Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles
Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower glut...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/10/519 |
| _version_ | 1818954016433897472 |
|---|---|
| author | Kai-Nong Sun Ai-Mei Liao Fan Zhang Kiran Thakur Jian-Guo Zhang Ji-Hong Huang Zhao-Jun Wei |
| author_facet | Kai-Nong Sun Ai-Mei Liao Fan Zhang Kiran Thakur Jian-Guo Zhang Ji-Hong Huang Zhao-Jun Wei |
| author_sort | Kai-Nong Sun |
| collection | DOAJ |
| description | Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten−protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application. |
| first_indexed | 2024-12-20T10:15:28Z |
| format | Article |
| id | doaj.art-dde44d72a2744d90904921c6b017fac2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-20T10:15:28Z |
| publishDate | 2019-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dde44d72a2744d90904921c6b017fac22022-12-21T19:44:05ZengMDPI AGFoods2304-81582019-10-0181051910.3390/foods8100519foods8100519Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour NoodlesKai-Nong Sun0Ai-Mei Liao1Fan Zhang2Kiran Thakur3Jian-Guo Zhang4Ji-Hong Huang5Zhao-Jun Wei6School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaHerein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten−protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.https://www.mdpi.com/2304-8158/8/10/519wheat flour noodleschinese yamtexture and rheological propertiesmicrostructureprotein–gluten network |
| spellingShingle | Kai-Nong Sun Ai-Mei Liao Fan Zhang Kiran Thakur Jian-Guo Zhang Ji-Hong Huang Zhao-Jun Wei Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles Foods wheat flour noodles chinese yam texture and rheological properties microstructure protein–gluten network |
| title | Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles |
| title_full | Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles |
| title_fullStr | Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles |
| title_full_unstemmed | Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles |
| title_short | Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles |
| title_sort | microstructural textural sensory properties and quality of wheat yam composite flour noodles |
| topic | wheat flour noodles chinese yam texture and rheological properties microstructure protein–gluten network |
| url | https://www.mdpi.com/2304-8158/8/10/519 |
| work_keys_str_mv | AT kainongsun microstructuraltexturalsensorypropertiesandqualityofwheatyamcompositeflournoodles AT aimeiliao microstructuraltexturalsensorypropertiesandqualityofwheatyamcompositeflournoodles AT fanzhang microstructuraltexturalsensorypropertiesandqualityofwheatyamcompositeflournoodles AT kiranthakur microstructuraltexturalsensorypropertiesandqualityofwheatyamcompositeflournoodles AT jianguozhang microstructuraltexturalsensorypropertiesandqualityofwheatyamcompositeflournoodles AT jihonghuang microstructuraltexturalsensorypropertiesandqualityofwheatyamcompositeflournoodles AT zhaojunwei microstructuraltexturalsensorypropertiesandqualityofwheatyamcompositeflournoodles |