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Wang J, Li Y, Guo X, Zhu K, Wu Z. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods 2024; 13:1507. [PMID: 38790811 PMCID: PMC11121694 DOI: 10.3390/foods13101507] [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: 04/08/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
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Affiliation(s)
- Jinrong Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Wu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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2
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Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat. Foods 2022; 11:foods11243989. [PMID: 36553730 PMCID: PMC9778488 DOI: 10.3390/foods11243989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers.
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Guo W, Fan L, Wang Y, Li G, Gao X, Chen Z, Huang J. Effect of three natural antioxidants on the structure and physicochemical properties of sweet potato starch noodles. Front Nutr 2022; 9:1020281. [PMID: 36386955 PMCID: PMC9649831 DOI: 10.3389/fnut.2022.1020281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 09/28/2022] [Indexed: 12/02/2022] Open
Abstract
The study aimed to investigate the effect of three kinds of natural antioxidants (NAs), such as curcumin, tea polyphenols (TP), and lycopene, on sweet potato starch's structure and physicochemical properties of starch noodles. We found that the broken rates, iodine blue values, hardness, and chewiness of natural antioxidant starch noodles (NASN) were increased with the addition of the NAs. Additionally, the elasticity decreased with the addition of curcumin and lycopene, but it increased with the addition of TP. The cross-section structure of NASN obtained by scanning electron microscope (SEM) showed more holes appeared when adding NAs, and the additional amount had a pronounced effect on the microstructure of starch noodles (SN) regardless of the kind of NA added. The X-ray diffraction detection showed that some crystal forms were significantly damaged, and the addition of NAs affected the crystallization process of starch and produced a small proportion of new crystals in the NASNs. The protective effects of SN on NAs and their antioxidant capacities under dry and room temperature storage (DRTS) and wet and frozen storage (WFS) conditions were optimal as compared to those of flour noodles (FN). The results showed that adding NAs could improve the sensory quality and antioxidant function of starch noodles. In turn, the dense structure of starch noodles can also have a significant protective effect on antioxidants and their antioxidant activities, which is especially obvious under WFS conditions.
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Affiliation(s)
- Weiyun Guo
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Ling Fan
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Yonghui Wang
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Guanghui Li
- Food and Pharmacy College, Xuchang University, Xuchang, China
- *Correspondence: Guanghui Li
| | - Xueli Gao
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Zhenhao Chen
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Agriculture, Henan University, Zhengzhou, China
- Jihong Huang
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4
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Belahcen L, Cassan D, Canaguier E, Robin MH, Chiffoleau Y, Samson MF, Jard G. Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France. Foods 2022; 11:3208. [PMID: 37430953 PMCID: PMC9601503 DOI: 10.3390/foods11203208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/04/2022] [Accepted: 10/06/2022] [Indexed: 11/17/2022] Open
Abstract
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour. Seven brands of fusilli pasta manufactured in the Occitanie region (France) were selected and analyzed in terms of their physicochemical composition (protein and ash content in dry samples), cooking properties (optimal cooking time, water absorption, and cooking loss), sensory characteristics (Pivot profile), and consumer appreciation. Differences in the physicochemical characteristics of the dry pasta samples partly explain the variations in pasta characteristics measured after cooking. The Pivot profile varied among pasta brands, but no major differences in hedonic properties were identified. To our knowledge, this is the first time that artisanal pasta made from flour has been characterized in terms of its physicochemical and sensory properties, which highlights the diversity of products on the market.
