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Buzera A, Gikundi E, Kajunju N, Ishara J, Orina I, Sila D. Investigating potato flour processing methods and ratios for noodle production. Food Sci Nutr 2024; 12:4005-4018. [PMID: 38873450 PMCID: PMC11167180 DOI: 10.1002/fsn3.4058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 06/15/2024] Open
Abstract
A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze-drying (FD) and low-temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze-dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze-dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss.
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Affiliation(s)
- Ariel Buzera
- Department of Food Science & TechnologyUniversité Evangelique en Afrique (UEA)BukavuSud‐KivuDemocratic Republic of the Congo
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Evelyne Gikundi
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Napoleon Kajunju
- Department of Food Science and TechnologyMakerere UniversityKampalaUganda
| | - Jackson Ishara
- Department of Food Science & TechnologyUniversité Evangelique en Afrique (UEA)BukavuSud‐KivuDemocratic Republic of the Congo
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Irene Orina
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Daniel Sila
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
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Chang X, Liu H, Zhuang K, Chen L, Zhang Q, Chen X, Ding W. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze-Thaw Cycles. Foods 2024; 13:541. [PMID: 38397519 PMCID: PMC10887751 DOI: 10.3390/foods13040541] [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: 01/03/2024] [Revised: 01/31/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze-thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption. The quality changes and their mechanisms were elucidated using methods such as differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier-transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), texture analysis, and sensory evaluation. The freezable water content of the FOCN decreased because of the FTC treatment, and the relative content of total water in FOCN also decreased accordingly. The increase in β-Turn after FTC induced disorder in the secondary structure of proteins, causing the protein microstructure to become loose and discontinuous, which in turn reduced the water-holding capacity of FOCN. Additionally, FTC reduced the chewiness and sensory score of FOCN. This research will contribute a theoretical foundation for optimizing the cold chain process.
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Affiliation(s)
- Xianhui Chang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hairong Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
| | - Kun Zhuang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qi Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xi Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
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Hou X, Li X, Li J, Cong J, Jiang L, Shen G, Chen A, Zhang Z. Changes in the structural and physicochemical characteristics of sonicated potato flour. ULTRASONICS SONOCHEMISTRY 2023; 99:106573. [PMID: 37666069 PMCID: PMC10482878 DOI: 10.1016/j.ultsonch.2023.106573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/18/2023] [Accepted: 08/28/2023] [Indexed: 09/06/2023]
Abstract
Ultrasound has been widely used for physical modifications of starch because of its effectiveness and environment friendliness; however, only a few reports have focused on the effect of varying ultrasonic treatments on the physicochemical properties of potato flour. In the present study, ultrasound at varying power levels (200, 300, 400, 500, and 600 W) and time intervals (20, 40, 60, 80, and 100 min) were used to obtain sonicated flour. Sonicated potato flour exhibited a significant (P < 0.05) decrease in blue value and oil holding capacity but an increase in swelling power, water solubility, syneresis rate, and transparency. Moreover, ultrasound decreased the RDS content while increasing RS and SDS contents. Thermal properties demonstrated significant (P < 0.05) increases in T0 (64.39℃-83.52℃) and TC (144.29℃-146.87℃) but a decrease in ΔH of the sonicated flour. SEM revealed wrinkles, less debris, and larger particle size at the surface of the sonicated flour. FTIR profiles of all samples exhibited similar characteristics peaks, but the sonicated flour had a higher R1047/1022 value. Additionally, ultrasound did not affect crystalline patterns, but it increased the crystallinity of the sonicated flour. Our study contributes to the understanding of physicochemical property changes of sonicated potato flour, which could have industrial applications.
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Affiliation(s)
- Xiaoyan Hou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Xiaowan Li
- School of Light Industry and Materials, Chengdu Textile College, Chengdu, Sichuan, China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jun Cong
- Chongqing Academy of Animal Science, China
| | - Lingyan Jiang
- Pingwu Food and Drug Inspection and Testing Center, Sichuan, China
| | - Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
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Mi X, Hao S, Zheng Y, Yang X. Effects of Addition of Inulin and β‐glucan on Selected Physicochemical and Thermal Properties of Ultrasonic Modified Potato Flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xue Mi
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Suying Hao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Ying Zheng
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Xiaoqing Yang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
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