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An D, Qi Y, Liu S, Xu B. Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status. Food Res Int 2024; 192:114781. [PMID: 39147469 DOI: 10.1016/j.foodres.2024.114781] [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: 05/17/2024] [Revised: 07/08/2024] [Accepted: 07/14/2024] [Indexed: 08/17/2024]
Abstract
To elucidate the relationship between the structural evolution of starch within noodles during cooking and the hardness, the panoramic and local microstructure of cooked noodles were quantitatively analyzed, and the structure of starch in noodles were measured. We found that in the case of starch within cooked noodles with a high degree of swelling, the quantitative analysis of each ring was sufficient to represent the structural differences. Changes occurring in starch inside noodles during cooking were not homogeneous. The structural modifications of starch in the outer ring were greater than in the inner ring along with the extension of cooking time. The main reason responsible for the high hardness was attributed to low swelling degree and high short-range order of starch in the center. Water migration from the periphery to the center of the noodles, which was closely related to the fine structure of amylopectin, determined the state of central starch. Wheat starch with more large amylopectin molecules and more long amylopectin chains could enhance the inhibition of water migration and decrease the swelling degree of starch in the center, in order to endow a high hardness to noodles. These results will be useful for the ingredients selection for the production of noodles with desirable quality. In addition, the analysis method established in this work promoted the realization of quantitative comparison of the cooked noodles microstructure, that is an effective tool to clarify the structural basis of macroscopic quality of noodles.
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Affiliation(s)
- Di An
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212100, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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2
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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] [MESH Headings] [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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Ma M, Zhang X, Zhu Y, Li Z, Sui Z, Corke H. Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches. Int J Biol Macromol 2024; 257:128535. [PMID: 38048925 DOI: 10.1016/j.ijbiomac.2023.128535] [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: 09/23/2023] [Revised: 11/17/2023] [Accepted: 11/29/2023] [Indexed: 12/06/2023]
Abstract
Potato noodles are a popular food due to their unique texture and taste, but native potato starch often fails to meet consumer demands for precise textural outcomes. The effect of blending small granule (waxy amaranth, non-waxy oat and quinoa) starch with potato starch on the properties of noodles was investigated to enhance quality of noodles. Morphological results demonstrated that small granule starch filled gaps between potato starch granules, some of which gelatinized incompletely. Meanwhile, XRD and FTIR analysis indicated that more ordered structures and hydrogen bonding among starch granules increased with addition of small granule starch. The addition of oat or quinoa starch increased gel elasticity, decreased viscosity of the pastes, and increased the tensile strength of noodles, while addition of 30 % and 45 % waxy amaranth starch did not increase G' value of gel or tensile strength of noodles. These results indicated that amylose molecules played an important role during retrogradation, and may intertwine and interact with each other to enhance the network structure of starch gel in potato starch blended with oat or quinoa starch. This study provides a natural way to modify potato starch for desirable textural properties of noodle product.
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Affiliation(s)
- Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinyu Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yifei Zhu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zijun Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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Li G, Gao X, Wang Y, He S, Guo W, Huang J. Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles. Food Sci Nutr 2023; 11:6498-6508. [PMID: 37823126 PMCID: PMC10563675 DOI: 10.1002/fsn3.3593] [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: 02/14/2023] [Revised: 07/17/2023] [Accepted: 07/19/2023] [Indexed: 10/13/2023] Open
Abstract
Sweet potato leaves (SPLs) containing abundant functional components are consumed primarily as fresh vegetables worldwide. This study investigated the physical properties of superfine grinding SPLs powder, and their effects on cooking, texture, and sensory properties, micro- and molecular structures of starch noodles were also explored. The results showed that the bulk and tapped density (from 0.34 to 0.28 g/mL3 and from 0.69 to 0.61 g/mL3), repose and slid angle (from 42.15 to 30.96° and from 48.67 to 22.00°), water-holding capacity and swelling capacity (from 8.66 to 4.94 g/g and from 10.03 to 7.77 mL/g) of SPLs powders were decreased with milling time increased. The cooking loss, swelling index, texture, and sensory properties of SPLs sweet potato starch noodles (SPLSNs) were improved as the particle size of SPLs decreased. XRD and FT-IR showed that SPLSNs contained less complete crystallites (from 28.85% to 14.19%) and lower proportion of crystalline region (R 1047/1017 from 0.96 to 0.81, R 1017/994 from 0.41 to 0.43). SEM revealed that SPLSNs exhibited fewer ordered arrays and smooth cross sections. Our findings provide a foundation for utilizing SPLs and developing functional starch noodles.
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Affiliation(s)
- Guanghui Li
- Food and Pharmacy CollegeXuchang UniversityXuchangChina
| | - Xueli Gao
- Food and Pharmacy CollegeXuchang UniversityXuchangChina
| | - Yonghui Wang
- Food and Pharmacy CollegeXuchang UniversityXuchangChina
| | - Shenghua He
- Food and Pharmacy CollegeXuchang UniversityXuchangChina
| | - Weiyun Guo
- Food and Pharmacy CollegeXuchang UniversityXuchangChina
| | - Jihong Huang
- Food and Pharmacy CollegeXuchang UniversityXuchangChina
- College of AgricultureHenan UniversityZhengzhouChina
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Pokharel A, Jaidka RK, Sruthi NU, Bhattarai RR. Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles. Foods 2023; 12:foods12081662. [PMID: 37107457 PMCID: PMC10137948 DOI: 10.3390/foods12081662] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/09/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
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.
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Affiliation(s)
- Anju Pokharel
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
| | - Randhir Kumar Jaidka
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
| | - N U Sruthi
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Rewati Raman Bhattarai
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
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Jia R, McClements DJ, Dai L, He X, Li Y, Ji N, Qin Y, Xiong L, Sun Q. Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment. Int J Biol Macromol 2022; 219:1197-1207. [DOI: 10.1016/j.ijbiomac.2022.08.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/06/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022]
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7
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Cui C, Jia Y, Sun Q, Yu M, Ji N, Dai L, Wang Y, Qin Y, Xiong L, Sun Q. Recent advances in the preparation, characterization, and food application of starch-based hydrogels. Carbohydr Polym 2022; 291:119624. [DOI: 10.1016/j.carbpol.2022.119624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 01/11/2023]
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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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