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Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids
... The microstructures of the dough samples were observed using confocal laser scanning microscopy (CLSM), and the experiments were carried out with reference to Silva et al. [21]. The dough samples prepared in 2.4.1 were post-stained with a solution of 0.25% (w/w) Fluorescein 5-isothiocyanate (FITC) and 0.025% Rhodamin B in water. ...
... Dough samples were analyzed using CLSM, and all samples were post-labeled with a solution of 0.25% FITC and 0.025% Rhodamin B [21,37]. FITC preferentially stains starch green, and Rhodamin B preferentially stains protein red. ...
The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran dietary fiber flour (F-DF). Results showed that proso millet flour is less absorbent and stable than the control group. Adding proso millet flour and F-DF reduced the elasticity of the dough and increased its hardness, but had no significant effect on viscosity, cohesion, and resilience. The microstructure analysis exhibited an unformed continuous network formation in proso millet dough. Analyses suggested that proso millet flour combined with the fermented dietary fiber group had significantly higher total phenol content (0.46 GAE mg/g), DPPH• scavenging activity (66.84%), and ABTS•+ scavenging activity (87.01%) than did the other group. In addition, F-DF led to a significant reduction in the predicted released glucose contents of reformulated cakes. In summary, cakes prepared with the involvement of whole proso millet flour and F-DF exhibited less adverse sensory impact and possessed the potential to decrease postprandial blood glucose levels resulting purely from cake consumption.
... Due to the fine processing of wheat flour, the noodles produced lack nutrients such as dietary fiber, vitamins and minerals [3]. To improve the situation, new types of noodles have been developed, for instance, vegetable noodles, multigrain noodles and modified starch noodles [4]. Among them, vegetable noodles are made by adding natural vegetables in the production process to improve the nutrition (such as vitamins, folic acid, fiber and potassium) and unique taste [5]. ...
... Chandla, Saxena and Singh [7] added heat-treated amaranth to the wheat flour noodles, which showed better taste and aroma. Silva et al. [4] mixed cyan pollen, sweet potato starch and flour to make noodles and found that the noodles tasted smooth and had a better hardness and strength than commercial noodles. ...
Brassica chinensis (BC), which was chosen as a typical green vegetable, was cooked with noodles to investigate its effects on nitrate and nitrite content and qualities of noodles. And the correlationship between different qualities of noodles were analyzed. The results showed that adding BC significantly increased the content of nitrate and nitrite in noodles and affected the qualities of noodles in different degrees. Low temperature storage significantly reduced the nitrite content of noodles. Microorganisms in sealed storage consumed O2 and released CO2 through respiration, which regulated the activities of nitrate and nitrite reductase, and promoted the conversion of nitrate to nitrite. The addition of BC significantly increased the water absorption and cooking loss of noodles. Meanwhile, more stable protein secondary structure was formed. Correlation analysis showed that hardness was negatively correlated with water absorption and percentage of starch gelatinization. Chewiness was positively related to hardness and gumminess. This study provided a theoretical basis for the safe consumption and storage of noodles cooked with vegetables.
... The method described by Silva et al. (2013) was adjusted to analyse the microstructure of the dough (Preparation method of dough and bread) using confocal laser scanning microscopy (CLSM). The dough sample (Preparation method of dough and bread) was frozen at À20°C, shaped to a length of 1.5 cm and a width of approximately 2 mm, and subsequently frozen rapidly in a refrigerator at À80°C. ...
The in vitro effects of six hydrophilic colloids on bread flour properties, rheological properties, water distribution, microstructure, baking quality and starch digestibility were examined. The incorporation of xanthan gum (XG), hydroxypropyl methylcellulose (HPMC), apple pectin powder (APCT) and Curdlan gum (CDL) into rye dough was observed to enhance the gluten network and reduce the gelatinisation and ageing. The addition of APCT and CDL improved softness and ductility and resulted in more complete and orderly protein network of the rye dough than when XG, trehalose (THL) and CDL were added. The addition of THL and XG increased the specific volume, softened the texture of the rye bread and decreased the blood glucose index by approximately 5%. In conclusion, the addition of six common hydrophilic colloids may enhance the quality of bread, albeit with a reduction in the in vitro starch digestibility of rye bread.
... The method of Silva et al. [16] was slightly modified, the 5 mm FOCN was wrapped in Leica gel and cut into 10 pieces on a frozen microtome. The slices were transferred onto a glass slide and stained with 0.28 g/L fluorescein isothiocyanate (preferentially stained starch) solution for 10 min, followed by staining with 0.013 g/L Rhodamine B (preferentially stained protein) solution for 5 min. ...
Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze–thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption. The quality changes and their mechanisms were elucidated using methods such as differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier-transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), texture analysis, and sensory evaluation. The freezable water content of the FOCN decreased because of the FTC treatment, and the relative content of total water in FOCN also decreased accordingly. The increase in β-Turn after FTC induced disorder in the secondary structure of proteins, causing the protein microstructure to become loose and discontinuous, which in turn reduced the water-holding capacity of FOCN. Additionally, FTC reduced the chewiness and sensory score of FOCN. This research will contribute a theoretical foundation for optimizing the cold chain process.
... Tis enhancement in texture is attributed to the strengthening Journal of Food Quality infuence of the gum on the gluten network, which promotes the amelioration of the textural properties of the noodles. In addition, noodles prepared using LBG exhibit lower cooking loss and swelling index [57]. (5)Ice Cream. ...
Carob (Ceratonia siliqua L.) is a tree species native to the Mediterranean region and belongs to the Fabaceae family. Te tree is well-known for its sweet and nutritious fruits, which have been used for long time as a nutritious food. In addition to the edible fruits, the carob tree also produces seeds that are highly prized for their ability to produce carob gum (locust bean gum). Te carob seed consists of three main components: the shell, the endosperm, and the embryo. Te shell is the outermost layer of the seed, followed by the endosperm, which is the largest part of the seed and contains high levels of carbohydrates and proteins. Te embryo is the smallest part of the seed and is rich on bioactive compounds. Carob seed constituents have attracted considerable attention due to their exceptional nutritional and therapeutic properties in various industries, including food, medicine, pharmaceuticals, cosmetics, and textiles. Te high content of bioactive compounds in carob seeds, such as polyphenols, tannins, and favonoids, is believed to be responsible for their antioxidant and anti-infammatory properties. Te use of carob seed constituents in the food industry is mainly due to their ability to act as thickeners and stabilizers in various foods. Tey are used as a substitute for other thickening agents such as guar gum and carrageenan, due to their superior properties. In the pharmaceutical industry, carob seeds have been found to have antidiabetic, antihyperlipidemic, and anticancer properties, among others. Te cosmetics industry is also interested in the ingredients of carob seed, as they can improve hydration and elasticity of the skin. Tey are also used as a natural alternative to synthetic thickeners in cosmetic formulations. Te textile industry has also recognized the potential of carob seed constituents, as they can be used as a natural dye and as a sizing agent to improve the strength and durability of textiles. In summary, carob seed constituents ofer a wide range of applications in various industries, owing to their high content of bioactive compounds, excellent nutritional and therapeutic profle, and ability to act as thickeners, stabilizers, and antioxidants. Tis review has highlighted the latest fndings on the chemical composition, applications, and health benefts of carob seed constituents.
... The gluten network microstructure was determined using a LSCM (Leica Germany) under the following conditions: 150 g flour, 75 g water, and 1.5 g yeast were mixed into the dough for 3 min and pressed six times. The dough was proofed at 35°C and 85% RH for 30 min, cut into litter dough, frozen for 24 h, sliced with a cryostat, dyed with fluorescein isothiocyanate (FITC) and rhodamine B for 30 min, and observed with an LSCM (Silva et al., 2013). ...
Sprouting negatively impacts wheat processing and edibility. Sprouted wheat flour (SWF) was air‐classified into three categories based on particle sizes, F1 (>45 μm), F2 (20–45 μm), and F3 (<20 μm). The sizes were examined using a laser particle size analyser and scanning electron microscopy. Their components, such as starch, protein properties, rheology, and dough microstructure, were also examined. After air classification, reducing sugar, damaged starch, amylase, protease, and inferior gluten components were primarily concentrated in F3. Decreasing particle size considerably impaired gelation strength, gluten quality, rheology properties, and dough microstructure. Compared with SWF, these characteristics significantly improved in F1. The results suggested that air classification could induce SWF component fractionation. The inferior components that reduce the quality of SWF were enriched in fine flour. Thus, removing these inferior components can considerably improve SWF rheological quality and dough structure. These results can provide useful information on the important effect of air classification on the quality of SWF products. Moreover, the study findings provide a reference for future application of air classification of SWF.
... The morphology of gluten network was observed using CLSM (Model FV3000, Olympus Corp., Tokyo, Japan) according to the method described by Silva et al. (2013) with some modifications. Briefly, the sections of salt-free FCNs were stained using a mixture of 3.3 g L −1 fluorescein isothiocyanate and 0.25 g L −1 Rhodamine B (1:1, stored away from light for one week before using) for 2 min. ...
