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Sun D, Jia Y, He X, Qin Y, Li M, Liu X, Xu T, Xiong L, Guo M, Ji N, Sun Q. Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles. Int J Biol Macromol 2024; 276:133913. [PMID: 39025192 DOI: 10.1016/j.ijbiomac.2024.133913] [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: 03/28/2024] [Revised: 07/03/2024] [Accepted: 07/14/2024] [Indexed: 07/20/2024]
Abstract
Aiming to develop flat rice noodles with both desirable textural quality and lower starch digestibility, we investigated the effect of adding indica rice debranched starch (RDBS) on the quality of flat rice noodles. In this study, adding RDBS to flat rice noodles enhanced their mechanical properties. Cooking characteristic analysis showed that incorporating RDBS into dried flat rice noodles increased the rehydration ratio by 16.1 % and reduced rehydration time by 26.5 %. Scanning electron microscopy (SEM) revealed the presence of microparticles formed through the self-assembly of RDBS within the network of flat rice noodles. X-ray diffraction (XRD) analysis demonstrated that the addition of RDBS elevated the crystallinity of the flat rice noodles, rising from 9.59 % to 22.57 %. In addition, the in vitro simulated digestion test suggested the addition of RDBS led to a threefold increase in the content of slowly digestible starch (SDS) and a ninefold increase in resistant starch (RS) content in flat rice noodles. This study found that adding RDBS into flat rice noodles can effectively reduce their digestion rate and improve their eating quality. It could be a promising approach for creating functional rice noodles aimed at alleviating public health concerns such as diabetes and obesity.
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Affiliation(s)
- Daiyong Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yunzhu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Xianzhi Liu
- Qingdao Haikejia Intelligent Technology Co., Ltd., Qingdao 266000, Shandong, China
| | - Tongcheng Xu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan 250100, PR China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Minqiang Guo
- Heze Huarui Wheat flour Industry Co., Ltd., Heze 274000, Shandong, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
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2
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Wang J, Liu Y, Zhao M, Sun Q, Li M, Wang Y, Zhang Y, Xie F. Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel. Int J Biol Macromol 2024; 271:132593. [PMID: 38788865 DOI: 10.1016/j.ijbiomac.2024.132593] [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: 03/17/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024]
Abstract
This study delves into the effects of curdlan integration and thermal sterilization on the rheological properties, structure, and quality attributes of concentrated rice starch gel. Acting as a heat-set polysaccharide, curdlan established a dual-network gel structure with rice starch gel, displaying strong interactions with rice starch, as confirmed by confocal laser scanning microscopy and Fourier-transform infrared spectroscopy. The addition of curdlan expedited the gel formation of rice starch, yielding a denser gel structure. Consequently, this enhanced G', solid-like behavior, textural properties, and cooking quality while reducing frequency-dependence. Given the cooling-induced gelation behavior of pure rice starch, thermal treatment disrupted inter-chain hydrogen bonding, compromising the structural integrity of the gel. This disruption manifested in a softer texture and diminished mechanical properties and cooking quality. Notably, this decline in mechanical properties and cooking quality of rice starch gel was markedly ameliorated with the incorporation of curdlan, particularly at a content of ≥1.0 %. Compared with pure RS, 1.0 % CD inclusion showed a reduction in cooking breakage rate by 30.69 % and an increase in hardness by 38.04 %. This work provides valuable insights for the advancement of fresh starch gel-based foods that exhibit exceptional quality and an extended shelf life.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Yongxin Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
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3
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Cui XR, Bai YP, Guo XN, Zhu KX. Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles. Int J Biol Macromol 2024; 265:130928. [PMID: 38513901 DOI: 10.1016/j.ijbiomac.2024.130928] [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: 01/19/2024] [Revised: 03/04/2024] [Accepted: 03/14/2024] [Indexed: 03/23/2024]
Abstract
