Effect of wild oat beta glucan on the quality of frozen cooked noodles
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(School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)

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    Abstract:

    In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles. In the present study, the texture indices were measured, and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors. The results showed that with the increase of the addition amount of oat beta-glucan, recooking water absorption, pre-cooking loss and recooking loss presented the first increase and then decrease. The quality characteristics of cooked noodles such as the hardness, springiness and chewiness presented the first decrease and then increase. When the additive amount was 0.00% to 0.06%, the adhesiveness and chewiness of frozen cooked noodles were significantly reduced (P<0.05), with the increase of addition amount from 0.06% to 0.90%, and the chewiness of frozen cooked noodles were increased obviously (P<0.05). The moisture distribution of noodles determined by NMR imaging was affected by the addition of beta-glucan to some extent. Besides, the beta glucan after enzymatic hydrolysis showed notable improvements on chewiness, adhesiveness and tensile properties of frozen cooked noodles.

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范珈璇,裘清扬,王金荣,等.青稞β-葡聚糖对冷冻熟面品质的影响[J].食品与机械英文版,2018,34(12):115-119,146.

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History
  • Received:July 08,2018
  • Revised:
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  • Online: March 17,2023
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