Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

Li, Li; Wang, Na; Ma, Sen; Yang, Song; Chen, Xuehua; Ke, Yingying; Wang, Xiaoxi

doi:10.1155/2018/7464297

Cited by 14 publications

(9 citation statements)

References 23 publications

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“…With the storage time, TPC increased from 1.9 × 10 4 CFU/g to 3.6 × 10 6 CFU/g, and acid and gas was produced by microorganisms, which resulted in the disruption of the network structure of gluten protein. Then, the ability for encapsulating starch and some other macromolecules was weakened (Li et al, ), which led to the increase in percentage of broken noodles. Meanwhile, enzymes produced by microbial metabolism may destroy the structure of protein and starch in FHBN (Baik & Donelson, ).…”

Section: Resultsmentioning

confidence: 99%

Changes in shelf life and quality of fresh hull‐less barley noodles during storage

et al. 2019

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Background and objectives In order to study the quality changes of fresh hull‐less barley noodles (FHBN) during storage, the total plate count (TPC), cooking quality, color, texture, and moisture characteristic of FHBN were investigated at 0 hr, 6 hr, 12 hr, 18 hr, 24 hr, and 30 hr of storage at 25°C. Findings The FHBN deteriorated after storage for 24 hr (TPC was 1.4 × 106 CFU/g), while the fresh wheat noodles (FWN) deteriorated after 18 hr (TPC was 106 CFU/g). In addition, T21 and T22 in FWN were bigger than that in FHBN and the moisture in FWN was more easily lost. During the storage of FHBN, the cooking loss ratio and percentage of broken noodles increased significantly, while L* and aw decreased. The proportion of strongly bound water decreased, while the proportion of weakly bound water and free water increased. During the safe storage period, the hardness, springiness, gumminess, and chewiness showed a decline trend while the hardness and gumminess increased after deterioration. Conclusions Fresh hull‐less barley noodles had longer shelf life and better water‐holding capacity compared with FWN. The cooking quality, texture characteristics, and brightness reduced significantly during storage, and the increase in TPC, water loss, and migration were the main reason of this phenomenon. Significance and novelty The shelf life of FHBN and FWN stored at 25°C was compared, and the causes that resulted in the differences were analyzed. Through the correlation analysis, the reason for the decline in the quality of FHBN was obtained.

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Section: Resultsmentioning

confidence: 99%

Changes in shelf life and quality of fresh hull‐less barley noodles during storage

et al. 2019

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“…Carbohydrate interact with lipids to form glycolipids through glycosidic bond [45] which reduces free lipids. The carbohydrates binds water molecules through hydrogen bonding [46] hence limiting water mobility which justifies the inverse relationship between moisture and carbohydrates as shown in Table 1.…”

Section: Total Carbohydrates (% Nfe)mentioning

confidence: 97%

Comparative Analysis on the Proximate Composition of Processed Cassava Products Obtained from January to March, 2023 in Lafia Town, Nigeria

Edet,

Akpomie,

Augustine

et al. 2023

CSIJ

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The extensive applicability of cassava and its derivatives in various industries in Nigeria is constantly increasing, thus the necessity to evaluate the chemical composition in order to ascertain the nutritional value of these products. This study investigated and compared the proximate composition of eight samples of processed cassava products (Niji® Foods Cassava Flour, IFGREEN® Odourless Fufu Flour, Ayoola® Fufu Flour, Aiteefills® Fufu flour, Niji® Foods Garri, Golden Penny Garri, GGEE® foods Ijebu Garri and local brand cassava starch) obtained from supermarkets and local markets in Lafia town from January to March, 2023 using standard official methods for proximate analysis. The results were analyzed by Minitab version 20.0 by one way ANOVA and pair-wise comparison was made post hoc using Tukey t-tests. The moisture, ash, crude protein, crude fibre, crude fats and carbohydrate ranged from 4.34 – 12.70 %, 0.34 – 1.63 %, 1.30 – 10.06 %, 0.02 – 0.81 %, 4.01 – 12.53 % and 70.83 – 85.73 %. The study revealed that the results of the proximate composition in all the samples varied significantly (P ≤ .05). Crude protein and Crude fibre contents in all the samples agreed with the recommended limits by FAO/WHO and SON. The high moisture content in Aiteefills Fufu Flour may impart a shorter shelf life on the product. Findings from the study also suggested the possibility of formation of metal-ion pigment complexes in GGEE® foods Ijebu Garri, Ayoola® Fufu Flour, Niji® Foods Cassava Flour and Local Brand Cassava Starch due to high ash contents. However, all samples meet the basic nutritional requirements for crude protein, crude fibre, fats and carbohydrate contents in cassava products. The study recommended regular routine proximate composition checks on new and existing products available to consumers to further maintain high nutritional standards in processed cassava products.

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“…Carbohydrates also interact with lipids to form glycolipids through glycosidic bonds, and this reduces the levels of free lipids. Carbohydrates binds water molecules through hydrogen bonding [53], hence limiting water mobility, which explains the inverse relationship between moisture and carbohydrates.…”

Section: Proximate Compositionmentioning

confidence: 99%

Primary Quality Control Parameters of Cassava Raw Materials

Chisenga¹

2021

Cassava - Biology, Production, and Use

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Fresh cassava roots are transformed into shelf stable raw materials (flours and extracted starches). Chemical composition (moisture, protein, lipid, fibre and amylose content, cyanide contents), dry matter, starch extraction yields, particle size distribution and whiteness index are some of the quality characteristic requirements for selection of varieties in breeding programs, and raw materials for industrial processes. Starch yields ranges 20–35%, and vary with genotype. The crude protein (1–2%) and crude fat (∼1%) are considered minor components of cassava and are indicative of the poor nutritional quality. The cumulative of particles passing finer than sieve (D90) is commonly selected for industrial applications because it yields a large proportion of flour in the range 90–96% finer particle than sieve size. The amylose is the main genetic trait for categorising starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0–2, 3–15, 16–35, and > 35% of the total starch, respectively. Additionally, amylose is basic criteria for blending flours of different botanical sources. Cassava varieties are classified as sweet and bitter varieties when cyanide values are in the range 15–50 and 50–400 ppm, respectively. The a* (redness-greenness) and b* (yellowish) are considered as impurities in white fleshed cassava.

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Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

Cited by 14 publications

References 23 publications

Changes in shelf life and quality of fresh hull‐less barley noodles during storage

Changes in shelf life and quality of fresh hull‐less barley noodles during storage

Comparative Analysis on the Proximate Composition of Processed Cassava Products Obtained from January to March, 2023 in Lafia Town, Nigeria

Primary Quality Control Parameters of Cassava Raw Materials

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