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Affiliation(s)
- Loubnah Belahcen
- Food Science and Nutrition Department, INP EI-Purpan, Univ. Toulouse, CEDEX 3, 31076 Toulouse, France
| | - Denis Cassan
- IATE, Univ. Montpellier, INRAE, Institut Agro, CEDEX 2, 34060 Montpellier, France
| | - Elodie Canaguier
- IATE, Univ. Montpellier, INRAE, Institut Agro, CEDEX 2, 34060 Montpellier, France
| | - Marie-Hélène Robin
- AGIR, INRAE, 31326 Castanet Tolosan, France
- Plant Science and Agronomy Department, INP EI-Purpan, Univ. Toulouse, CEDEX 3, 31076 Toulouse, France
| | - Yuna Chiffoleau
- INNOVATION, Univ. Montpellier, CIRAD, INRAE, Institut Agro, CEDEX 2, 34060 Montpellier, France
| | | | - Gwénaëlle Jard
- Food Science and Nutrition Department, INP EI-Purpan, Univ. Toulouse, CEDEX 3, 31076 Toulouse, France
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5
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Ribeiro AR, Madeira T, Botelho G, Martins D, Ferreira RM, Silva AMS, Cardoso SM, Costa R. Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits. Foods 2022; 11:foods11111561. [PMID: 35681311 PMCID: PMC9180126 DOI: 10.3390/foods11111561] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/21/2022] [Accepted: 05/23/2022] [Indexed: 12/10/2022] Open
Abstract
Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating habits. In this work, F. vesiculosus flour (FVF) was incorporated into durum wheat pasta at 1, 5.5, and 10% gradient levels. The pasta enriched with FVF needed additional water during dough formation and required more cooking time, resulting in higher weight gain but also increased cooking loss (observed with 5.5 and 10%). The fracturability of raw pasta decreased for all the FVF pasta, though the cooked firmness and hardness were only affected with the inclusion of 10% FVF. The substitution of wheat semolina with FVF at a 10% level caused an increase in the pasta’s fiber content, which resulted in a more discontinuous protein–matrix structure, as observed at the microscopic level. Untrained consumers were very positive about the overall sensory traits of the pasta with low supplementation levels (1 and 5.5%). About 72% of panelists selected the 1% FVF pasta as their favorite sample. The utilization of FVF in pasta should be targeted at low inclusion levels to cope with the expected texture quality and prevent the impairment of the sensory traits.
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Affiliation(s)
- Ana Ramalho Ribeiro
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Tiago Madeira
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Goreti Botelho
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Diana Martins
- Polytechnic Institute of Coimbra, Coimbra Health School, Rua 5 de Outubro-S. Martinho Bispo, Apartado 7006, 3046-854 Coimbra, Portugal
- Coimbra Institute for Clinical and Biomedical Research (iCBR) Area of Environment Genetics and Oncobiology (CIMAGO), Biophysics Institute of Faculty of Medicine, University of Coimbra, 3004-531 Coimbra, Portugal
- Center for Innovative Biomedicine and Biotechnology (CIBB), University of Coimbra, 3004-531 Coimbra, Portugal
- Clinical Academic Center of Coimbra (CACC), 3004-531 Coimbra, Portugal
| | - Ricardo M Ferreira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Artur M S Silva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana M Cardoso
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Rui Costa
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
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6
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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods 2022; 11:foods11030256. [PMID: 35159408 PMCID: PMC8834582 DOI: 10.3390/foods11030256] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/13/2022] [Accepted: 01/17/2022] [Indexed: 01/13/2023] Open
Abstract
Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional dry pasta. When alternative raw materials are used, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. This review aims to: (1) investigate the main challenges of the pasta-making process, highlighting the processing variables that most affect pasta quality; and (2) indicate the unknown factors that influence the pasta-making process and which need to be studied. After overviewing the last twenty years of research in the pasta sector, the interplay/relationship between processing variables and pasta quality is examined, together with the main innovations proposed for each step of pasta processing. An analysis of all the variables involved in the process and their influence on each other will elucidate how to optimize certain parameters to ensure the production of pasta with the desired characteristics.
