FST 538

LABORATORY REPORT

EXPERIMENT 8- PRODUCTION OF NOODLES

NAME NURUL AMIRAH WAJIHAH BINTI SAHAMIN

STUDENT’S ID 2017283588

AINI ZULAIKHA BINTI AHMAD ZAIDI

NURHUSNA NABILAH BINTI CHE RUSSLEE

GROUP
MEMBER’S NUR SHAHIRAH ERINA BINTI RUSDI
NAME
NURUL FAIQAH BINTI MOHD NOOR

SITI NADHIRAH BINTI REDZUAN

GROUP AS2465Q

LECTURER DR. AIMI SARAH BINTI ZAINAL ABIDIN

DATE OF EXP. 5 NOVEMBER 2019

INTRODUCTION

Noodles are one of the oldest forms of processed food consumed and it
constitutes an important component of diet of communities living in Asia. Noodles in
various contents, formulations, and shapes have been the staple foods for many Asian
countries since ancient time. They can be made from wheat, rice, buckwheat, and
starches derived from potato, sweet potato, and pulses. Noodles based on wheat are
prepared mainly from three basic ingredients which are flour, water, and salt. There
exist two distinct types of wheat flour noodles based on the presence and absence of
alkaline salts, regular salted noodles, and alkaline noodles. The basic process of dough
mixing, sheet forming, compounding, sheeting/reduction, and cutting are essentially
constant for all machine-made noodles. Noodle strands coming out of cutting rolls can
be further processed to produce different types of noodles (Fu, 2007). In this
experiment, there are three types of noodle will be prepared which are yellow type, kuay
teow and pumpkin noodle.

OBJECTIVE

To prepare yellow noodle, kuay teow and pumpkin noodle

EQUIPMENTS

Noodle maker machine Strainer

Dough mixer Scraper

Stove Spoon

Analytical balance Vessel

Top loading balance Ladle

Container
INGREDIENTS

A) FOR YELLOW NOODLE

Wheat flour 100% (1000g)
Water 25-35% (250g)
Alkaline solution 2-3% (20g)
Salt 2-2.5% (20.0g)
Egg 2
Corn oil 2 tbsp

B) FOR KUAY TEOW

Rice flour 300g
Wheat flour 3 tbsp.
Corn flour 4 tbsp
Cold water 800ml
Corn oil 2 tbsp
Salt 1 tbsp.

C) FOR PUMPKIN NOODLE

Pumpkin 320g
Plain flour (wheat flour) 800g
Salt 1 tbsp.
Egg 2
Corn oil 2 tbsp
Tapioca flour
PROCEDURE

A) FOR YELLOW NOODLE

Water, alkaline solution and salt were mixed. The mixture was added into the flour
and was mixed in a dough mixer for 1 minute with slow speed. It was mixed with
fast speed for 3 minutes. The dough was sheet with reducing gap by using noodle
maker. The dough sheet was cut into strips by passing the dough through the
narrow cutter of the noodle maker. The noodle was cooked for 1 minute in boiling
water and it was rinsed with tap water for 30 seconds. Some cooking oil was
applied to the cooked noodles.

B) FOR KUAY TEOW

The rice flour, wheat flour and corn flour was mixed together. Water was added and
stirred thoroughly. Oil and salt was added and it was mixed thoroughly. It was set
better aside for at least an hour. The steamer was prepared. When the water was
boiling, a thin layer of batter was ladle and spread onto the tray. It was steamed for
about 4-5 minutes on high. The tray was removed from the steamer and it was
leave to cool slightly or leave on a tray of ice cold water to quicken the process
before using a scraper to fold the kuay teow. The batter was put in the next tray to
steam while waiting for the kuay teow to cool. It was cut into thin strips for fried kuay
teow. The kuay teow sheets was kept in airtight containers in the fridge for a day or
two.

C) FOR PUMPKIN NOODLE

The pumpkin skin was sliced off and the seeds was removed. It was cut into cubes.
The pumpkin was steamed until soft. It was mashed into a paste. The flour was
sifted into a mixing bowl and salt was added. Egg, pumpkin paste and oil was
added. It was blend well and kneed into a stiff dough. The dough was covered with
a tea towel and leaved aside for 1 ½ -2 hours. The table top was dusted with
tapioca flour and the dough was flatten into thin flat rectangle. It was lightly dust or
sprinkled with tapioca flour and cut into rectangular pieces. The pieces was dusted
lightly with tapioca flour to prevent sticking. The knob of noodle machine was
 adjusted to the widest setting. The rollers was turned slowly. A piece of dough was
inserted and keep passing the dough through the machine. The roller spacing was
decreasing. For the final stage, the sheet of dough was passed through the cutting
machine to make the noodle strands. The procedure was repeated with remaining
pieces of dough. The noodle was dusted lightly with tapioca flour and it was stored
in airtight container in the refrigerator.

