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The Effect of Selected Enzymes on the Quality and Structural Attributes of White Salted and Yellow Alkaline Asian Noodles

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The Effect of Selected Enzymes on the Quality and Structural Attributes of White Salted and Yellow Alkaline Asian Noodles The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles A thesis submitted in fulfillment of the requirements for the degree of Doctor of Philosophy Larisa Cato B.Sc. Food Sci (Hons) Victoria University School of Applied Sciences Science, Engineering and Technology Portfolio RMIT University December 2005 Declaration Declaration I certify that except where due acknowledgement has been made, the work is that of the author alone; the work has not been submitted previously, in whole or in part, to qualify for any other academic award; the content of the thesis is the result of work which has been carried out since the official commencement date of the approved research program; and, any editorial work, paid or unpaid, carried out by a third party is acknowledged. Larisa Cato December 2005 i Acknowledgements Acknowledgments Firstly I would like to express my appreciation to my supervisors, Dr Darryl Small of the Applied Chemistry discipline, and co-supervisor Professor Andrew Halmos of the Food Science and Technology discipline, RMIT University, for their help, discussions and assistance during this research. I am thankful to Professor Halmos for enthusiastically sharing his knowledge of texture analysis. I am especially grateful to Darryl. He introduced me to the science of enzymes and of Asian noodles and has been my Principal Supervisor. He has consistently provided invaluable advice, support and encouragement throughout my research and during preparation of this thesis. I value his patience, thoughtfulness and practical approach as well as his guidance during my time spent working with him, not only during the past three years but also from the commencement of my University studies. He continually sought to provide me with valuable experiences and opportunities. I gratefully acknowledge the financial assistance provided by the Grains Research and Development Corporation (GRDC), Canberra, Australia, in the form of a Postgraduate Grains Research Scholarship. This project was carried out at the City Campus of RMIT University, Melbourne, Australia and many people there provided help. My thanks to the academic and technical staff of Applied Chemistry, as well as Food Science and Technology, both within the School of Applied Sciences. In particular I thank Professor Mike Adams, Applied Chemistry discipline head; Mr Karl Lang, Laboratory Manager in Applied Chemistry and Mr Michael Kakoullis, Laboratory Manager in Food Science and Technology. I also appreciate the time and efforts of Mr Philip Francis, Senior Scientific Officer, Applied Physics for providing his expertise with the scanning electron microscope, Dr Dan Kildea, Lecturer, Mathematics and Geospatial Sciences, for advice on statistical analysis, as well as Mr Renado Schnitzer, Technical Officer, Mathematics and Geospatial Sciences, for his help with printing of posters during busy times of preparation for various conferences. iii Acknowledgements I also wish to thank academic and other staff at Victoria University, Werribee Campus, place of my undergraduate studies, and for which I always hold good memories, for providing moral support. I especially thank Dr Alison Duncan and Assoc Prof Mary Millikan for providing me with opportunities to gain further experience and work in the area of demonstrating and teaching during my research career. Thanks also to Mr Dale Tomlinson (VU) for the loan of the Minolta Chroma Meter as well as Mr. Colin Garrett (William Angliss Institute of TAFE) for loaning the Falling Number instrument. Furthermore, I would also like to express gratitude to all my colleagues in the Food Chemistry group at RMIT for their help over the years; special thanks to Omar, Thu, Tim and Niji for their friendship, useful discussions and moral support. Thanks are also due to Dr Peter Stone and Dr Cristina Gianibelli, my work colleagues at AWB Ltd, who provided great moral support during the later stages when I was writing this thesis. My family has provided much to me. I would like to acknowledge my great appreciation and thanks to my Mum, Dad and Brother for their love, encouragement and moral support. Without their help and I would not be able to achieve this much. Finally I also thank all my friends for their support, encouragement and understanding during these busy years. Many thanks to Jasna, Lei and Jia Jia. Thank you all very much! love Lara iv Publications Publications Most of the work reported in this thesis has previously been presented in the following papers: Cato, L. and Small, D. M. 2003. The impact of selected enzymes on product appearance and eating quality of white salted noodles. Proceedings of the Pacific Rim Meeting. Held from the 17 th until the 21 st of March 2003 in Honolulu, Hawaii, USA. Cato, L. and Small, D. M. 2003. The