Developing salt‐free frozen‐cooked wheat noodles (FCNs) has a promising future, and how to eliminate the deficiency of the absence of salt is key to enhance its quality. In this study, based on the unique ‘gel‐forming in cold water and gel strength‐strengthening during heating’ properties, sanxan was used to improve the quality of salt‐free FCNs and the underlying mechanism was initially explored. TPA analysis, colour profile, thermal stability analysis, determination of free sulfhydryl and disulphide bonds contents, scanning electron microscopy observation, confocal laser scanning microscopy observation were carried out. The results showed that adding 1.2% sanxan could minimise the decrease in hardness, springiness, maximum tensile strength and tensile fracture distance, and the increase in adhesiveness of salt‐free FCNs during freeze–thaw treatments (FTs). The chrominance and thermal stability of salt‐free FCNs during FTs were also improved by adding 1.2% sanxan. Adding sanxan could strengthen the gluten network of salt‐free FCNs by weakening the recrystallisation of ice crystals, inhibiting the breakage of SS and enhancing the cross‐linkage degree and continuity of gluten network during FTs. The current study could develop a new preparation strategy of salt‐free convenient noodles and provide theoretical basis for expanding the novel application of sanxan in frozen foods.
... The dough was laid flat in the centre of the rheological sump, the upper plate was slowly moved down to a distance of 5 mm between the upper and lower plates, and the excess dough was scraped off with a scraper. The frequency scan measurement parameters were circular plate (60 mm); temperature (25 • C); stress (0.5%); frequency variation (0.01-100 Hz); and variations in energy storage modulus (G ), loss modulus (G ), and loss angle tangent (tan δ) with frequency [8]. ...
The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour to make the noodles, after which the noodles were analysed for their physical and chemical properties. The statistical method of correlation analysis was used in this study. The results showed that the noodles’ sensory and textural characteristics significantly improved after adding white kidney bean flour (p < 0.05). Compared with the control, the noodles’ surface with white kidney bean flour was denser and smoother. Moreover, microstructural observations indicated that the noodles with white kidney bean flour showed a more continuous protein network. The in vitro digestion results showed that the addition of white kidney bean flour reduced the digestibility of the noodles. Low addition of the flour (10–20%) improved the quality of the noodles, whereas high amounts (30–40%) showed the opposite effect. In this study, the optimal amount of white kidney bean powder was found to be 20%.
... The dough samples were analyzed using a confocal laser scanning microscopy (CLSM) based on the method reported by Silva et al. (2013). The samples were preembedded with Leica Tissue Freezing Medium and fixed at low temperature (-80 • C). ...
To understand the formation process of dough with different hydration levels upon mixing and the response of dough rheology, the dynamic evolution of gluten protein was tracked and quantified at morphological, structural, and molecular levels. Both macroscopical and microscopic distribution images showed that partial and full hydration induced quick formation of a more compact gluten network compared with limited hydration. Gluten network in highly hydrated samples was more susceptible to the formation and collapse induced by mechanical force. SE-HPLC results indicated significant depolymerization of glutenin macropolymer (GMP) in fully and partially hydrated samples. Sufficient mixing was accompanied by the increase of ionic and hydrogen bonds, while excessive mixing increased exposure of free -SH. Higher hydration level induced more ordered secondary structure. Correlation and principal component analysis revealed the patterns and dynamics of gluten evolution during dough formation with different hydration levels, and their contribution to the changes in dough modulus.
... Hal ini menunjukkan bahwa xanthan gum 1,5 % efektif menurunkan cooking loss mi laksa. Xanthan gum mampu mengenkapsulasi granula pati dan membentuk sistem matriks yang stabil (Silva et al., 2013). ...
Laksa noodles are noodles made from rice flour. The texture of laksa noodles is rigid and they have a high cooking loss. Cooking loss of laksa noodles can be minimized by modifying of arrowroot starch with heat moisture treatment (HMT) and by adding of xanthan gum. The objectives of this research were to determine the effect of the ratio of rice flour:HMT arrowroot starch and also the concentration of xanthan gum on water retention and cooking loss of laksa noodles. In this research rice flour substituted with HMT modified arrowroot starch (100: 0, 90:10, 80:20, and 70:30) followed by added xanthan gum (1 %, 1.5 %, and 2 %). The experimental design of this research was a Completely Randomized Design with two factors. The result showed that the substitution of HMT arrowroot starch decreases laksa noodles' water retention on each xanthan gum concentration. The highest water retention was found with rice flour:HMT arrowroot (90:10) and 2 % xanthan gum. All ratios of rice flour:HMT arrowroot and 1-2 % xanthan gum of laksa noodles give lower cooking loss than commercial laksa noodles. Substitution of rice flour with HMT arrowroot with 1,5-2 % xanthan gum gives lower hardness but provides higher cohesiveness and adhesiveness of laksa noodles compared to control. The addition of 1,5 % xanthan gum could increase water retention of laksa noodles. The higher concentration of xanthan gum gives the lower the cooking loss of laksa noodles. Substitution of rice flour with HMT arrowroot with 1.5-2 % of xanthan gum could reduce hardness but increase the cohesiveness and adhesiveness of laksa noodles. The best laksa noodle is made by rice flour:HMT arrowroot 70:30 and 1.5 % xanthan gum based on its lowest cooking loss.
... Adding hydrocolloids improved the texture of gluten-free noodles. Silva et al. [12] found that adding 1% xanthan gum (XG) or 1% guar gum (GG) improved the strength of sweet potato starch noodles with 4% broccoli powder. ...
Jasmine rice flour (JMRF) is one of the most popularly consumed rice products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content is low. This research was carried out to develop JMRF suitable for gluten-free rice pasta (penne) (GFRP) by adding soy protein isolate (SPI, 5%), egg white protein powder (EW, 5%) and hydrocolloids (guar gum, GG and xanthan gum, XG, 1%). JMRF blended with proteins and hydrocolloids was investigated for pasting properties. JMRF blended with EW and SPI with GG showed the highest peak viscosity, whereas setback values observed in JMRF blended with EW and GG or XG were not significantly different. GFRP was prepared and determined for protein content, color and sensory evaluation. The protein content of GFRP with SPI blended with GG and XG ranged from 10.50 to 10.95% is higher than GFRP with EW and penne without SPI or EW (control). GFRP with SPI had higher yellowness than GFRP with EW. Adding SPI, EW and gums reduced cooking loss, while sensory evaluation showed a higher liking score for GFRP with SPI and GG than GFRP with EW. Results suggested that adding SPI and GG to JMRF improved pasting properties, protein content, color and acceptance. GFRP showed promise as a new alternative sustainable source to replace wheat in pasta products. However, characteristics, such as product chemical composition, texture analysis and nutritional benefits require further evaluation.
... CLSM (Model LSM 710, Leica, Germany) was used to observe the microstructure of the gluten networks according to the method of Silva et al. (2013) with some modifications. Approximately 1 cm of cooked FWN (cooked as described in Section 2.5.) was frozen in a − 80 • C ultra-low temperature freezer (902-ULTS, Thermo Fisher Technologies, Ohio, USA), and then embedded with Leica tissue freezing medium. ...
In this study, the effects of acidity regulators (ARs) on the shelf life, quality, and physicochemical characteristics of fresh wet noodles (FWNs) were investigated. The addition of ARs markedly reduced the pH value of FWNs with a prolonged microbial shelf life of 5–10 days. Moreover, the presence of ARs significantly (p < 0.05) decreased the hardness and tensile distance of cooked FWNs, while increasing the cooking loss of noodles significantly (p < 0.05). The results of confocal laser scanning microscope analysis showed that ARs inhibited the formation of gluten networks in cooked noodles. Sodium dodecyl sulfate-extractable protein (SDS-EP) and free –SH content increased significantly (p < 0.05) when ARs were added. ARs affected the polymerization of proteins by inhibiting the formation of interchain disulfide bonds during cooking. Moreover, X-ray diffraction results showed that the addition of ARs resulted in acid hydrolysis of the amorphous area of the starch in FWNs, decreasing the pasting temperature, peak and trough viscosities of the starch. The reduction in pH value was the main factor that affected the shelf life and quality of FWNs, but different types of ARs had no significant impact.
The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle production, but chicken breast meat (CBM) has not been the subject of such studies. Thus, we aimed to create protein-fortified gluten-free noodles using economical and nutritious CBM and compare their quality attributes with commonly used wheat flour noodles (WN). Among the CBM noodles (CN), CN with tapioca starch (CN-T) showed the highest sensory and textural similarity to WN. The color values of cooked noodles were not considerably different. The water absorption capacity and volume expansion ratio of CN-T were not significantly different from those of WN. In CNs, an ungelatinized microstructure was observed, and CN-T displayed well-formed structural bonds related to adhesiveness, similar to WN. The CN-T had a protein content about 2% higher than WN. This finding is informative for the development of gluten-free noodles using CBM.
The mango (Mangifera indica) is a significant tropical fruit crop that is cultivated primarily for its pulp. Mango stone kernels were classified as insufficiently utilized foods and were employed as a by-product in food production. The study aimed to modify the starch from mango kernels by acid hydrolysis with citric acid (CAH) and heat treatment (CAHT) at 120°C for 2.5 hours. The extracted starch was characterized using functional (DSC and RVA), chemical (yield, amylose content, amylopectin content, and pasting clarity) analysis and structural properties (SEM, XRD, and FTIR) were analyzed using standard procedures. The results on functional analysis reported that the gelatinization enthalpy and thermal stability of CAH starch were higher, and had lower peak temperatures with increased viscosity. CAH starch had a greater starch yield, pasting clarity was high, and low amylose and amylopectin were found in CAHT starch. Acid hydrolysis had little effect on the granule size or morphology (SEM), and infrared (FTIR) examination showed 16 chemical bands and functional groups. The results of the investigation showed that CAH of Mangifera indica starch had better structural, functional, and chemical properties than CAHT Mangifera indica starch. For the technological process, starch modification with citric acid is preferable, and cross-linking is preferable to esterification alone.
Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.
The aim of the chapter is to introduce different options, traditional and non-traditional starch resources as alternatives to cereals that are adequate for gluten-free food development. In these products, starch is incorporated into the formulation to improve baking characteristics such as the specific volume, colour, and crumb structure and texture. As an introduction, physicochemical and structural characterisation, nutritional perspective and some applications of native or modified starches are described. Although, corn, rice, potato and cassava are the most popular and accessible gluten-free starches, many sources have been studied as alternatives. Sweet potato, lentil, sago, taro, nuts and Andean roots among others, are some of novel sources that have been described. The main physical and chemical characteristics, extraction methods and some recommendation about their use in food applications are provided.KeywordsPotato starchCassava starchNon-conventional starchesGranule structureModificationFunctional properties
This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.
In this study, the effects of chitosan oligosaccharides (COS) on the microbial stability and quality properties of fresh wet noodles were evaluated. The addition of COS prolonged the shelf-life of fresh wet noodles at 4 °C by 3-6 days and effectively inhibited the growth of acidity value. However, the presence of COS increased the cooking loss of noodles significantly (P < 0.05) and decreased the hardness as well as tensile strength significantly (P < 0.05). The enthalpy of gelatinization (ΔH) was decreased by COS in the differential scanning calorimetry (DSC) analysis. Meanwhile, the addition of COS decreased the relative crystallinity of starch (from 24.93 % to 22.38 %) without changing the type of X-ray diffraction pattern, revealing that COS weakened the structural stability of starch. In addition, COS was observed to impair the development of compact gluten network by confocal laser scanning micrographs. Further, the free-sulfhydryl groups content and sodium dodecyl sulphate-extractable protein (SDS-EP) values of cooked noodles increased significant (P < 0.05), confirming the obstruction on the polymerization of gluten proteins during the hydrothermal process. Although COS adversely affected the quality of noodles, it was outstanding and feasible for the preservation of fresh wet noodles.
In temperate climate zones such as Switzerland, wheat is exposed to increasing heat and water stress due to climate change. Millet is a promising alternative crop with a high heat resistance and the additional benefit of being gluten-free. However, the market for organic Swiss millet within Switzerland is saturated with the current product portfolio of flakes or dehulled millet. Therefore, novel end products with a high millet content, such as pasta, could play a key role in increasing consumer demand.
Against this background, the suitability of the millet (Panicum miliaceum L.) variety Alba for producing spaghetti was investigated. To optimize the quality of the millet spaghetti, different pre-treatments and recipes were tested, i.e., hull particles were sieved out of the flours and blends with other gluten-free and gluten-containing flours were tested. Finally, the best types of spaghetti were subject to sensory testing, and the color and texture were both quantified. In addition, nutritional quality was assessed.
The analytical results showed that a firmness comparable to durum spaghetti was reached for pure millet, 50% millet mixed with 50% corn and rice flour (95:5), and 15% millet mixed with 85% durum wheat. The brownish appearance, slightly rough surface, and nutty flavor of the spaghetti made from millet was especially popular among consumers with a diet-conscious lifestyle. The millet pasta had a high content of iron, zinc and dietary fiber. Since the production processes were able to be implemented in industry without major additional costs, implementation in the market seems feasible.
Hydrocolloids are among the most common components in the food industry, which are used for thickening, gel formation, emulsification, and stabilization. Previous studies have also found that hydrocolloids can affect the structures and properties of gluten proteins, dough, and flour products. In this review, hydrocolloids were separated into three categories: anionic, nonionic, and other hydrocolloids, and reviewed the effects of common hydrocolloids on gluten proteins, dough, and flour products. Hydrocolloids can affect the structures and properties of gluten proteins through gluten-hydrocolloids interaction, secondary structures, disulfide bonds, environment of aromatic amino acids, and chemical bonds. The properties of dough are affected by rheological, fermentation, and thermomechanical properties. Hydrocolloids are widely used in bread, Chinese steamed bread, noodles, yellow layer cake, and so on, which mainly affect their appearance, texture, and aging speed. This comprehensive review provides a scientific guide for the development and utilization of hydrocolloids and their applications in flour products, and provides a theoretical basis for improving the processing characteristics of products.
The effect of tea polyphenols (TPL) on the gluten network structure in TPL-fortified bread and dough systems was investigated. In the bread system, the addition of tea polyphenols (TPL) dose-dependently (0, 0.5, 1.0, 1.5, and 2%) deteriorated the bread quality in terms of the loaf volume, hardness and sensory properties. In the gluten dough system (2% TPL), farinograph results showed that the stability and development time of the bread dough were decreased, resulting in a weak dough with a significantly increased elastic modulus (G'). The disulfide bonds, key to the dough network formation, were decreased by 9.9 μmol g-1 (24.2%), and their stability was also reduced due to the reduction (15.0%) of the relative content of the gauche-gauche-gauche structure. The addition of tea polyphenols also increased the internal hydrogen bonds and hydrophobic forces along with the increased random coil and decreased α-helix secondary structure of gluten. The water distribution experiment showed that the bound water peak in the nuclear magnetic resonance (NMR) spectrum disappeared, but the adsorbed water and free water were increased by 17.3% and 0.4%, respectively. Collectively, the interaction between wheat gluten and tea polyphenols affects the water-gluten relationship and the protein structure, which leads to a disrupted network structure of the wheat dough and deteriorated bread quality. Strategies to prevent gluten-phenolic interaction in functional bread preparation warrant further investigation.
Locust bean gum is derived from the seed endosperm of the Ceratonia siliqua carob tree and is known as locust bean or carob gum. Food, medicines, paper, textile, oil drilling, and cosmetic sectors all use it as an ingredient. Hydrogen bonding with water molecules makes locust bean gum useful in industrial settings. In addition, its dietary fibre activity helps regulate numerous health issues, including diabetes, bowel motions, heart disease and colon cancer. Locust bean gum production, processing, composition, characteristics, culinary applications, and health advantages are the subject of this article.
Xanthan gum (XG) (0.5%, 1.0%, 1.5%) has been added to wheat‐highland barley noodle (WHBN, 50:50) for improving noodle texture and quality. The structural, rheological, gelatinization, cooking, and textural properties of WHBN were studied. XRD results showed increased addition of XG reduced the relative crystallinity of WHBN. Increased XG in WHBN enhanced the peak viscosity, trough viscosity, breakdown value, final viscosity and setback, whereas decreased the pasting temperature of WHBN. Rheological studies showed the addition of XG increased the storage modulus (G’) and loss modulus (G”) of WHBN dough. Water uptake of noodles was increased from 140.42% (WHBN) to 154.10% (WHBN‐1.5%XG), whereas, cooking loss was reduced from 8.84% to 7.45% correspondingly. Textural profile analysis exhibited 1.5%XG addition increased the hardness of WHBN from 365.43 to 1063.29 g. Overall, 1.5%XG addition to WHBN appeared to be the most viable for improving structural, rheological, pasting, textural and cooking qualities of WHBN. This study showed the improving effect of xanthan gum on wheat‐highland barley noodle regarding to structural, rheological, gelatinization, cooking, and textural properties.
This study was to investigate the impact of potassium carbonate on quality characteristics of composite starch‐wheat noodles (CSW). The results showed that low level of potassium carbonate (0.2%‐0.4%) enhanced the storage modulus (G') of dough and improved gel strength. The peak viscosity of composite flour was increased at low level of potassium carbonate that was confirmed by pasting properties analysis. Cooking loss of noodles decreased significantly due to the increasing hardness and resilience. The thermodynamic analysis indicated that ΔH decreased by increasing the potassium carbonate. The disulfide bonds (9.604‐10.399 μmol/g), β‐sheet (26.9%‐31.4%) and starch order increased at low concentration of alkali. Based on the confocal laser scanning microscopic observation, the potassium carbonate (0.2%‐0.4%) caused a strong protein network in composite starch‐wheat noodles and with gelatinized starch granules being well embedded in the network structure. It was observed that 0.4% potassium carbonate promoted protein aggregation and starch stabilization to improve the elasticity of composite starch‐wheat noodles. This article is protected by copyright. All rights reserved
Background and Objectives
As whole grain foods, fresh brown rice noodles have unique advantages in taste, nutrition, and health. However, the quality of fresh brown rice noodles is poor and the shelf life is short because of the rice bran. The objective of this study was to investigate the effect of rice bran with extrusion cooking on the quality and starch retrogradation of fresh brown rice noodles during storage at –18°C, 4°C, 25°C, and 37°C.
Findings
In this study, fresh brown rice noodles prepared from rice bran with extrusion cooking (FBRN‐ERB) were prepared to improve storage quality compared to fresh brown rice noodles with unextruded rice bran (FBRN) (data of FBRN were shown in our previous study). The pH, hardness, iodine blue value, moisture content and migration, and starch retrogradation of FBRN‐ERB were studied. The rice bran with extrusion cooking prevented the decrease of pH and moisture content, decreased the iodine blue value and cooking loss rate, and enhanced the percentage of free and weakly bound water of fresh brown rice noodles during storage processes at –18°C, 4°C, 25°C, and 37°C. The microstructure of FBRN‐ERB exhibited a complete and regular porous structure. The results of differential scanning calorimetry and X‐ray diffraction showed that the starch retrogradation of FBRN‐ERB was inhibited or delayed during storage at different temperatures, especially storage at 4°C.
