Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles

Asenstorfer, Robert E.; Wang, Y.; Mares, Daryl J.

doi:10.1016/j.jcs.2005.09.001

Cited by 118 publications

(123 citation statements)

References 18 publications

Supporting

Mentioning

109

Contrasting

Unclassified

Order By: Relevance

“…The amount of pH increased the appearance of the raw sheet and the cooked noodles grew darker [14]. From Figure 4 (b), the color of Sample C was more yellow followed by sample E, A, B and D and from Table 2, the pH of Sample C was highest followed by sample E, A, B and D. So the relationship between pH and color of noodles found similar that reported by Asenstorfer et al (2006).…”

Section: Phase-ii: Chemical Analysis Of Noodlessupporting

confidence: 65%

“…The pH of commercial brands of noodles and one lab made noodles after cooking was found in the range as 8.10-8.88 where highest pH was found 8.88 in sample C. Asenstorfer et al (2006) found that noodles are yellow in color due to the detachments of flavone-Cdiglycosides from starch under alkaline pH. The amount of pH increased the appearance of the raw sheet and the cooked noodles grew darker [14].…”

Section: Phase-ii: Chemical Analysis Of Noodlesmentioning

confidence: 96%

See 1 more Smart Citation

Are public perceptions precise towards the status of quality and safety of commercial brands of noodles?

Jothi¹,

Uddin²

2016

Ukr. food j.

View full text Add to dashboard Cite

show abstract

Section: Phase-ii: Chemical Analysis Of Noodlessupporting

confidence: 65%

Section: Phase-ii: Chemical Analysis Of Noodlesmentioning

confidence: 96%

Are public perceptions precise towards the status of quality and safety of commercial brands of noodles?

Jothi¹,

Uddin²

2016

Ukr. food j.

View full text Add to dashboard Cite

show abstract

“…With increasing NaOH concentration there was an increase in the number of these non-procyanidin phenolic compounds. This could be due to NaOH steeping increasing the extraction of these non-procyanidin compounds (Feng, McDonald & Vick, 1988;Asenstorfer, Wang & Mares, 2006). The peaks that eluted last could not be identified, due to their masses not corresponding to the molecular masses of phenolic compounds reported in literatures (Table 5).…”

Section: Normal Phase Hplc and Lc/ms Of Polyphenols From Naoh Treatedmentioning

confidence: 99%

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

2015

View full text Add to dashboard Cite

.Running title: Tannin inactivation in milled sorghum grain with dilute NaOH 1 Highlights  Steeping milled Type III tannin sorghum in NaOH solution reduces tannin content  NaOH treatment substantially reduces α-amylase inhibition by the tannins  Tannin polymerization was found to be the mechanism of inactivation  NaOH treatment could enable use of Type III tannin sorghum in bioethanol production 2 ABSTRACTSteeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type III sorghum caused a 60-80% reduction in α-amylase inhibition compared to a 20% reduction by water steeping. NaOH treatment also reduced starch liquefaction time and increased free amino nitrogen. Type II tannin sorghum did not inhibit α-amylase and consequently the NaOH treatment had no effect. HPLC and LC-MS of the tannin extracts indicated a general trend of increasing proanthocyanin/procyanidin size with increasing NaOH concentration and steeping time, coupled with a reduction in total area of peaks resolved. These show that the NaOH treatment forms highly polymerised tannin compounds, too large to assay and to interact with the α-amylase. NaOH pre-treatment of Type III sorghums could enable their utilization in bioethanol production.

show abstract

“…Based on the ingredients, wheat flour noodles can be divided into two categories, one is white salted noodles (WSN) made from flour, sodium chloride and water, and another is yellow alkaline noodles (YAN) made from flour, sodium chloride, alkaline reagents (such as sodium and potassium carbonate) and water [36]. It has been proven that WSN originated in northern China represent 90% of total noodle production in China, the rest being mainly YAN [37].…”

Section: Inorganic Salt Salt and Alkaline (Kansui)mentioning

confidence: 99%

Food additives and technologies used in Chinese traditional staple foods

Wang

et al. 2018

Chem. Biol. Technol. Agric.

View full text Add to dashboard Cite

Noodles and Chinese steamed bread (CSB) represent 70% wheat flour consumption in China. However, fresh noodles and CSB are much produced in small workshop and on family basis. The relatively poor and unstable qualities of wheat flour, as well as the short shelf-life of fresh noodles and CSB have significantly retarded the efficient production of traditional staple foods at large scale and industrial level. This review summarizes the food additives, such as salts, vital wheat gluten, hydrocolloids, esters, enzymes, acids and lots of natural products, used to enhance flour quality and retard staling and microbe growth of noodles and CSB. In addition, recent advances focus on the physical treatments and packaging technologies applied in the production of fresh noodles and CSB were also introduced. The findings in this review would provide reference for further explorations toward the industrialization of traditional staple foods.

show abstract

Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles

Cited by 118 publications

References 18 publications

Are public perceptions precise towards the status of quality and safety of commercial brands of noodles?

Are public perceptions precise towards the status of quality and safety of commercial brands of noodles?

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

Food additives and technologies used in Chinese traditional staple foods

Contact Info

Product

Resources

About