In this study, black highland barley semi-dried noodles (BHBSNs) were adjusted to acidic pH (5.0, 4.5, 4.0) with an acidity regulator (monosodium fumarate) for obtaining low glycemic index (GI) BHBSNs, and the changes in the in vitro starch digestion, free phenolic content, and α-amylase activity in BHBSNs were investigated. The estimated glycemic index (eGI) of BHBSNs decreased from 59.23 to 52.59, 53.89 and 53.61, respectively, as the pH was adjusted from 6.0 to 5.0, 4.5, 4.0. As the pH of BHBSNs decreased, the equilibrium hydrolysis (C∞) decreased, and kinetic coefficient (k) decreased and then increased. Compared to the control, the pH of the digestive fluid decreased during digestion with decreasing pH, and the α-amylase inhibition of BHBSNs with pH 5.0, 4.5, and 4.0 increased by 56.54 %, 75.18 %, and 107.98 %, respectively. In addition, as the pH of BHBSNs decreased, the free phenolic content and the content of released phenolics during digestion increased. Pearson correlations analysis showed that the increase in α-amylase inhibition and phenolic release during digestion induced by acidic pH was negatively correlated with the eGI and C∞ of BHBSNs. This study indicated that acidic pH condition could modulate starch digestion for preparing low GI BHBSNs.
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Affiliation(s)
- Xin-Ru Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Yi-Peng Bai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
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4
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Zhang M, Chen Z. Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour. Foods 2024; 13:395. [PMID: 38338530 PMCID: PMC10855327 DOI: 10.3390/foods13030395] [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: 12/05/2023] [Revised: 01/17/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The whole-grain, hulled Tartary buckwheat flour (HTBF) with outstanding bioactive functions was prepared, and the effects of partial substitution ratios (0, 30%, 51% and 70%) of wheat flour with HTBF on the characteristics of TB noodles (TBNs) were investigated, mainly including the cooking characteristics, sensory analysis, internal structure, bioactive components, and in vitro starch digestibility. With an increasing replacement level of HTBF, the water absorption index of the noodles decreased, whereas the cooking loss increased. A sensory analysis indicated that there were no off-flavors in all TBN samples. The scanning electron microscope images presented that the wheat noodles, 30% TBNs and 70% TBNs had dense and uniform cross sections. Meanwhile, the deepest color, V-type complexes, and lowest crystallinity (13.26%) could be observed in the 70% TBNs. A HTBF substitution increased the rutin content and the total phenolic and flavonoid contents in the TBNs, and higher values were found in the 70% TBNs. Furthermore, the lowest rapidly digestible starch content (16%) and highest resistant starch content (66%) were obtained in the 70% TBNs. Results demonstrated that HTBF could be successfully applied to make TBNs, and a 70% substitution level was suggested. This study provides consumers with a good option in the realm of special noodle-type products.
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Affiliation(s)
| | - Zhigang Chen
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China;
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Cui C, Wang Y, Ying J, Zhou W, Li D, Wang LJ. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing. Food Chem 2024; 431:137188. [PMID: 37604009 DOI: 10.1016/j.foodchem.2023.137188] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/23/2023]
Abstract
The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles.
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Affiliation(s)
- Congli Cui
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Jian Ying
- Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute, COFCO, Beijing 100020, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
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Feng H, Li T, Zhou Y, Lyu Q, Chen L, Wang X, Ding W. Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration. Foods 2023; 12:4509. [PMID: 38137313 PMCID: PMC10743254 DOI: 10.3390/foods12244509] [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: 11/08/2023] [Revised: 12/09/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health benefits. This paper aimed to investigate the effect of rice bran content and retrograded time on the physicochemical properties and culinary qualities of brown rice noodles (BRNs). The results indicated that the addition of rice bran altered the pasting properties, gel properties, and texture of the brown rice flours (BRFs). The optimal cooking time and water absorption of BRNs were reduced after the incorporation of rice bran to 14.9% and 41.9%, respectively, while the breaking rate increased from 2.2% to 23.3%. The color of BRNs became darker and yellower, and the overall acceptability by the consumer decreased. The addition of rice bran also led to a decrease in hardness, chewiness and crystallinity. The binding water inside the BRNs decreased, while the free water increased, resulting in a looser structure. This study revealed that the retrograded time of the BRNs also affected its quality. When the retrograded time was 7 h, the cooked BRNs had a lower breaking rate, good hardness, cohesiveness, chewiness, and better overall acceptability by consumers. The structure was compact, the internal binding water content of BRN was higher, and the free water content was lower. This study provides insights into developing nutritionally healthy, high-quality novel rice flour products, and offers a theoretical basis for the industrial production of BRNs.