Conclusions
The results showed that the storage quality of fresh brown rice noodles prepared from rice bran with extrusion cooking could be enhanced, and the starch retrogradation of FBRN‐ERB during storage was inhibited, which was beneficial for the quality improvement of FBRN‐ERB during storage at different temperatures.
Significance and Novelty
The rice bran with extrusion cooking is very helpful for enhancing the storage quality of fresh brown rice noodles, and this may be useful for the development and consumption of fresh brown rice noodles as functional food products.
To clarify the interactions among curdlan, starch and gluten, curdlan-induced rheological, thermal and structural properties of wheat dough during heating were investigated. When heating temperature exceeded 60 °C, 0.6% curdlan increased the stiffness of dough with a maximum storage and loss modulus. For starch, the increase of curdlan (0–0.9%) inhibited its gelatinization, and the peak and breakdown viscosity decreased by 28.1% and 24.5%, respectively, accentuating the dough strength. Regarding gluten, excessive curdlan (0.9%) delayed the thermal denaturation and increased the content of exposed sulfhydryl group (0.64 mmol/g for control dough vs. 0.83 mmol/g for treated dough, P < 0.05), resulting in the structural weakening of dough. Hydrogen bonds and hydrophobic interaction were involved in curdlan-gluten interactions at more than 75 °C. Some random coils of gluten were transformed into α-helix structure, which reduced the flexibility of the polypeptide chains. The microstructure confirmed the results of rheological properties that the dough containing 0.6% curdlan was more stable and denser (≥75 °C). In summary, during heating (>60 °C), the dough containing 0.6% curdlan was the most desirable with respect to viscoelasticity and strength, suggesting that it is possible to use curdlan to improve the processing characteristics of wheat dough.
Plant-based food materials (PBFM) are complex in nature as they encompass porous, hygroscopic, and amorphous properties. Accurate measurement and determination of mechanical properties are required for proper handling of PBFM during harvesting, post-harvesting, transportation, packaging, and storing. Properties are also essential as input parameters for the mathematical modelling of food processing such as drying and cooking. In addition, the quality and texture of PBFM are strongly related to their mechanical properties. The mechanical properties including Young modulus, Poisson’s ratio, creep, and shear modulus are related to the load-deformation behaviour of PBFM and are dependent on many factors that have not been properly investigated in the prior research. Porosity, moisture content, structural heterogeneity, pectin network, and the dimension of cells of PBFM are the main factors that can quantify the required level of mechanical properties for food processing. The effects of all these factors on food preservation, processing, transportation, and packaging have not been shown in previous research works. This review critically assesses the structural properties that can affect the mechanical properties of PBFM. It also presents the factors that influence changes in the properties and food microstructure, while processing of PBFM. An enhanced understanding of the relationships between mechanical properties and their influencing factors can guide to design (modelling) of appropriate handling processes and equipment during harvesting, post-harvesting, transporting, processing, and preservation operations. The establishment of possible relations between structural and mechanical properties can enhance the accuracy of the design and specification of the unit operations.
Locust bean gum (LBG) is a galactomannan-based natural biopolymer. LBG is extensively used commercially in food and other industries. Besides being a high value additive that brings about desired functional attributes upon usage, it is reported to have several health benefits as well. Processing of seed coat is required to separate the gum from germ and hull so as to access the gum portion of carob (locust) seeds. To obtain high-quality gum from seed, it is crucial to minimize impurities. Upon hydration, LBG forms a gel-like structure, being soluble in warm water. This and other changes associated with the solubility of LBG result in high demand for such products. This chapter is created to provide a basic intuitive overview of locust bean gum and various aspects related to it.
It is important to develop protein-fortified starch noodles that are both high in nutrition value and good quality. Fish protein is an ideal additive to starch noodles; but, relevant research on it is rather scarce. Noodles comprising mung bean starch and fish actomyosin at different mixing ratios (10:0, 9:1, 8:2, 7:3, 6:4, and 5:5) were prepared. The cooking quality, extension property, texture profile, moisture distribution, and microstructure of the resulting noodles were then investigated. With an increase in protein levels, the transparency of noodles significantly decreased from 15.07 to 8.21, while the whiteness and springiness significantly increased from 78.13 to 88.55, and from 0.81 to 0.96, respectively. Moreover, a higher protein mixing ratio resulted in noodles with low firmness, higher tensile strength, and decreased water solubility. Water distribution analysis indicated that the addition of protein significantly increased the amount of water that was trapped in the protein network. Using microstructure analysis, phase separation of protein and starch were observed in all noodles. Lastly, a sensory evaluation was performed, and noodles prepared with higher protein addition amount were determined to have better quality. An increase in protein content led to a sticky mouthfeel when teasing. Taken together, 6:4 was thought to be the most suitable mixing ratio for making actomyosin-mung bean starch blended noodles, and can be well applied in noodle production.
Lychee juice by-product dietary fiber is a good source of dietary fiber, with a fine texture and easy acceptance by consumers. This study explored the effects of adding 5%–25% lychee pulp dietary fiber (LPDF) on bread quality characteristics and microstructure. The results showed that bread volume with 5%–15% LPDF was significantly higher than that of bread with 20% and 25% LPDF. A denser structure was formed in the bread after adding excessive LPDF, as observed by scanning electron microscopy images, with increased hardness and decreased bread elasticity. Adding LPDF enriched the cellulose I of dietary fiber and reduced the V-type amylose lipid complex, weakening the gluten network. Notably, the appropriate addition of LPDF gradually changed the starch particles into flake starch, which increased the gumminess and improved the chewiness of the bread. Our results indicate that bread samples with 15% specific-particle-size LPDF were rich in dietary fiber. Our results provide a scientific basis for the formulation of a healthy bread rich in lychee dietary fiber.
The effects of starch and gluten on the physicochemical properties of frozen dough were studied using reconstituted flour. The profiles of frozen dough were studied by Mixolab, rheometer, scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Results revealed that starch, rather than gluten, played a decisive role in mixing properties. The breakdown and aggregation of the gluten network structure as well as the formation of β-turns and β-sheets in the frozen dough would be aggravated by the freezing of wheat starch. Smaller wheat starch granules (B-Type granules) affected the secondary structure of gluten network more than larger granules (A-Type granules), resulting in greater rheological property changes. The viscoelastic properties and freezable water content of frozen dough were more influenced by the freezing of gluten.
To understand the formation of gluten network and its regulation on noodle qualities upon mixing and resting, the dynamic distribution and molecular transformation of gluten were tracked and quantified. Confocal laser scanning microscopy and scanning electron microscopy images showed that appropriate mixing (8 min) and resting (60 min) induced a compact gluten network with higher gluten junctions. Both height and width of protein molecular chains were increased by hydration during mixing and reduced after excessive resting (90 min). According to the size exclusion/reversed phase-HPLC profiles, mixing induced slight depolymerization of large glutenin polymer, and α-gliadin subunits were more susceptible to polymerization after appropriate mixing and resting. Increased mixing time was accompanied by the strengthening of ionic and hydrogen bonds, and the weakening of hydrophobic interaction. PCA and correlation analysis revealed the accurate regulation of mixing and resting induced dynamic distribution and evolution of gluten on the macroscopic noodle qualities.
The use of 3D food printing as an alternative to manufacturing customized food is gaining popularity. In this study, functional powders of guava leaf (GL), green tea (GT), and barley sprouts (BS) were tested as edible ink ingredients for printing cheesecake, and their physicochemical and functional properties were evaluated. Particle size and water and oil holding capacities were highest in GL powder, whereas the water-soluble index was highest in BS. In functional powder-added cheesecake, pseudoplastic and shear-thinning behavior was observed which is ideal for 3D printing. The shear modulus (1.87 kPa) of the control cheesecake (without functional powder) was significantly increased to 5 kPa or higher by adding functional powder. The in vitro glycemic index was lowest in GL cheesecake, whereas antioxidant activity and polyphenol content were highest in GT cheesecake. GL and GT powders would be beneficial as an edible ink to improve functional properties, such as antioxidant activity for GT and blood-glucose-lowering effect for BS, with enhanced printability and textural stability of 3D printed cheesecake.
Flavourzyme is a commercial peptidase, mainly with exopeptidase activity. In this study, effects of Flavourzyme addition (0–0.16 g/100 g) on properties of wheat dough and bread were systematically studied. Bread with a low concentration (0.01–0.08 g/100 g) of Flavourzyme addition had a large specific volume and soft texture with a uniform cell structure. The optimal Flavourzyme content was 0.04 g/100 g and the specific volume increased from 3.9 mL/g to 4.4 mL/g, the hardness decreased from 21.7 N to 13.3 N. The gas production capacity of yeast increased with low concentrations of Flavourzyme addition, promoting dough expansion. Flavourzyme had a clear hydrolysis effect on wheat gluten in dough and caused the depolymerization and unfolding of gluten structure, thus decreasing the strength and viscoelasticity of dough. Confocal laser scanning microscopy and scanning electron microscopy results further revealed that a low concentration of Flavourzyme had a slight effect on gluten. However, the gluten structure became discontinuous and open, which made the dough easily collapsed during fermentation, resulting in poor bread quality with high Flavourzyme content. The positive effects of appropriate amount of Flavourzyme addition on dough and bread properties indicated the potential of Flavourzyme as a bread improver by substituting chemical additives.
