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Wang J, Li Y, Guo X, Zhu K, Wu Z. 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. Foods 2024; 13:1507. [PMID: 38790811 PMCID: PMC11121694 DOI: 10.3390/foods13101507] [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: 04/08/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
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.
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Affiliation(s)
- Jinrong Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Wu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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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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Warechowska M, Anders A, Warechowski J, Bramowicz M, Markowska-Mendik A, Rejmer W, Tyburski J, Kulesza S. The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour. Sci Rep 2023; 13:3629. [PMID: 36869096 PMCID: PMC9984367 DOI: 10.1038/s41598-023-30285-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 02/20/2023] [Indexed: 03/05/2023] Open
Abstract
Previous research has shown that the endosperm microstructure and physical properties of grain have significance in grain processing and in the development of processing machines. The aim of our study was to analyze the endosperm microstructure, physical, thermal properties, and specific milling energy of organic spelt (Triticum aestivum ssp. spelta) grain and flour. Image analysis combined with fractal analysis was used to describe the microstructural differences of the endosperm of spelt grain. The endosperm morphology of spelt kernels was monofractal, isotropic, and complex. A higher proportion of Type-A starch granules resulted in an increased proportion of voids and interphase boundaries in the endosperm. Changes in the fractal dimension were correlated with kernel hardness, specific milling energy, the particle size distribution of flour, and the starch damage rate. Spelt cultivars varied in size and shape of the kernels. Kernel hardness was a property that differentiated specific milling energy, particle size distribution of flour, and starch damage rate. Fractal analysis may be considered as a useful tool for evaluating milling processes in the future.
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Affiliation(s)
- Małgorzata Warechowska
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Andrzej Anders
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Józef Warechowski
- Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 7, 10-719, Olsztyn, Poland.
| | - Mirosław Bramowicz
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Agnieszka Markowska-Mendik
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Wojciech Rejmer
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Józef Tyburski
- Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, Pl. Łódzki 3, 10-719, Olsztyn, Poland
| | - Sławomir Kulesza
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
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Wang YH, Zhang YR, Yang YY, Shen JQ, Zhang QM, Zhang GZ. Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113348] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Martínez-Girón J, Osorio C, Ordoñez-Santos LE. Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour ( Bactris gasipaes, red and yellow ecotypes). FOOD SCI TECHNOL INT 2021; 28:535-544. [PMID: 34210179 DOI: 10.1177/10820132211025133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this study, the effect of temperature and particle size on the techno-functional properties of the flour from peach palm fruit peels (Bactris gasipaes, red and yellow ecotype) were evaluated. The flour from peach palm epicarp obtained by natural convective drying was physicochemically characterized, including the assessment of total dietary fiber determined under the gravimetric enzymatic method. The results obtained showed that temperature and particle size present a significant effect (p < 0.001) on techno-functional properties except for swelling capacity. The flour from the red ecotype presented better nutritional: total dietary fiber 47.93 ± 1.72%, protein 6.87 ± 0.15% and techno-functional properties: water retention capacity (WRC) 7.13 ± 0.29 g/g, oil retention capacity (ORC) 6.24 ± 0.08 g/g, emulsifier activity (EA) 56.84 ± 0.28%, emulsifier stability (ES) 50.33 ± 0.31% than the yellow one water absorption capacity (WAC) 5.31 ± 0.03 g/g and water solubility (WS) 59.58 ± 0.04% at 60 °C and 0.25 mm. Therefore, this study showed that the flour obtained from peach palm fruit peels contains high fiber and protein values and could be used as a promising natural additive (source of dietary fiber or emulsifier) for the food industry.
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Affiliation(s)
- Jader Martínez-Girón
- Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia-Sede Palmira, Valle del Cauca, Colombia.,Tecnología en Alimentos, Universidad del Valle-Sede Palmira, Valle del Cauca, Colombia
| | - Coralia Osorio
- Departamento de Química, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Luis Eduardo Ordoñez-Santos
- Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia-Sede Palmira, Valle del Cauca, Colombia
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Wang Y, Zhang Q, Guo Y, Xu F. Effect of flour particle size on the qualities of semi‐dried noodles and fine dried noodles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15632] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yuan‐Hui Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Qiong‐Qiong Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Yu‐Ying Guo
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Fei Xu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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