Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles
- PDF / 1,215,310 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 111 Downloads / 231 Views
ORIGINAL PAPER
Effects of different pre‑gelatinized starch on the processing quality of high value‑added Tartary buckwheat noodles Mohammed Obadi1 · Yu Chen1 · Yajing Qi1 · Shuyi Liu1 · Bin Xu1 Received: 13 May 2020 / Accepted: 21 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Pre-gelatinized starches were added to solve the problem of an easily broken noodle belt in the processing of noodles with high value-added Tartary buckwheat. The fine structure and physicochemical properties of different pre-gelatinized starches, namely, drum-dried tapioca starch (DDTS), extrusion-cooked maize starch (ECMS), and drum-dried maize starch (DDMS), were investigated. The microstructure, water status/distribution, texture, and mechanism of improving high value-added Tartary buckwheat noodle with different proportions of DDTS, ECMS, and DDMS were studied. Results showed that the three kinds of pre-gelatinized starches significantly improved the tensile strength of Tartary buckwheat dough sheet, and dough sheets prepared with DDTS had the highest tensile strength. Gel textural properties of DDMS were significantly higher than those of DDTS and ECMS. DDTS exhibited a higher proportion of long amylopectin (DP37-100) and higher average chain length of amylopectin, giving it a higher viscosity and water absorption index (WAI) than the other samples. The addition of pre-gelatinized starch promoted the adhesion among the components in noodle dough, thereby improving its tensile strength. In summary, DDTS was better than DDMS and ECMS in increasing the processing quality of high value-added Tartary buckwheat noodles by enhancing the formation of starch gel and its cross-links with the gluten network. Keywords Pre-gelatinized starch · Fine structure · Physicochemical property · Noodle processing quality
Introduction Tartary buckwheat is an important functional food ingredient because it is rich in rutin, resistant starch, d-chiroinositol, and other functional ingredients. It can reduce blood sugar, blood pressure, and cholesterol [1]. With the increase in health awareness among society, miscellaneous grain products such as Tartary buckwheat noodles have become favored by consumers. To give the product sufficient efficacy, product developers need to increase the amount of buckwheat flour as much as possible. However, the amount buckwheat flour of added to noodles is limited due to its inability to form a gluten network structure similar to that of wheat flour. When buckwheat flour is added to wheat flour at a high proportion (10–30%, w/w), it is difficult to form * Bin Xu [email protected] Mohammed Obadi [email protected] 1
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
a dough sheet, and the breaking and cooking losses of the cooked noodles are higher [2, 3]. Although the viscoelasticity of dough imparted by wheat gluten is a key factor affecting the processing characteristics of dough [4], both starch and pre-gelatinized starch (PGS) can
Data Loading...
