[Year]

[PRACTICAL 7: PRODUCTION OF NOODLES]

PRACTICAL 7: PRODUCTION OF NOODLES

PRACTICAL 7 PRODUCTION OF NOODLES

Introduction: Noodle form a important and major part of Malaysian diet. It can be found in fresh form and dried form. In this practical, we will investigate different noodles with different formulation will affect the overall quality of the noodles we can learn the processing method for noodle making. In making noodles, alkaline solution will be added in noodles making which will give yellow characteristics to the noodles. Egg is added to make the noodles nutritive value and giving the ability to not break easily. Egg white could produce a thin and strong layer on the noodles surface and preventing the cloudiness in the noodles sauce. Egg yolk consist of lecithin which widely known as good emulsifiers. Salt is added to flavor the noodle, but it could also strengthen the structure, increasing the elasticity and flexibility, and bounding the water. Cooking oil also be use to make the noodles not stick to each other and can low the stickiness of the noodles. There are several factors that affect the quality of noodles which is:

Raw material composition Noodles nutritional quality depends on wheat quality, basic flour specifications, ingredient functions, and production variables according to the type of noodles process. Flour color, protein content, ash content, yellow pigment and polyphenol oxidase activity are important factors. Starch characteristics, protein content and quality are important as well, the relative importance of starch and proteins varies considerably with noodle type. Oil type is important for instant noodles nutritional quality. Other factors, such as ingredients added (e.g. minerals and vitamins) in the noodle formula and processing variables used during noodle preparation, also affect the cooked noodle nutritional quality.

Effect of processing Dried noodles: steaming is a gentle process, which will induce minor losses of vitamins due to temperature and humidity exposures. Drying induce further losses due to exposure to temperature and oxygen. Instant noodles: in addition to losses due to steaming, the frying step will induce a change in food composition - as during frying water will be replaced by frying oil. Starch and non-starch carbohydrates are partly destroyed. The availability of protein is

PRACTICAL 7: PRODUCTION OF NOODLES

reduced, some essential amino-acid are destroyed. Minerals and vitamins are destroyed during frying. Ant nutritional factors are destroyed.

Procedure:

The flour is being sieved and places it in mixing bowl.

Depend on the formulation, egg will be added into the flour and mix.

Water, alkaline solution (ash solution) and salt solution was added into the flour mixture. Mix well to form dough. The mixtures are kneaded until dough is firm.

Then the noodle will place in steamer or boiling water. Cook for 20 minute or until the noodles float if using boiling water.

The dough then will be passed through the narrow cutter of the Noodle Maker.

The dough the will be divided into small patties. Pass the patties through a roller of the Noodle Maker using setting #1, #4 and then #6 until the patties are fine and thin.

The noodles then will be drained by using a strained. Cool the noodles.

Cooking oil is used to mixed with the noodles and being pack in plastic bags.

PRACTICAL 7: PRODUCTION OF NOODLES Report Parameter Weight before (g) Weight after (g) Color Smoothness Firmness Elasticity Eating quality Formula 1 470.76 737.40 Brown yellow Less smooth Gritty Low Good Formula 2 396.64 578.92 Pale yellow Smooth Less gritty Medium Formula 3 220.53 284.10 Yellowish Smoother Firm High Fair

Discussion There are a lots of different between the weight of this three formulation, the formulation 1 has higher weight, second is formulation 2 and formulation 3 has the lower weight. The color appear also different between this three noodles, because of we replace egg in the formulation 1 with soy sauce, so the color of the noodles is brown yellowish color, the color for the formulation 2 is pale yellow due to the amount of alkaline solution. The color of noodles for formulation 3 is yellowish. This is happen because the amount of alkaline water use can affect the color of the noodles produce. The smoothness, firmness and elasticity of the noodles also have the different. This is due to the amount of water use and egg use in the formulation. For the formulation 2, we cannot make the eating quality test because of there is an error happen during the processing. The dough is contaminating with the grease on the roller of the Noodle Maker. For the overall acceptance, formulation 1 has the good eating quality.

PRACTICAL 7: PRODUCTION OF NOODLES Conclusion The processing method for noodles making is important to make sure that the dough is prepared properly, the formulation used also important due to the some raw material can make the noodles become more elastic, firm and has a good appearance and eating quality. References http://www.scribd.com/doc/49386841/ITB-Journal-of-Engineering-Science-Wet-noodle-basedon-cassava-flour http://foodquality.wfp.org/FoodProcessing/Noodlesproduction/Nutritionalimpact/tabid/344/De fault.aspx http://www.ncbi.nlm.nih.gov/pubmed/11285682