Effect of curdlan on the quality of frozen-cooked noodles during frozen storage |
| |
| Institution: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;2. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China;1. Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil;2. Department of Food Engineering, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil;3. Postgraduate Program in Pharmaceutical Science, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil;4. Postgraduate Program in Physics, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil |
| |
| Abstract: | Frozen-cooked noodles (FCN) and its components undergo quality changes during frozen storage, such as reduced textural and cooking qualities, weakened gluten network, and damaged starch properties; thus, storage condition is a critical factor affecting the final quality of FCN. In this study, in view of the thermoirreversible high-strength gel property (at ≥ 80 °C) of curdlan, strong hydrophilicity, and freeze-thawed stability of high-strength gel prepared from curdlan powder, the effect of curdlan on the quality of FCN during frozen storage was first evaluated. The results showed that curdlan was effective in reducing cooking loss, enhancing water absorption, and improving textural properties of FCN; the improving effect presented a trend of first increasing and then decreasing with the amount of increasing curdlan (0.1%–0.9%); and the addition of 0.5% curdlan was most effective in improving the quality of FCN. Thermal gravimetric analysis indicated that curdlan enhanced thermal stability of FCN, implying curdlan could strengthen the gluten network. Meanwhile, structural observations revealed that, during frozen storage, FCN with added curdlan exhibited a more continuous and compact gluten network accompanied with more uniform and smaller ice crystals. Thus, curdlan is desirable to be used as a novel gum in FCN to provide specific functionality and minimize the negative effect of frozen storage. This study provides new insights into the quality improvement of FCN and further expands the application potential of curdlan in food industry. |
| |
| Keywords: | Curdlan Frozen-cooked noodles Frozen storage Quality deterioration frozen-cooked noodles"} {"#name":"keyword" "$":{"id":"kwrd0035"} "$$":[{"#name":"text" "_":"FCN scanning electron microscopy"} {"#name":"keyword" "$":{"id":"kwrd0045"} "$$":[{"#name":"text" "_":"SEM confocal laser scanning microscope"} {"#name":"keyword" "$":{"id":"kwrd0055"} "$$":[{"#name":"text" "_":"CLSM thermal gravimetric analysis"} {"#name":"keyword" "$":{"id":"kwrd0065"} "$$":[{"#name":"text" "_":"TGA second weight loss"} {"#name":"keyword" "$":{"id":"kwrd0075"} "$$":[{"#name":"text" "_":"W2 thermal degradation temperature"} {"#name":"keyword" "$":{"id":"kwrd0085"} "$$":[{"#name":"text" "$$":[{"#name":"__text__" "_":"T"} {"#name":"inf" "$":{"loc":"post"} "_":"d textural profile analysis"} {"#name":"keyword" "$":{"id":"kwrd0095"} "$$":[{"#name":"text" "_":"TPA |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