The effect of four types of phosphate salts (PS) on the shelf-life and quality characteristics of semi-dried noodles, as well as their underlying mechanism were investigated. Microbial analysis showed 0.2% or 0.4% sodium dihydrogen phosphate (MSP) extended the shelf-life of noodles from 3 days to 5 days. Nuclear magnetic resonance analysis revealed PS decreased the mobility of free water in noodles. Cooking and texture analysis showed sodium pyrophosphate (TSPP) increased the cooking loss of noodles, and MSP decreased the tensile force of noodles. Sodium hexametaphosphate (SHMP), TSPP, and MSP increased the hardness of noodles, while sodium tripolyphosphate (STPP) decreased the hardness. Thermal properties analysis indicated STPP and TSPP increased the gelatinization enthalpy (ΔH) of starch in noodles, while SHMP and MSP decreased the ΔH. Furthermore, confocal laser scanning microscopy and scanning electron microscopy showed SHMP, STPP, and MSP strengthened the gluten network formation, while TSPP weakened the network.
The quality characteristics, texture properties and moisture migration of fresh brown rice noodles (FBRN) during storage process at 37 °C (0–30 h), 25 °C (0–60 h), 4 °C (0–120 h), and −18 °C (0–120 h) were investigated. The hardness of FBRN was significantly increased, but the pH and moisture content were decreased with the increase of storage time. The water absorption rate, cooking loss rate, and hardness after cooking of FBRN stored at 4 °C were 15.99%, 5.20%, and 4910.37 g, respectively. However, those of FBRN stored at 37 °C were 2.64%, 27.49%, and 3807.21 g, respectively. The microstructure of FBRN stored at 4 °C showed less and smaller pores and cracks from the results of SEM and CLSM. The content of free water and weakly bound water of FBRN stored at 37 °C and −18 °C were more significantly decreased and increased, respectively, compared to those of FBRN stored at 4 °C and 25 °C. This study provided the quality information of FBRN stored at different temperatures, which might be beneficial for the consumption and circulation of FBRN in food market.
Plant protein-based meat substitutes have generated considerable interest for their benefits in terms of environmental sustainability and personal health. Nevertheless, the meat-like fibrous structures and the tenderness mouthfeel of meat substitutes within processed plant proteins and amylose/amylopectin components remains challenging to generate due in part to the limited control and insight into the extrusion process used to generate these materials. Here, molecular interactions among the proteins and polysaccharides responsible for the formation of tender fibrous structures during extrusion were investigated, using a dead-stop operation. The results suggested that “sub-layer transformation” of protein and amylose/amylopectin molecules occurred at the interface of the die and cooling zone during extrusion, a key step in the process towards the formation of meat-like fibrous structures. The amylopectin promoted unfolding of vicilin and legumin chains in the extrusion die, which favored protein rearrangement in the cooling zone to further promote the formation of meat-like fibrous structures. In contrast, excess phase separation of amylose and protein matrix in the die enhanced self-aggregation and refolding of protein molecules, leading to layered gel-like structures. In total, these observations into mechanistic interactions during extrusion provide improved insight into strategies toward generating meat-like textures in processed plant materials.
The effect of alkali on rheological properties and microstructure of dough was investigated. Also, the color and sensory properties of alkali added noodles was evaluated. The results showed that the dough quality indexes and tensile properties increased with the addition of alkali. The test results of frequency sweep, stress relaxation and creep recovery showed that the elasticity, hardness, and recovery rate of the dough in the sample group were significantly improved compared with the control group. The microstructure of dough indicated that the appropriate alkali addition can increase the degree of internal interactionof gluten protein, make the interaction protein and starch to form more compact structure. The sensory evaluation revealed that the palatability of noodles reached its maximum when the addition of alkali was 0.2%. It is concluded that proper amount of the alkali addition can effectively improve the viscoelastic property and processability, and enhanced the noodle organoleptic properties.
The aim of this work is to evaluate the influence of laccase (LAC) on protein cross-linking and the in vitro starch digestion of black barley noodles (BHBN). In addition, the mechanisms underlying the impacts of protein cross-linking induced by LAC on the starch digestion were further elucidated. When the addition of LAC from 0% to 0.4%, in vitro starch digestion curves showed that the rate of in vitro starch digestion within the initial 60 min (k1) significantly (P < 0.05) decreased from 0.0161 to 0.0083, and the maximum hydrolysis extent at 300 min (C∞) significantly (P < 0.05) decreased from 58.55% to 48.48%. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) revealed that LAC induced an increasingly continuous and compact protein network, which wrapped starch granules more tightly. Meanwhile, a significantly (P < 0.05) decreasing trend of sodium dodecyl sulfate extractable protein (SDSEP) content under reducing and non-reducing conditions was observed, indicating that LAC addition promoted the degree of protein cross-linking in BHBN. Furthermore, the content of dityrosine increased by 12%, along with the decrease of free sulfhydryl and phenolic (17% and 42%, respectively), when LAC addition was increased (0–0.4% black highland barley flour). Significant correlations (P < 0.05) were observed between LAC addition, SDSEP (the degree of protein cross-linking) and in vitro starch digestion. These results can enrich theory research in the field of protein cross-linking in the starch digestion of noodle, and also promote the development of noodles with low glycemic index values.
In this study, dynamic distribution and molecular transition of gluten proteins during noodle processing as well as their relationship with texture changes were systematically investigated and quantified. Confocal laser scanning microscopy (CLSM) images and network analysis confirmed that the mixed dough and dough sheet showed higher gluten junctions (919.5, 815.0, respectively) and lower lacunarity (9.28, 8.64). Scanning electron microscopy (SEM) images revealed that the gluten network gradually became orderly and compact after different processing steps such as mixing, resting, rolling, and sheeting, except for the large gaps in the cooked noodles. The mechanical force of mixing (step 2) and rolling (step 4) caused partial depolymerization of gluten protein and promoted its repolymerization, thereby forming a well-developed gluten network structure. Each step of the noodle processing was accompanied by a reduction in the content of free -SH, which induced the SH/SS exchange. From resting (step 3) to rolling (step 4), the hydrogen bond interaction was strengthened. Heating induced the weakening of hydrogen bonds and hydrophobic interaction. Changes in texture properties were highly correlated with the dynamic morphology distribution and the molecular/structural transition of gluten protein.
Starches from the endosperm of three types of total-waxy cereals (bread wheat, maize, and barley) were used in reconstitution studies of durum wheat semolinas to investigate the effect of waxy starch on pasta cooking quality. The chemical composition and the pasting and gelatinization properties of the starches used in this study were evaluated to define the functional properties of each waxy starch. The rheological properties of dough semolinas were evaluated by small-scale mixograph. Spaghetti was prepared using a small-scale pasta extruder and its cooking quality was assessed using a texture analyzer. Cooked pasta firmness, resilience, and stickiness were measured. The substitution of semolina starch with waxy starches from different sources changed the functional properties of dough and their pasta quality. A decrease in firmness was detected in all the semolinas reconstituted with waxy starches. An increase in stickiness was found when semolinas with waxy starch from wheat were evaluated. No improvement in pasta quality should be expected if the waxy character is introduced in durum wheat.
Nutritionally enhanced spaghetti was prepared from durum semolina fortified with 0–30% desi chickpea ‘besan’ flour. This study examined the dough rheology, processing ease and quality attributes of the fortified spaghetti including protein, starch, texture (firmness, resilience and stickiness), colour, cooking loss, and organoleptic acceptability. Chickpea-fortified spaghetti was acceptable to consumers, had reasonable pasta quality, including lower cooking loss and less stickiness than the control spaghetti and retained firmness better than durum after refrigeration. This study suggests that chickpea-fortified spaghetti may be suited to uses such as fresh pasta, in soups, canning, and microwave re-heating. In addition, this study has added to the understanding of the underlying mechanisms of pasta quality. The main findings were: (1) gluten content/composition appears to be more important than protein content for pasta firmness; (2) the protein–polysaccharide matrix appears to be more important than the starch composition for cooking loss; (3) increased protein and amylose contents were associated with decreased pasta stickiness; (4) cooking loss and stickiness were not necessarily as strongly related as commonly believed. Further research into these theories is necessary to fully understand the underlying mechanisms of pasta quality.
α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg−1 of α-galactoside-free Lupinus angustifolius var. Emir flour or with 100 g kg−1 of α-galactoside-free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked α-galactoside-free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B1, vitamin B2 and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with α-galactoside-free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the α-galactoside-free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides. Copyright © 2006 Society of Chemical Industry
Light and dark buckwheat, amaranth, and lupin flours were substituted for extra fancy and fancy durum wheat flours at 5, 15, 25, and 30% to produce multigrain pastas. The samples were analyzed for color, cooked weight, firmness, cooking loss (total solids) and total carbohydrate loss in the cooking water, in vitro protein digestibility, lysine content, and sensory attributes. Color scores of spaghetti containing light buckwheat and amaranth decreased as the substitution level increased. Color scores of dry spaghetti containing lupin remained constant at all substitution levels (10.3 average). The optimum cooking time of spaghetti was similar in all samples, about 11.3 min. The majority of the samples exhibited acceptable cooked weights of about three times the dry weight. The cooking loss ranged from 7,2 to 8.0%, significantly higher than that of the controls but still at acceptable levels. Samples containing dark buckwheat and amaranth showed significantly lower firmness values than the control durum-flour spaghettis. Total carbohydrate in the cooking water was independent of substitution level within a flour. Samples in which amaranth was substituted for durum showed the highest total carbohydrate in the water (2.7%), and those with lupin showed the lowest (1.2%). Lupin containing spaghetti showed higher in vitro protein digestibility content (86.4%) than did the controls and the other composite samples (averages 85.5 and 84.3%, respectively). The lysine content increased as the substitution level increased, and lupin-containing spaghetti showed the highest lysine values (average 3.2 g/100 g of protein). Sensory evaluation showed that changes in texture and flavor were detected at 30% light buckwheat, 15% dark buckwheat, 25% amaranth, and 15% lupin. The results showed that multigrain pasta can be produced with higher leveIs of lysine than commercial pasta made of 100% durum wheat flour and also with acceptable cooking quality and sensory attributes.