RESULT

Overall
Types Taste Texture Colour
acceptability

Slightly
Yellow bitter, Firm Pale Highly
noodle Alkaline texture yellow acceptable
in taste

Slightly
Kuay slightly White and Moderately
slimy
Teow salty translucent acceptable
and thin

Pumpkin Slightly
Noodle Slightly Bright Highly
pumpkin
soft yellow acceptable
taste

Table 9.0: Sensory evaluation of Yellow, Kuay Teow, and Pumpkin noodles.
DISCUSSION

In this experiment, three types of noodle were produced which were yellow, kuay
teow and pumpkin noodle. Each noodle was used different formulation and processing
that was applied in order to produce these three types of noodle. After productions,
sensory evaluations were conducted in terms of taste, texture, colour and overall
acceptability. Based on the result obtained, yellow noodle and pumpkin yield are more
compared to kuay teow. The huge different of weight between kuay teow and the other
2 type of noodle was due to the different texture that were produce. Yellow and pumpkin
noodle have thick strips slit while kuay teow produce with thin strips slit.

For production of yellow noodle, three basic ingredients such as flour, water, and
salt were used as the basic ingredients. Noodle dough was prepared by mixing 1000g
wheat flour with enough water to achieve 35% water absorption to form firm dough in
dough mixer for 1 minute using slow mixing and followed by fast speed for 3minutes.
Since the water addition level is relatively low, gluten development in noodle dough
during mixing is minimized. This will improves the dough sheet ability, sheeted dough
smoothness and uniformity (Hou, 2010). Yellow noodles are of considerable importance
owing to their brightness and yellow colour tone. Based on the absence or presence of
alkaline solution in the formula, noodles can be classified as white or yellow noodles. In
this experiment, alkali solution was used and it gives noodles their characteristic
yellowness. The alkaline solutions are known as lye water or “kansui” and the presence
of alkaline salt contributes to the yellow colour, firm texture, alkaline flavour, and the
alkaline ingredients alters the pH of the noodles to the range of 9.0 to 11.5. (Hou &
Kruk, 1998)

In the production of pumpkin noodle, the ingredient were used was almost similar
with the yellow noodle. The difference between these two noodles are pumpkin noodle
does not used any alkaline solution to produce the yellow noodle colour. Pumpkin
contained pigment colour which is called as carotenoid. Carotenoid is plant pigments
responsible for bright red, yellow and orange hues in many fruits and vegetables. It also
play important role in food industry which is act as natural food colouring (Lucia et al.,
2017). This carotenoid imparted a yellow characteristic into the pumpkin noodle in this
experiment.

For kuay teow production, the processing of making was different compared to the
yellow and pumpkin noodle production. The white flat strips are known as kueh teow in
Hokkien or sa ho fun in Cantonese. This kuay teow was made from rice flour and water.
Since rice contains no gluten which is an elastic protein that gives cohesiveness, the
dough is not sticky and firm like the yellow and pumpkin noodle. (Suan,2003). Because
of that, machine-made noodle cannot being used and the kuay teow mixture were
steamed for 5minutes in order to produce the kuay teow texture and were cut into thin
strips.

Based on the result obtained, sensory evaluation was conducted to evaluate the
characteristic for the three different types of noodle in this experiment. It was conducted
in terms of taste, texture, colour and overall acceptably. For yellow noodle and pumpkin
noodle, these two types of noodles are highly acceptable meanwhile kuay teow is
moderately acceptable. The colour of yellow noodle is pale yellow, pumpkin is bright
yellow and kuay teow is white and translucent in colour. In terms of texture, yellow
noodle has firm texture, pumpkin noodles has slightly soft in texture and kuay teow
slightly slimy and thin. The taste of yellow noodles is slightly bitter, pumpkin noodles
taste is pumpkin taste itself and kuay teow is slightly salty in taste.

CONCLUSION

In a conclusion, the yellow, kuay teow and pumpkin noodle were able to produce and
the different characteristic between three different types of noodle making was able to
evaluate by conducting the sensory evaluation. Yellow noodle, kuay teow and pumpkin
noodle are acceptable based on appearance, taste, texture, colour and aroma. The
principle for processing of making noodle was also able to learn in this experiment.
REFERENCES

Suan, C. J. (2003). Rice noodles galore. The Star Online. Retrieved from

https://www.thestar.com.my/data/archives/2013/07/05/10/47/rice-noodles-galore/

Lucia, M.J.C., Gisela, M.D.O., Jose, L.V.C., Lara, S. & Flavio, S.N.C. (2017).

Carotenoids in Yellow Sweet Potatoes, Pumpkins and Yellow Sweet Cassava.

Carotenoids. Intech Open, Retrieved from

https://www.intechopen.com/books/carotenoids/carotenoids-in-yellow-sweet-
potatoes-pumpkins-and-yellow-sweet-cassava

Hou, G.G. (2010). Breeding Noodle Wheat in China. Asian Noodles. John Wiley &

Songs, Inc, Publication, United States of America. pp 1-10.

https://doi.org/10.1002/9780470634370.ch1

Hou, G. & Kruk, M. (1998). Asian Noodle Technology. Aib Research. Retrieved from

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Fu, B.X. (2007). Asian noodles: History, classification, raw materials, and processing.

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http://dx.doi.org/10.1016/j.foodres.2007.11.007