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Xie L, Zhou W, Zhao L, Peng J, Zhou X, Qian X, Lu L. Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties. Int J Biol Macromol 2023; 237:124105. [PMID: 36948342 DOI: 10.1016/j.ijbiomac.2023.124105] [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: 01/01/2023] [Revised: 02/17/2023] [Accepted: 03/16/2023] [Indexed: 03/24/2023]
Abstract
The development of cereal foods with slow starch digestibility is important for the general improvement of human health. In this study, the quality properties of noodles with added okara, in vitro starch digestibility, and the underlying mechanisms of the influence of okara on noodles were studied. Low concentrations (5 and 10 %) of okara improved the texture, cooking, and sensory properties of the noodles. Okara decreased the rapidly digestible starch (RDS) content, increased the resistant starch (RS) content, and reduced the predicted glycaemic index (pGI) of noodles. The pasting viscosity, thermal stability, and dynamic rheological results indicated that okara improved the starch crystallite stability of wheat flour and viscoelasticity of dough. Moreover, Fourier transform infrared (FTIR) spectroscopy showed that okara promoted the formation of starch-lipid complexes and improved the short-range structural order of starch. Additionally, microstructure imaging and protein network analysis (PNA) indicated that low addition of okara promoted the compactness of the okara-gluten-starch matrix, thus reducing the contact between starch and hydrolytic enzymes. These results reveal the effect of okara on the quality properties and starch digestibility in a starch-gluten complex system.
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Affiliation(s)
- Le Xie
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Wenhua Zhou
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Jing Peng
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Xiaojie Zhou
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Xin Qian
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Lu Lu
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China.
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Study on the quality characteristics of hot-dry noodles by microbial polysaccharides. Food Res Int 2023; 163:112200. [PMID: 36596138 DOI: 10.1016/j.foodres.2022.112200] [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: 09/08/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.
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Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022; 11:foods11081091. [PMID: 35454677 PMCID: PMC9025642 DOI: 10.3390/foods11081091] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 01/27/2023] Open
Abstract
Highland barley has a different composition and structure to other crops. It has higher contents of total polyphenol (TPC), total flavonoid (TFC) and β-glucan, which can be supplemented to improve the nutrition of wheat-flour-based food. In this study, the flours of three different grain-colored highland barley varieties Beiqing 6 (BQ), Dulihuang (DLH), and Heilaoya (HLY), were added to Jimai60 (JM, a wheat variety with medium gluten) wheat flour at different substitution levels to investigate their effects on the unextractable polymeric protein (UPP) content, micro-structure, rheological properties and mixing properties of dough, and the color, texture, flavor, and in vitro digestion of Chinese steam bread (CSB). The results showed that the moderate substitution of highland barley (20%) increased the UPP%, optimized the micro-structure of gluten, and improved its rheological properties by increasing dough viscoelasticity. The CSBs made from the composite flours exhibited a similar specific volume, cohesiveness, springiness and resilience to wheat CSB, while the firmness of composite CSBs (particularly JM-HLY-20) was delayed during storage. Importantly, the addition of highland barley increased the contents of TPC, TFC and β-glucan, but decreased the in vitro starch digestibility of CSBs. A sensory evaluation showed that JM-HLY CSB was the most preferable. Taken together, highland barley can be used as a fine supplement to food products, with health-promoting properties.
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Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread. Food Chem 2022; 368:130853. [PMID: 34425337 DOI: 10.1016/j.foodchem.2021.130853] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 07/16/2021] [Accepted: 08/09/2021] [Indexed: 02/08/2023]
Abstract
Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat products. The effects of three types of KGM on the rheological properties and microstructure of dough, as well as the performance of steamed bread were investigated in this study. Particularly, dough with KGM displayed new features such as reduced peak viscosity, breakdown and setback. As the viscosity of KGM increased, the stability of the dough structure increased, while the viscosity and fluidity of the dough decreased. More interestingly, the gluten film of dough also increased with increasing substitution level and viscosity of KGM. Consistently, KGM with higher viscosity improved the quality of steamed bread. Generally, three types of KGM have different effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread, which provide useful information for the proper application of KGM in wheat-based foods.
