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Li X, Wu Y, Li C, Tong S, Zhang L, Jin J. Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate. Foods 2024; 13:1562. [PMID: 38790862 PMCID: PMC11121683 DOI: 10.3390/foods13101562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/13/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.
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Affiliation(s)
| | - Yongjun Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, Guizhou, China; (X.L.); (C.L.); (S.T.); (L.Z.); (J.J.)
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2
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Wen Y, Lin S, Li X, Zhang J, Zhao Y, Ma D, Li M, Ren X, Zhang W. Relationship between wheat flour’s quality characteristics and color of fresh wet noodles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2161565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Yaqing Wen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Shunshun Lin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Xuejie Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Jian Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Yang Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Dongyun Ma
- Agronomy College, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Mengqin Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Xiujuan Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Weifeng Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
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3
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Elsharawy H, Refat M. CRISPR/Cas9 genome editing in wheat: enhancing quality and productivity for global food security-a review. Funct Integr Genomics 2023; 23:265. [PMID: 37541970 DOI: 10.1007/s10142-023-01190-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/06/2023]
Abstract
Wheat (Triticum aestivum L.) is an important cereal crop that is grown all over the world for food and industrial purposes. Wheat is essential to the human diet due to its rich content of necessary amino acids, minerals, vitamins, and calories. Various wheat breeding techniques have been utilized to improve its quality, productivity, and resistance to biotic and abiotic stress impairing production. However, these techniques are expensive, demanding, and time-consuming. Additionally, these techniques need multiple generations to provide the desired results, and the improved traits could be lost over time. To overcome these challenges, researchers have developed various genome editing tools to improve the quality and quantity of cereal crops, including wheat. Genome editing technologies evolve quickly. Nowadays, single or multiple mutations can be enabled and targeted at specific loci in the plant genome, allowing controlled removal of undesirable features or insertion of advantageous ones. Clustered, regularly interspaced short palindromic repeat (CRISPR)/CRISPR-associated protein (Cas) is a powerful genome editing tool that can be effectively used for precise genome editing of wheat and other crops. This review aims to provide a comprehensive understanding of this technology's potential applications to enhance wheat's quality and productivity. It will first explore the function of CRISPR/Cas9 in preserving the adaptive immunity of prokaryotic organisms, followed by a discussion of its current applications in wheat breeding.
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Affiliation(s)
- Hany Elsharawy
- Department of Genetics, Faculty of Agriculture, Cairo University, Giza, Egypt.
| | - Moath Refat
- Department of Biochemistry and Molecular Biology, The Key Laboratory of Environment and Genes Related to Disease of Ministry of Education, Health Science Center, Xi'an Jiaotong, University, Xi'an, 710061, China
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4
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Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles. NPJ Sci Food 2023; 7:8. [PMID: 36932100 PMCID: PMC10023698 DOI: 10.1038/s41538-023-00183-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Accepted: 02/27/2023] [Indexed: 03/19/2023] Open
Abstract
Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20, and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium content and came closest to commercial YAN in taste and saltiness perception. Structural improvement was demonstrated with HC-Na10 and SC-Na10 as both noodles required maximum work to be broken down. Moreover, SEM micrographs of these noodles showed a more compact and dense appearance with increased continuity of the matrix and fewer voids and hollows. However, ruptured surfaces were observed in noodles coated with 20 and 30% salt. The enhanced salt release from the coatings was demonstrated in an in vivo analysis, with the released salt occurring rapidly from HC and SC coatings. HC-Na10 and SC-Na10 noodles had a shelf life of more than 8 days when stored at 4 °C, which is longer than HC-Na0 and SC-Na0 noodles. Storage at 4 °C decelerated the microbiological growth, changes in pH and CIE L* values in salt-coated noodles than storage at 25 °. Thus, HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN.