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7
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Suo X, Mosca AC, Pellegrini N, Vittadini E. Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication. Food Funct 2021; 12:11577-11585. [PMID: 34709271 DOI: 10.1039/d1fo02339j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Oral processing behaviour of food is affected by the structural characteristics of the food matrix, including rheological and mechanical attributes as well as the size and shape. Pasta, a staple starchy food, may have a very similar macrostructure (shape) but a very different microstructure in gluten-containing (GC) and gluten-free (GF) products. In this context, this study aims to investigate the effect of pasta shape (in the presence and absence of gluten) on cooking/textural properties, chewing behaviour and structural breakdown during oral processing. The results suggest that the shape and presence of gluten affect not only the pasta texture but also the mastication behavior with gluten significantly increasing the mastication effort whereas a small pasta shape may trigger swallowing of almost not masticated pieces. The shape and gluten can therefore be used as a strategy to modulate chewing behavior, with possible effects on both perception and intake.
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Affiliation(s)
- Xinying Suo
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy. .,School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, 33100, Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy.
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8
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Xiong X, Wang J, Liu C, Zheng X, Bian K, Guan E. Quality changes in fresh noodles prepared by different heat treatments during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaoqing Xiong
- College of Grain and Food Henan University of Technology Zhengzhou P.R. China
| | - Junjun Wang
- College of Grain and Food Henan University of Technology Zhengzhou P.R. China
| | - Chong Liu
- College of Grain and Food Henan University of Technology Zhengzhou P.R. China
| | - Xueling Zheng
- College of Grain and Food Henan University of Technology Zhengzhou P.R. China
| | - Ke Bian
- College of Grain and Food Henan University of Technology Zhengzhou P.R. China
| | - Erqi Guan
- College of Grain and Food Henan University of Technology Zhengzhou P.R. China
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9
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Change in surface structure and inner microstructure of durum wheat pasta during the boiling process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111611] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta. Food Chem 2021; 360:129993. [PMID: 33984560 DOI: 10.1016/j.foodchem.2021.129993] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 04/14/2021] [Accepted: 04/28/2021] [Indexed: 11/18/2022]
Abstract
The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (~50% to ~68%). The β-sheet structures content in chickpea pasta was lower (~52%), and was most affected by sheeting and cooking. The water structure was assessed by the analysis of the OH fingerprint FTIR region (3700-2800 cm-1) and showing that water molecules (~90%) are strongly and moderately bound. The chickpea pasta displayed the highest content of strongly bonded water (about 55%) in contrast to the semolina pasta (~48%). A principal component analysis showed that the molecular organization of semolina pasta was mostly affected by dough formation and cooking; the molecular organization of chickpea pasta was determined by the cooking stage.
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Affiliation(s)
| | | | | | - Jose Alvarez-Ramirez
- Departamento de Ingenieria de Procesos e Hidraulica, Universidad Autonoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico
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11
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Wang R, Li M, Wei Y, Guo B, Brennan M, Brennan CS. Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure. Foods 2021; 10:187. [PMID: 33477670 PMCID: PMC7831939 DOI: 10.3390/foods10010187] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/12/2021] [Accepted: 01/14/2021] [Indexed: 11/20/2022] Open
Abstract
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T 22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (R.W.); (Y.W.); (B.G.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand;
| | - Ming Li
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (R.W.); (Y.W.); (B.G.)
| | - Yimin Wei
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (R.W.); (Y.W.); (B.G.)
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (R.W.); (Y.W.); (B.G.)
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand;
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand;
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12
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Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8843974] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The influence of the drying conditions on protein structural properties and its impact on Chinese dried noodles (CDN) quality properties is addressed in this study. The CDN were produced under nine different drying conditions utilizing combination of three temperatures (40°C, 60°C, and 80°C) and three relative humidities (65%, 75%, and 85%). The color, texture profile analysis of uncooked and cooked noodles, shrinkage ratio, and cooking quality of CDN were assessed. SEM and FTIR microimaging were investigated to determine the changes in the gluten structural properties. Drying temperature and relative humidity have significant effects on quality characteristics of CDN. However, the influences on different indicators were different. Drying temperature was the main influencing factor of the quality of CDN and protein microstructure. After the drying temperature exceeded 60°C, proteins began to aggregate, and the surface protein distribution became uneven. Compared with cross section, the uniformity of protein distribution on the surface of noodles showed a significant decrease. A high temperature (60°C) could improve the quality of CDN products. The quality of CDN products could be adjusted by the combination of drying temperature and relative humidity.
