Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties

Zhao, Yang; Huang, Zhenghua; Zhou, Hui‐Ming; Zhang, Jian; Liang, Ma

doi:10.1016/j.jcs.2022.103428

Cited by 7 publications

(2 citation statements)

References 28 publications

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“…This fluctuation in pH levels aligns with results from previous studies involving pasta formulations enriched with other ingredients, such as flaxseed and rice [15,33,34]. According to Li [32], certain organic acids, including malic acid, have been used in pasta production to improve the stability of the fresh product during storage since the acidic product hinders the development of spoilage microorganisms.…”

Section: Physical-chemical Qualitysupporting

confidence: 85%

Partial Substitution of Wheat Flour with Palm Flour in Pasta Preparation

Rodrigues,

Cavalcanti,

Gomes

et al. 2023

Applied Sciences

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Pasta, a globally cherished staple food, is consumed on a wide scale. However, conventional wheat-based pasta often lacks nutrients that can be incorporated to add value to the new product. To address this nutritional deficiency and enhance the health benefits for consumers, a promising approach is to incorporate Opuntia ficus-indica flour as a partial substitute for wheat flour. The primary objective of this study was to craft enriched tagliatelle pasta using Opuntia ficus-indica flour. The evaluation encompassed an assessment of physical-chemical attributes, color quality, cooking properties, texture profile analysis (TPA), and the analysis of bioactive compounds within the pasta products. Upon conclusion of the experiments, the F10 formulation, comprising 10% Opuntia ficus-indica flour, emerged as the most favorable pasta option. It exhibited an acceptable acidity level of 3.71% and demonstrated remarkable nutritional characteristics. These findings suggest that this formulation could serve as a promising alternative for the production of health-conscious pasta.

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Section: Physical-chemical Qualitysupporting

confidence: 85%

Partial Substitution of Wheat Flour with Palm Flour in Pasta Preparation

Rodrigues,

Cavalcanti,

Gomes

et al. 2023

Applied Sciences

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“…The effect of BBG on the moisture distribution of the composite system was carried out using a MesoMR23-060V-1 LF-NMR analyzer (Niumag Co., Ltd, Shanghai, China). 10,20 The spin-spin relaxation time (T2) was measured using the Carr-Purcell-Meiboom-Gill (CPMG) sequence. The pulse lengths of the 90°and 180°pulses were set to 7.52 and 14.48 μs, respectively.…”

Section: Effect Of Bbg On Water Distributionmentioning

confidence: 99%

Preparation of fat replacer utilizing gluten and barley β‐glucan and the interaction between them

Huang

Zhao

et al. 2023

J Sci Food Agric

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BACKGROUNDFat replacers prepared from polysaccharides and proteins possess functional properties of both polysaccharides and proteins. In this study, an aqueous system of barley β‐glucan (BBG) and gluten was prepared. The interactions between BBG and gluten (with/without extrusion modification) were studied. Triple analysis methods, including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and low‐field nuclear magnetic resonance (LF‐NMR), were utilized to analyze the freezing–thawing and thermal evaporation process, as well as the distribution state of water. Meanwhile, fluorescence microscopic analysis, dynamic rheological analysis and electrophoresis analysis were used to study the structure and rheological properties of the system.RESULTSThe results showed that BBG significantly increased the water‐holding capacity of gluten, regardless of extrusion treatment, with the water absorption reaching about 4.8 to 6.4 times of its weight, which was 1 to 2.5 times higher than that without BBG. The triple analysis results suggested that BBG increased the binding capacity of the system to weakly bound water, hindered the aggregation of gluten and reduced the thermal decomposition temperature of the BBG and gluten composite system. After the gluten was extruded and homogenized with the BBG solution, the appearance of the composite system was more uniform and delicate.CONCLUSIONSIn conclusion, BBG increased the water‐holding capacity of the BBG and gluten composite system. With these changes, the composite system presented great potential for the preparation of polysaccharide–gluten fat replacer. © 2023 Society of Chemical Industry.

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