Effect of Thermostable α-Amylase Addition on Producing the Porous-Structured Noodles Using Extrusion Treatment

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)-ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

Starch-based noodles: Current technologies, properties, and challenges

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.

Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles

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.

Alleviating the Hydrolysis of Carbohydrates, Tangzhiqing (TZQ) Decreased the Postprandial Glycemia in Healthy Volunteers: An Eight-Period Crossover Study

Tangzhiqing (TZQ), a Chinese herbal medicine, has been widely used to treat diabetes mellitus in China. TZQ works as a potential α-glucosidase inhibitor to reduce the absorption of glucose from dietary carbohydrates. The main aim of this study was to investigate the postprandial glucose-lowering effect of TZQ on the common carbohydrates in healthy humans. Meanwhile, the possible types of the inhibited α-glucosidase enzymes were predicted in this study. Glucose, sucrose, maltose, maltodextrin, and starch were chosen as investigated carbohydrates. The baseline incremental area under the curve (IAUC) and glycemic index (GI) values of the investigated carbohydrates were evaluated. Then, thirty-six subjects were randomly assigned to three groups to assess postprandial hypoglycemic effects of 3-, 6-, and 9-tablet TZQ. The subjects in each group were randomized to eight subgroups. An eight-period, eight-sequence, crossover design was performed to investigate the postprandial glucose-lowering effect of TZQ after drinking each carbohydrate. A significant decrease was observed on the postprandial glucose IAUCs (279.41 ± 111.31 vs. 203.86 ± 61.08) and GIs (124.91 ± 48.54 vs. 91.69 ± 27.47) of maltose after oral administration of 6-tablet TZQ, as well as IAUCs (145.05 ± 55.01 vs. 110.23 ± 57.03) and GIs (84.87 ± 33.40 vs. 65.50 ± 33.89) of sucrose after administration of 3-tablet TZQ. The glucose IAUCs (109.15 ± 55.92 vs. 57.68 ± 46.09) and GIs (49.09 ± 25.15 vs. 25.94 ± 20.73) of starch statistically reduced following the administration of 6-tablet TZQ. The lowering postprandial blood glucose effect of TZQ did not increase proportionally with increasing doses in humans. There were no significant changes in the glucose-lowering effect of glucose and maltodextrin after the administration of 3-, 6-, or 9-tablet TZQ, respectively. TZQ is a potential treatment for postprandial hyperglycemia, which can probably make α-glucosidases inhibit maltase, sucrase, and α-amylase in the digestive organs.

Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparation

The physicochemical properties of broad bean paste koji made from extruded and traditional steam-cooked raw materials were investigated by scanning electron micrographs (SEM), confocal laser scanning micrographs (CLSM), circular dichroism (CD) and Molecular weight (Mw) analysis. The results showed that the protease activity of koji made from the extruded materials was higher than that of the traditional cooking method. A network porous structure in the extruded samples was observed by SEM. Furthermore, the CLSM results showed that the starch of the extrudate was embedded well in its protein network. CD spectroscopy implied that the α-helix decreased while the β-turn and random coil increased after both treatments. Mw analysis determined that the starch molecules were degraded during extrusion, the proportion of micromolecules was more in the extruded samples than in the steam-cooked samples. However, the chain length distribution of starch exhibited no significant difference between the extruded and steam-cooked broad beans.

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand for inexpensive, nutritious and high dietary fiber extruded rice is increasing rapidly. However, the factors of quality and bioavailability are still the major constraints to its development. In this study, soybean dietary fiber (DF) and protein fortified rice grain were prepared via dry flour extrusion processing. The results showed that the extruded rice had a similar density to that of natural rice and a significantly lower whiteness degree and transparency. Notably, the cooking texture and palatability of extruded rice were affected by the added amount of DF, resulting in rice with a taste value close to 70 in DF 6-9% (w/w) samples. The pasting properties, microstructure, and molecular interactions according to RVA, SEM and FTIR analyses, respectively, were also significantly affected by the DF content. The soluble dietary fiber was significantly increased from 0.0021 g g-1 to 0.216 g g-1 in extruded rice. Importantly, the starch digestibility in vitro showed significantly lower readily digestible starch (RDS) and higher resistant starch (RS) in DF 6-15% (w/w) extruded rice than in natural rice and DF-0 rice, respectively. The glycemic index (GI) was reduced in DF > 6%. In this study, we provide a new high dietary fiber extruded rice product with good texture and palatability, and we reveal the effect of DF on the extruded rice properties.