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Wei S, Wang N, Huang X, Xu G, Xu X, Xu D, Jin Y, Yang N, Wu F. Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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2
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Tang Z, Fan J, Yang J, Liu L, He L, Zhang W, Zeng X, Qin L. Rheological, texture and
in vitro
digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice‐okara slurry. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhongyue Tang
- College of Liquor and Food Engineering Guizhou University Guiyang China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang China
| | - Jin Fan
- College of Liquor and Food Engineering Guizhou University Guiyang China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang China
| | - Jintao Yang
- College of Liquor and Food Engineering Guizhou University Guiyang China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang China
| | - Lu Liu
- College of Liquor and Food Engineering Guizhou University Guiyang China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang China
| | - Laping He
- College of Liquor and Food Engineering Guizhou University Guiyang China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang China
| | - Wei Zhang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
| | - Xuefeng Zeng
- College of Liquor and Food Engineering Guizhou University Guiyang China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang China
| | - Likang Qin
- College of Liquor and Food Engineering Guizhou University Guiyang China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang China
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3
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Zhou J, Yan B, Wu Y, Zhu H, Lian H, Zhao J, Zhang H, Chen W, Fan D. Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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4
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Ma R, Jin Z, Wang F, Tian Y. Contribution of starch to the flavor of rice-based instant foods. Crit Rev Food Sci Nutr 2021; 62:8577-8588. [PMID: 34047638 DOI: 10.1080/10408398.2021.1931021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Increased consumption of instant foods has led to research attention, especially rice-based instant foods. Starch, one of the most important components of rice, significantly affects food quality. However, the mechanisms by which starch contributes to rice-based instant foods flavor are poorly understood in many cases. The review aims to describe the common mechanisms by which starch contributes to food flavor, including participating in flavor formation, and affecting flavor release throughout starch multiscale structure: particle morphology, crystal structure, molecular structure. Five specific examples of rice-based instant foods were further analyzed to summarize the specific contribution of starch to flavor, including instant rice, fermented rice cake, rice noodles, fried rice, and rice dumplings. During foods processing, reducing sugars produced by heating or enzymatic hydrolysis of starch participate in Maillard reaction, caramelization and thermal degradation, which directly or indirectly affect the formation of flavor compounds. In addition, adsorption by granules, encapsulation by retrograded V-type crystal, and controlled release by starch gel all contribute to rice-based instant food flavor qualities. These mechanisms jointly contribute to flavor compounds formation and release. Proper theoretical application and improved processing methods are needed to promote the high-quality, mechanization, and automation of rice-based instant foods production.
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Affiliation(s)
- Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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5
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Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106533] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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6
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Zeng X, Tang Z, Zhang W, He L, Deng L, Ye C, Fan J. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China. Food Sci Nutr 2020; 8:5580-5590. [PMID: 33133560 PMCID: PMC7590277 DOI: 10.1002/fsn3.1849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 12/29/2022] Open
Abstract
The objective of this study was to explore the effect of red kojis on essential indices of Wanergao. The results showed that red koji-inoculated Wanergao showed higher pH values (4.38 ± 0.06 and 4.39 ± 0.06) and lower TA values (1.61 ± 0.05 and 1.63 ± 0.05) compared to the control group. LAB and yeast in the starter culture group gradually increased to 7.57 ± 0.12, 7.64 ± 0.15 log cfu.g-1 and 8.59 ± 0.21, 8.64 ± 0.23 log cfu.g-1, respectively. During fermentation, the dominant microorganism was Lactobacillus plantarum and Saccharomyces cerevisiae. Compared to the Wanergao made using traditional backslopping, the red koji-inoculated Wanergao contained more amylases, EAA and DAA contents compared to the control sample. The red kojis and control samples presented different hardness, chewiness, and cohesiveness, as well as similar values in springiness, gumminess, and adhesiveness. Sensory analysis also showed higher chewiness aroma and resilience of Wanergao in the starter culture group than in the control group.
