Effects of different crop starches on the cooking quality of Chinese dried noodles

Yao, Li; Wang, Yuyan; Liu, Haibo; Xiong, Lu

doi:10.1111/ijfs.15488

Cited by 9 publications

(5 citation statements)

References 36 publications

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“…Compared with the CP, the more compact and less cracks and holes were found with decreasing the particle size. A similar phenomenon has also occurred in other noodles ( Li et al, 2022 ; Odabas et al, 2022 ; Wu et al, 2015 ; Xiang et al, 2018 ; Yang, Dhital, et al, 2021 ; Yang, Zhang, et al, 2021 ).…”

Section: Resultssupporting

confidence: 73%

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles

Gao

Wang

et al. 2023

Food Science & Nutrition

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Sweet potato leaves (SPLs) containing abundant functional components are consumed primarily as fresh vegetables worldwide. This study investigated the physical properties of superfine grinding SPLs powder, and their effects on cooking, texture, and sensory properties, micro‐ and molecular structures of starch noodles were also explored. The results showed that the bulk and tapped density (from 0.34 to 0.28 g/mL3 and from 0.69 to 0.61 g/mL3), repose and slid angle (from 42.15 to 30.96° and from 48.67 to 22.00°), water‐holding capacity and swelling capacity (from 8.66 to 4.94 g/g and from 10.03 to 7.77 mL/g) of SPLs powders were decreased with milling time increased. The cooking loss, swelling index, texture, and sensory properties of SPLs sweet potato starch noodles (SPLSNs) were improved as the particle size of SPLs decreased. XRD and FT‐IR showed that SPLSNs contained less complete crystallites (from 28.85% to 14.19%) and lower proportion of crystalline region (R1047/1017 from 0.96 to 0.81, R1017/994 from 0.41 to 0.43). SEM revealed that SPLSNs exhibited fewer ordered arrays and smooth cross sections. Our findings provide a foundation for utilizing SPLs and developing functional starch noodles.

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Section: Resultssupporting

confidence: 73%

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles

Gao

Wang

et al. 2023

Food Science & Nutrition

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“…This is an important measure of starch properties. Analysis of starch in noodles with high swelling power indicated that more starch granules were swelling in such noodles (Li et al ., 2022). In the current study, the swelling power of starch in fermented dried noodles subjected to different drying conditions is shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties

Wang,

He,

Liu

et al. 2023

Int J of Food Sci Tech

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SummaryAlthough dried noodles have been industrialized for many years, some technical bottlenecks, such as dense cross‐section structure, poor rehydration ability, and the lack of nutritional and flavor substances, still need to be addressed. Fermentation has been used to produce dried noodles to impart a porous structure and microbial metabolites, improving their rehydration properties and the nutritional and flavor quality of dried noodles. However, the current commercially fermented dried noodles exhibit some issues, such as high breakage rate, rough surface, and sticky textural, that need to be solved. Drying at high (HT) and ultra‐high temperatures (UT) has been shown to improve the quality of dried pasta or noodles. However, HT and UT drying is not currently used to produce fermented dried noodles. This article investigates the changes in the quality and starch physicochemical properties of fermented dried noodles with high (HM), medium (MM), or low product moisture content (LM) dried at HT or UT. The results showed that the UT‐LM condition most prominently improved the noodle quality, significantly reduced the cooking loss rate (5.19%) and significantly increased the water absorption rate (191.41%) of the noodles, and improved the rehydration of noodles. In addition, the cross‐linking of the gluten network was analyzed using confocal laser scanning microscopy and the AngioTool software. It was found that the UT treatment promoted the cross‐linking of the gluten network, and the highest number of cross‐linking points (976) was achieved under the UT‐LM condition. The tight gluten network reduces the amylose leaching from the noodles, giving the noodles a denser surface structure and lower adhesiveness. In conclusion, UT‐LM drying could be used as an effective drying condition to improve the quality of fermented dried noodles.

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“…1). Soaking flour in alkaline solution resulted in swelling of starch granules due to disruption and removal of proteins on the surface of starch granules (Nadiha et al ., 2010; Li et al ., 2022). The negative charges on double‐helical regions of starch are converted to a single‐helical structure and the crystalline structure is destroyed (Jane & Seib, 1991) inducing starch granules to swell.…”

Section: Resultsmentioning

confidence: 99%

“…Swelling power of starch granule is influenced by several factors such as plant source, amylose content, protein content, starch modification method and their interaction (Yadav et al ., 2010; Li et al ., 2022). In this study, commercial rice flour and the two flour mixtures with limewater soaking treatment had significantly higher swelling power ( P ≤ 0.05) at 85 °C than their corresponding unsoaked samples (Fig.…”

Section: Resultsmentioning

confidence: 99%

Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment

Pedcharat,

Jangchud,

Jangchud

et al. 2023

Int J of Food Sci Tech

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SummaryEffects of a saturated‐limewater‐soaking treatment on physicochemical properties of Khao Dawk Mali 105 rice flour (KDML105), rice flour, modified tapioca starch (MTS), and their mixtures were investigated. The limewater‐soaking treatment caused some birefringence losses of flour granules and a significant (P<0.05) increase in pH and flour solubility. All flours and flour/starch mixtures soaked in limewater exhibited lower onset and peak temperatures and reduced gelatinisation enthalpy by DSC in relation to peak viscosity, final viscosity, and setback, when compared to unsoaked flours. MTS had the highest peak viscosity and breakdown followed by KDML105 and rice flour, respectively, regardless of the limewater‐soaking treatment. The gel obtained from limewater soaked KDML105 had the lowest firmness and a low gel retrogradation. After limesoaking, both mixtures (KDML105:rice flour:MTS, 1.4:0.6:1 and 1:1:1) containing different amounts of KDML105 and rice flours gave a soft and sticky gel. This study demonstrated that chemical modification by a limewater‐soaking treatment induced some changes in properties of rice flour, MTS and their mixtures.

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Effects of different crop starches on the cooking quality of Chinese dried noodles

Cited by 9 publications

References 36 publications

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles

High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties

Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment

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