Effects of glucono delta lactone dipping and in-pack pasteurization on rice noodles properties

Shamsudin, Nurul Athirah; Low, Yan Kitt; Cheng, Lai-Hoong

doi:10.1016/j.crfs.2022.05.007

Cited by 9 publications

(4 citation statements)

References 17 publications

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“…The dried noodle powder samples were analysed for their crystal patterns using an X‐ray diffractometer (Empyrean, PANalytical B.V., Almelo, The Netherlands) according to the modified method of Shamsudin et al . (2022). The samples were scanned with Cu‐Kα radiation (λ = 1.5406 Å) at 45 kV and 40 mA.…”

Section: Methodsmentioning

confidence: 99%

Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties

Pinyo,

Wongsagonsup,

Boonsanong

et al. 2024

Int J of Food Sci Tech

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SummaryNoodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly, pineapple stem starch (PSS), an alternative starch derived from pineapple stems as agricultural waste, has not yet been investigated for noodle production. The noodles were then prepared in different ratios of commercial rice flour and PSS (100:0, 70:25, 50:50, 25:75 and 0:100) to investigate the effects of PSS on noodle qualities and properties including physical properties, cooking quality, in vitro starch digestibility and sensory attributes. The results showed that high PSS content had a positive effect on the structure and textural properties of noodles by increasing the network structure, hardness and chewiness, resulting in good sensory quality, which could be due to the high amylose content (30.56%) of PSS. However, the optimal cooking time and the cooking loss of the cooked noodles increased with an increasing proportion of PSS. In addition, noodles with a high PSS content had a higher content of slowly digestible starch and resistant starch, which can have a positive effect on our health. Our results suggest that PSS, an alternative starch from agricultural waste, can replace rice flour to develop better‐quality gluten‐free noodles. Similarly, PSS‐based noodles with a high resistant starch content could benefit human health by lowering the glycemic index and reducing the risk of non‐communicable diseases.

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Section: Methodsmentioning

confidence: 99%

Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties

Pinyo,

Wongsagonsup,

Boonsanong

et al. 2024

Int J of Food Sci Tech

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“…The microstructure of WG and PP-WG samples was observed by scanning electron microscope (SEM) (Regulus 8230, Hitachi, Japan) under the approach reported by Shamsudin et al (2022) with minor modifications. Each sample was fixed on double-sided conductive adhesive and sprayed with gold under vacuum.…”

Section: Methodsmentioning

confidence: 99%

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Zou

Zhang

et al. 2022

Current Research in Food Science

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“…In addition, GDL possessed an endothermic peak at 309.93 °C, which demonstrated its decomposition. The DSC of the CaCO3 curve depicts a straight line because its melting point is at about 825 °C [72]. At 169.52 °C, a sharp endothermic peak was noted, which indicated the melting point of unprocessed POS.…”

Section: Thermal Analysismentioning

confidence: 96%

Mucoadhesive Alginate/Pectin Films Crosslinked by Calcium Carbonate as Carriers of a Model Antifungal Drug—Posaconazole

Szekalska,

Czajkowska-Kośnik,

Maciejewski

et al. 2023

Pharmaceutics

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The mucosal membrane of the oral cavity, due to its unique structure and availability, constitutes an appropriate site for the delivery of drugs, both with local and systemic effects. Mucoadhesive buccal films are drug dosage forms that due to their convenience of application, flexibility and size, are characterized by patients’ compliance. Sodium alginate and pectin are natural polymers from the polysaccharides group, with mucoadhesive properties, that are widely applied to obtain buccal films. However, their hydrophilic nature and poor water resistance limit their application in sustained drug release formulations. Hence, the aim of this investigation was to design alginate/pectin buccal films by a one-step crosslinking technique—with the application of calcium carbonate. This technique was applied to prepare crosslinked alginate and alginate/pectin mucoadhesive films with a model antifungal drug—posaconazole. The obtained formulations were evaluated for the impact of crosslinking and pectin’s presence on their pharmaceutical, mucoadhesive, mechanical and physicochemical properties. Additionally, the antifungal activity of the prepared films against Candida spp. was evaluated. It was shown that pectin’s presence in the formulations improved flexibility, mucoadhesion and antifungal activity. The crosslinking process reduced mucoadhesiveness and antifungal activity but significantly enhanced the mechanical properties and stability and enabled prolonged drug release.

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Effects of glucono delta lactone dipping and in-pack pasteurization on rice noodles properties

Cited by 9 publications

References 17 publications

Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties

Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Mucoadhesive Alginate/Pectin Films Crosslinked by Calcium Carbonate as Carriers of a Model Antifungal Drug—Posaconazole

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