The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

Abstract The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS) and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural breakdown, microstructure, sensory properties, sodium content, shelf life, and proximate composition of fresh white-salted noodles (WSN) were evaluated. NaCl was added at 1.5% of flour weight. Combinations of SS-hydrocolloids used included 1.5% locust bean gum (LBG) or 1.5% carrageenan (CRG) or 2% xanthan gum (XG) with 1% SS2 or 1% SS4 of flour weight. WSN-SS-Hydrocolloids had shorter optimum cooking time than WSN-NaCl. Cooking yield was positively correlated with cooking loss but negatively correlated with hardness, springiness, tensile strength, W1 (strength of noodle structure that was broken down), and n1 (decay rate). WSN-SS4LBG had lower protein solubility than other samples. WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were acceptable by panelists. Ranking test showed that WSN-SS2LBG was preferred by panelists. Quantitative Descriptive Analysis (QDA) showed that WSN-SS2LBG had better qualities than WSN-SS4LBG. The shelf life of WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were less than 15 days during storage at 4 °C and less than 1 day during storage at 25 °C. WSN-NaCl had significantly highest (P   0.05) on ash content. Crude fiber of WSN was in the order: WSN-NaCl ≤ WSN-SS4LBG ≤ WSN-SS2LBG. To conclude, WSN-SS2LBG and WSN-SS4LBG might be suitable alternatives to replace WSN-NaCl as the former firmer texture, denser microstructure, with lower sodium content than that of WSN-NaCl.