Rich in phenolic compounds, Moringa oleifera leaf extract (ME) exhibits significant antioxidant activity both in vitro and in vivo. ME has already been widely used in fields of medicine, functional food, and cosmetics. Ultrasonic extraction (UE) method has been improved to be one of the most effective ways to extract phenols from M. oleifera leaves. The purpose of this study was to optimize ultrasonic extraction of phenols by response surface methodology (RSM). Four parameters were discussed, such as ethanol concentration, solvent-sample ratio, extraction temperature, and extraction time. Also, purification methods of the crude ME by organic solvent extraction and column chromatography were examined. Antioxidant activities of ME and each fraction were evaluated by DPPH, ABTS, and hydroxy radical-scavenging activities and reducing power. The phenol content of the purified ME reached up to 962.6 mg RE/g, extremely higher than the crude extract 107.22 ± 1.93 mg RE/g. The antioxidant activity of the purified ME was also significantly improved. Furthermore, phenols were identified by using the HPLC-MS method, and the results showed that there were 6 phenolic acids and derivatives and 7 flavonoids in ME. Quercetin-3-O-β-D-glucoside isolated from ME showed excellent DPPH and ABTS radical-scavenging abilities, which were comparable to VC.

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Introduction Evening primrose Oenothera biennis L. , native to North America, is now widely distributed in subtropical and temperature areas. Evening primrose is also planted in Northeast China, North China and East China 1. With high content of oleic acid, linoleic acid and γ-linolenic acid, evening primrose oil has been used as a dietary supplement because of high nutritive value 2. Especially the content of γ-linolenic acid was up to 8-14 , which played important role in prevention and treatment of certain diseases 3. The oil has been reported to have therapeutical effects on rheumatoid arthritis, atopic dermatitis, premenstrual and menopausal syndrome 4. The oil has also been used in cosmetics, biodiesel and so on 4, 5. Unsaponifiable research indicated that β-sitosterol and campesterol were predominant phytosterols, while tetracosanol and hexacosanol were small amount of aliphatic alcohols 3, 6. However, overall triacylglycerol TAG profile of the evening primrose oil was not so clear, especially the positional isomers composition was still unknown. Non-aqueous reversed-phase HPLC coupled to MS enabled identification of the highest number of TAGs, and this method had been applied for TAG analysis of the evening primrose oil in previous studies 7. But the separation of TAGs with the same

The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour, the potato–wheat formulated flour with 35% potato flour was set as the basic flour (100%). The effects of wheat gluten on the rheological properties of the dough were also evaluated, and gluten addition amount was set at 6.5%. The effects of yeast, sodium bicarbonate, citric acid, and monocalcium phosphate addition on steamed bread properties have been studied and optimized by orthogonal test. The obtained potato steamed bread formula was 100% basic flour (potato/wheat mass ratio of 35:65), 6.5% wheat gluten, 1.1% yeast, 1.4% NaHCO3, 0.75% citric acid, and 0.50% Ca(H2PO4)2. The prepared potato steamed bread has good sensory and texture properties, with natural potato flavor.

Background and objectives:The effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat formulated flour blends were investigated with the objective of developing and optimizing formulation. Findings: Using a formulated flour with potato mass ratio of 30% as the base flour and varying gluten addition, it was shown that addition of wheat gluten at levels of 7.0%-9.0% not only improved rheological properties of the formulated flour, but also improved the textural properties of noodles. The effects of the water and salt on the qualities of noodles were also investigated. The L9(34) orthogonal design results showed that the optimal noodle formulation was wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%, giving a cooked broken rate of 2.10% and sensory score of 88.6. Conclusions: For the base flour of potato/wheat 30:70, wheat gluten addition of 7.0%-9.0% improved farinograph and extensograph properties as well as textural properties.The optimal formulation of noodles was potato flour level of 30%, wheat flour level of 70%, wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%. Significance and novelty: Gluten has been used to improve rheological properties of dough and qualities of noodles with potato-wheat flour blends. K E Y W O R D S gluten, noodles, potato, wheat flour blending 602 | ZHAO et Al. How to cite this article: Zhao B, Deng J, Li M, et al. Effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat flour blends. Cereal Chem. 2020;97:601-611. https://doi.