Effects of Water Addition Amount and Processing Thickness on the Surface Tackiness of Reheated Frozen Cooked Noodles

The effects and reasons of water addition amount and processing thickness on the surface tackiness of reheated frozen cooked noodles were studied in this paper. The effects of water addition amount and noodles thickness on the texture characteristics (texture profile analysis and tensile properties),disulfide bond and free sulfhydryl contents,water distribution,surface tackiness and sensory evaluation of reconstituted frozen noodles were investigated. The results showed that with the increase of water addition amount,the texture index(hardness,chewiness,tensile strength) and disulfide bond content showed a trend of increasing firstly and then decreasing,while the free sulfhydryl content and surface tackiness showed an opposite trend,and the noodles showed better qualities when the addition amount of water was 34%. With the increase of noodle thickness,the low moisture area in frozen noodles was enlarged,and surface tackiness decreased. After reheating,the surface tackiness of thick noodles increased slowly. When the thickness of noodles was 2 mm,the texture characteristic of noodles had excellent performance. The results of sensory evaluation showed that the reheated noodles had the highest sensory score with water addition amount and thickness of 34% and 2 mm,respectively,The suitable water addition amount and the strip shape made a contribution to the lower surface tackiness of the noodles,and the afforded noodles had a good quality and mouthfeel.