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Article: Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles

TitlePartial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles
Authors
KeywordsOil
Partial least-squares regression
Protein and starch contents
Protein and starch quality
Steamed-and-fried instant noodles
Issue Date2006
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jcs
Citation
Journal Of Cereal Science, 2006, v. 44 n. 2, p. 117-126 How to Cite?
AbstractSteamed-and-fried instant noodles represent a fast growing product category; however, concern has been raised about high residual oil content by both consumers and manufacturers. To understand how wheat flour characteristics affect the oil content of instant noodles, samples of five Iranian hexaploid landraces, five US/Canadian samples, and seven local commercial wheat flours were analyzed for composition, protein and starch quality, and noodle-making quality. Partial least-squares regression (PLS) analysis between composition, protein quality properties and wheat starch gel properties (independent variables, X) and oil content of instant noodles (dependent variable, Y) resulted in a model that could explain 76.3% of the variability with a cross-validated correlation coefficient of 58.2%. PLS regression coefficient analysis showed that protein content and protein quality were the most important factors, and were negatively correlated with oil content of instant noodles. Starch quality properties, gel hardness, gumminess and chewiness as well as pasting properties were other important contributors. Starch gel hardness, gumminess and chewiness were positively correlated with oil content of instant noodles, while pasting properties were negatively correlated. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68727
ISSN
2015 Impact Factor: 2.402
2015 SCImago Journal Rankings: 1.265
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorWu, Jen_HK
dc.contributor.authorAluko, REen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:07:06Z-
dc.date.available2010-09-06T06:07:06Z-
dc.date.issued2006en_HK
dc.identifier.citationJournal Of Cereal Science, 2006, v. 44 n. 2, p. 117-126en_HK
dc.identifier.issn0733-5210en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68727-
dc.description.abstractSteamed-and-fried instant noodles represent a fast growing product category; however, concern has been raised about high residual oil content by both consumers and manufacturers. To understand how wheat flour characteristics affect the oil content of instant noodles, samples of five Iranian hexaploid landraces, five US/Canadian samples, and seven local commercial wheat flours were analyzed for composition, protein and starch quality, and noodle-making quality. Partial least-squares regression (PLS) analysis between composition, protein quality properties and wheat starch gel properties (independent variables, X) and oil content of instant noodles (dependent variable, Y) resulted in a model that could explain 76.3% of the variability with a cross-validated correlation coefficient of 58.2%. PLS regression coefficient analysis showed that protein content and protein quality were the most important factors, and were negatively correlated with oil content of instant noodles. Starch quality properties, gel hardness, gumminess and chewiness as well as pasting properties were other important contributors. Starch gel hardness, gumminess and chewiness were positively correlated with oil content of instant noodles, while pasting properties were negatively correlated. © 2006 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jcsen_HK
dc.relation.ispartofJournal of Cereal Scienceen_HK
dc.subjectOilen_HK
dc.subjectPartial least-squares regressionen_HK
dc.subjectProtein and starch contentsen_HK
dc.subjectProtein and starch qualityen_HK
dc.subjectSteamed-and-fried instant noodlesen_HK
dc.titlePartial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodlesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0733-5210&volume=44&spage=117&epage=126&date=2006&atitle=Partial+least+squares+regression+study+of+the+effects+of+wheat+flour+composition,+protein+and+starch+quality+characteristics+on+oil+content+of+steamed-and-fried+instant+noodlesen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.jcs.2006.05.008en_HK
dc.identifier.scopuseid_2-s2.0-33746879916en_HK
dc.identifier.hkuros137491en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33746879916&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume44en_HK
dc.identifier.issue2en_HK
dc.identifier.spage117en_HK
dc.identifier.epage126en_HK
dc.identifier.isiWOS:000240365400001-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridWu, J=7409251457en_HK
dc.identifier.scopusauthoridAluko, RE=6603059584en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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