|
1
|
Zuo S, Zhang R, Zhang Y, Liu Y, Wang J. Studies on the Physicochemical and Processing Properties of
Tremella fuciformis Powder. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Tremella fuciformis is edible and medicinal food since ancient times in China. In this article, the physicochemical and processing properties of Tremella fuciformis powder (TFS) and synergistic interaction with Lotus seed powder (LTS) in aqueous solution were investigated. The elemental compositions of TFS were 1.71 % N, 47.21 % O, 40.35 % C, 6.25 % H and 0.20 % S. Aspartic and Glutamic acids were the major amino acids in TFS for taken about 0.91 % and 1.12 %. TFS dispersion couldn’t form a gel structure at all selected concentrations until the ratio of TFS: LTS was 1:1 at a total concentration of 36 mg/mL. The network strength of TFS/LTS dispersions increased with the total powder concentrations increased during continuous heating from 25°C to 70°C. Gluten, amorphous and crystalline regions, and amorphous starch were observed in mixtures TFS/LTS compared with TFS. TFS/LTS had a more concavo-convex microstructure than TFS due to starch gelatinization in LTS.
Collapse
Affiliation(s)
- Shurong Zuo
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| | - Ran Zhang
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| | - Yakun Zhang
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| | - Yong Liu
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| | - Junhui Wang
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| |
Collapse
|
|
2
|
Nouri L, Nafchi AM, Karim AA. Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0183] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Noodles promote health as a source of essential nutrients and fiber. This study evaluated the effects of incorporating various levels of betel leaf extract on the quality and sensory acceptability of Hokkien noodles. Hokkien noodles incorporated with betel leaf extract (0, 5, 10, 15, and 20% based on flour weight) were prepared from wheat flour with a moisture content of 14%. The hardness, elongation, adhesiveness, color, and sensory evaluation of the noodles were then determined. Results clearly show that the incorporation of betel leaf extract at various levels led to the structural modification of the noodles and to a soft product compare to the control. However, the product scores in all sensory attributes were higher than the control scores. The sample was incorporated 15% betel leaf extract had the best acceptance quality wherein the beneficial effects of betel leaf polyphenols can be utilized.
Collapse
|