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Affiliation(s)
- Hong Feng
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - Ting Li
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - You Zhou
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - Qingyun Lyu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Xuedong Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
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Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023; 12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [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: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Gyeonggi, Republic of Korea
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Lin S, Xiao J. Impact of thermal processing on dietary flavonoids. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:1-34. [PMID: 38460996 DOI: 10.1016/bs.afnr.2023.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.
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Affiliation(s)
- Shiye Lin
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.
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Ngo TV, Kunyanee K, Luangsakul N. Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products. Foods 2023; 12:3659. [PMID: 37835312 PMCID: PMC10572933 DOI: 10.3390/foods12193659] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Rice is a staple food and energy source for half the world's population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium-high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product's digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.
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Affiliation(s)
| | | | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (T.V.N.)
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10
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Hitache Z, Al-Dalali S, Pei H, Cao X. Review of the Health Benefits of Cereals and Pseudocereals on Human Gut Microbiota. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03069-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Bai C, Zhu J, Xiong G, Wang W, Wang J, Qiu L, Zhang Q, Liao T. Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion. Front Nutr 2023; 10:1107488. [PMID: 36998908 PMCID: PMC10045987 DOI: 10.3389/fnut.2023.1107488] [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: 11/25/2022] [Accepted: 02/27/2023] [Indexed: 03/15/2023] Open
Abstract
Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.
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Affiliation(s)
- Chan Bai
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jiguo Zhu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Guangquan Xiong
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Wenqing Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Juguang Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Liang Qiu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Qingfang Zhang
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Tao Liao
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
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Bangar SP, Ali NA, Olagunju AI, Pastor K, Ashogbon AO, Dash KK, Lorenzo JM, Ozogul F. Starch-based noodles: Current technologies, properties, and challenges. J Texture Stud 2023; 54:21-53. [PMID: 36268569 DOI: 10.1111/jtxs.12730] [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: 07/07/2022] [Revised: 10/02/2022] [Accepted: 10/11/2022] [Indexed: 11/29/2022]
Abstract
Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemenson, South Carolina, USA
| | - N Afzal Ali
- School of Agro and Rural Technology, Indian Institute of Technology Guwahati, Assam, India
| | | | - Kristian Pastor
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | - Kshirod K Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad deVigo, Ourense, Spain
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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13
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Téllez-Morales JA, Rodríguez-Miranda J. Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2022.2163952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- José A. Téllez-Morales
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Gustavo A. Madero, Ciudad de México, Mexico
| | - Jesús Rodríguez-Miranda
- Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, Mexico
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14
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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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15
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Geng DH, Tang N, Zhang X, Zhao M, Jia X, Cheng Y. Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles. Foods 2022; 11:foods11223696. [PMID: 36429287 PMCID: PMC9689101 DOI: 10.3390/foods11223696] [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: 10/21/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (p < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (p < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (p < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs.
