Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles

Ding, Yangyue; Jiarong, Wang; Sun, Lei; Zhou, Xin‐Mao; Cheng, Jianjun; Sun, Yuxue

doi:10.1016/j.lwt.2021.111458

Cited by 17 publications

(14 citation statements)

References 45 publications

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“…Overall, the -SH content of the frozen dough showed a wavy trend, with a minimum value (5.53 μmol/g) achieved at the 1% kansui level. Theoretically, the free -SH underwent two chemical changes in wheat gluten with kansui increasing ( Figure 5 D), (i) oxidation of the free -SH and SH-SS interchange reactions consume part of the free -SH groups and produce SS cross-linking, and (ii) the β-elimination reaction, which is more likely to occur under high alkali conditions, causes a significant increase in -SH content, which fitted well with our results [ 5 , 12 ].…”

Section: Resultssupporting

confidence: 86%

“…This might be related to the proper levels of kansui could induce protein polymerization through disulfide bonds or hydrophobic interactions, and form a more compact network structure [ 9 ]. Moreover, the appropriate levels of kansui helped to maintain the stability of starch granules, which prevented them from being exposed to hydrophobic groups due to damage, thereby contributing to the high hydration capacity of starch during freezing [ 12 ].…”

Section: Resultsmentioning

confidence: 99%

“…The texture profile analysis and tensile tests of recooked FCNs were carried out referring to our previous method [ 12 ], and measured within 10 min after recooking.…”

Section: Methodsmentioning

confidence: 99%

“…NaCl could increase the mixing tolerance of the dough, extend the dough development time, and improve the dough sheeting properties and noodle quality by increasing the density of gluten network [ 7 , 8 , 9 ]. The alkaline salt contributed to the unique color, texture, and flavor of the noodles and promoted a denser gluten structure by strengthening the disulfide bonds and non-disulfide bonds cross-linking [ 10 , 11 , 12 ]. In spite of the addition of NaCl and kansui being a convenient and cost-effective means of improving the noodles quality, few studies have investigated their effects on frozen cooked noodles.…”

Section: Introductionmentioning

confidence: 99%

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Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Jiarong

Ding

Wang

et al. 2021

Foods

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The effects of NaCl (1–3%) and kansui (0.5–1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the maximum hardness and chewiness were reached at 1% kansui (K-1). Compared to NaCl, the water absorption and cooking loss of recooked FCNs increased significantly with increasing kansui levels (p < 0.05). Rheological results confirmed NaCl and kansui improved the resistance to deformation and recovery ability of thawed dough; K-1 especially had the highest dough strength. SEM showed N-2 induced a more elongated fibrous protein network that contributed to the extensibility, while excessive levels of kansui formed a deformed membrane-like gluten network that increased the solid loss. Moisture analysis revealed that N-2 reduced the free water content, while K-1 had the lowest freezable water content and highest binding capacity for deeply adsorbed water. The N-2 and K-1 induced more ordered protein secondary structures with stronger intermolecular disulfide bonds, which were maximally improved in K-1. This study provides more comprehensive theories for the strengthening effect of NaCl and kansui on FCNs quality.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

“…The texture profile analysis and tensile tests of recooked FCNs were carried out referring to our previous method [ 12 ], and measured within 10 min after recooking.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Jiarong

Ding

Wang

et al. 2021

Foods

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“…Adlay is a cereal plant originating from East Asia including Indonesia to East India, which then spreads to China, Egypt, Germany, Haiti, Hawaii, Japan, Indonesia, Panama, Sarawak, Philippines, Thailand, Taiwan, America and Venezuela [1]. Adlay has substantial potential as an alternative food because it has carbohydrates, protein and fat components of 76.40% each; 14.10% and 7.90% [2,27]. However, local people in Indonesia cultivate Adlay in a simple way, and its use is still very limited.…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Masahid¹,

Belgis²,

Agesti³

2021

IJ-FANRES

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Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

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Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles

Cao,

Zhou,

Gao

et al. 2024

Food Science & Nutrition

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As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% (p < .05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles.

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Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles

Cited by 17 publications

References 45 publications

Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles

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