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Lin Q, Shen H, Ma S, Zhang Q, Yu X, Jiang H. Morphological Distribution and Structure Transition of Gluten Induced by Various Drying Technologies and Its Effects on Chinese Dried Noodle Quality Characteristics. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02993-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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6
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Shi Y, Li X, Qi Y, Manzoor MF, Cui S, Xu B. Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network. J Texture Stud 2023; 54:105-114. [PMID: 36136727 DOI: 10.1111/jtxs.12722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/15/2022] [Accepted: 09/18/2022] [Indexed: 11/30/2022]
Abstract
In this study, the dough sheet wrap-around was employed to assist the resting process of the semi-dried noodles comparatively with dough crumbs resting and common dough sheet resting. The gluten network quantitative analysis was carried out to investigate the positive impacts of dough sheet wrap-around resting in semi-dried noodles production. The results showed that the dough sheet wrap-around resting improved the color, surface smoothness, cooking qualities, and eating qualities of semi-dried noodles. Dough sheet wrap-around resting for 30 min significantly (p < 0.05) increased the surface smoothness and chewiness by 47.08% and 44.35%, respectively. Furthermore, increased extensibility in the transverse direction of dough sheets generated superior processing properties. The average protein length and width of dough sheets experienced a considerable (p < 0.05) reduction. In contrast, the branching rate was markedly (p < 0.05) augmented, which meant the distribution of gluten network was more uniform and denser. The total protein length and the number of protein network lines both significantly (p < 0.05) increased. The number of transverse protein network lines increased by 28.70%, which was much higher than that (5.77%) of the longitudinal direction. Conclusively, at the optimal dough sheet wrap-around time of 30 min, the higher-quality semi-dried noodles were produced by enhancing the gluten network.
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Affiliation(s)
- Yanan Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xue Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Shirong Cui
- Jiangsu Xingyuan Food Technology Co. LTD, Yancheng, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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7
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Wu Q, Tian Q, Zhang D, Zhang Y. Effect of Sitophilus zeamais (Coleoptera: Curculionidae) Infestation on the Protein Physicochemical and Structural Properties of Wheat Grain. JOURNAL OF ECONOMIC ENTOMOLOGY 2022; 115:2092-2104. [PMID: 36287645 DOI: 10.1093/jee/toac168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Indexed: 06/16/2023]
Abstract
Boring pests such as Sitophilus zeamais (S. zeamais) are major threats in grain storage. However, how these pests affect the proteins of stored grains remains largely unknown. Here we aimed to investigate the effect of S. zeamais infestation on wheat protein during postharvest storage. In this study, wheat grain infested by S. zeamais was sampled at egg (4 d), larval (20 d), pupal (35 d), and adult stages (45 d), respectively. The protein's physicochemical and structural properties and the edible quality of whole wheat noodle were analyzed. The results showed that S. zeamais infestation significantly decreased the quality of wheat protein by altering its constitution and structure properties. Especially, compared with the control, the content of wet and dry gluten, gluten index, sodium dodecyl sulfate sedimentation volume, sulfhydryl groups, and disulfide bonds in insect-infested wheat decreased by 19.40, 5.42, 18.40, 8.12, 29.13, and 14.30%, respectively, during the storage period of one life cycle of S. zeamais. Additionally, the proportions of wheat protein fractions (albumin [1.16-fold], globulin [0.96-fold], gliadin [1.16-fold], and glutenin [0.95-fold]) and secondary structures (α-helix [0.91-fold], β-fold [0.96-fold], β-turn [1.06-fold], and random coil [1.05-fold]) of protein changed significantly, and the gluten network structure was broken in S. zeamais-infested wheat. Furthermore, the color of whole wheat noodle became darker, cooking loss rate increased, and textural properties (hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience) decreased as well. The results in the present study provided new insights for analyzing the quality deterioration mechanism and further quality improvement of boring pests-infested wheat grain.
