Preparation and evaluation of a sustained-release buckwheat noodle

Wang, Shaoyun; Huang, Qimin; Chen, Mengshi; Lin, Yue-Ping; Rao, Ping‐Fan; Wu, Yan; Wu, Jinhong

doi:10.1002/jsfa.7383

Cited by 4 publications

(10 citation statements)

References 24 publications

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“…Dietary fiber also can create a protective barrier on the surface of starch granules by encapsulating and cross-linking them (Liu et al, 2018). This phenomenon can retard the contact between starch granules and amylase and reduce the amount of glucose released (Wang et al, 2016). Ge et al (2021) also observed a similar phenomenon where the addition of pumpkin powder to bread resulted in a more consistent and stable gel network structure, attributed to its high dietary fiber content.…”

Section: Glucose Release Amount During Simulated Digestion In Vitromentioning

confidence: 98%

“…The rheology of the simulated gastric and gastrointestinal digesta of TAB 0 , TAB 1 , TAB 3 , TAB 5 , and TAB 10 was measured using an advanced rotational rheometer (TA: Discovery HR-20) (Wu et al, 2016). The aluminum plate diameter is 40 mm.…”

Section: Rheological Measurements Of Bread Digestamentioning

confidence: 99%

“…The viscosity of the digesta value was positively correlated with the amount of TAP added. This phenomenon may be due to the cross-linking between the dietary fiber in TAP and the starch granules, which formed a tight gel network structure and increased the shear resistance (Wu et al, 2016;Zhuang et al, 2017). Furthermore, the viscosity of the gastric digesta of TAB 0 , TAB 1 , TAB 3 , TAB 5 , and TAB 10 is higher than that of the gastrointestinal digesta.…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…Furthermore, the viscosity of the gastric digesta of TAB 0 , TAB 1 , TAB 3 , TAB 5 , and TAB 10 is higher than that of the gastrointestinal digesta. This phenomenon may be due to the digesta thinned by the artificial intestinal fluid and αamylase added to simulate small intestinal digestion (Wu et al, 2016). The continuous hydrolysis of starch and protein may weaken the network structure formed between the gluten protein, the starch, and the TAP, thus reducing the viscosity of the digesta.…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…The dietary fibers in mushroom may impede starch pasting, dough expansion, and the contact between amylase and starch granules (Zhao et al, 2022). In addition, the addition of mushroom can regulate the microstructure and rheological properties of grains and flours, thereby influencing the digestion and absorption of the bread digesta (Lentle & Janssen, 2008;Wu et al, 2016). Therefore, the dietary fibers of mushroom and their effect on the microstructure and flow properties of digesta are important in bread preparation.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

Feng,

Luo,

Wang

et al. 2023

Journal of Food Science

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In this study, the functional properties of a mixture consisting of Tremella aurantialba powder (TAP) and wheat flour were investigated. Further, the effects of adding 0%, 1%, 3%, 5%, and 10% TAP on the physical properties of bread, as well as its glucose release, microstructure, and rheology during in vitro simulated digestion were studied. The water‐holding, oil‐holding, and swelling capacities of wheat flour were significantly enhanced (p < 0.05) with the increase of TAP. The addition of TAP increased the hardness, chewiness, gumminess, and moisture content and darkened the color of the bread. Sensory evaluation showed that adding the 3% of TAP could produce bread that satisfies the requirements of consumers. Furthermore, adding TAP could inhibit the release of glucose from the digesta into the dialysis solution, especially the addition of 10% TAP reduced the release of bread glucose by 23.81%. This phenomenon might be related to the increased viscosity of the digesta and the smooth physical barrier on the surface of starch granules during simulated in vitro digestion of bread. Therefore, as a natural food, T. aurantialba has great potential in improving the functional properties of bread and the application of starch matrix products.

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Section: Glucose Release Amount During Simulated Digestion In Vitromentioning

confidence: 98%

Section: Rheological Measurements Of Bread Digestamentioning

confidence: 99%

Section: Rheological Propertiesmentioning

confidence: 99%

Section: Rheological Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

Feng,

Luo,

Wang

et al. 2023

Journal of Food Science

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Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria

Wang

Jia

Zhang

2020

Food Science & Nutrition

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Fresh noodle product has attracted increasing attention due to its nutritive value and convenience. However, the relative short shelf life of fresh noodle is still a concern that needs to resolve. The objective of this study was to evaluate the preservative effect of curcumin (CUR) on millet fresh noodle during storage and its inhibitory mechanism against two isolated spoilage bacteria (Bacillus cereus and Escherichia coli). The effects of CUR were evaluated with regard to the quality and sensory evaluation of millet fresh noodle, the changes of bacterial growth curve, cell intracellular substances, cell viability, and bacterial morphology. The results showed that CUR could decrease the total colony number and prolong the shelf life of millet fresh noodle stored at 25°C from 20 to 30 hr. Quality and sensory evaluations showed that addition of CUR caused no negative effect on noodle quality and was determined to be sensory acceptable. The minimum inhibitory concentration of CUR against B. cereus and E. coli was 0.125 and 0.5 mg/ml, respectively. The growth curve revealed that CUR presented good antibacterial effect against both bacteria. The leakage of intracellular substances, cell viability, and bacterial morphology change after CUR treatment confirmed the destructive effects of CUR on plasma membrane integrity. These results indicated that CUR had the potential to be applied as a natural preservative for controlling the growth of spoilage microorganisms and extending the shelf life of millet fresh noodle.

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Buckwheat noodles: processing and quality enhancement

Puligundla

Lim

2021

Food Sci Biotechnol

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Preparation and evaluation of a sustained-release buckwheat noodle

Abstract: These findings indicate that the controlled use of hydrophilic colloids and starches in manufacturing noodles could modulate the glucose sustained-release. © 2015 Society of Chemical Industry.

Cited by 4 publications

References 24 publications

Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria

Buckwheat noodles: processing and quality enhancement

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