Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour

Duan, Yiting; Zhou, Sheng; Li, Rui; Wen, Yuxiu; Yao, Xing; Yu, Xiuzhu

doi:10.1111/ijfs.15449

Cited by 4 publications

(13 citation statements)

References 29 publications

(51 reference statements)

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“…Removing the peel from flaxseed could reduce the level of strong odors formed during processing, which was attributed to the removal of chemically reactive substances (Yang et al., 2021). Researchers have investigated the effects of dehulled and hulled flaxseed on the properties of Chinese dried noodles, and found that dehulling greatly decreased their roughness (Duan et al., 2021). However, the peeling process was complicated and greatly increased the production cost.…”

Section: Pretreatment Of Flaxseed Before Incorporation Into Foodsmentioning

confidence: 99%

“…However, there are challenges to incorporate whole flaxseed (flour) into food products owing to the presence of antinutritional factors, the oxidation of unsaturated lipids, the unique flavor profile, the hard texture, and the partial digestive barriers (Bekhit et al., 2018; Duan et al., 2021; Marambe et al., 2013; Zajac et al., 2017). Processing, such as heating, peeling, fermentation, and size reduction are necessarily used to improve the functionality and sensory attributes of whole flaxseed (flour).…”

Section: Introductionmentioning

confidence: 99%

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Composition, processing, and quality control of whole flaxseed products used to fortify foods

Zhang

Chen

McClements

et al. 2022

Comp Rev Food Sci Food Safe

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Whole flaxseed (flour) as a good source of omega‐3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)‐enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno‐functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid–amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.

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Section: Pretreatment Of Flaxseed Before Incorporation Into Foodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Composition, processing, and quality control of whole flaxseed products used to fortify foods

Zhang

Chen

McClements

et al. 2022

Comp Rev Food Sci Food Safe

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“…The CHDNs were prepared following the method described by Duan et al . (2022). Salt (2.0 g per 100 g) and water (40 ± 2 mL) were mixed to make a dough.…”

Section: Methodsmentioning

confidence: 99%

Effect of storage conditions and packaging on the quality of flaxseed in Chinese dried noodles during long‐term storage

Duan,

Xie,

Kang

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, Chinese dried noodles (CHDNs) were fortified with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF). The effects on texture properties and antioxidant activity during different storage conditions were investigated. The quality of wheat noodles can be significantly enhanced when UHFF and HFF were determined as 5% and 10%, respectively. During storage under various conditions for 60 days, the hardness, chewiness, total phenolic content (TPC) and antioxidant activity of the CHDNs gradually decreased over time. However, the resistance and extensibility initially increased and then declined in semi‐closed packaging storage under accelerated conditions. Antioxidant activity was found to have significant correlations with texture, packaging of flaxseed CHDNs during storage. In general, fully closed‐packaging CHDNs should be stored at room temperature; flaxseed CHDNs in semi‐closed packaging are recommended to be stored in cold storage, which is conducive to maintaining their texture and antioxidant activity.

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“…A number of researches have been carried out to prepare noodles by adding untreated flaxseed flour at varying levels 12‐15 . However, there is no information in the literature about the impact of dephytinized flaxseed flour on the noodle quality.…”

Section: Introductionmentioning

confidence: 99%

“…A number of researches have been carried out to prepare noodles by adding untreated flaxseed flour at varying levels. [12][13][14][15] However, there is no information in the literature about the impact of dephytinized flaxseed flour on the noodle quality. Therefore, the aims of this study were (i) to reduce the phytic acid concentration of flaxseed flour through phytase enzyme treatment and baker's yeast fermentation, (ii) to examine the impacts of dephytinization methods on the color, proximate composition, phytic acid content and antioxidant activity of flaxseed flour, (iii) to produce functional noodles by adding untreated and dephytinized flaxseed flours at 10%, 20% and 30% levels, (iv) to determine the color, cooking quality, texture, chemical and sensory properties of noodles made from untreated and dephytinized flaxseed flours and (v) to compare the mentioned characteristics of flaxseed noodles with each other and 100% wheat noodle.…”

Section: Introductionmentioning

confidence: 99%

Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles

Yaver

2022

J Sci Food Agric

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BACKGROUND Phytic acid is an antinutritional compound that reduces the bioavailability of minerals and proteins. Flaxseed is a rich source of unsaturated fatty acids and antioxidants. In this study, flaxseed flour was dephytinized by phytase enzyme and fermentation. Untreated and dephytinized flaxseed flours were used in noodle production at 0%, 10%, 20% and 30% levels to improve nutritional quality. RESULTS The addition of flaxseed flours did not show an adverse effect on the cooking loss values of noodles (4.22–4.85%). Firmness values of noodles containing 10% flaxseed flour were close to the control (0% flaxseed flour). The ash, protein and fat levels of noodles were enhanced with the addition of flaxseed flours. The use of 30% phytase‐treated flaxseed flour in noodles elicited lower phytic acid concentration (1.35 g kg−1) than the control (1.52 g kg−1). The greatest total phenolic contents in noodles were obtained with the inclusion of fermented flour. Besides that, noodles made from flaxseed flours exhibited stronger antioxidant activity than the control. The overall acceptability scores of noodles containing 10% and 20% dephytinized flours were close to the control. CONCLUSION The findings demonstrated that the inclusion of dephytinized flaxseed flours up to 20% can allow the production of functional noodles with acceptable quality. Moreover, phytase enzyme treatment method revealed lower phytic acid content than fermentation method in noodles and better antioxidant properties than untreated noodles. © 2022 Society of Chemical Industry.

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Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour

Cited by 4 publications

References 29 publications

Composition, processing, and quality control of whole flaxseed products used to fortify foods

Composition, processing, and quality control of whole flaxseed products used to fortify foods

Effect of storage conditions and packaging on the quality of flaxseed in Chinese dried noodles during long‐term storage

Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles

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