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Affiliation(s)
- Qiong Wu
- Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Lianhua Road 100, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China
| | - Qisheng Tian
- Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Lianhua Road 100, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China
| | - Dongdong Zhang
- Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Lianhua Road 100, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China
| | - Yurong Zhang
- Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Lianhua Road 100, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China
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8
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Obadi M, Li Y, Xu B. Identifying key factors and strategies for reducing oil content in fried instant noodles. J Food Sci 2022; 87:4329-4347. [PMID: 36076362 DOI: 10.1111/1750-3841.16301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/19/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022]
Abstract
Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat-related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest-dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%-20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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9
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Xue H, Han T, Xu M, Yao Y, Wu N, Chen S, Zhang G, Wang W, Zhao Y, Tu Y. Processing technology, principle, and nutritional characteristics of preserved eggs: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Obadi M, Zhang J, Xu B. The role of inorganic salts in dough properties and noodle quality—A review. Food Res Int 2022; 157:111278. [DOI: 10.1016/j.foodres.2022.111278] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/16/2022] [Accepted: 04/19/2022] [Indexed: 11/16/2022]
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11
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Arshad M, Awais M, Bashir R, Ahmad SR, Anwar-ul-Haq M, Senousy HH, Iftikhar M, Anjum MU, Ramzan S, Alharbi SA, Bárek V, Brestic M, Noman A. Assessment of wheat productivity responses and soil health dynamics under brackish ground water. Saudi J Biol Sci 2022; 29:793-803. [PMID: 35197746 PMCID: PMC8848132 DOI: 10.1016/j.sjbs.2021.11.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/06/2021] [Accepted: 11/11/2021] [Indexed: 11/24/2022] Open
Abstract
The continuous use of brackish groundwater for irrigation is detrimental for soil and crop attributes. A three-year research study was designed for the wheat crop to assess the effects of brackish groundwater on crop yield and soil health under a surface irrigation system. Three sites were selected in different cropping zones of Pakistan. The treatments comprised of irrigation with moderately brackish water having 0.8, 1.3 & 2.7 dSm−1 of salinity and canal water. The results indicated that EC, SAR, bicarbonates, Ca2+ and Mg2+ levels increased in the soil for consecutive years and this increase was more at site S3 followed by S2 and S1. As soil depth is concerned, the increase was more pronounced in upper layers of soil (0–15 cm) as compared to 15–30 cm depth. Growth and yield were also affected by the consecutive use of this water, the number of plants, plant height, the number of spikes per plant, and yield was reduced at all the three sites. However, the impact was less pronounced at the site S1 whereas S3 was the most affected one. Grain weight and dry matter weight were observed to be maximum at S1. Water productivity was also calculated for all the three sites. Maximum water productivity was observed at S1 followed by S2 & S3. It was concluded that the continuous use of brackish water would have an adverse effect on crop yield and subsequently, soil health is also affected by it significantly.
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Affiliation(s)
- Muhammad Arshad
- Department of Irrigation & Drainage, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Awais
- Department of Irrigation & Drainage, University of Agriculture, Faisalabad, Pakistan
- College of Earth & Environmental Sciences, University of the Punjab, Lahore, Pakistan
- Corresponding authors at: Department of Irrigation & Drainage, University of Agriculture, Faisalabad, Pakistan (M. Awais).
| | - Rohina Bashir
- Department of Botany, Government College University Faisalabad, Pakistan
| | - Sajid Rashid Ahmad
- College of Earth & Environmental Sciences, University of the Punjab, Lahore, Pakistan
| | - Muhammad Anwar-ul-Haq
- Institute of Soil & Environmental Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Hoda H. Senousy
- Botany and Microbiology Department, Faculty of Science, Cairo University, Giza 12613, Egypt
| | - Maryam Iftikhar
- Department of Irrigation & Drainage, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Umair Anjum
- Department of Irrigation & Drainage, University of Agriculture, Faisalabad, Pakistan
| | - Shahid Ramzan
- Department of Irrigation & Drainage, University of Agriculture, Faisalabad, Pakistan
| | - Sulaiman Ali Alharbi
- Department of Botany and Microbiology, College of Science, King Saud University, PO Box -2455, Riyadh 11451, Saudi Arabia
| | - Viliam Bárek
- Institute of Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia
| | - Marian Brestic
- Institute of Plant and Environmental Sciences, Slovak University of Agriculture, Nitra, Slovakia
| | - Ali Noman
- Department of Botany, Government College University Faisalabad, Pakistan
- Corresponding authors at: Department of Irrigation & Drainage, University of Agriculture, Faisalabad, Pakistan (M. Awais).
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Lee E, Kim J, Kim E, Choi YJ, Hahn J. The effect of curdlan and the resting process on the quality of the dried whole tofu noodles. Food Sci Biotechnol 2022; 31:61-68. [PMID: 35059230 PMCID: PMC8733043 DOI: 10.1007/s10068-021-01020-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/17/2021] [Accepted: 11/30/2021] [Indexed: 12/24/2022] Open
Abstract
The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one. The addition of curdlan and the high-temperature resting process helped to form a compact internal structure in the dough, which might have been induced by the gelation of curdlan and the swelling of starch. In addition, these treatments resulted in about 20% and 15% reduction in cooking time and cooking loss, respectively. Whole tofu noodles having high protein content with improved texture and cookability was developed. These results could be helpful to the development of the bread based on a high hydration dough. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10068-021-01020-9.
