Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Li, Man; Zhu, Ke‐Xue; Wang, Bi-Wen; Guo, Xiao‐Na; Peng, Wei; Zhou, Hui‐Ming

doi:10.1016/j.foodchem.2012.06.103

Cited by 111 publications

(84 citation statements)

References 30 publications

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“…Previous data on ozone treatment of wheat and wheat flour showed low level of inactivation of total aerobic microorganism and yeast and moulds (<1 decimal reduction) using ozonated water at concentrations up to 16.5 ppm (IBANOGLU, 2001(IBANOGLU, , 2002LI et al, 2012). These results corroborate the findings that food with low water content possible slows ozone reaction speed and therefore reduces the disinfection ability of the ozone gas.…”

Section: E Coli Inactivationsupporting

confidence: 86%

“…In addition to ozone antimicrobial potential, this gas can also be used to change physicochemical characteristics of corn, sago, and tapioca starch (CHAN; BHAT; KARIM, 2009) and wheat flour (LI et al, 2012) by oxidation improving their functional performance and presenting better results than those obtained by the traditional oxidation process (using chlorine).…”

Section: Ozone Treatment Of Cassava Starch Inoculated With E Colimentioning

confidence: 99%

“…Ozone has been previously used in food industry to inactivate microorganisms in packages and stainless steel surfaces (KHADRE; YOUSEF, 2001), for microbial decontamination of poultry carcasses, on chilled water treatment and recycling (GUZEL-SEYDIM;GREENE;SEYDIM, 2004;, for fish shelf-life extension (PASTORIZA et al, 2008), for fruit juice processing (TIWARI et al, 2009a, b), for sanitation of fruit and vegetables (ACHEN;BIALKA;DEMIRCI, 2007;NAJAFI;KHODAPARAST, 2009;CHISM, 1999;KOSEKI;ISOBE, 2006), and Petri dishes containing nutrient agar were inoculated with E. coli in and incubated at 37 °C for 24 hours. To prepare E. coli suspension, the cell mass was harvested in sterile peptone water and used on the same day.…”

mentioning

confidence: 99%

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Inactivation of E. coli and B. subtilis spores in ozonized cassava starch

et al. 2013

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5 log cycles) was observed at 118 ppm of ozone. Similarly, total E. coli load reduction (>7 log cycles) was achieved at 40 ppm of ozone exposure for 60 minutes. Therefore, the results indicate that the ozone efficacy against microorganisms in cassava starch was mainly dependent on the sample moisture content and to ozone concentration and exposure time. Moreover, it was observed that ozone is a promising technology to reduce microbial counts in dried food.]]>

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Section: E Coli Inactivationsupporting

confidence: 86%

Section: Ozone Treatment Of Cassava Starch Inoculated With E Colimentioning

confidence: 99%

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confidence: 99%

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Inactivation of E. coli and B. subtilis spores in ozonized cassava starch

et al. 2013

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“…Noodle and Chinese steamed bread (CSB) are two major staple foods in China for many centuries due to their convenience, nutrients and palatability [1][2][3]. It has been reported that noodles and CSB, respectively, represented 40 and 30% wheat flour consumption in China [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…The quality of fresh noodle and CSB are not only dependent on the quality of the ingredients but also on the processing and storage conditions [3,13,21]. Manipulating production process and storage conditions, such as physical treatments with ozone, radiation, microwave, photons and vacuum mixing as well as packaging methods including vacuum packaging, modified atmosphere packaging (MAP), active packaging and hot packaging, showed promising results for enhancing the shelf life of fresh noodles and CSB [2,12,21,[33][34][35].…”

Section: Introductionmentioning

confidence: 99%

Food additives and technologies used in Chinese traditional staple foods

Wang

et al. 2018

Chem. Biol. Technol. Agric.

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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.

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Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Siah

Quail

2018

Cereal Chem

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Background and objectives Wheat noodles are a staple food for many Asian populations, particularly in East and South‐East Asian countries. Fresh noodles are subject to discoloration or darkening over storage time if not cooked or preserved. The physical appearance of noodles has the very first and often most significant impact on consumer perception leading to purchasing decisions. This review paper outlines the different noodle types followed by discussing factors affecting noodle color and time‐dependent discoloration. Methods used for preserving noodle freshness and color are also discussed. Findings Wheat noodles are generally categorized as white salted noodles made with the addition of sodium chloride, and yellow alkaline noodles made with the addition of different combinations of sodium chloride and alkaline salts. The intrinsic factors relating to wheat and flour quality affecting noodle color and discoloration include protein content, wheat bran color, falling number and preharvest sprouting, ash content, polyphenol oxidase, carotenoids, phenolic compounds, and flour color. The extrinsic factors relating to processing parameters affecting noodle color and time‐dependent discoloration include selection of flour mill streams, flour milling extraction rates, starch damage, noodle processing methods, addition of different salt types, addition of eggs, gluten, starch and emulsifiers, water addition and absorption levels, and addition of plant materials. Conclusions It is important for manufacturers to select the right wheat type, processing methods, and formulation to produce noodles with desirable color appearance and less susceptible to time‐dependent discoloration. Significance and novelty This review paper details intrinsic factors relating to wheat and flour quality, and extrinsic factors relating to processing parameters that affect wheat noodle color and time‐dependent discoloration.

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Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Cited by 111 publications

References 30 publications

Inactivation of E. coli and B. subtilis spores in ozonized cassava starch

Inactivation of E. coli and B. subtilis spores in ozonized cassava starch

Food additives and technologies used in Chinese traditional staple foods

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

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