Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM

Mixture experiment was applied to optimize the canned cross‐linked high‐amylose starch yellow alkaline noodle formula. Processing factors of canned yellow alkaline noodle (YAN) cross‐linked by MTGase at different levels of Hylon VII were surveyed. The factors were wheat flour, Hylon VII starch (HAS) as a high‐amylose starch, and water in the mixture to achieve reduction in cooking loss, water uptake, swelling index, and thickness. Due to the effect of retort processing on YAN, pH, color, and texture were also examined. Analysis of variance showed that the linear mixture had a significant effect on the noodle properties. Optimum conditions were as follows: wheat flour of 75 g, HAS of 15 g, and water 67 ml. Results showed the suitable effect of Hylon in improving texture of canned YAN as well as high gel strength, neutral pH, lowest cooking loss, water uptake, swelling index, and color after retort processing. Therefore, high‐amylose decreased swelling of starch, cooking yield, and improved hardness which obtain a strong gel and better stability in canned noodle. The pH fall and the attainment of yellow color in the YAN containing Hylon can be explained by the availability of two important amino acids, lysine and glutamine which were involved in both cross‐linking reactions. The synergistic effect of low amount of flour and Hylon produced more tensile and hardness properties in canned noodle. Overall, the canned YAN prepared by adding Hylon developed the stronger gel which can withstand at high thermal retort processing and finally improve the shelf life of the final product.