Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles
Abstract Sweet potato leaves (SPLs) containing abundant functional components are consumed primarily as fresh vegetables worldwide. This study investigated the physical properties of superfine grinding SPLs powder, and their effects on cooking, texture, and sensory properties, micro‐ and molecular s...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-10-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3593 |
| _version_ | 1797662515235127296 |
|---|---|
| author | Guanghui Li Xueli Gao Yonghui Wang Shenghua He Weiyun Guo Jihong Huang |
| author_facet | Guanghui Li Xueli Gao Yonghui Wang Shenghua He Weiyun Guo Jihong Huang |
| author_sort | Guanghui Li |
| collection | DOAJ |
| description | Abstract Sweet potato leaves (SPLs) containing abundant functional components are consumed primarily as fresh vegetables worldwide. This study investigated the physical properties of superfine grinding SPLs powder, and their effects on cooking, texture, and sensory properties, micro‐ and molecular structures of starch noodles were also explored. The results showed that the bulk and tapped density (from 0.34 to 0.28 g/mL3 and from 0.69 to 0.61 g/mL3), repose and slid angle (from 42.15 to 30.96° and from 48.67 to 22.00°), water‐holding capacity and swelling capacity (from 8.66 to 4.94 g/g and from 10.03 to 7.77 mL/g) of SPLs powders were decreased with milling time increased. The cooking loss, swelling index, texture, and sensory properties of SPLs sweet potato starch noodles (SPLSNs) were improved as the particle size of SPLs decreased. XRD and FT‐IR showed that SPLSNs contained less complete crystallites (from 28.85% to 14.19%) and lower proportion of crystalline region (R1047/1017 from 0.96 to 0.81, R1017/994 from 0.41 to 0.43). SEM revealed that SPLSNs exhibited fewer ordered arrays and smooth cross sections. Our findings provide a foundation for utilizing SPLs and developing functional starch noodles. |
| first_indexed | 2024-03-11T19:00:24Z |
| format | Article |
| id | doaj.art-5d528e8081404153be37bd11e8f4d14f |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T19:00:24Z |
| publishDate | 2023-10-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-5d528e8081404153be37bd11e8f4d14f2023-10-10T12:30:22ZengWileyFood Science & Nutrition2048-71772023-10-0111106498650810.1002/fsn3.3593Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodlesGuanghui Li0Xueli Gao1Yonghui Wang2Shenghua He3Weiyun Guo4Jihong Huang5Food and Pharmacy College Xuchang University Xuchang ChinaFood and Pharmacy College Xuchang University Xuchang ChinaFood and Pharmacy College Xuchang University Xuchang ChinaFood and Pharmacy College Xuchang University Xuchang ChinaFood and Pharmacy College Xuchang University Xuchang ChinaFood and Pharmacy College Xuchang University Xuchang ChinaAbstract Sweet potato leaves (SPLs) containing abundant functional components are consumed primarily as fresh vegetables worldwide. This study investigated the physical properties of superfine grinding SPLs powder, and their effects on cooking, texture, and sensory properties, micro‐ and molecular structures of starch noodles were also explored. The results showed that the bulk and tapped density (from 0.34 to 0.28 g/mL3 and from 0.69 to 0.61 g/mL3), repose and slid angle (from 42.15 to 30.96° and from 48.67 to 22.00°), water‐holding capacity and swelling capacity (from 8.66 to 4.94 g/g and from 10.03 to 7.77 mL/g) of SPLs powders were decreased with milling time increased. The cooking loss, swelling index, texture, and sensory properties of SPLs sweet potato starch noodles (SPLSNs) were improved as the particle size of SPLs decreased. XRD and FT‐IR showed that SPLSNs contained less complete crystallites (from 28.85% to 14.19%) and lower proportion of crystalline region (R1047/1017 from 0.96 to 0.81, R1017/994 from 0.41 to 0.43). SEM revealed that SPLSNs exhibited fewer ordered arrays and smooth cross sections. Our findings provide a foundation for utilizing SPLs and developing functional starch noodles.https://doi.org/10.1002/fsn3.3593cooking characteristicsFTIRstarch noodlessuperfine grindingsweet potato leavesXRD |
| spellingShingle | Guanghui Li Xueli Gao Yonghui Wang Shenghua He Weiyun Guo Jihong Huang Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles Food Science & Nutrition cooking characteristics FTIR starch noodles superfine grinding sweet potato leaves XRD |
| title | Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles |
| title_full | Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles |
| title_fullStr | Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles |
| title_full_unstemmed | Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles |
| title_short | Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles |
| title_sort | effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles |
| topic | cooking characteristics FTIR starch noodles superfine grinding sweet potato leaves XRD |
| url | https://doi.org/10.1002/fsn3.3593 |
| work_keys_str_mv | AT guanghuili effectsofsuperfinegrindingsweetpotatoleafpowdersonphysicochemicalandstructurepropertiesofsweetpotatostarchnoodles AT xueligao effectsofsuperfinegrindingsweetpotatoleafpowdersonphysicochemicalandstructurepropertiesofsweetpotatostarchnoodles AT yonghuiwang effectsofsuperfinegrindingsweetpotatoleafpowdersonphysicochemicalandstructurepropertiesofsweetpotatostarchnoodles AT shenghuahe effectsofsuperfinegrindingsweetpotatoleafpowdersonphysicochemicalandstructurepropertiesofsweetpotatostarchnoodles AT weiyunguo effectsofsuperfinegrindingsweetpotatoleafpowdersonphysicochemicalandstructurepropertiesofsweetpotatostarchnoodles AT jihonghuang effectsofsuperfinegrindingsweetpotatoleafpowdersonphysicochemicalandstructurepropertiesofsweetpotatostarchnoodles |