desirable noodle quality characteristics.

Purpose of the Study:

• To develop a novel method for creating a porous structure in HENs.
• To improve the quality indices, specifically rehydration and palatability, of HENs.

Main Methods:

• Incorporation of thermostable α-amylase (TαA) at concentrations of 0.05% to 0.10% into the noodle formulation.
• Microstructural analysis using microscopy.
• Characterization of structural changes using MALLS-GFC, X-ray diffraction, and differential scanning calorimetry.

Main Results:

• A well-developed porous structure was successfully created throughout the HENs.
• Significant improvements in quality indices, including rehydration and palatability, were observed.
• The porous structure formation was attributed to the internal collapse of α-1,4-glycosidic bonds and dissolution of dextrin and oligosaccharides.

Conclusions:

• Thermostable α-amylase (TαA) effectively creates a porous, honeycomb-like structure in HENs at low concentrations.
• This structural modification greatly enhances the rehydration and palatability of HENs.
• The findings offer a practical approach to improve HEN quality and stimulate innovation in the noodle industry.