Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure

Guo, Xin; Gu, Fangyi; Li, Yang; Zhang, Qiaozhen; Hu, Runrun; Jiang, Bo; Wang, Rui; Wang, Qiang

doi:10.1016/j.foodchem.2023.136218

Cited by 9 publications

(1 citation statement)

References 40 publications

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“…For MBSS after cooking, the samples prepared in Section 2.3 were cooked in a water bath at 95 • C for 8 min; then, they were picked up and put in five disposable odorless plastic bowls by random digits to be assessed for sensory parameters. The sensory test questionnaire was tested using a descriptive test based on certain standards and scores indicated in Table A1 in order to prevent individual differences among the assessors [31]. ATR-FTIR spectra of MBSS were obtained by a Spectrum Two with a universal ATR sampling accessory.…”

Section: Sensory Analysismentioning

confidence: 99%

Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation

Zhou,

Yuan,

Chen

et al. 2023

Foods

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Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5–8%, w/w) on the physicochemical and structural properties of mung bean starch (MBS) and the quality of MBSS were investigated. MBS with added NaCl had greater gelatinization temperature and pasting parameters but lower gelatinization enthalpy than native MBS. With the addition of NaCl, the drying rate of MBSS first accelerated and then declined in the oven-drying process. The addition of NaCl improved the cooking properties of MBSS but decreased the hardness of cooked MBSS. Rheological results implied that the linear viscoelastic region of cooked MBSS decreased with the NaCl addition, and the storage modulus and tan δ were more frequency-dependent than the loss modulus of cooked MBSS. The addition of NaCl gradually increased the toughness of dried MBSS and the overall acceptability of cooked MBSS. Furthermore, NaCl decreased the structure order degree of starch in MBSS. Correlation analysis demonstrated that the quality of MBSS had a significant correlation with the molecular and lamellar order of starch. Overall, NaCl could improve the quality of MBSS by regulating the thermal, gelatinizing, and structural properties of MBS.

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Section: Sensory Analysismentioning

confidence: 99%