Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles

Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. Hylon VII resistant starch (HC, 15 g/dL) or Semperfresh (SC, 5% v/v) coatings containing 10, 20, or 30 g/dL NaCl were applied. HC-Na30 and SC-Na30 had the highest sodium content and most closely matched commercial YAN in taste and saltiness perception. Structural improvement was observed in HC-Na10 and SC-Na10, which required the greatest work to break down. SEM showed denser, more continuous matrices with fewer voids at 10% salt; ruptured surfaces occurred at 20–30% salt. In vivo analysis demonstrated rapid salt release from HC and SC coatings during mastication. HC-Na10 and SC-Na10 exhibited shelf lives >8 days at 4 °C, longer than HC-Na0 and SC-Na0. Refrigeration (4 °C) slowed microbial growth and changes in pH and L* compared with 25 °C. HC-Na10 and SC-Na10 are suitable candidates to replace commercial YAN with lower sodium.

Shin-Yong Yeoh, Hui-Ling Tan, Lubowa Muhammad, Thuan-Chew Tan, Maizura Murad, Azhar Mat Easa