Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life Period
Fresh wet bean thread, which is made from rice and beans by heat treatment after soaking in water and grinding, has some problems such as poor water-holding capacity (WHC), fast water loss and hard texture during storage. In order to delay the quality changes of fresh wet bean thread during storage,...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-09-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-018.pdf |
| _version_ | 1827786187727699968 |
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| author | XU Ping, WANG Yuehui, CHEN Lei, SHEN Zhangyan, DING Wenping |
| author_facet | XU Ping, WANG Yuehui, CHEN Lei, SHEN Zhangyan, DING Wenping |
| author_sort | XU Ping, WANG Yuehui, CHEN Lei, SHEN Zhangyan, DING Wenping |
| collection | DOAJ |
| description | Fresh wet bean thread, which is made from rice and beans by heat treatment after soaking in water and grinding, has some problems such as poor water-holding capacity (WHC), fast water loss and hard texture during storage. In order to delay the quality changes of fresh wet bean thread during storage, the effects of adding 0, 0.2%, 0.4%, 0.6%, 0.8% and 1.0% (m/m, on a dry basis) soluble soybean polysaccharide (SSPS) on the hardness, water content, moisture migration, total plate count, acidity, color, and microstructure of fresh wet bean thread were evaluated during storage at 25 and 4 ℃. The results showed that for each storage temperature, the addition of SSPS had little effect on the shelf life of fresh wet bean thread. However, the addition of SSPS enhanced the binding strength between water and starch, made fresh wet bean thread exhibit a porous honeycomb structure, reduced the water loss rate, increased the WHC, and consequently decreased the hardness. Additionally, SSPS delayed the rate of color change of fresh wet bean thread at 4 ℃. Fresh wet bean thread with 0.8% SSPS had strong WHC and small water loss rate and overall hardness during storage at 25 and 4 ℃. The color was stable and the overall whiteness was high during storage at 4 ℃. Therefore, the addition of 0.8% SSPS can effectively improve the WHC and reduce the hardness of fresh wet bean thread during storage, which will provide a theoretical basis for improving the storage quality and market development of fresh wet bean thread. |
| first_indexed | 2024-03-11T16:30:00Z |
| format | Article |
| id | doaj.art-4609e8ef829d47a0879030269a765756 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-11T16:30:00Z |
| publishDate | 2023-09-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-4609e8ef829d47a0879030269a7657562023-10-24T07:34:13ZengChina Food Publishing CompanyShipin Kexue1002-66302023-09-01441714416110.7506/spkx1002-6630-20220927-291Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life PeriodXU Ping, WANG Yuehui, CHEN Lei, SHEN Zhangyan, DING Wenping0(1. Key Laboratory of Deep Processing of Bulk Grains and Oils of the Ministry of Education, Key Laboratory of Agricultural Products Processing and Transformation of Hubei Province, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China; 2. Wuhan Lao Qian Ji Food Company Limited, Wuhan 430072, China)Fresh wet bean thread, which is made from rice and beans by heat treatment after soaking in water and grinding, has some problems such as poor water-holding capacity (WHC), fast water loss and hard texture during storage. In order to delay the quality changes of fresh wet bean thread during storage, the effects of adding 0, 0.2%, 0.4%, 0.6%, 0.8% and 1.0% (m/m, on a dry basis) soluble soybean polysaccharide (SSPS) on the hardness, water content, moisture migration, total plate count, acidity, color, and microstructure of fresh wet bean thread were evaluated during storage at 25 and 4 ℃. The results showed that for each storage temperature, the addition of SSPS had little effect on the shelf life of fresh wet bean thread. However, the addition of SSPS enhanced the binding strength between water and starch, made fresh wet bean thread exhibit a porous honeycomb structure, reduced the water loss rate, increased the WHC, and consequently decreased the hardness. Additionally, SSPS delayed the rate of color change of fresh wet bean thread at 4 ℃. Fresh wet bean thread with 0.8% SSPS had strong WHC and small water loss rate and overall hardness during storage at 25 and 4 ℃. The color was stable and the overall whiteness was high during storage at 4 ℃. Therefore, the addition of 0.8% SSPS can effectively improve the WHC and reduce the hardness of fresh wet bean thread during storage, which will provide a theoretical basis for improving the storage quality and market development of fresh wet bean thread.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-018.pdfsoluble soybean polysaccharide; fresh wet bean thread; moisture migration; microstructure; storage quality |
| spellingShingle | XU Ping, WANG Yuehui, CHEN Lei, SHEN Zhangyan, DING Wenping Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life Period Shipin Kexue soluble soybean polysaccharide; fresh wet bean thread; moisture migration; microstructure; storage quality |
| title | Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life Period |
| title_full | Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life Period |
| title_fullStr | Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life Period |
| title_full_unstemmed | Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life Period |
| title_short | Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life Period |
| title_sort | effect of soluble soybean polysaccharide on storage quality of fresh wet bean thread during shelf life period |
| topic | soluble soybean polysaccharide; fresh wet bean thread; moisture migration; microstructure; storage quality |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-018.pdf |
| work_keys_str_mv | AT xupingwangyuehuichenleishenzhangyandingwenping effectofsolublesoybeanpolysaccharideonstoragequalityoffreshwetbeanthreadduringshelflifeperiod |