impact of selected enzymes on structure, colour and texture of yellow alkaline noodles. Proceedings of the 12 th World Congress of Food Science and Technology. Held July 2003 in Chicago, USA. Cato, L. and Small, D. M. 2003. The impact of biochemical interactions and processing on the structure and quality attributes of Asian noodles. Proceedings of the 36 th Australian Institute of Food Science and Technology (AIFST) annual meeting ‘Food – Leading the way - Foods for Life’. Held from the 24 th until the 27 th of August 2003 in Melbourne, Australia. Cato, L. Bui, L. and Small, D. M. 2004. Catalysts on the menu: role of enzymes in foods. Chemistry in Australia 71 (3) 6-7. (refereed paper) Cato, L., Halmos, A. L. and Small, D. M. 2004. Measurement of peroxidase activity in Australian white wheat flours and yellow alkaline noodles: The impact of peroxidase on the texture and colour of noodle products. Proceedings of the 37 th AIFST annual meeting ‘Innovation Concept Creation Commercialisation’. Held from the 25 th until the 28 th of July 2004 in Brisbane, Australia. Cato, L., Halmos, A. L. and Small, D. M. 2004.The effect of exogenous α-amylases on the quality characteristics of white salted noodles made from Australian white wheat flours. Proceedings of the Joint meeting of American Association of Cereal Chemists (AACC) and Tortilla Industry Association (TIA). 89 th annual meeting of the AACC and the 15 th annual convention and trade exposition of the TIA. Held from the 19 th until the 22 nd of September 2004 in San Diego, USA. p 86. Cato, L., Halmos, A. L. and Small, D. M. 2004. Measurement of α-amylase in Australian white wheat flour and evaluation of its impact on the quality parameters of yellow alkaline noodles. Proceedings of the Joint Symposium Food Structure & Functionality Forum – European Section of the American Oil v Publications Chemical Society (AOCS), ‘Conference on Food Structure and Food Quality’. Held from the 3 rd until the 7 th of October 2004 in Cork, Ireland. p 6. Cato, L., Halmos, A. L. and Small, D. M. 2005. Measurement of lipoxygenase in Australian white wheat flour: The effect of lipoxygenase on the quality properties of white salted noodles. Proceedings of the 4 th European Symposium on Enzymes in Grain Processing (ESEGP). Held from the 5 th until the 8 th of June 2005 in Nantes, France. Cato, L., Halmos, A. L. and Small, D. M. 2005. The effect of lipoxygenase on the processing characteristics and quality attributes of yellow alkaline noodles. Proceedings of the International Association for Cereal Science and Technology (ICC) – Jubilee Conference ‘Cereals the Future Challenge’. Held from the 3 rd until the 6 th of July in Vienna, Austria. Published by ICC – International Association for Cereal Science and Technology, Vienna, Austria 2005, p 69. Cato, L., Halmos, A. L. and Small, D. M. 2005. The effect of peroxidase on the texture and colour of white salted noodles. Proceedings of the 55 th Australian Cereal Chemistry Conference, ‘Connect 2005 – Chemical Challenges for the 21 st Century’. Held from the 3 rd until the 6 th of July in Sydney, Australia. Cato, L., Halmos, A. L. and Small, D. M. 2005. The impact of ascorbic acid oxidase on the texture and colour of white salted noodles. Proceedings of the 38 th AIFST annual meeting ‘Passion 4 Food – Skills for Success’. Held from the 10 th until the 13 th of July 2005 in Sydney, Australia. Cato, L., Halmos, A. L. and Small, D. M. 2006. Impact of α-amylase on quality characteristics of Asian white salted noodles made from Australian white wheat flour. Cereal Chemistry (American Association of Cereal Chemists, St Paul) 83(5):491-497. Cato, L., Halmos, A. L. and Small, D. M. 2006. Measurement of lipoxygenase in Australian white wheat flour: the effect of lipoxygenase on the quality properties of white salted noodles. Journal of the Science of Food and Agriculture 86:1670- 1678. vi Abstract Abstract Wheat and wheat products represent a major food staple consumed around the world. Asian noodles account for the end-use of at least twelve percent of all wheat produced globally. Whereas there has been extensive research into the role and significance of enzymes in the utilisation of wheat flour in bread-making, less is known of their role in Asian noodles. Accordingly, this study has been based on the hypothesis that some enzymes will have a significant impact on the quality characteristics of at least some styles of Asian noodle products. Five enzymes were selected for study: α-amylase, lipase, lipoxygenase, peroxidase and ascorbic acid oxidase. The focus has been on the processing of white salted and yellow alkaline styles of Asian noodles and the role of the enzymes in relation to the quality attributes of these products has been systematically investigated. The quality aspects encompass colour and colour stability, texture, cooking properties as well as structural characteristics of the products. As a part of the preliminary phases of the investigation, procedures for analysis and assessment of flours and noodles have been evaluated.
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