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Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Zhongyue Tang
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Wei Zhang
- College of Food Science and EngineeringWuhan Polytechnic UniversityWuhanChina
| | - Lapin He
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Li Deng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Chun Ye
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Jin Fan
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
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7
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Wu Y, Yan B, Zhou J, Lian H, Yu X, Zhao J, Zhang H, Chen W, Fan D. Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distribution. J Food Sci 2020; 85:3282-3292. [PMID: 32909289 DOI: 10.1111/1750-3841.15424] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/09/2020] [Accepted: 07/14/2020] [Indexed: 12/16/2022]
Abstract
A sourdough combined with microwave heating method was adopted to make steamed cake (SSC), the dough yield, fermentation time and additive amount of sourdough were optimized by Response Surface Methodology (RSM) to obtain microwave-steamed cake (MSSC) with high-quality attributes and then the potential mechanism of sourdough on the improvement of the MSSC texture was investigated. The addition of sourdough with the optimized parameters could greatly improve the specific volume, porosity, hardness, and chewiness of MSSC, which was mainly related to changes in dielectric properties and water distribution. The results of dielectric properties confirmed that sourdough increased the dielectric properties of the system during microwave heating, affecting the microwave heating characteristics. And the changes of water states and distribution by T2 relaxation analysis showed that sourdough restricted water mobility during heating and facilitated the retention of water trapped in MSSC. Additionally, the scanning electron microscopy (SEM) images indicated that sourdough weakened the gluten network structure, and triggered a looser and smoother microstructure. PRACTICAL APPLICATION: Steamed cake (SSC) is one of the most popular fermented foods in China, while its commercial development is greatly limited by the drawbacks of traditional steam heating. In recent years, the applications of microwave heating and sourdough in cereal-based foods processing have gained more and more interest. However, there is little information about the application of sourdough combined with microwave heating in SSC production. This study revealed that sourdough addition increased the specific volume, porosity, texture, and consumer preference of MSSC, providing a natural, high-efficiency, and easy-to-operate means for the fabrication of high-quality fermented foods.
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Affiliation(s)
- Yejun Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Juan Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Huizhang Lian
- Wuxi HuashunMinsheng Food Co., Ltd., Wuxi, Jiangsu, P. R. China
| | - Xiaojun Yu
- Wuxi HuashunMinsheng Food Co., Ltd., Wuxi, Jiangsu, P. R. China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Hao Zhang
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
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8
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Zeng X, Wan W, He L, Deng L, Fan J. Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China. FOOD SCI TECHNOL INT 2020; 27:197-209. [PMID: 32718196 DOI: 10.1177/1082013220941764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To explore the effect of commercial Saccharomyces cerevisiae on the quality of traditional "Wanergao" for reasonable consuming guidance, the dominant microbes, physicochemical property, free amino acid content, texture, and sensory properties during fermentation of "Wanergao" were illustrated in this paper. Compared with the samples in the control group, "Wanergao" samples in the two groups that were subjected to S. cerevisiae inoculation had weaker acidity (the pH values dropped from 4.39 ± 0.08 to 4.36 ± 0.07 and 4.36 ± 0.07 within 2 h during fermentation), higher fermenting rate (volume increased from 100 ± 1.31 to 305 ± 4.61 and 316 ± 4.93 mL separately within 3 h), and the dominant lactic acid bacteria and yeast being leukonid and S. cerevisiae. More amylose, ethanol, and free amino acid were detected in "Wanergao" produced with S. cerevisiae inoculation compared with "Wanergao" produced by sourdough. The two kinds of "Wanergao" presented various hardness (2318 ± 112, 2279 ± 103), springiness (0.76 ± 0.03, 0.71 ± 0.03), chewiness (1.43 ± 0.05, 1.41 ± 0.06), and cohesiveness (0.68 ± 0.03, 0.62 ± 0.03) after fermentation. The result of sensory analysis revealed that "Wanergao" in the S. cerevisiae group had higher elasticity, aroma, and restoring force. The experiment demonstrated that "Wanergao" produced by using S. cerevisiae is a kind of fermented rice product with rich fragrance, high amount of nutrients, and strong elasticity.
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Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Weiyang Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Jin Fan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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