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Lipids in Japanese Noodle Flours
Author(s) -
Jun W. J.,
Chung O. K.,
Seib P. A.
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.6.826
Subject(s) - chemistry , food science , salt (chemistry) , wheat flour , extraction (chemistry) , composition (language) , chromatography , linguistics , philosophy
Lipids in Japanese salt and alkaline noodle flours and in Australian soft white wheat (SWW) flours were extracted and compared. Nonstarch lipid (NSL) and free lipid (FL) levels ranges were 1.33–1.71% and 0.84–1.04%, respectively, for nine Japanese salt noodle flours compared to 1.43–1.50% and 0.97–1.00% for three Australian SWW flours used mainly to prepare salt noodle. The six Japanese alkaline noodle flours averaged ≈15% less NSL and 20% less FL than the Australian flours. The NSL was separated by column chromatography into nonpolar lipid (NL), glycolipid (GL), and phospholipid (PL) fractions. The NSL extracted from salt noodle and Australian flours contained ≈36% more NL than that from alkaline noodle flour. The composition of NSL was similar for salt noodle and Australian SWW flours but was different for alkaline noodle flour. Japanese salt noodle flour could be differentiated from alkaline noodle flour by the higher levels of NSL and FL, although those elevated levels may be caused in part to the somewhat higher extraction rate for the salt‐noodle flours. However, two parameters independent of extraction rate, the ratios of NL/PL and NL/ash were 47 and 15% higher, respectively, in the salt vs. alkaline noodle flours.