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17
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Yi C, Qiang N, Zhu H, Xiao Q, Li Z. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains. Food Res Int 2022; 160:111681. [DOI: 10.1016/j.foodres.2022.111681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/04/2022]
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18
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Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch. Int J Biol Macromol 2022; 222:772-782. [PMID: 36179865 DOI: 10.1016/j.ijbiomac.2022.09.208] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/30/2022] [Accepted: 09/22/2022] [Indexed: 11/20/2022]
Abstract
The effects of common vetch starch (CVS) substitution on rice noodle quality were investigated, aiming to improve their texture and reduce starch digestibility. The CVS had larger granule sizes, higher amylose content and more long branch chains compared with rice starch (RS). When the CVS substitution level was 20 %, the rice noodles had the best texture quality, as the mixtures with more total starch and amylose could form denser gel structures. Moreover, the starch chains were easier to rearrange to form double helix ordered structures, resulting in a slower digestion rate. With the further increase of CVS, the noodle structure weakened and the starch digestion rate increased. This was due to the formation of looser gel structures and less ordered structures as RS granules could be easily separated into different parts by large amount of CVS with larger granule sizes, and RS with more short chains tended to be cross-linked with RS during retrogradation. With increasing CVS substitution level, the estimated glycemic index (eGI) of rice noodles decreased and then tended to be stable. Therefore, appropriate CVS substitution could improve the texture quality of rice noodles and reduce the eGI value, and the best substitution level was 20 %.
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19
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Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch. Int J Biol Macromol 2022; 222:65-76. [PMID: 36108753 DOI: 10.1016/j.ijbiomac.2022.09.089] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/23/2022]
Abstract
The objective of this work was to evaluate the effects of enzymatic hydrolysis on digestibility and morphological and structural properties of hydrothermally pre-treated (HPT) red rice starch. The pre-treatments were performed in autoclave and cooking for the modification of rice grains and native starch. In vitro starch digestibility was performed consecutively and semi-simultaneously using α-amylase and amyloglucosidase. A first-order mathematical model was used to adjust the hydrolysis kinetic data, which made it possible to calculate the surface area, hydrolysis index, and glycemic index of the starch. Scanning electron microscopy images (SEM), Fourier transform infrared (FTIR) spectra and X-ray diffraction (XRD) were also performed to investigate the characteristics of the post-hydrolysis starch samples. The autoclaved starch HSS-A3, which was subjected to 121 °C/1.08 bar for 10 min, showed the highest in vitro digestibility values (80.08 %). Both starch samples showed increase of particle size and enzymatic digestibility after HPT. FTIR spectra of the starch samples showed that there was no appearance of new functional groups. However, XRD evidenced that HPT changed the intensity of the peaks and the type of crystallinity was changed for autoclaved starch (A3) from type A to Vh, with crystallinity ranging from 21.71 % to 26.42 %. The semi-simultaneous approach showed more advantages due to the highest in vitro digestibility as well as reducing the processing time and use of reagents.
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Cheng J, Lei S, Gao L, Zhang Y, Cheng W, Wang Z, Tang X. Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles. Foods 2022; 11:foods11182722. [PMID: 36140850 PMCID: PMC9497559 DOI: 10.3390/foods11182722] [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: 08/04/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 12/05/2022] Open
Abstract
The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour. As a result, the damaged starch content, water solubility index, water absorption index and swelling power of buckwheat flour all increased. It was worth noting that moderately ground buckwheat flour powder (D50 = 65.86 μm) had the highest pasting viscosity and gel hardness. The breaking rate and cooking loss of extruded whole buckwheat noodles made from the above powder were reduced by 33% and 16%, respectively. Meanwhile, they possessed the highest lightness and firmest network structure. Jet milling increased the soluble dietary fiber (SDF) content from 3.45% to 4.39%, and SDF further increased to 5.28% after noodle extrusion. This study was expected to provide a reference for exploiting high-quality gluten-free noodles from the perspective of milling.