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Zhao Z, Ming J, Zhao G, Lei L. Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions. Foods 2022; 11:foods11030287. [PMID: 35159439 PMCID: PMC8834473 DOI: 10.3390/foods11030287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/13/2022] [Accepted: 01/19/2022] [Indexed: 12/24/2022] Open
Abstract
Highland barley (HB) is commonly milled into flour for direct consumption or further processed with other food formulations. Nevertheless, the association between milling and HB flour properties remains lacking. This work studied the effect of particle sizes (coarse, 250–500 μm; medium, 150–250 μm; fine, <150 μm) on physicochemical and nutritional properties of raw and sand-roasted HB flour. Gelatinization enthalpy decreased with increasing particle sizes of raw HB flour, while no endothermic transitions were observed in sand-roasted flour. Sand roasting destroyed starch granules and decreased short-range molecular order. Starch digestibility increased while total short-chain fatty acids (SCFAs) production decreased with decreasing particle sizes in all samples. The relative crystallinity of sand-roasted HB flour decreased by 80–88% compared with raw samples. Sand roasting raised in vitro starch digestibility, while total SCFAs during in vitro fecal fermentation decreased. Sand-roasted HB flour with particle sizes <150 μm had the highest starch digestibility (94.0%) but the lowest production of total SCFAs (1.89–2.24 mM). Pearson’s correlation analysis confirmed the relationship between the nutritional qualities of HB flour and milling.
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Affiliation(s)
- Zixuan Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (Z.Z.); (J.M.); (G.Z.)
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, China; (Z.Z.); (J.M.); (G.Z.)
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (Z.Z.); (J.M.); (G.Z.)
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, China; (Z.Z.); (J.M.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan, Chongqing 400715, China
- Correspondence: ; Tel.: +86-23-6825-1902
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Jia Z, Yang H, Zhang Y, Ding W, Shuang Y, Fu Y, Xie Q, Dong T, Wu Y, Wang X. Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ziyang Jia
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Heng Yang
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yudong Zhang
- Hunan Yufeng Food Industry Co., Ltd. Yueyang 410400 China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yuan Shuang
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Tongjun Dong
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yan Wu
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
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Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112783] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Yang YL, Guan EQ, Zhang LL, Pang JY, Li MM, Bian K. Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough. J Food Sci 2021; 86:2421-2433. [PMID: 34028019 DOI: 10.1111/1750-3841.15752] [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: 12/18/2020] [Revised: 03/30/2021] [Accepted: 04/05/2021] [Indexed: 12/23/2022]
Abstract
Effects of vacuum degrees (0.00, 0.02, 0.04, 0.06, 0.08 MPa) on water distribution state, tensile properties, stress relaxation properties, and viscoelasticity of dough, as well as the effects of mixing speed (50, 70, 90 rpm/min) and water content (40%, 45%, 50%) under optimum vacuum degree were studied. The results showed that the proper vacuum degree (0.06 MPa) could promote the full contact between flour and water and improved the water-holding capacity of the dough. Meanwhile, the dough had stronger tensile strength, the best viscoelasticity and the ability to recover from external deformation more quickly. Under the vacuum of 0.06 MPa, with the increasing of mixing speed, the response to the external force of dough increased first and then decreased. Adding more water reduced the strength of dough, weakened the response to external forces, and led to a significant decrease in tensile resistance and tensile area of the dough, as well as a decrease in viscoelasticity (p < 0.05). The proper vacuum mixing allowed the preparation of dough to require more water and less energy. PRACTICAL APPLICATION: In the processing of wheat flour products, vacuum mixing is considered to be beneficial to the quality of noodles and breads. As the intermediate of these products, the dough is of great significance for the monitoring of its rheological characteristics. In this study, a moderate vacuum degree led to a significant improvement in the rheological properties of the dough, and the processing performance was the best. Under the optimal vacuum degree, the influence of mixing speed and water amount cannot be ignored. Vacuum mixing is an efficient dough preparation method, which can produce certain economic benefits.
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Affiliation(s)
- Yu-Ling Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Er-Qi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.,Henan Food Crop Collaborative Innovation Center, Zhengzhou, China
| | - Li-Li Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jin-Yue Pang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Meng-Meng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.,Henan Food Crop Collaborative Innovation Center, Zhengzhou, China
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Yang H, Fu Y, Zhang Y, Zhou J, Wang D, Gao Z, Ke Y, Lv Q, Ding B, Wang X. Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15040] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Heng Yang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yang Fu
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yudong Zhang
- Hunan Yufeng Food Industry Co., Ltd. Yueyang410400China
| | - Jian Zhou
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Danfeng Wang
- Eontop Healthy Salt Production Co., Ltd. Yicheng432400China
| | - Zhen Gao
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yuan Ke
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Qingyun Lv
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Beibei Ding
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Xuedong Wang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
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