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13
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Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs. Processes (Basel) 2020. [DOI: 10.3390/pr9010017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs.
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14
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Pellegrini N, Vittadini E, Fogliano V. Designing food structure to slow down digestion in starch-rich products. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Moon Y, Kim KH, Kweon M. Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles. Cereal Chem 2019. [DOI: 10.1002/cche.10206] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yujin Moon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
| | - Kyeong Hoon Kim
- Wheat Team, National Institute of Crop Science Rural Development Administration Jeonju South Korea
| | - Meera Kweon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
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16
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Ye F, Xiao L, Liang Y, Zhou Y, Zhao G. Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules. Carbohydr Polym 2019; 213:79-88. [PMID: 30879692 DOI: 10.1016/j.carbpol.2019.02.077] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/20/2019] [Accepted: 02/21/2019] [Indexed: 11/30/2022]
Abstract
The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity, which included two Acetobacter strains, five Bacillus strains and one Gluconacetobacter strain. By spontaneous fermentation, the amylose content and the average molecular weight of starch were significantly decreased. Besides, the native and fermented starches showed different amylopectin chain-length distribution patterns. Among them, no significant differences in granular morphology, granule size distribution, and crystalline structure. However, the thermal and pasting properties as well as the hardness of the starch gel differed significantly. Pearson's correlation analysis showed that the physicochemical properties was mainly influenced by the changes in the amylose content, amylopectin chain-length distribution as well as the average molecular weight of starch. These findings demonstrated the feasibility of spontaneous fermentation as a tool for modifying starches.
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Affiliation(s)
- Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Li Xiao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Ya'nan Liang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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Kosović I, Kosović I, Benšić M, Benšić M, Ačkar Đ, Ačkar Đ, Jozinović A, Jozinović A, Ugarčić Ž, Ugarčić Ž, Babić J, Babić J, Miličević B, Miličević B, Šubarić D, Šubarić D. Microstructure and cooking quality of barley-enriched pasta produced at different process parameters. FOODS AND RAW MATERIALS 2018. [DOI: 10.21603/2308-4057-2018-2-281-290] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.
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Individual Maillard reaction products as indicators of heat treatment of pasta — A survey of commercial products. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.06.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Xiang Z, Ye F, Zhou Y, Wang L, Zhao G. Performance and mechanism of an innovative humidity-controlled hot-air drying method for concentrated starch gels: A case of sweet potato starch noodles. Food Chem 2018; 269:193-201. [PMID: 30100424 DOI: 10.1016/j.foodchem.2018.06.153] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 06/27/2018] [Accepted: 06/30/2018] [Indexed: 01/02/2023]
Abstract
The effects of humidity control on dried starch gels were investigated using starch noodles as a model. A two-stage innovative hot-air-drying regime was developed with the first stage humidity-controlled (70 °C, 60% RH) and the second at high temperature (100 °C). The proposed drying method is comparable to natural-air-drying in product quality and to conventional hot-air-drying (70 °C) in production efficiency. The operating humidity of the first stage predominated the swelling index and rehydration ratio of dry noodles as well as the hardness and chewiness of cooked noodles. The results from XRD, DSC, SEM, digital microscopy and low field TD 1H NMR evidenced that these outcomes were largely ascribed to the higher shrinkage, lower porosity, smoother surface, lesser shape deformation and higher starch retrogradation resulting from increased humidity. The results reported herein are valuable for regulating the physicochemical properties of dried starch gels and glimpsing the underlying mechanisms of related operations.
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Affiliation(s)
- Zhuoya Xiang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lei Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Sweet Potato Research Centre, Chongqing 400715, People's Republic of China.
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