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Volume 9
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10.3390/pr9091522
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Article

Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles

by
Zhiyuan Cheng
1,
Xiaoping Li
1,*,
Jingwei Hu
1,
Xin Fan
1,
Xinzhong Hu
1,
Guiling Wu
2 and
Yanan Xing
2
1
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China
2
Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Centre, Xingtai 054100, China
*
Author to whom correspondence should be addressed.
Processes 2021, 9(9), 1522; https://doi.org/10.3390/pr9091522
Submission received: 1 August 2021 / Revised: 22 August 2021 / Accepted: 23 August 2021 / Published: 27 August 2021
(This article belongs to the Special Issue Processing and Properties Analysis of Grain Foods)
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Abstract

In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of “low bacterial buckwheat-based flour” and have important consequences for the application of gaseous chlorine dioxide in food industry.
Keywords: gaseous chlorine dioxide; buckwheat-based composited flour; fresh buckwheat noodle; shelf-life and quality characteristics gaseous chlorine dioxide; buckwheat-based composited flour; fresh buckwheat noodle; shelf-life and quality characteristics
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MDPI and ACS Style

Cheng, Z.; Li, X.; Hu, J.; Fan, X.; Hu, X.; Wu, G.; Xing, Y. Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles. Processes 2021, 9, 1522. https://doi.org/10.3390/pr9091522

AMA Style

Cheng Z, Li X, Hu J, Fan X, Hu X, Wu G, Xing Y. Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles. Processes. 2021; 9(9):1522. https://doi.org/10.3390/pr9091522

Chicago/Turabian Style

Cheng, Zhiyuan, Xiaoping Li, Jingwei Hu, Xin Fan, Xinzhong Hu, Guiling Wu, and Yanan Xing. 2021. "Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles" Processes 9, no. 9: 1522. https://doi.org/10.3390/pr9091522

APA Style

Cheng, Z., Li, X., Hu, J., Fan, X., Hu, X., Wu, G., & Xing, Y. (2021). Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles. Processes, 9(9), 1522. https://doi.org/10.3390/pr9091522

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