TEXTURAL CHANGES IN FRESH EGG NOODLES FORMULATED WITH SEAWEED POWDER AND FULL OR PARTIAL REPLACEMENT OF CUTTLEFISH PASTE

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ABSTRACT The changes in quality of fresh noodles prepared with seaweed (SW) and cuttlefish paste (CP) were studied. SW was incorporated in proportions of 0, 3 and 6% in noodles, and liquid eggs were substituted by CP in 0, one‐third, two‐third and full replacement. Higher cooking yields were found in noodles made with 6% SW, because of water absorption during cooking by the fibers and polysaccharides in the SW. The additional SW produced samples with less tensile strength, but the higher CP replacement showed the firmer noodles. Noodles with the highest level of additional SW and replacing CP showed the lowest extensibility. Results from Pearson's correlation analysis indicated that textural parameters were influenced not only by CP replacement and additional SW, but also by cooking properties. Higher water absorption by the SW led to softer and spongier textural intensities in the noodles. PRACTICAL APPLICATIONS Texture is the most important property for consumer acceptance in cooked noodles. It is seldom explored the alteration of textural characteristics of foods that use marine polysaccharides and/or proteins as ingredients in food systems. This study evaluated the potential application of marine resources in noodle manufacture. The results suggested that seaweed and cuttlefish paste significantly affected qualities of the Chinese fresh noodles. Correlation analysis revealed that the textural properties influenced with the cooking yields in noodles. The study presented here may encourage that explore more under developed marine resources applying in noodles or other food categories.

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