Publications by authors named "Zong-Ru Wu"
Article Synopsis
- Wheat noodles with isomaltodextrin were studied for their quality over time and at different temperatures, focusing on aspects like color, texture, and fiber content.
- The addition of various types of fibers affected the noodles' quality, but significant changes were observed only at higher storage temperatures (40 °C).
- The results showed that noodles stored at -20 °C maintained quality better than those at warmer temperatures, highlighting the importance of low storage temperatures for preserving noodle functionality and sensory appeal.
Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice protein hydrolysates (RPHs) for use as an egg replacement in flaky egg rolls. Formulations were control (A), rice protein isolate (B), RPH15 (C), RPH30 (D), and RPH60 (E), respectively.
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