Wheat flour noodles are sometimes fortified with β-glucan for nutritional value, but this can decrease eating quality. The contributions of β-glucan and starch molecular fine structure to physicochemical properties of wholemeal oat flour and to the texture of oat-fortified white salted noodles were investigated here. Hardness of oat-fortified noodles was controlled by the longer amylopectin chains (DP ≥ 26) and amount of longer amylose chains (DP ≥ 1000). Higher levels of β-glucan, in the range from 3.1 to 5.2%, result in increased noodle hardness. Pasting viscosities of wholemeal oat flour positively correlate with the hardness of oat-fortified noodles. The swelling power of oat flour is not correlated with either pasting viscosities of oat flour or noodle hardness. Longer amylopectin chains and the amount of longer amylose chains both control the pasting viscosities of oat flour, which in turn affect noodle texture. This provides new means, based on starch and β-glucan molecular structure, to choose oats with optimal starch structure and β-glucan content for targeted oat-fortified noodle quality.
Pineapple (Ananas comosus), one
of the most flavorful and popular tropical fruits consumed worldwide,
is known to contain many volatile organic compounds (VOCs) at varying
concentrations. Much attention has been paid to understand which VOC
plays a significant role in the sensory aroma notes of the fruit.
Though, nearly 480 VOCs have been identified to date using different
analytical techniques, only 40 compounds are reported to contribute
to the unique flavor of pineapple. A consolidated database of the
reported VOCs and key aroma compounds of pineapple is currently not
available. This review discusses the available published data regarding
the analytical methodologies, volatile profile of different varieties
of pineapple at different maturities, and their characteristic aroma
compounds. The output of this review is a subset of key pineapple
aroma volatiles that can be targeted in analytical method development
for utilization in varietal improvement or other research of pineapple.
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