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Affiliation(s)
- Jiayu Cheng
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Sijia Lei
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Li Gao
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yingquan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Weiwei Cheng
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
- Correspondence: ; Tel./Fax: +86-25-8671-8507
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21
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Wei P, Fang F, Liu G, Zhang Y, Wei L, Zhou K, You X, Li M, Wang Y, Sun J, Deng S. Effects of composition, thermal, and theological properties of rice raw material on rice noodle quality. Front Nutr 2022; 9:1003657. [PMID: 36118753 PMCID: PMC9479187 DOI: 10.3389/fnut.2022.1003657] [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: 07/26/2022] [Accepted: 08/15/2022] [Indexed: 12/04/2022] Open
Abstract
The study aims to evaluate the relationships between characteristics of regional rice raw material and resulting quality of rice noodles. Four of most commonly used rice cultivars in Guangxi for noodles production were investigated. The results showed that compositions of rice flour primarily affected gelatinization and retrogradation, which then influenced the textural and sensory properties of rice noodles. Amylose content had strong positive correlation with peak viscosity (PV) and trough viscosity (TV) of rice flour (P < 0.01). PV and TV had strong negative correlations with adhesive strength (P < 0.01) and positive correlations with chewiness (P < 0.05), hardness, peak load and deformation at peak of rice noodles (P < 0.01). Protein content had positive correlation with the Setback of rice flour (P < 0.05), which is known to have influences on retrogradation. In addition, solubility had positive correlations with cooking loss (P < 0.01) and broken rate (P < 0.05) of rice noodles and strong negative correlation with its springiness (P < 0.01). Swelling power had negative correlation with broken rate (P < 0.05). As sensory score of rice noodles was negatively correlated with broken rate (P < 0.05) and cooking loss (P < 0.01) and positively correlated with springiness (P < 0.01), solubility and swelling power of rice flours were presumed to be useful for predicting consumer acceptability of rice noodles.
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Affiliation(s)
- Ping Wei
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Fang Fang
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, United States
| | - Guoming Liu
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Yayuan Zhang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
- *Correspondence: Yayuan Zhang
| | - Linyan Wei
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Kui Zhou
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Xiangrong You
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
- Xiangrong You
| | - Mingjuan Li
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Ying Wang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Jian Sun
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Sili Deng
- Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin, China
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22
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Zhang Z, Zhu M, Xing B, Liang Y, Zou L, Li M, Fan X, Ren G, Zhang L, Qin P. Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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23
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Huang Y, Wu P, Chen XD. Mechanistic insights into the influence of flavonoids from dandelion on physicochemical properties and in vitro digestibility of cooked potato starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Gao Y, Xia W, Shao P, Wu W, Chen H, Fang X, Mu H, Xiao J, Gao H. Impact of thermal processing on dietary flavonoids. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100915] [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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25
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Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature. Foods 2022; 11:foods11142130. [PMID: 35885373 PMCID: PMC9323964 DOI: 10.3390/foods11142130] [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: 06/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, cooking loss, and b* value increased, while rehydration ratio, L* value, and moisture content decreased during storage. The hardness, adhesiveness, and chewiness of semi-dried rice noodles increased significantly, according to textural properties. DSC and XRD showed that the enthalpy of thermal absorption and crystallinity of semi-dried rice noodles increased from 1.67 J/g and 3.48% to 4.21 J/g and 18.62%, respectively. LF-NMR showed that the weakly bound water content in semi-dried rice noodles decreased by 3.71%, and the bound water content and free water content increased by 3.20% and 0.51%, respectively. The results of correlation analysis showed that the changes in quality during storage of semi-dried rice noodles were influenced by the combination of microbial growth, aging of rice noodles, and moisture migration.
