Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment

Chen, Yue; Zhang, Yifu; Jiang, Lan; Chen, Guiyun; Yu, Jiaojiao; Li, Shuhong; Chen, Ye

doi:10.1016/j.foodchem.2020.127053

Cited by 47 publications

(22 citation statements)

References 36 publications

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“…Water content is a critical indicator of the degree of microstructural connectivity and water repellent capacity of cooked PSN during cooking, which is one of the determinants of noodle quality. Determination of moisture characteristics better reveals this relationship with noodle quality (Chen et al., 2020). Differences in water content of cooked PSN were observed (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…The transverse relaxation time (T 2 ) of all samples contained three distributions (Table 1), indicating that three different water states were present in the cooked PSN, that is strongly bound water, weakly bound water and free water. Strongly bound water is very tightly held to non‐aqueous substances, such as proteins and lipids; weakly bound water is held within the structure of most hydrophilic groups; and water in the free region locates furthest from non‐water components and can flow freely (Chen et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The A 22 of cooked PSN fluctuated with addition of various rice starches at different ratios. For example, addition of WRS decreased A 22 (except 20% WRS addition with a slight increase in A 22 ), whereas addition of LARS or HARS greatly increased A 22 , which may be due to the transition of flexible weakly bound water into other states (Chen et al., 2020). Additionally, the smooth and dense structure may be an underlying factor responsible for the lower amount of bulk‐phase water than in those with rough and porous structure (WPSN and WRSN20).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Liu

Chen

et al. 2021

Int J of Food Sci Tech

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Potassium alum (PA) is commonly used as an improver for quality of potato starch noodles (PSN). However, PA poses health risks to consumers, thus making it imperative to seek substitutes for Al3+. In this study, effects of rice starch addition on quality of PSN were investigated. Scanning electron microscopy revealed that addition of low‐amylose rice starch (LARS) or 40% waxy rice starch (WRS) enhanced structural development of PSN. Magnetic resonance imaging showed that the presence of LARS increased water retention in PSN. Addition of rice starch enhanced cooking quality of PSN by extending cooking time and significantly decreasing cooking loss (P < 0.05). Moreover, addition of LARS significantly (P < 0.05) increased tensile strength and hardness of PSN, whereas addition of WRS had the reverse effect. Mixing waxy potato starch with LARS at ratios of 4:1 or 3:2 is optimal for production of PSN.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Liu

Chen

et al. 2021

Int J of Food Sci Tech

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“…For uncooked noodles, DBN-80% (Figure 3f) showed no granu structure, where the extruded buckwheat flour formed a continuous phase similar to t For noodles with the same ratio of extruded buckwheat flour, the T 2 for uncooked FBN and DBN was significantly different (Table 4) (p < 0.05) and the T 21 and T 22 of FBN were smaller than those of DBN, indicating tight bonding among water molecules (TBW and SBW) and non-water substances within FBN. However, the T 23 of DBN was smaller, indicating that drying induced a stronger interaction between the free water and solids [17]. However, FBN and DBN displayed different trends with varying amounts of extruded buckwheat flour in terms of T 21 , T 22 , and T 23 .…”

Section: Morphologymentioning

confidence: 92%

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

Wang

Wei

et al. 2021

Foods

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Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.

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“…The texture profile analysis (TPA) and tensile strength were determined by a texture analyzer (TA-XTPlus, Stable Micro Systems, UK) with cylinder probe p/36R for compression and parallel friction rollers A/KIE for tensile test according to a reported method with modifications (Chen et al, 2020). In the compression test, two noodles (without cooking) were arranged side by side for TPA and each of them was cut into 20 mm in length with a similar diameter of 2.5 mm.…”

Section: Texture Properties Of the Extruded Oat Noodlesmentioning

confidence: 99%

Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing

Zhang

Chen

et al. 2022

Food Processing Preservation

Self Cite

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Oats are becoming increasingly popular due to their nutritional, but they were difficult to process, and unique characteristics. Therefore, this study established a model of microwave pregelatinization conditions between gelatinization degree (DG) of oat and investigated the characteristics of oat flour with different DG. Here, the results showed that the hydration (WSI and WAI increased to 5.43 g/100 g and 4.33 g/g, respectively) and thermodynamic properties of oat flour were improved, and the SEM and XRD results showed that the high‐frequency electromagnetic field and thermal effect of the microwave destroyed the crystal structure of the starch and formed an aggregate with lower gelatinization temperature and enthalpy. Compared with the natural oat flour that cannot be extruded into strips, the oat flour with a DG of 88.5 g/100 g was prepared into strips of noodles with improved qualities. The mentioned results proved the potential of microwaves in the development of oat products. Practical applications Oats which are rich in nutritional and β‐glucan ranked fifth in total output among the eight major food crops in the world. However, oats are of limited suitability for processing due to the characteristics of oat starch. Therefore, this study established a model of microwave pregelatinization conditions and gelatinization degree and described the characteristics of microwave‐pregelatinized oat flour with different gelatinization degrees, so that the oat flour with different gelatinization characteristics can be processed into different products. For example, the oat flour with a gelatinization degree of 88.5% mentioned in the study was applied to extruded whole oat noodles, and the noodles with good qualities were obtained. Therefore, this article provided references for the processing of oat products.

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Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment

Cited by 47 publications

References 36 publications

Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing

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