Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles
Macroporous adsorption resin LSA-10 was used to purify emblica polyphenol (EP), while the purified polyphenols were added into flour to make fried instant noodles and the major phenolic compounds were measured by high performance liquid chromatography. The effects of EP on cooking characteristics, t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050003 |
| _version_ | 1798017237971369984 |
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| author | Xiaoli LIU Liuqing CHEN Yuteng LI |
| author_facet | Xiaoli LIU Liuqing CHEN Yuteng LI |
| author_sort | Xiaoli LIU |
| collection | DOAJ |
| description | Macroporous adsorption resin LSA-10 was used to purify emblica polyphenol (EP), while the purified polyphenols were added into flour to make fried instant noodles and the major phenolic compounds were measured by high performance liquid chromatography. The effects of EP on cooking characteristics, texture properties and oil oxidation of fried instant noodles were investigated. The results showed that ellagic acid (EA), corilagin and gallic acid were major phenolic compounds in the EP extracts. The contents of three phenolic compounds (EA, corilagin and gallic acid) were (45.2±0.1), (16.6±0.5) and (22.1±0.7) mg/g extract, respectively. The retention rates of the three polyphenols in fried instant noodles were all above 30%. The addition of EP could reduce the rehydration time of fried instant noodles. When the addition amount increased to 1%, the rehydration time of instant noodles decreased significantly (P<0.05), from (125±3.5) s to (108±2.2) s. However, with the increase of EP, the cooking loss and water absorption increased significantly compared to the control sample (P<0.05). The results of texture analysis showed that EP had a significant effect on the texture characteristics of instant noodles. The hardness, elasticity, adhesiveness and chewiness of noodles increased significantly with the addition of 0.5% to 1% (P<0.05). However, the hardness, stickiness and chewiness of noodles decreased significantly when the addition amount was more than 1.5% (P<0.05). The peroxide value (POV) and acid value (AV) of fried instant noodles were significantly decreased by adding more than 1% EP (P<0.05). During the 10 day experiment period, POV and AV were lower than 0.25 g/100 g and 1.8 mg/g of national standard, respectively. The antioxidant activity of EP was closely related to the content of three polyphenols, and the antioxidant capacity was positively related to the phenolic hydroxyl number of polyphenols. Therefore, the addition of EP can improve the processing of fried instant noodles, and inhibit the oil oxidation. |
| first_indexed | 2024-04-11T16:03:49Z |
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| id | doaj.art-8d2af84162fc49cd8207d4aea6f81cb5 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:03:49Z |
| publishDate | 2022-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-8d2af84162fc49cd8207d4aea6f81cb52022-12-22T04:14:52ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-02-01433657110.13386/j.issn1002-0306.20210500032021050003-3Effect of Emblica Polyphenols on the Processing Quality of Fried Instant NoodlesXiaoli LIU0Liuqing CHEN1Yuteng LI2Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, ChinaFaculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, ChinaFaculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, ChinaMacroporous adsorption resin LSA-10 was used to purify emblica polyphenol (EP), while the purified polyphenols were added into flour to make fried instant noodles and the major phenolic compounds were measured by high performance liquid chromatography. The effects of EP on cooking characteristics, texture properties and oil oxidation of fried instant noodles were investigated. The results showed that ellagic acid (EA), corilagin and gallic acid were major phenolic compounds in the EP extracts. The contents of three phenolic compounds (EA, corilagin and gallic acid) were (45.2±0.1), (16.6±0.5) and (22.1±0.7) mg/g extract, respectively. The retention rates of the three polyphenols in fried instant noodles were all above 30%. The addition of EP could reduce the rehydration time of fried instant noodles. When the addition amount increased to 1%, the rehydration time of instant noodles decreased significantly (P<0.05), from (125±3.5) s to (108±2.2) s. However, with the increase of EP, the cooking loss and water absorption increased significantly compared to the control sample (P<0.05). The results of texture analysis showed that EP had a significant effect on the texture characteristics of instant noodles. The hardness, elasticity, adhesiveness and chewiness of noodles increased significantly with the addition of 0.5% to 1% (P<0.05). However, the hardness, stickiness and chewiness of noodles decreased significantly when the addition amount was more than 1.5% (P<0.05). The peroxide value (POV) and acid value (AV) of fried instant noodles were significantly decreased by adding more than 1% EP (P<0.05). During the 10 day experiment period, POV and AV were lower than 0.25 g/100 g and 1.8 mg/g of national standard, respectively. The antioxidant activity of EP was closely related to the content of three polyphenols, and the antioxidant capacity was positively related to the phenolic hydroxyl number of polyphenols. Therefore, the addition of EP can improve the processing of fried instant noodles, and inhibit the oil oxidation.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050003emblica polyphenolfried instant noodlescooking characteristicstexture propertiesoil oxidation |
| spellingShingle | Xiaoli LIU Liuqing CHEN Yuteng LI Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles Shipin gongye ke-ji emblica polyphenol fried instant noodles cooking characteristics texture properties oil oxidation |
| title | Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles |
| title_full | Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles |
| title_fullStr | Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles |
| title_full_unstemmed | Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles |
| title_short | Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles |
| title_sort | effect of emblica polyphenols on the processing quality of fried instant noodles |
| topic | emblica polyphenol fried instant noodles cooking characteristics texture properties oil oxidation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050003 |
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