Article
Food Science & Technology
Zhi-Hong Zhang, Yulan Wang, Chi-Tang Ho, Maimaiti Patiguli, Youning Zhang, Bangjie Yu, Cunsheng Zhang, Rana Muhammad Aadil, Wenjuan Qu, Rensong Xiao, Xianli Gao
Summary: This study investigated the effects of chlorophyll microcapsules (CHL-MICs) addition on the quality of fresh wheat noodles (FWN). The results showed that CHL-MICs addition enhanced the greenness of FWN, decreased cooking loss, and improved the textural properties. Furthermore, CHL-MICs strengthened the wheat protein network of FWN by electrostatic interactions between chlorophyll and starch/gluten. Sensory analysis revealed that FWN with CHL-MICs addition achieved a higher score compared to the control sample. Therefore, CHL-MICs could be a natural food additive to enhance the quality of FWN.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Da-Wei Huang, Yung-Jia Chan, Yuan-Chao Huang, Ya-Ju Chang, Jen-Chieh Tsai, Amanda Tresiliana Mulio, Zong-Ru Wu, Ya-Wen Hou, Wen-Chien Lu, Po-Hsien Li
Summary: The study evaluated wheat noodles incorporated with isomaltodextrin under different storage conditions and found that storage temperature is a critical factor affecting product stability and functionality, recommending low-temperature storage to preserve product quality.
Article
Food Science & Technology
Jiangnan Huang, Yajing Qi, Muhammad Faisal Manzoor, Qin Guo, Bin Xu
Summary: This study found that fresh noodles prepared with wheat flour treated by superheated steam showed improved initial quality, shortened cooking time, and extended shelf life. SS treatment also enhanced the storage stability of fresh noodles, reducing total plate count and acidity while inhibiting texture deterioration during storage.
Article
Food Science & Technology
Yake Du, Zhen Dai, Tingting Hong, Qing Bi, Haoran Fan, Xueming Xu, Dan Xu
Summary: This study investigated the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 degrees C for 12 h, which yielded the highest EPS in the sourdough. The results showed that the addition of EPS sourdough delayed browning and improved the texture of WWNs.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong
Summary: This study investigated the odor characteristics of fish noodles using different pretreatment methods and analysis techniques. The study identified volatile compounds that were significantly correlated with specific odor characteristics. The findings can contribute to the improvement of fish noodle quality and industrial production.
Article
Food Science & Technology
Xiaoqing Xiong, Chong Liu, Mengkun Song, Xueling Zheng
Summary: This study evaluates the suitability of local wheat flour varieties for making fermented hollow noodles by analyzing their physicochemical, rheological, and pasting properties. Results show that wheat flours with higher swelling index of glutenin, water absorption, extensibility, and pasting temperature are beneficial for the production of high-quality hollow noodles.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Mengdi Cai, Chunxia Shen, Yuhui Li, Shuangli Xiong, Feng Li
Summary: This study compared the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs). Results showed that SDWWNs had significantly lower cooking loss. The texture properties and protein secondary structure of SDWWNs were improved, and they exhibited higher antioxidant activity. The estimated glycemic index (eGI) of SDWWNs was significantly lower than that of CDWWNs and DWNs.
Article
Food Science & Technology
Jianlou Mu, Yiwen Qi, Kexin Gong, Zhizhou Chen, Margaret A. Brennan, Qianyun Ma, Jie Wang, Yanlou Gen, Wei Lv, Charles S. Brennan
Summary: The substitution of wheat flour with quinoa flour can decrease the cooking time and iodine contrast index of noodles, increase the hardness of noodles, but has no effect on cooking loss. Substitution with quinoa whole flour decreases the protein digestibility and reducing sugar released during starch digestion. The sensory indicators of noodles are better when the substitution level of quinoa flour is <= 20%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yaqing Wen, Shunshun Lin, Xuejie Li, Jian Zhang, Yang Zhao, Dongyun Ma, Mengqin Li, Xiujuan Ren, Weifeng Zhang
Summary: The relationship between wheat flour quality and fresh wet noodle (FWN) color during a 24-hour storage period at room temperature (25 degrees C) was studied using the partial least squares regression (PLSR) method with 34 wheat cultivars. The results showed significant correlations between the color of wheat flour and FWN, as well as between the initial FWN color and color changes during storage. Protein, gluten content, ash content, PPO activity, and water absorption of wheat flour negatively affected the L* value of FWN, while the pasting properties of wheat flour had significant effects on the L* and a* values of FWN. Therefore, when selecting wheat varieties for FWN, the color, dough strength, and pasting properties of wheat flour should be considered comprehensively.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Wen Yang, Kexue Zhu, Xiaona Guo
Summary: The study evaluated the impact of bacterial content in wheat flour on the shelf life and storage stability of fresh wet noodles (FWNs). It was found that higher bacterial content led to shorter shelf life of FWNs, increased acidity, lower pH value and L* value, and decreased viscosity. Changes in protein content and texture characteristics of the noodles were also observed during storage.