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26
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Meenu M, Padhan B, Zhou J, Ramaswamy HS, Pandey JK, Patel R, Yu Y. A Detailed Review on Quality Parameters of Functional Noodles. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Maninder Meenu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Bandana Padhan
- Department of Biotechnology, School of Life Science and Biotechnology, Adamas University, Kolkata, India
| | - Joanna Zhou
- Department of Chemical Engineering, The Cooper Union for the Advancement of Science and Art, New York City, NY, USA
| | | | | | - Rajkumar Patel
- Energy & Environmental Science and Engineering (EESE), Integrated Science and Engineering Division (ISED), Underwood International College, Yonsei University, Incheon, South Korea
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou, China
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27
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Punia Bangar S, Sharma N, Singh A, Phimolsiripol Y, Brennan CS. Glycaemic response of pseudocereal‐based gluten‐free food products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 USA
| | - Nitya Sharma
- Food Customization Research Lab Centre for Rural Development and Technology New Delhi 110016 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
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28
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Li L, Li X, Li D, Liu Z, Yan Y, Chen L, Li X. Effects of partial substitution of potato flour on cooking characteristics, texture properties and
in vitro
starch digestibility of fresh extruded rice‐shaped kernels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lu Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Xuejin Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Dandan Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Zhenyuan Liu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Yiming Yan
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Lan Chen
- Tianjin Gasin‐DH Preservation Technologies Co., Ltd. Tianjin 300000 China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
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29
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Wu X, Fu G, Xu Z, Dong B, Li R, Wan Y, Jiang G, Liu C. In vitro nutrition properties of whole Tartary buckwheat straight noodles and its amelioration on type 2 diabetic rats. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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30
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Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles. Foods 2022; 11:foods11050698. [PMID: 35267331 PMCID: PMC8909626 DOI: 10.3390/foods11050698] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/10/2022] [Accepted: 02/24/2022] [Indexed: 02/04/2023] Open
Abstract
Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0~20% substitution, and then descending from 20~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.
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31
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Qiao CC, Tian XH, Wang LX, Jiang P, Zhai XT, Wu NN, Tan B. Quality characteristics, texture properties and moisture migration of fresh brown rice noodles under different storage and temperatures conditions. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Zhou Z, Ye F, Lei L, Zhou S, Zhao G. Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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33
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Burbano JJ, Cabezas DM, Correa MJ. Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112819] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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34
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Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber. Food Chem 2021; 375:131900. [PMID: 34959141 DOI: 10.1016/j.foodchem.2021.131900] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/21/2022]
Abstract
This paper investigated the effect of extrusion treatment on the rheological properties, in vitro digestibility, and multi-structure of starch with or without bamboo shoot dietary fiber (BSDF). The viscoelasticity and thixotropy decreased after extrusion treatment, however, they increased after BSDF addition, and decreased with increasing BSDF content. The starch granules became smooth and formed big lumps after extrusion treatment. The dense lumps became loose after the addition of BSDF. Extrusion treatment changed the movement and arrangement of starch chains and thus the relative crystallinity and branching degree decreased by 92.6% and 40.9%, respectively. The disruption of starch further increased rapid digestion starch (RDS) content by 10%. The decreased disruption of starch granules and increased entanglement between BSDF and starch decreased the RDS content. The addition of BSDF is a novelty method to enhance the nutritional properties and control the physicochemical properties of extruded starchy foods.
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35
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Volatile compounds, bacteria compositions and physicochemical properties of 10 fresh fermented rice noodles from southern China. Food Res Int 2021; 150:110787. [PMID: 34865802 DOI: 10.1016/j.foodres.2021.110787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 10/08/2021] [Accepted: 10/24/2021] [Indexed: 01/15/2023]
Abstract
To clarify the discrepancy in characteristic flavor and bacteria composition of 10 fresh fermented rice noodles from southern China, the volatile and bacteria composition were determined by headspace-gas chromatography ion mobility spectrometry and 16SrRNA sequencing methods. The potential relationship between volatile compounds and bacterial composition has also been further revealed using spearman's correlation analysis. The contents of proximate composition, cooking properties and texture properties of 10 fresh fermented rice noodles exhibited significant different among them (p < 0.05). The flavor analysis showed that a total of 54 compounds were detected. 1-Octen-one, ethyl 3-methylbutanoate, 3-methylbutanal, n-nonanal, hexanal, amyl acetate, ethanol and 2-pentyl furan were the key volatiles among them. The bacterial analysis showed that Leuconostoc and Lactococcus were the core bacteria at the genu level of all samples. Amyl acetate, 2-butanone and methyl-2-methylpropanoate were positively related to Lactococcus while ethanol was negatively correlated with Lactococcus. And Leuconostoc was positively related to 3-methylbutanal and acetone, while was negatively correlated with hexanal. Results indicated that key volatiles and textural properties of different fresh fermented rice noodle samples were associated with bacterial composition.
