Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles

Hu, Han; Zhou, Xiangyu; Wang, Ya-Shu; Lin, Zhang; Zhou, Wenhua; Zhang, Lin

doi:10.1016/j.fochx.2023.100672

Cited by 10 publications

(4 citation statements)

References 37 publications

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“…After that, the absorbance was measured using a microplate reader (SpectraMax i3x, Molecular Devices, Silicon Valley, CA, USA) at 475 nm. The tyrosinase inhibitory activity was calculated using Equation (7):…”

Section: Tyrosinase Inhibitory Activitymentioning

confidence: 99%

“…Most studies have proven that the particle size affects the physicochemical properties of powder, which in turn affect the product's quality. When the particle size of purple sweet potato flour decreased from 269 to 66 µm, noodles became more compact and had an orderly microstructure, better cooking properties, and higher sensory score [7]. In addition, as the particle size of grape pomace powder decreased, the total anthocyanins, total phenol content, and antioxidant activity increased, while muffin hardness and lightness were negatively influenced [8].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Lai,

Cui,

Sun

et al. 2024

Agriculture

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To explore the effects of particle size distribution on its physicochemical, functional, and structural properties, alfalfa leaf powders with mean particle sizes (D50) of 506.1, 246.3, 209.8, 92.01, and 20.68 μm were prepared by sieving. The physicochemical, functional, and structural properties of alfalfa were compared, and correlation and principal component analyses were conducted. As the D50 of alfalfa leaf decreased, the bulk density, tap density, and the swelling capacity increased first and then decreased, but the compressibility, transition temperature, and melting temperature exhibited an opposite trend. The solubility, lightness, and inhibition of angiotensin-converting enzymes and tyrosinase were enhanced. Specifically, the alfalfa leaf with a D50 of 209.8 μm exhibited a higher bulk density and swelling capacity and a lower compressibility, transition temperature, and melting temperature. The alfalfa leaf with a D50 of 20.68 μm presented better solubility, lightness, and inhibition of angiotensin-converting enzymes and tyrosinase. Additionally, the surface roughness and the number of surface hydroxyls improved and the crystallinity index decreased, but the type of surface functional groups was unchanged. These changes in microstructure can provide an explanation for the trend of the physicochemical and functional properties. Moreover, based on the results of the correlation analysis and principal component analysis, it can be concluded that there are strong correlations among the particle size, physicochemical properties, and functional properties of alfalfa leaf. Overall, this conclusion can help determine the appropriate grinding particle size range for alfalfa leaf in different functional food products.

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Section: Tyrosinase Inhibitory Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Lai,

Cui,

Sun

et al. 2024

Agriculture

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“…In the current market, PSPs have been applied to various fields for both fresh consumption and primary food processing. For example, starch is one of the primary components in PSPs, which results in their use to produce various starch-based food products, such as noodles [ 3 ], cookies [ 4 ], and pastries [ 5 ]. Starch consists of digestible and indigestible portions.…”

Section: Introductionmentioning

confidence: 99%

Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis

Xu,

Li,

Yin

et al. 2024

Foods

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Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9–70.1% moisture. The dried PSP had abundant starch (43.9~67.2%) and dietary fiber (9.40~16.5%), moderate levels of protein (3.19~8.75%) and reducing sugar (1.44~4.01%), and low amounts of crude fat (0.51~1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient’s diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources.

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“…Purple sweet potatoes that have been processed into wheat flour are semi-finished products created by crushing the purple sweet potatoes and drying and crushing (milling) them at a high level [21]. It can be used in place of flour and has a fineness of 100 mesh and a long shelf life, lowering wheat imports and enhancing the value of yams [22,23].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Maco Fish (Leiognathidae Spelendes) Using Coconut Shell Liquid Smoke as A Natural Preservative

Budaraga,

Hermalena,

Ahsan

2023

BIO Web Conf.

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The goal of this study is to determine the effect of purple sweet potato flour and potato starch on the quality of steamed brownies, as well as the optimal amount of purple sweet potato flour and potato flour to add in order to achieve consumer quality standards for brownies. This is in accordance with sustainable food innovation, which provides food security and nutrition while taking into account economic, social, and environmental factors, such as enhancing the nutritional value of food products by sourcing alternative ingredients. In this study, a completely randomized design (CRD) with 5 treatment levels and 3 replications was used. The observational data was examined using ANOVA, and DNMRT was assessed at a 1% significance level. Purple sweet potato flour was compared to potato flour A=100:0, B=70:30, C=50:50, D=30:70, and E=0:100 in this study. The water content, ash content, fat content, total sugar content, and antioxidant activity of steamed brownies produced from purple sweet potato flour and potato flour were shown to be significant. According to the results of organoleptic and physicochemical tests, the steamed brownies made from purple sweet potato flour and potato flour had the highest water content (27.14%), ash content (1.23%), fat content (22.13%), total sugar content (4.17%), and antioxidant activity (60.33%).

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Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles

Cited by 10 publications

References 37 publications

Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis

Characteristics of Maco Fish (Leiognathidae Spelendes) Using Coconut Shell Liquid Smoke as A Natural Preservative

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