Effect of curdlan on the quality of frozen-cooked noodles during frozen storage

Liang, Ying; Qu, Zhuoting; Liu, Mei; Wang, Jinshui; Zhu, Mengfei; Liu, Zhilei; Li, Jie; Zhan, Xi; Feng, Jun

doi:10.1016/j.jcs.2020.103019

Cited by 66 publications

(20 citation statements)

References 27 publications

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“…The result demonstrated that the dough made of wheat flour with high FQN had low moisture migration. The dough with high content of tightly bound water had a strong ability to trap water and a dense gluten network to decrease the negative effect on the internal structure of noodles (Liang et al, 2020). Moreover, the previous study suggested that the concentration of gelatinized starch on the surface of noodles increased during the water evaporation process after recooking, and then the surface tackiness increased (Y.‐H.…”

Section: Resultsmentioning

confidence: 99%

Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

et al. 2022

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Background and Objectives The sticky surface of cooked noodles seriously reduces consumer acceptance. This study investigates the effects of 12 wheat flour samples with different farinograph and pasting characteristics on the texture, sensory properties, and surface tackiness of recooked frozen cooked noodles (FCNs). Findings The recooked FCNs made of flour sample 1# with long dough stability time (DST) and high farinograph quality number (FQN) had a low surface tackiness (411 g) and high evaluation score (87). Meanwhile, wheat flour (sample 12#) with high peak viscosity (PV) had a proper degree of starch gelatinization, which would bring a low surface tackiness to FCNs. FCNs (sample 1#) had a high water‐holding capacity (T21 = 0.14 ms) and low unbound water content (A23 = 1.38%), and they had a dense internal gluten network structure. Conclusions The dense structure formed by protein and starch contributed to reducing the surface tackiness of FCNs after recooking and storing. Noodles factories should choose wheat flour which has long DST, high FQN, and high PV as raw material when producing FCNs. Significance and Novelty This study provides important information on choosing wheat flours suitable for making FCNs of high quality.

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Section: Resultsmentioning

confidence: 99%

Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

et al. 2022

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“…The results agreed with a previous study [ 19 ], finding that the reduction in cooked weight was probably due to an increase in cooking loss. Cooking loss was to measure the number of solids remaining in the cooking water, which was caused by the leaking of amylose and solubilization of soluble proteins [ 20 ]. The cooking loss for noodles stored at 25 °C significantly differed from 3.71 ± 0.02 to 3.93 ± 0.04, 3.98 ± 0.05, 4.08 ± 0.07, and 4.13 ± 0.07 at 0, 15, 21, and 24 months.…”

Section: Resultsmentioning

confidence: 99%

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin

Huang

Chan

Huang³

et al. 2021

Plants

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Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at −20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality.

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“…The preparation of noodles was performed according to the method described by Liang et al . (2020) with some modifications. Briefly, curdlan and wheat flour were mixed using a small powder mixer (Kele Machinery Equipment Co., Ltd., Zhengzhou, China).…”

Section: Methodsmentioning

confidence: 99%

“…Previous studies showed that curdlan positively influenced the hardness and tensile properties of FCN during cooking and effectively inhibited the deterioration of textural properties and gluten network induced by frozen storage (Liang et al ., 2020; Liu et al ., 2022). Curdlan is widely used as a safe and efficient additive in food and pharmaceutical applications (Verma et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

Liu

Liang

Guo

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to further clarify the influence of curdlan on the quality of frozen cooked noodles (FCN) by exploring the changes in the microstructure, rheological properties and water status of FCN during cooking. The addition of curdlan delayed the disappearance of the white core in FCN during cooking. Compared with FCN without curdlan, the microstructure of FCN with curdlan was more homogeneous, and 0.5% curdlan showed the best improvement. Furthermore, higher G′ and G′′ values and lower strain values were measured in the presence of 0.5% curdlan. Throughout the cooking process, the freezable water content significantly increased. Combined with the result of water distribution, it can be inferred that the reduction of freezable water content induced by curdlan was occurred by changing the status of water. Moreover, the result of magnetic resonance imaging indicated that the water migration rate decreased after the addition of curdlan. The results demonstrate that curdlan mitigates the degradation of FCN structure during cooking by limiting the mobility of water, which also provides new insights for improving the quality of FCN and the application of curdlan.

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Effect of curdlan on the quality of frozen-cooked noodles during frozen storage

Cited by 66 publications

References 27 publications

Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin

Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

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