Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (<i>Chenopodium quinoa</i>) varieties

Peng, Mingjun; Yin, Lisha; Dong, Jun; Shen, Ruiling; Zhu, Yingying

doi:10.1111/1750-3841.16126

Cited by 13 publications

(6 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The diffraction patterns of starch in fermented dried noodles subjected to different drying conditions were similar, showing typical A‐type crystals with strong single diffraction peaks at 15° and 23°, weak diffraction peaks at 20° and connected double peaks at 17° and 18° (Fig. S2) (Peng et al ., 2022). This finding demonstrated that the drying conditions had a minor influence on the crystal type of starch in the fermented noodles.…”

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

View full text Add to dashboard Cite

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.

show abstract

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

View full text Add to dashboard Cite

show abstract

“…The higher D 50 , D [4, 3] , and D [3, 2] of the enzymatic method suggests that the presence of sodium bisulfite in the enzymatic method facilitated the procurement of large starch granules [ 28 ], and could not effectively purify starch granules, while the lower D 50 , D [4, 3] , and D [3, 2] of alkali and wet-milling methods indicated that sodium hydroxide present in the alkali method helped to penetrate water into starch followed by granule swelling and degraded amylose and amylopectin at the surface of the starch granules [ 29 , 30 ], whereas the wet-milling process also caused the loss of starch granules and ultimately changed the granule size distribution [ 9 ]. Moreover, Peng et al compared the physicochemical properties and in vitro digestibility of different quinoa varieties and observed that quinoa starch was damaged due to different starch isolating methods [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Junejo

Wang

Liu

et al. 2022

Foods

View full text Add to dashboard Cite

The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.39%), larger size of aggregated granules (44.1 μm), higher relative crystallinity (29.6%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (2.1), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.7 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.5% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.

show abstract

“…This might have been because TBBF contains more dietary fiber and polyphenols, which reduced the digestibility of the TBDNs [ 16 ]. Noodles with an eGI below 55 are considered a low GI food [ 38 ]. Thus, all of the samples (TBBF-15, TBBF-25, and TBBF-35) meet this standard ( Table 4 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

Xue

Guo

Zhu

2022

Foods

View full text Add to dashboard Cite

This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (p < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (p < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (p < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs.

show abstract

Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

Cited by 13 publications

References 53 publications

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

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

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

Contact Info

Product

Resources

About