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Puligundla P, Lim S. Buckwheat noodles: processing and quality enhancement. Food Sci Biotechnol 2021; 30:1471-1480. [PMID: 34868697 DOI: 10.1007/s10068-021-00960-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/15/2021] [Accepted: 07/27/2021] [Indexed: 12/01/2022] Open
Abstract
In recent years, buckwheat noodles have gained increased importance because of their functional properties. These qualities are attributed to the abundance of bioactive compounds (e.g., rutin, quercetin) and nutraceuticals (e.g., B vitamins, unsaturated fatty acids). Buckwheat noodle consumption has been shown to be associated with improved metabolic health. Buckwheat flour exhibits properties similar to those of common cereal flours in food processing, but devoid of gluten. However, the maintenance of good textural properties and high sensory acceptability are key challenges in the development of gluten-free products, and these limitations prevented widespread application of buckwheat in the food industry. Nevertheless, continuous technological developments related to raw materials processing, noodle processing, and noodle quality enhancement have contributed to the growing popularity and acceptability of buckwheat noodles in recent times. These improvements could render buckwheat noodles a healthy gluten-free alternative to wheat noodles.
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Affiliation(s)
- Pradeep Puligundla
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do 13120 Republic of Korea
| | - Seokwon Lim
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do 13120 Republic of Korea
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Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles. Food Chem 2021; 374:131613. [PMID: 34815111 DOI: 10.1016/j.foodchem.2021.131613] [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: 08/08/2021] [Revised: 11/04/2021] [Accepted: 11/11/2021] [Indexed: 11/21/2022]
Abstract
In order to improve the structure and cooking quality of extruded whole buckwheat noodles (EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat flour to prepare the EWBN. Hydrogen bonds formed between MD and buckwheat starch molecules and the crystallinity of EWBN decreased as determined by FT-IR and X-ray diffraction, which indicated plasticization effects of MD on buckwheat starch. The content of tightly bound water first increased and then decreased with the increasing amount of MD and the cooking time of EWBM decreased from 5.4 to 3.1 min due to the hydration effects of MD. The cooking loss first decreased and then increased, and showed a minimum value of 9.22% when adding 1 wt% of MD. For texture properties, the hardness, stickiness, chewiness and elongation at break of EWBN first increased and then decreased with the addition of MD, and all reached the maximum value at 3 wt% of MD. These findings showed the potential of adding MD, especially at the appropriate concentration, for improving structure and cooking quality of EWBN.
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Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J. Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat. Foods 2021; 10:foods10112543. [PMID: 34828823 PMCID: PMC8625768 DOI: 10.3390/foods10112543] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 12/04/2022] Open
Abstract
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.
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Affiliation(s)
- Shuping Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China; (S.Z.); (Z.L.)
- Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Lijuan Wang
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
| | - Aili Wang
- Key Laboratory of Coarse Cereal Processing, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;
| | - Qian Zhang
- Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China; (S.Z.); (Z.L.)
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
- Correspondence: ; Tel./Fax: +86-10-8210-7742
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Johnson SK, Kaur G, Luitel S, Hoang LAP, Bhattarai RR. Replacement of buckwheat by black sorghum flour on soba‐type noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15326] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Stuart K. Johnson
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Gurpreet Kaur
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Smriti Luitel
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Le Anh Phuoc Hoang
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Rewati R. Bhattarai
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
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Tamura M, Yoshimura Y, Saito T, Koyama T. Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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41
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Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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