Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles

Abstract

In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of “low bacterial buckwheat-based flour” and have important consequences for the application of gaseous chlorine dioxide in food industry.

Respiratory Safety Evaluation in Mice and Inhibition of Adenoviral Amplification in Human Bronchial Endothelial Cells Using a Novel Type of Chlorine Dioxide Gas Reactor

“…Nevertheless, consumers are reluctant to use ClO 2 gas due to the dangers of high concentrations of ClO 2 gas [5,9]. However, if there was technology that could can efficiently control the concentration of this gas, it could be used for various purposes, such as grain storage [44,45], food storage through inhibition of microbial growth [46][47][48][49], disinfection of large buildings [50][51][52], and veterinary [53,54] or medical [8] use. As such, there is already widespread use of ClO 2 , but there are still concerns that it may be dangerous for infants [34,55], the elderly [34], and people with sensitive respiratory systems [34].…”

Justification of safe shelf life of whole wheat flour of various sizes, depending on the processing method

“…Treatment with chlorine dioxide significantly reduces the total flavonoids in the flour, increasing whiteness and stability time. When stored, the growth of microorganisms in products made from composite flour based on buckwheat flour treated with chlorine dioxide slows down [3]. This is a strong and highly effective oxidizing agent, the suitability of which for use in gaseous formulations for disinfection and preservation of green coffee beans is confirmed by the authors of [4].…”

Nutritional Analysis and Economic Viability of Fried Ube Noodles: A Comprehensive Study

“…After deducting the cost of sales, which includes Ube, iodized salt, All Purpose Flour (AFP), and packaging, the gross profit margin stands at Php 1,436.24. This gross profit margin is essential for evaluating the product's profitability and understanding the economic viability of fried Ube noodles in the market (Cheng et al, 2021).…”

“…Various types of snacks include pretzels, cookies, noodles, sticks, and biscuits (Chen et al, 2020). Noodles, which are primarily made from cereals, often lack essential amino acids such as tryptophan, threonine, and lysine (Cheng et al, 2021). Lysine deficiency affects the synthesis of proteins, hormones, enzymes (Puligundla & Lim, 2021;Fajri et al, 2017), and antibodies, which are vital for growth and bodily processes (Marudhadurai, 2020).…”