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Affiliation(s)
- Euiji Lee
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Junghoon Kim
- Department of Food Science and Biotechnology, Sejong University, 209 Neungdongro, 8 Kwangjin-gu, Seoul, 05006 Korea
| | - Eunghee Kim
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Young Jin Choi
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Jungwoo Hahn
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
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13
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Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Ding Y, Wang J, Sun L, Zhou X, Cheng J, Sun Y. Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111458] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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16
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Wang YH, Zhang YR, Xu F, Zhang YL. Effect of boiling and steaming on the surface tackiness of frozen cooked noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109747] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Wang Y, Zhang Y, Xu F, Li Z. Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14717] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yuan‐Hui Wang
- National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Ya‐Ru Zhang
- National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Fei Xu
- National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Ze‐Kai Li
- National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China
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18
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Zhao B, Deng J, Li M, Li H, Gong H, Zhang Y, Chen Z. Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends. Cereal Chem 2020. [DOI: 10.1002/cche.10276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Beibei Zhao
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Jiawen Deng
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Mingyue Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Hua Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Haodi Gong
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Yan Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhicheng Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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19
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Tuersuntuoheti T, Wang Z, Wang Z, Liang S, Li X, Zhang M. Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14153] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
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20
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Tyl C, Bharathi R, Schoenfuss T, Annor GA. Tempering Improves Flour Properties of Refined Intermediate Wheatgrass ( Thinopyrum intermedium). Foods 2019; 8:foods8080337. [PMID: 31405124 PMCID: PMC6723072 DOI: 10.3390/foods8080337] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 08/07/2019] [Accepted: 08/07/2019] [Indexed: 11/16/2022] Open
Abstract
Progress in breeding of intermediate wheatgrass (Thinopyrum intermedium), a perennial grain with environmental benefits, has enabled bran removal. Thus, determination of optimum milling conditions for production of refined flours is warranted. This study explored the effect of tempering conditions on intermediate wheatgrass flour properties, namely composition, color, solvent retention capacity, starch damage, and polyphenol oxidase activity. Changes in flour attributes were evaluated via a 3 × 3 × 2 factorial design, with factors targeting moisture (comparing un-tempered controls to samples of 12% and 14% target moisture), time (4, 8, and 24 h), and temperature (30 and 45 °C). All investigated parameters were significantly affected by target moisture; however, samples tempered to 12% moisture showed few differences to those tempered to 14%. Similarly, neither tempering time nor temperature exerted pronounced effects on most flour properties, indicating water uptake was fast and not dependent on temperature within the investigated range. Lactic acid retention capacity significantly correlated with ash (r = −0.739, p < 0.01), insoluble dietary fiber (r = −0.746, p < 0.01), polyphenol oxidase activity (r = −0.710, p < 0.01), starch content (r = 0.841, p < 0.01), and starch damage (r = 0.842, p < 0.01), but not with protein (r = 0.357, p > 0.05). In general, tempering resulted in flour with less bran contamination but only minor losses in protein.
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Affiliation(s)
- Catrin Tyl
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA
| | - Radhika Bharathi
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA
| | - Tonya Schoenfuss
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA
| | - George Amponsah Annor
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA.
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Liu R, Solah VA, Wei Y, Wu G, Wang X, Crosbie G, Fenton H. Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour. Cereal Chem 2018. [DOI: 10.1002/cche.10089] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Rui Liu
- Institute of Food and Nutrition Development; Ministry of Agriculture; Beijing China
| | - Vicky Ann Solah
- School of Molecular and Life Sciences; Faculty of Science and Engineering; Curtin University; Perth Western Australia Australia
| | - Yimin Wei
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences (CAAS); Ministry of Agriculture; Beijing China
| | - Guiling Wu
- Jinshahe Noodle Manufacturing Co Ltd; Xingtai City Hebei Province China
| | - Xulin Wang
- Jinshahe Noodle Manufacturing Co Ltd; Xingtai City Hebei Province China
| | - Graham Crosbie
- Crosbie Grain Quality Consulting; Perth Western Australia Australia
| | - Haelee Fenton
- School of Molecular and Life Sciences; Faculty of Science and Engineering; Curtin University; Perth Western Australia Australia
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