Influence of Milk and Milk‐Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle

Abstract The effects of milk and milk protein‐derived active peptide at various concentration additions on textural, cutting firmness and tensile strength properties, and sensory quality of wheat flour based noodles were investigated. Two types of additive were added to the flour at a mixture ratio of milk 4, 8, 12, 16 and 20% (w/w), and active peptide 5.44, 6.80, 8.16, 9.52 and 10.92 mg/100 g. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing milk and active peptide ratios, the hardness, adhesiveness, chewiness, gumminess and resilience of uncooked noodles decreased. The noodle hardness, gumminess, chewiness and resilience of the cooked noodles increased with increasing milk and peptide ratios, from that in the control. Addition of milk and peptide greatly increased the tensile strength during stretching and firmness during compressing of cooked and uncooked noodles. Sensory evaluation indicated that addition of milk and milk active peptide could enhance the overall acceptability of cooked noodles, and 12% (w/w) milk and 6.80 mg/100 g peptide, respectively, could be recommended to add during the noodles producing. This study may stimulate further interest in using milk and milk‐born active peptide ingredients in developing healthy staple foods. Practical Applications This research showed a novel way to incorporate nutritional and functional components in noodle formulation, and the fresh type of noodle can meet the consumers demand as a functional staple food. In addition, the addition of milk and active peptides into noodles could improve the quality of noodles, increase its nutrition value and function, which is important for people who dislike direct consumption of milk and dairy products in undeveloped countries and regions.