Effects of industrial pasta drying temperatures on various starch properties and the quality of pasta were investigated. A short cut pasta (fusilli) was processed from durum semolina and dried by high temperature (HT) and very high temperature (VHT) drying cycles. Starch properties were examined by Rapid Visco Analyzer, differential scanning calorimeter, X-ray diffractometer and polarized light microscope. Cooking quality was evaluated by determining cooking loss (CL) into cooking water, total organic matter (TOM) in washing water after cooking, and sensory evaluation. The X-ray diffractograms of semolina samples showed typical A-type diffraction patterns. The diffractograms of pasta products using HT and VHT drying were similar. However, an additional small peak appeared at about 2θ=20° for both drying cycles, indicating the formation of a V-type X-ray diffraction pattern. All starch granules of semolina displayed a clear “Maltese cross” under polarized light, but approximately 20% of starch granules of HT- and VHT-dried pasta samples either partially or completely lost their birefringence. Starch from VHT-dried pasta had greater RVA peak viscosity and breakdown viscosity than HT-dried pasta. Both gelatinization enthalpy and peak temperature of HT-dried pasta were significantly lower than those of VHT-dried pasta. The HT-dried pasta had lower quality scores based on TOM and CL values and sensory evaluation as compared with the VHT-dried pasta. The present study indicated that the changes in starch during HT and VHT drying may affect the pasta cooking quality.
Effects of guar and xanthan gums on pasting and rheological properties of native and anionic tapioca starches were studied by using a Rapid Visco-Analyzer (RVA), a differential scanning calorimeter (DSC), a scanning electron microscope (SEM), and a rheometer. Results of RVA measurement indicated that addition of gums increased peak, breakdown, and final viscosities of native tapioca starch. This effect was more pronounced for guar gum than xanthan gum. Setback viscosity was increased by guar gum, but xanthan gum showed the opposite effect. For anionic tapioca starch, addition of guar gum gave similar results whereas xanthan exhibited opposite results. Pasting temperatures of all samples with added gums increased in comparison with the controls which are in good agreement with the increments of the onset (To) and peak (Tp) gelatinization temperatures determined by the DSC. Reduction of gelatinization enthalpy (ΔH) with gums addition was also observed by the DSC. SEM micrographs reveal that only xanthan totally wrapped the native starch granules whereas the other starch-gum mixtures, gums did not wrap the granules. Measurement of swelling power (SP) demonstrated that the anionic starch exhibited higher SP than the native starch and addition of gums appeared to increase the SP values of the mixtures at high temperatures (>80°C). Results of dynamic viscoelasticity measurement indicated that addition of gums increased the G′ values two-fold at all frequencies tested, but the ratio G″/G′ (tan δ) was decreased. This suggests that the starch-gum pastes behaved more solid-like characteristics than the starch alone pastes.
Effects of guar (GG) and xanthan (XG) gums (0.35–1.0% w/w) on pasting and rheological properties of waxy corn starch (WCS) (6.0% w/w) were studied. GG had a higher molecular weight but lower intrinsic viscosity than did XG, indicating that the GG chain was more flexible. RVA results indicated that viscosity and pasting temperature of the WCS dispersion during pasting increased with increasing GG or XG concentration. Dynamic viscoelasticity measurements indicated that the WCS/XG mixed pastes exhibited slightly superior viscoelastic properties to the WCS/GG pastes as evidenced by their higher G′ and lower tanδ values. Flow tests showed that the WCS/GG pastes exhibited mainly thixotropic hysteresis loops during a full shear cycle, whereas the WCS/XG pastes showed much less thixotropic and eventually became antithixotropic at high XG concentrations. In-shear structural recovery of the pastes increased more with increasing XG concentrations than did pastes with increasing GG concentrations. The differences in molecular characteristics of the GG and XG chains are hypothesized to be responsible for the above mentioned effects.
The rheological properties of 5% starch alone and in the presence of 0·5% guar, locust bean or xanthan gums were studied using a Rheotest 2 viscometer at different temperatures. The 5% starch alone exhibited non-Newtonian behaviour at 30°C, but upon gelatinization it exhibited non-Newtonian shear thinning behaviour. In the presence of 0·5% guar, locust bean or xanthan gum at 30°C itself, the flow behaviour index ‘n’ of starch dispersions decreased and ranged between 0·83 and 0·90 indicating shear thinning or pseudoplastic behaviour of the starch-gum dispersions. After gelatinization, the effect of these gums was higher than at 30°C and the flow behaviour index ‘n’ decreased from 0·64 to 0·34, 0·45 and 0·25 in the presence of 0·5% guar, locust bean and xanthan gum respectively. None of the starch or starch-gum pastes studied exhibited the yield value in the range of shear rates studied.
a b s t r a c t The objective of this research was to study the effect of the addition of common bean flour to semolina on the cooking quality and total phenolic content of pasta. Pasta was obtained at three temperatures (60, 70 and 80 °C) and two levels of added common bean flour (15% and 30%); plain pasta (100% semolina) was used as control. Moisture, optimal cooking time, cooking loss, water absorption capacity, colour change, firmness and total phenolic and furosine contents were measured. The cooking time and water absorp-tion were diminished in spaghetti pasta with added common bean flour; cooking loss increased and firm-ness decreased as a function of the bean flour percentage. A linear relationship between colour change and common bean flour content in pasta was found. Increases of furosine and phenolic contents in pasta with the addition of bean flour were observed.
A new process has been developed to manufacture good pasta products from a blend of durum wheat semolina and maize flour (ratio 33: 66). It consists of submitting, to a high temperature (90 to 120°C) for 90 to 180 min, pasta previously processed and dried under the usual industrial conditions. Colour characteristics (yellowness, brownness and red index) are not affected when the treatment is kept below 100°C; at a higher temperature the red index increases sharply. There is a distinct improvement in cooking quality (cooking losses, surface condition) and this is inversely related to the water content of the pasta before treatment. The viscoelasticity of cooked pasta is dramatically modified when the temperature of treatment is 120°C.
Gelatinization of starch was studied by using modulated differential scanning calorimetry, nuclear magnetic resonance relaxometry, and confocal laser scanning microscopy. The effects of sugar or gum addition were analyzed in terms of changes in the gelatinization temperature and the effects on molecular mobility changes. Two states of water were found in both relaxation mechanisms (spin-spin and spin-lattice) and the extent of mobility depended on the concentration of the mixtures and the nature of the ingredients. With xanthan, dramatic changes of mobility were observed prior to gelatinization, indicating adsorption of xanthan on the starch granule surface. This result was confirmed by confocal scanning laser microscopy. The studies are contributing to the understanding of starch gelatinization in the presence of other substances. Potential industrial application is seen for the food industry (NMR as online method for gelatinization monitoring, synergistic thickening effects).
This study examined the steady flow and dynamic rheological behaviors of hydroxypropylated sweet potato starch (HPSPS) pastes mixed with guar gum (GG), locust bean gum (LBG), and xanthan gum (XG) at different concentrations (0, 0.3, and 0.6%). The HPSPS–gum mixtures had higher shear-thinning fluid characteristics than the control (0% gum) at 25°C. The addition of the gums resulted in an increase in the consistency index (K) and apparent viscosity (ηa,100). The dynamic moduli (G′, G″) and complex viscosity (η*) values of the HPSPS–gum mixtures were higher than those of the control, and they increased with an increase in gum concentration. In particular, the presence of XG at 0.6% in the HPSPS–gum mixture systems gave rise to the greatest viscoelastic properties among the gums examined at different concentrations. The tan δ (ratio of G″/G′) values (0.35–0.57) of the HPSPS–GG and HPSPS–XG mixtures were much lower than those of the control (0.82) and HPSPS–LBG (0.88–1.06), indicating that the elastic properties in the HPSPS–gum mixture systems were strongly affected by the additions of GG and XG. These steady flow and dynamic rheological parameters indicated there were synergistic interactions between the HPSPS and gums. The synergistic effects of the gums and modified starch were hypothesized by considering the molecular incompatibility and molecular interactions between the gums and HPSPS.
Starch-hydrocolloid interactions were studied in concentrated (40% w/w starch) aqueous dispersions by differential scanning calorimetry and dynamic rheometry. At the levels commonly employed in food product formulations (1–2% w/w hydrocolloid on a starch basis), polysaccharides of varying molecular structures (xanthan, β-glucan, arabinoxylan, guar gum) did not affect the gelatinization temperature of waxy maize and wheat starches. However, the hydrocolloids increased the phase transition temperature range (Tm-Ti) and the melting enthalpy of starch crystallites, implying a stabilization of the granular structures during heating. There was also an enhancement in the crystallization rate of amylopection on aging gels at 5°C, the effect being more marked with the waxy maize starch gels. The most pronounced effect, however, has been the retardation of gelation kinetics of waxy maize starch by the hydrocolloids. The decrease in storage modulus (G′) development of amylopectin-hydrocolloid gels was attributed to the interference of intermolecular associations among amylopectin molecules by the polysaccharide, which seems to be a prerequisite for establishment of a continuous network structure. In contrast, wheat starch gel rheology did not seem to be affected by the hydrocolloids.