Article
Horticulture
Maria Grzegorzewska, Ewa Badelek, Magdalena Szczech, Ryszard Kosson, Anna Wrzodak, Beata Kowalska, Giancarlo Colelli, Justyna Szwejda-Grzybowska, Robert Maciorowski
Summary: The study found that Chinese cabbage responded differently to hot water treatment at various temperatures and durations. Short treatments at 53 degrees C and 55 degrees C resulted in positive reactions and delayed unfavorable quality alterations during storage. The development of off-odors and off-tastes was significantly inhibited after short storage at 15 degrees C.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Israel Hernandez-Lopez, Cristina Alamprese, Carola Cappa, Virginia Prieto-Santiago, Maribel Abadias, Ingrid Aguilo-Aguayo
Summary: Consumers in the EU are increasingly interested in natural and healthy food products. This study evaluated the effects of adding spirulina to bread made from different wheat flours. The results showed that spirulina-enriched bread had noticeable changes in color and taste, and higher antioxidant capacity. Although the addition of biomass significantly affected the weight and volume of the bread, it had minor effects on moisture and texture. Most consumers accepted the bread samples with 2.5% spirulina concentration.
Article
Biochemical Research Methods
Wenshu Li, Guanying Wang, Wenqi Fang, Xin Guo, Yanli Liu, Xiaojie Yang, Guangfeng Chen, Jichun Tian, Hanfeng Ding, Yanxun Wang, Zhiying Deng
Summary: This study conducted a genome-wide association study to analyze the key factors affecting the sensory and textural properties of Chinese white noodles. By constructing a high-density genetic map and detecting quantitative trait loci, a total of 80 marker-trait associations and 34 major quantitative trait loci related to noodle quality were identified. Additionally, 16 new candidate genes related to the sensory and textural qualities of noodles were predicted.
PLANT MOLECULAR BIOLOGY REPORTER
(2022)
Article
Chemistry, Applied
Wei Xue, Congnan Zhang, Kang Wang, Min Guang, Zhengxing Chen, Hui Lu, Xiaoyu Feng, Zhicun Xu, Li Wang
Summary: The microbial compositions of fresh brown rice noodles change during storage, leading to deterioration in lipid content, changes in water proportions, as well as alterations in color, flavor, and texture.
Article
Chemistry, Multidisciplinary
Khadim Dawar, Aftab Ahmed Khan, Mohammad Mofizur Rahman Jahangir, Ishaq Ahmad Mian, Bushra Khan, Bashir Ahmad, Shah Fahad, Mahmoud Moustafa, Mohammed Al-Shehri, Muhammad Mubashir, Rahul Datta, Subhan Danish
Summary: The management of nitrogen and sulfur is crucial for wheat cultivation as they significantly impact plant growth, yield attributes, and seed protein content. This study investigated the effects of variable application rates of sulfur and nitrogen on wheat. The results showed that the addition of 120N + 60S significantly improved plant height, grains/spike, spike/m2, and 1000 grain weight. It also increased grain nitrogen content, nitrogen uptake, and protein content of wheat. These findings suggest that 120N + 60S treatment is the most effective for achieving maximum wheat yield. Further research under different soil textures and climatic conditions is recommended to verify its benefits.
