Effect of curdlan on textural and cooking qualities of noodles made with tofu

Xin, Yingji; Lee, Ji Y.; Kim, Ji-Suk; Kim, Yookyung

doi:10.1111/jfpp.13661

Cited by 17 publications

(5 citation statements)

References 32 publications

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“…However, the cooking loss rate only decreases by 3.02% ( P > 0.05), which is not a significant change, similar to the findings of Xin et al . (2018) research. The significant improvement in the fracture rate of the noodles due to the addition of curdlan was attributed to its ability to promote the aggregation of proteins and starch granules, which facilitated interaction among various components of the noodles and enhanced their structure.…”

Section: Resultsmentioning

confidence: 99%

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Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Wei,

Ren,

Duan

et al. 2024

Int J of Food Sci Tech

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SummaryThe inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains.

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Section: Resultsmentioning

confidence: 99%

“…Xin et al . (2018) conducted a study on improving the quality of tofu noodles by adding cassava starch and curdlan, and it was found that the addition of curdlan reduces the required amount of cassava starch in the noodles. Additionally, Liu et al .…”

Section: Introductionmentioning

confidence: 99%

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Wei,

Ren,

Duan

et al. 2024

Int J of Food Sci Tech

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“…Noodles were prepared from wheat flour (WN), soy flour (SN), or tofu (TN). Amounts of ingredients for preparing SN and TN were determined by rolling dough without cracks in the dough and adjusted for each noodle sample (Xin, Lee, Kim, & Kim, ). HPMC, tapioca, gluten, or curdlan were used as texture improvers of soy noodles.…”

Section: Methodsmentioning

confidence: 99%

Soy noodles processed from soy flour or tofu affects antioxidant content, lipid accumulation in 3T3-L1 cells, and plasma lipids in hamsters

Huang

Yokoyama

Kim

2019

J Food Process Preserv

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Nutritional properties of noodles prepared with soy flour (SN) or soy flour processed into tofu (TN) were compared to wheat noodles (WN) in vitro and in vivo using a hypercholesterolemic hamster model. SN and TN had higher levels of isoflavones, protein, fat, and dietary fiber, but lower levels of carbohydrate than WN. Predicted in vitro glycemic indices followed carbohydrate contents: WN, 88; SN, 30; and TN, 26. Lipid accumulation in 3 T3‐L1 cells treated with an alcohol extract of TN was significantly (p < 0.05) lower than that treated alcohol extract of WN or SN. Hamsters fed a high fat diet supplemented with SN or TN had lower plasma total and LDL‐cholesterol concentrations, body weight, and adipose weight than those fed a high fat diet supplemented with WN. Results of antioxidant capacity, in vitro glycemic and lipid accumulation, and animal feeding study showed that TN had higher nutritional value and bioactive potential than WN. Practical applications Thermal processing modifies nutritional values and functional properties of food with chemical changes. Soy based noodles were prepared from the same material using different processing methods: raw soy and heat‐treated soy (tofu). Results of this study indicated that the soy based noodles showed greater bioactive capacity, leading to lower plasma total and LDL‐cholesterol concentrations, less body weight, and less adipose weight than wheat noodles. Based on our results, tofu may be a better soy noodle ingredient than raw soy flour to improve health benefits of noodles.

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“…Due to their unique physicochemical properties (solubility, viscosity and gelation), β-glucans have found potential applications in a wide range of industrial sectors, such as the agronomy, cosmetic, pharmaceutical and food industries. In the food industry, β-glucans are very popular thickening agents, but can also be used with many other purposes, such as: additives in the preparation of frozen sweet foods, improving the texture of cakes and the shape retention of ice creams [ 219 , 220 ]; to reduce the leaching out of soluble ingredients and promote softening in pasta noodles preparation [ 221 ]; as fat substitutes and gelling agents in the preparation of meat products [ 222 , 223 ]; and as components in the preparation of edible films for food packaging [ 224 ]. Another popular application for β-glucans is in the formulation of low-calorie foods [ 225 , 226 ].…”

Section: Applications Of β-Glucansmentioning

confidence: 99%

From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases

Caseiro

Dias

Fontes

et al. 2022

IJMS

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β-glucans are a diverse group of polysaccharides composed of β-1,3 or β-(1,3-1,4) linked glucose monomers. They are mainly synthesized by fungi, plants, seaweed and bacteria, where they carry out structural, protective and energy storage roles. Because of their unique physicochemical properties, they have important applications in several industrial, biomedical and biotechnological processes. β-glucans are also major bioactive molecules with marked immunomodulatory and metabolic properties. As such, they have been the focus of many studies attesting to their ability to, among other roles, fight cancer, reduce the risk of cardiovascular diseases and control diabetes. The physicochemical and functional profiles of β-glucans are deeply influenced by their molecular structure. This structure governs β-glucan interaction with multiple β-glucan binding proteins, triggering myriad biological responses. It is then imperative to understand the structural properties of β-glucans to fully reveal their biological roles and potential applications. The deconstruction of β-glucans is a result of β-glucanase activity. In addition to being invaluable tools for the study of β-glucans, these enzymes have applications in numerous biotechnological and industrial processes, both alone and in conjunction with their natural substrates. Here, we review potential applications for β-glucans and β-glucanases, and explore how their functionalities are dictated by their structure.

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Effect of curdlan on textural and cooking qualities of noodles made with tofu

Cited by 17 publications

References 32 publications

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Soy noodles processed from soy flour or tofu affects antioxidant content, lipid accumulation in 3T3-L1 cells, and plasma lipids in hamsters

From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases

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