Freezing of bread dough is widely applied in food industry. However, freezing impairs the baking performance of dough, which is largely attributed to structural changes as induced by ice formation. The aim of the present investigation was to image ice formation during freezing of dough and to assess the structural changes in the gluten network. A confocal laser scanning microscope (CLSM) equipped with a freezing stage was used to follow ice formation in the reflection and transmission (bright field) mode. Wheat dough with air inclusions served as a model for fermented dough. The gas pores and the ice crystals could be imaged by confocal laser reflection. Ice formation was initiated at the gas pore interface, where large ice crystals were formed during a freezing time of 4 h at −15 °C. The freezing of gluten samples stained with rhodamin was followed in the fluorescence mode. The cryoconcentration of gluten could be observed, but no irreversible changes in the microstructure of gluten were detected upon thawing. It is concluded that the gas pore interfaces in dough are preferential sites for ice nucleation, favouring the growth of ice crystals in these regions and by this a freeze induced redistribution of water in dough.
a b s t r a c t The effect of xanthan gum at different concentrations (0.2–0.6% w/w) on the rheological properties of sweet potato starch (SPS) pastes was evaluated under steady and dynamic shear conditions. The presence of xanthan resulted in an increase in the consistency index and vane yield stress of SPS. The effect of tem-perature on the apparent viscosity of SPS–xanthan mixtures is well described by the Arrhenius equation. Dynamic moduli (G 0 , G 00 , and g Ã) values of the mixtures increased with an increase in xanthan concentra-tion while the tan d values decreased. The addition of xanthan appeared to contribute to the elastic prop-erties of the weak network of the SPS pastes. The structure development rate constant (k) of gelation during ageing was strongly influenced by the presence of xanthan. This suggests that the phase separa-tion process caused by the incompatibility phenomena between the amylose component in starch and xanthan can increase the elastic characteristics of the SPS–xanthan mixtures.
The Baumann capillary suction apparatus, the cryoscopic osmometer, and moisture sorption isotherms were used to measure the water-binding capacity (WBC) of several macromolecular food grade hydrocolloids. Although each method was able to distinguish between ingredients of different WBC's, the values obtained by the three methods were very different from each other. A significant correlation was only found between the osmometer data and the moisture sorption data at aw= 0.98, while neither method correlated with the WBC as determined by the Baumann method. The Baumann method was found to give the best prediction of a hydrocolloid's relative WBC in a low fat meat emulsion food system when compared to the typical WBC methods used for meats. Xanthan gum was found to be the best gum in retention of added water.
Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical-chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P < 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea.
ABSTRACT Sweet potato starch (SPS) has limited uses in the Philippines, but modification of its properties may make it more suitable for use in traditional products that normally use other types of starch. Heat-moisture treatment was applied to native SPS (HMTSPS), which was used as a substrate and composite with maize starch (MS) to produce bihon-type starch noodles. Preliminary quality scoring showed that acceptability scores of raw starch noodles, plain boiled, and sautéed noodles made from 100% HMTSPS and 50% HMTSPS:50% MS were not significantly different from the commercial bihon. However, consumer testing is recommended to further validate acceptability of the sweet potato for bihon.
Nutritionally enhanced spaghetti was produced by adding high amounts (35% db) of legume flour (split pea or faba bean) to durum wheat semolina. The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume flour induced a decrease in some pasta quality attributes (e.g. higher cooking loss, lower breaking energy). This could be attributed to the introduction of non-gluten proteins and insoluble fibres which weakened the overall structure of pasta. A modification of the sensorial properties including higher hardness and higher fracturability were also observed. Some quality attributes (e.g. lower cooking loss) of fortified pasta were improved by applying high and very high temperatures during the drying cycle, reflecting strengthening of the protein network. However, these treatments resulted in excessively firm and rubbery pasta according to the panelists.
Hydrocolloids are used in starch-based products to improve stability and to obtain specific textural characteristics. In stirred batch systems with constant jacket temperature, xanthan gum, guar gum and sodium alginate (1% w/w) were added to corn starch (10% w/w) and sucrose (15% w/w) in aqueous systems to test their effects on granule swelling, starch gelatinization temperatures and viscoelastic behavior of the hot paste. As heating is not instantaneous, time–temperature relationships cannot be avoided. In this regard, heat penetration was faster in viscoelastic systems with lower complex dynamic modulus (G*) values, while pastes containing gums showed lower heat transfer rates during gelatinization. Microscopy and image analysis were applied to describe the granule swelling process in starch gelatinization. Starch granule swelling was considerably reduced by the presence of gums due to the lower heating rates and the decreased mobility of water molecules. The presence of sucrose increased starch gelatinization temperatures, measured by differential scanning calorimetry; gum addition did not show a significant influence on these temperatures. The effect of time and temperature on the starch swelling process was modelled considering, as driving force, the difference between the instantaneous mean curvature of the granule (reciprocal of the diameter) and the asymptotic curvature. Gelatinization rate constants were calculated for the different pastes and the lowest values were observed for starch pastes added with gums. Activation energies ranged from 80 (±14) to 119 (±3) kJ mol−1, being comparable to values reported in the literature for starch gelatinization measured by different methods.
Pasting curves of starches in gum (hydrocolloid) solutions at low concentrations (starch 3.6%, gum 0.4%) were produced with a Brookfield viscometer. Gums produced a variety of effects on viscosities of starches during starch pasting (increase or decrease greatly or slightly or no effect). A viscosity increase before the normal starch pasting temperature was detected for normal maize starch in the presence of carboxymethylcellulose (CMC), gellan, xanthan, guar gum, and sodium alginate. Waxy maize, waxy rice, tapioca, regular rice, potato, and wheat starches gave mixed responses. It appeared that interactions between certain leached molecules, primarily amyloses, and certain gums were responsible for the viscosity increase occurring before starch pasting.The pasting peak viscosity of potato starch was greatly decreased by negatively charged gums (CMC, carageenans, alginate, xanthan). The repelling forces between the phosphate groups on potato starch and the negative charges on molecules of these gums were hypothesized to be the cause. This hypothesis was supported by results from similar systems (potato starch plus salt solution and phosphorylated normal maize starch plus anionic gums), both of which systems also produced lower peak viscosities. It was found, by microscopic examination of potato starch heated to 95 °C in solutions of ionic gums without shear, that the gums altered the granule pasting process.
The effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations based on rice flour, corn starch, and sodium caseinate (control) was studied; the hydrocolloids added at 1% and 2% w/w (rice flour basis) were pectin, carboxymethylcellulose (CMC), agarose, xanthan and oat β-glucan. The study on rheological behavior of the doughs containing hydrocolloids, performed by farinography and rheometry, showed that xanthan had the most pronounced effect on viscoelastic properties yielding strengthened doughs; addition of xanthan to the gluten-free formulation resulted in a farinograph curve typical of wheat flour doughs. Moreover, among the preparations supplemented with hydrocolloids the elasticity and resistance to deformation of dough, as determined by oscillatory and creep measurements, followed the order of xanthan > CMC > pectin > agarose > β-glucan. The type and extent of influence on bread quality was also dependent on the specific hydrocolloid used and its supplementation level. Generally, the volume of breads increased with addition of hydrocolloids except for xanthan; with increasing level of hydrocolloids from 1% to 2% the loaf volume decreased except for pectin. Empirical methods were used for evaluation of porosity and elasticity of the crumb; high values of porosity were found for breads supplemented with CMC and β-glucans at 1% concentration, and pectin at 2%, whereas high crumb elasticity was exhibited by CMC, pectin and xanthan at 2%. An increase in lightness (L value) of crust was observed with the addition of β-glucan at 1%, whereas the whiteness of crumb was improved with inclusion of xanthan. Sensory evaluation by a consumer panel gave the highest score for overall acceptability to the gluten-free formulation supplemented with 2% CMC. In most cases, addition of hydrocolloids did not affect significantly the water activity (aw) values of crumb. During storage of breads a reduction in aw and an increase in firmness of crumb (compression tests) were observed. Compared to the control formulations, crumb firmness was not alter significantly with addition of pectin, CMC and agarose (at 1–2%), and of β-glucan (at 1%); instead, addition of xanthan (1–2%) as well as β-glucan (2%) resulted in crumb hardening.
Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improve the nutritional quality of seeds. Germination brought about a sharp reduction of α-galactosides, phytic acid and trypsin inhibitor activity (83%, 61% and 36%, respectively) and an increment of vitamin B2 (145%), vitamin C (from negligible amounts to 14 mg/100 g d.m.), vitamin E (108%) and total antioxidant capacity (28%). These flours were used as ingredients to produce pasta products in a proportion of 5%, 8% and 10%. The supplemented pasta products had shorter cooking time and higher water absorption, cooking and protein losses in water than had control pasta (100% semolina). From sensory evaluation, fortified pasta generally had acceptability similar to control pasta. Cooked pasta with the highest level of substitution (semolina:germinated pigeon pea flour at 10%) was chemically and biologically evaluated and results showed that protein, fat, dietary fibre and mineral contents were improved. Fortified pasta provided more vitamin B1, B2, E and antioxidant capacity than did control pasta. Biological assessment of fortified, cooked pasta indicated that true TD and PER value increased by 12% and 64%, respectively, in comparison with control. The germinated pigeon pea flour can be an excellent ingredient to increase the nutritional value of semolina pasta without affecting the sensory properties.
