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Hou L, Jia Z, Zhao K, Xiao S, Fu Y, Zhan W, Wu Y, Wang X. Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes. J Food Sci 2024; 89:4148-4161. [PMID: 38838085 DOI: 10.1111/1750-3841.17154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/26/2024] [Accepted: 05/17/2024] [Indexed: 06/07/2024]
Abstract
Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low-field nuclear magnetic resonance characterization confirmed that the water-holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier-transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range.
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Affiliation(s)
- Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Ziyang Jia
- Department of Analytical and Food Chemistry, Faculty of Sciences, Nutrition and Bromatology Group, Universidade de Vigo, Ourense, Spain
| | - Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Yang Fu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Wanzhi Zhan
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China
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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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Zhao K, Jia Z, Hou L, Yang H, Xiao S, Ding W, Zhang Y, Wang X, Fu Y, Wu Y. Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties. Int J Biol Macromol 2023; 242:124783. [PMID: 37169050 DOI: 10.1016/j.ijbiomac.2023.124783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/26/2023] [Accepted: 05/04/2023] [Indexed: 05/13/2023]
Abstract
The impacts of both structural variations induced by low temperature and physiochemical changes induced by modified starch on the qualities of frozen raw noodles (FRNs) were investigated during long-term freezing storage. The addition of modified starch was a potentially effective method to delay the loss of FRNs qualities during storage. In this study, hydroxypropyl starch (HPS) and hydroxypropyl distarch phosphate (HPDSP) were added to improve the cooking and textural characteristics of FRNs. The cooking loss rate of FRNs with the addition of 12%HPS was consistent with that of the control (4.39 % and 4.37 %, respectively), while after 8 weeks of storage showed the significant decrease effect (5.01 % and 5.78 %, respectively). In addition, adding HPS or HPDSP could change the colour and lustre of FRNs to that preferred by consumers. When 6 % HPS or HPDSP were added, the FRNs showed the lowest of freezable water content during storage. The test results of FTIR showed the secondary structure of FRNs was maintained with the introduction of HPS or HPDSP during refrigeration, and the microstructure was improved during the frozen storage period. Consequently, the results provided a theoretical basis and new insight for the production and transportation of FRNs.
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Affiliation(s)
- Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Ziyang Jia
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Heng Yang
- Angel Yeast Co., Ltd., 168 Chengdong Avenue, Yichang, Hubei, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Wenping Ding
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yuting Zhang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Yang Fu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
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Liang Y, Liu H, Li K, Liu M, Zhang X, Wu X, Chen S, He B, Wang J. Effect of sanxan gel on the quality of salt-free noodles during cooking. J Food Sci 2023; 88:1790-1799. [PMID: 36965112 DOI: 10.1111/1750-3841.16511] [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: 08/26/2022] [Revised: 01/27/2023] [Accepted: 02/08/2023] [Indexed: 03/27/2023]
Abstract
The effect and mechanism of sanxan on the quality of salt-free noodles (SFNs) were investigated from different cooking stages (initial stage, 1 min; optimum cooking time, OCT; overcooked time, OT). The results showed significant changes in the cooking process with the addition of 1.2% sanxan. The OCT for noodles with 1.2% sanxan (experimental group, EG) was extended from 5 to 7 min compared to the non-added noodles (blank group, BG) and 1.5% salt-containing noodles (control group, CG). The hardness and adhesiveness of BG, EG, and CG all decreased significantly during cooking. In contrast, the springiness, maximum tensile strength, and tensile fracture distance trended first to increase and then to decrease. At OCT, EG had the highest hardness (3971.69 ± 94.49 g), adhesiveness (372.26 ± 33.56 g s), and maximum tensile strength (41.51 ± 2.76 g), which remained large even after overcooking. However, those in BG and CG showed a significant reduction (p < 0.05). The proportion of free water increased progressively as cooking progressed, with CG showing the largest increase, from 82.29% to 91.19%, whereas EG showed the smallest increase, from 78.34% to 86.02%. During the cooking process, the addition of sanxan delayed the water migration, whereas salt promoted it. Sensory evaluation showed that EG was smoother in appearance than BG and tasted malty with a slight stickiness. Moreover, EG had the smallest k1 and C∞ values. Thus, sanxan is an effective additive to enhance the quality of SFNs and can replace the role of salt in noodles in some properties, which is beneficial for the development of SFNs.
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Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Kaifang Li
- Zhengzhou Synear Food Co., Ltd., Zhengzhou, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xingquan Wu
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Shihua Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
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Yang S, Dhital S, Zhang MN, Wang J, Chen ZG. Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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He Z, Wang D, Lian X, Guo J, Zhu W. The anti-retrogradation properties of maize amylopectin treated by being co-crystallized with NaCl. Int J Biol Macromol 2022; 219:508-518. [DOI: 10.1016/j.ijbiomac.2022.08.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/11/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022]
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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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Understanding the influence of curdlan on the quality of frozen cooked noodles during the cooking process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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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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