Water binding capacity and hydration time of several food gums were measured by the Baumann method. Xanthan gum was by far the best water binder (232 mL/g) followed by guar gum (40 mL/g) and sodium alginate (25 mL/g). Propylene glycol alginate and locust bean gum (LBG) were the poorest water binders (15 and 11.6 mUg). Hydration time ranged from 50 min for sodium alginate to 3500 min for guar gum. A good correlation was obtained between the consistency coefficient of gum dispersion and the imbibed water fraction calculated from Baumann measurements. Soy protein (20 g/kg) showed synergism with xanthan and guar gum (1.5 or 3 g/kg) as shown by the increase of the consistency coefficients of mixed systems over the expected values from 81 to 139%. For the xanthan gum and soy protein systems, yield stress was greatly enhanced too. The interaction between locust bean gum and soy protein changed from antagonism at 20 g/kg soy protein and 1 g/kg LBG to synergism for 1.5 and 3 g/kg gum concentration. When soy protein interacted with a blend (1:1) of xanthan and guar, the synergistic increase in the consistency coefficient and yield stress was also apparent. However, soy protein showed an antagonistic interaction with the blend xanthan/LBG (2 g/kg) as it decreased gel properties of the system.
Confocal scanning laser microscopy (CSLM) has been used to study the behaviour of mixtures of proteins, gelatine, whey proteins and β-lactoglobulin, and polysaccharides, dextran, gellan gum, carrageenan, gum Arabic, and starch. CSLM proved to be a suitable technique to visualise the microstructure of these (phase separated) mixtures in two and three-dimensional images. Contrast through fluorescence is obtained either by covalent labelling (polysaccharides and proteins) or non-covalent labelling (proteins and starch). Double and triple labelling allows the visualisation of individual components in a complex mixture of biopolymers.
The effects of purified konjac glucomannan (PKG) on the gelatinisation and retrogradation properties of different starches was investigated by differential scanning calorimetry (DSC) and α-amylase digestion. It was established that when moisture was progressively restricted in starch–water or starch–konjac polysaccharide–water systems, the conclusion temperature by DSC (Tc) increased progressively with the concentration of PKG in the system. This increase in Tc was directly related to the volume fraction of water (as modelled by the modified Flory–Huggins equation) and was considered to be the result of the hydrocolloid limiting water availability for gelatinisation and swelling. In addition, the PKG was extremely effective at retarding ‘long-term’ retrogradation of starch during low temperature storage (reflected in the enthalpy of dissociation by DSC and amount of starch digested by α-amylase). In this context, the konjac hydrocolloid may (a) act as a physical barrier to prevent amylopectin chain association during storage, (b) restrict enzyme–substrate contact and (c) exert a viscosity effect that affects mobility within the stored system.
Starch hydrolysis (α-amylase) and gelatinisation characteristics were evaluated in the presence of five different polysaccharides (arabic, carrageenan, guar, pectin and xanthan) with different starch to solution ratios and polysaccharide concentrations therein. Using relatively high starch/solution ratios (1:10) at concentrations (<5%) of the polysaccharides that permitted some starch mobility (in the solutions) it was possible to restrict swelling of starch granules and consequently restrict the amount of starch gelatinisation. With lower solution ratios (1:0.8, 1:1.7, 1:3.3 and 1:5.0, especially 1:0.8 and 1:1.7) it was possible to model the effects of the polysaccharides in terms of displacing water and restricting gelatinisation with respect to the (modified) Flory–Huggins equation. With and without taking into account specific hydration of the polysaccharides, it was possible to show a linear relationship between the end point of gelatinisation (Tc) and the volume fraction of water in the system (v1). The implications in terms of product processing have been discussed.
Gelatinization and retrogradation behavior of wheat starch in an aqueous system was studied by rheological and thermal techniques in the presence or absence of non-ionic polysaccharides, including guar gum, tara gum, locust bean gum, and konjac glucomannan. Macromolecular characteristics of each polysaccharide, including weight-average molecular weight Mw and radius of gyration Rg, were determined by static light-scattering, resulting in (1.0–3.2)×106 g/mol for Mw and 104-217 nm for Rg, respectively. During gelatinization, addition of each polysaccharide (0.5–1% w/v) increased peak viscosity for the starch system (13%): 163–231 unit larger than the control at 0.5%, whereas 230–437 unit larger at 1%. Among the galactomannans tested, the order of this effect (locust>tara>guar) was contrary to that of the molecular size (guar>tara>locust). During short-term retrogradation, addition of each polysaccharide (0.5%) increased dynamic mechanical loss tangent for the starch system (5%) after storage at 4 °C for 24 h: (16.5–26.9)×10−2 unit larger than the control. Among the galactomannans tested, the larger the molecular size, the greater the effect to increase and this effect of polysaccharide was not explained simply by the difference in the amount of amylose leached during gelatinization. During long-term retrogradation, addition of each polysaccharide (0.5%) decreased the rate constant expressing the relationship between storage time (for 14 days at 4 °C) and creep compliance for the starch system (15%): (0.9–1.5)×10−2 unit smaller than the control. Among the galactomannans tested, the larger the molecular size, the greater the effect to decrease the rate constant. Functions of polysaccharide to starch were hypothesized considering structural compatibility and molecular interactions between polysaccharide and starch components; amylose and amylopectin.
Starch noodles, produced from purified starch of various plant sources, are a major category of Asian noodles. This review summarizes the current knowledge on: (1) Definition, naming, history and categories of starch noodles. (2) The morphological, physico-chemical, thermal, rheological characteristics and molecular structure of materials including mung bean starch, pea starch, sweet potato starch, potato starch and corn starch. (3) Processing technology of starch noodles including dropping, extruding and cutting. (4) Structure of starch noodles: it is composed of hydrolysis-resistant crystalline zone, network-like framework and filler mass. (5) Nutrition of starch noodles: it could be evaluated by the digestibility of starch, hydrolysis properties of gelatinized and retrograded starches, hydrolysis property of starch noodles. (6) Quality evaluating of starch noodles: it includes sensory, cooking and texture property. Correlation between the physical properties of starch, processing variables and the sensory, cooking and texture property of starch noodles are summarized. (7) Quality improving for non-mung bean starch noodles: (a) using other materials such as red bean starch, pigeonpea starch, potato starch, sweet potato starch, corn starch, to substitute totally or partly mung bean starch; (b) adding chemically modified starch; (c) adding physically modified starch; (d) biologically treating starch; (e) using additives such as chitosan, polysaccharide gums.
Introduction Aspects of Thermodynamics Bonds and Interaction Forces Reaction Kinetics Transport Phenomena Polymers Proteins Water Relations Dispersed Systems Surface Phenomena Formation of Emulsions and Foams Colloidal Interactions Changes in Dispersity Nucleation Crystallization Glass Transitions And Freezing Soft Solids APPENDIX A: Frequently Used Symbols for Physical Quantities APPENDIX B: Some Frequently Used Abbreviations APPENDIX C: Some Mathematical Symbols APPENDIX D: SI Rules for Notation APPENDIX E: The SI Units System APPENDIX F: Some Conversion Factors APPENDIX G: Recalculation of Concentrations APPENDIX H: Physical Properties of Water at 0-100 C APPENDIX I: Thermodynamic and Physical Properties of Water and Ice APPENDIX J: Some Values of the Error Function Index
The role of dietary fibre on the water-holding capacity (WHC), as a functional property of starchy legumes, was investigated. The WHCs of butter beans, broad beans and lentils were found to be in the range 1.35-1.82 g water/g in the raw forms, and in the range 1.81-2.63 g water/g for the cooked forms, with a contribution of 35.9-56.1% by the equivalent fibre-rich fractions (FRFs). Non-starch polysaccharides (NSPs) were found to be in the range 14.1-18.1 and 27.1-38.1 g/100 g for the three legumes and their FRFs, respectively. Arabinoxylans, which enhance the WHC, were found at levels of 8.6-11.6% concentration in the NSPs of the FRFs.
Confocal laser scanning microscopy (CLSM) was employed in order to characterize microcapsules. Microcapsules were prepared by complex coacervation: gelatin and arabic gum were labelled with fluorescent markers. In the capsule wall a homogeneous distribution for both gelatin and arabic gum throughout the capsule wall was depicted. By the use of CLSM and a computational image analysis the quantification of the labelled polymer in the wall material was possible. Adding fluorescently labelled casein as a macromolecular model compound to the coacervation process, a gradiental distribution in the wall material was observed with highest concentration of casein at the oil-wall interface. The influence of casein concentration on its deposition behaviour in the capsule wall was imaged successfully and thereafter quantified by computational image analysis.
The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber.
Nonstarch polysaccharides (NSPs), both soluble and insoluble, were added to pasta doughs at levels of 2.5%, 5%, 7.5%, and 10% levels. The cooking and textural characteristics of the pastas were evaluated using a range of analytical techniques. Generally, NSP addition was found to increase the cooking losses, and reduce the protein and starch contents of the pasta. This effect was dependent on the level of NSP added and also the type (soluble or insoluble). Pasta firmness was generally reduced in relation to the level of NSP addition, although some gel-forming NSPs resulted in higher firmness values. Pasta stickiness, adhesiveness, and elasticity were also affected. The results indicate that careful selection of NSP addition is needed to ensure optimum textural and cooking characteristics in NSP enriched pasta products.
Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum Steady and dynamic shear rheology of sweet potato starchexanthan gum mixtures Bihon-type noodles from heat-moisture-treated sweet potato starch
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Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality
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